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In Episode 32, Brandon and Lauren talk about the current stage of their business, changes they’re making to it, and what they’re currently focusing on.  They also share some interesting slaughter stories, as well as, what Brandon has been up to, the variables of farm-kill (you’ve got to expect them), and the benefits of benevolent confinement of your animals over winter.  Brandon also explains why you’ve got to have “a hawk’s eyes and a bat’s ears” if you own your own slaughter business,

Episode 33 is all about sustainability.  How do you price your product in such a way that you can sustain your business, provide for your family, and support a locally-based agrarian economy?  Tune in for Lauren and Brandon’s insights!

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

  • Hands-On Harvest Classes – Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
  • Meatsmith Membership – We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. There’s a 7-day free trial for Annual memberships. Farmsteadmeatsmith.com/product/membership/

Part 1 Show Notes:

  • Farmstead Meatsmith’s feature article in 1889 Washington’s Magazine — “started as a family business”, 1:02
  • We’re currently focused on:
    • Distilling our business, 7:58
    • Expanding our membership forum and managing our labor, 11:33
    • Advertising and promoting our business, 14:34
  • Slaughter Stories and tidbits:
    • What Brandon has been up to:  The variables of on-farm kill — expect them!, 19:20
    • Our husband-wife slaughter business set-up is unique, 34:23
    • “Hawk’s eye and bat’s ears” – weird sounds and compromised bolts, 36:00
    •  The benefits of benevolent confinement of your animals over winter, 43:07

Part 2 Show Notes:

  • Determining what to charge for  your product, 1:14
    • The loadstone:  Cost of living considerations, 8:27
    • What the market can bear, 9:35
    • Production costs, 11:22
    • Marketing/advertising considerations, 13:56
      • Know your yield and develop your customer base, 13:56
      • Utilizing technology, 20:44
  • Creating an economic revolution, 26:59
    • On being “crispy on the outside, tender on the inside”, 28:51
    • Guarding your time, 32:57
  • Sustaining your business:  the benefit of necessity, 35:25
  • Educating your customer base about your product, 39:30

Links for Episode 32 + 33:

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