Aug 27, 2019
In this episode Brandon is interviewed by Steve and Joseph of
The Working Title podcast. Brandon shares the
winding path that led him into the butchery trade; the unique
approach of Farmstead Meatsmith; and how Farmstead Meatsmith came
into being. Other discussions include: how technology
has left the domestic scale behind (dulling the edge of human
nature in the process); factory farming vs. veganism; the butcher's
duty to kill well; the cost of our existence; and what a random
morning in Brandon's life looks like.
Introduction and Announcements:
- Membership is open!
- New content available on: lamb butchery, curing red meat, lamb
curing, and lamb carpaccio!
- Membership forum topics now categorized for easy browsing!
- Watch Brandon compete on The History Channel's The
- To Kill a Pig Nicely now available FREE of charge on our
us for one of our upcoming Family Pig
- Help us produce more episodes by supporting us on
- "I am an itinerant slaughterman.", 1:02
- Farmstead Meatsmith's unique approach - entire process yields
to the culinary end, 3:22
- Brandon's path into the butchery trade, 7:25
- The birth of Farmstead Meatsmith, 16:15
- How technology has left the domestic scale behind, 18:54
- Technology dulls the edge of human nature, 23:15
- Factory farming vs. veganism and Brandon's epiphanous moment,
- The duty to kill well -- be deliberate, swift and decisive,
- The cost of our existence, 42:18
- A morning in Brandon's life and how to kill animals nicely,
- Random questions, 1:03:22
Links for Episode 42: