55 episodes

This podcast is for anyone desiring to learn more about the human process of traditional, ethical, economic and delicious livestock processing and eating.

Brandon and Lauren Sheard, co-hosts and owners of Farmstead Meatsmith--their small-scale, custom processing and education business--talk all things meat related: from practical knowledge to the philosophical inspiration behind growing, harvesting and eating meat.

A Meatsmith Harvest Farmstead Meatsmith

    • Food
    • 4.8, 63 Ratings

This podcast is for anyone desiring to learn more about the human process of traditional, ethical, economic and delicious livestock processing and eating.

Brandon and Lauren Sheard, co-hosts and owners of Farmstead Meatsmith--their small-scale, custom processing and education business--talk all things meat related: from practical knowledge to the philosophical inspiration behind growing, harvesting and eating meat.

    Ep. 55: Spring "Slow Season" & Such, Part 1

    Ep. 55: Spring "Slow Season" & Such, Part 1

    Introduction and Announcements:
    To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: "60daytrial" New content available on lamb tartare and cabrito Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Carnitas, 2:08 Utilizing lard, 7:55 Consuming fat: the triumvirate, 24:59 Keto diet and fasting, 27:27 New films up on our website under "Membership", 36:26 The Curing of Lamb Flesh: Fenalore, 37:05 Salts, 37:42 TarTare, 54:08 Continued in Part 2...
    Part 2 Show Notes: Coming soon! Links for Episode 55: Cocinando Con Maria Tavares (carnitas cooking): https://www.youtube.com/watch?v=N69I5CIXGkM Maldon Sea Salt:  https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M Fleur de sel:  https://en.wikipedia.org/wiki/Fleur_de_sel Sel gris:  https://en.wikipedia.org/wiki/Sel_gris Mark Bitterman's books on salt:  https://bittermansalt.co/collections/award-winning-books Links for Episode 56: Coming soon!  

    • 58 min
    Ep. 54: Meatsmith Homeschooling & Parenting, Part 2

    Ep. 54: Meatsmith Homeschooling & Parenting, Part 2

    In this Part 2 of a two-part series, Brandon and Lauren share what has worked well in their homeschooling and parenting efforts. They give you a glimpse into a typical day -- how they balance school, chores, meals, and business. They discuss: how homeschooling and self-sustainability are a natural extension of their lifestyle; the critical roles virtue and self mastery play within the home; and how technology needs to be confined to the role of tool - not enslaver. Also lamb tartare and cabrito.

    • 59 min
    Ep. 53: Meatsmith Homeschooling & Parenting, Part 1

    Ep. 53: Meatsmith Homeschooling & Parenting, Part 1

    In these episodes, Brandon and Lauren respond to the unexpected and rapid changes that the Coronavirus has thrust upon families across the world.

    As a couple that has the benefit of having both worked from home and home-educated their children for several years now, they offer their "two cents," sharing their strategies and routines; providing encouragement and advice; and reminding us that, as parents, we have always had the role of being the primary educators of our children. You've got this!

    • 1 hr 3 min
    Ep. 52: Cooking Through a Side of Beef, Part 2

    Ep. 52: Cooking Through a Side of Beef, Part 2

    In this episode, Part 2 of a two part series, Brandon and Lauren continue explaining how they worked through a whole side of beef, removing chunks of meat as needed over a three month period of time, without freezing any of it.

    Brandon will convince you that the best way to eat beef is — VERY aged, and offers suggestions on how to entice your family to eat it (despite its colorful mold).  Finally, Brandon and Lauren share their three proven pillars of beef cookery, and favorite preparation techniques.

    • 56 min
    Ep. 51: Cooking Through a Side of Beef, Part 1

    Ep. 51: Cooking Through a Side of Beef, Part 1

    Brandon and Lauren explain why they finally broke down and bought a side of beef for their family; why they chose not to freeze any of it; and how they worked through the side of beef, over a three-month period, removing chunks of meat piece by piece.  Brandon will convince you that the best way to eat beef is -- VERY aged, and offers suggestions on how to entice your family to eat it despite the colorful mold.  Learn three time-tested and proven pillars of beef cookery, and how to cook each cut.

    • 57 min
    Ep. 50: Meatsmith Kitchen Economy, Part 2

    Ep. 50: Meatsmith Kitchen Economy, Part 2

    In this episode, Part 2 of a two-part series, Brandon and Lauren talk about their own kitchen principles and habits. Eating all three meals together, daily, is something they've been doing since before they were married. Brandon and Lauren describe mealtimes as anchors to their day — “like monastery bells ringing us in”.

    Learn what typical meals look like for the family; and how seasonally available ingredients are the foundation from which this large, energetic household's daily meals are created

    • 57 min

Customer Reviews

4.8 out of 5
63 Ratings

63 Ratings

Caveman123T ,

Good

Great discussion.

spicebushandfirs ,

Reviving our connection to place..

I have really enjoyed listening to this podcast and have learned so much already in just a few episodes. The combination of humbly presenting real-world knowledge and engaging us deeply in the intricacies of animal husbandry while throwing in some humor has made it such a pleasure to listen to. Thank you for bringing out into the world the lost art of animal husbandry and a deep connection to the natural world.

Chris in West GA ,

Great show!

Thanks for empowering us to kick fear to the curb and just do it! You guys are the best!

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