For the past year, I’ve been chronicling the progress of Lauren and Brandon Sheard, an amazing young couple from Seattle, Washington. They founded their company, Farmstead Meatsmith, with the goal of laying one more step on the path to a new food culture by reviving the traditional practice of homestead meat provenance.
What a concept … proper butchering right in your own backyard or that of a friend or local farm the way it has traditionally been done!
Most consumers have sadly never even met a real butcher, someone responsible for the respectful slaughter and traditional meat processing of locally raised livestock. USDA approved slaughterhouses have put an end to all that with the processing of animals located as far away from the consumer as possible so that the horrific practices of factory farming of animals can be kept hidden.
Livestock harvesting is clearly a missing link in the chain of sustainable agriculture as even organic and locally produced meats are required to be processed at USDA slaughterhouses which can effectively negate much of the health and nutritional benefits of local sourcing of meat!
Through Farmstead Meatsmith, Lauren and Brandon Sheard aim to change all that and I am excited to let all of you know that the third and final video in a series of free butchery instruction films has recently been released and is featured below: On the Anatomy of Thrift: Fat & Salt.
For those of you who have become fans of Lauren and Brandon over the past year like I have, you will be excited to learn that Brandon will be a speaker at the Wise Traditions Conference 2012 in Santa Clara, California this November , so you can meet him in person and learn firsthand from someone who is actively in the process of bringing back the time honored tradition of homestead meat provenance!
Sarah, The Healthy Home Economist