Farmstead Meatsmith Releases First Instructional Video

by Sarah Activism, Green Living, Healthy LivingComments: 24

A few months ago, I posted about Lauren and Brandon Sheard, a young and passionate couple from Seattle, Washington who founded Farmstead Meatsmith with the goal lay one more step on the path to a new food culture by reviving the traditional practice of homestead meat provenance.

The loss of consumer contact with a local butcher whom they know and trust is one of the most damaging aspects of the rise of factory farms. The “butchers” of today are really not even butchers — they are simply specialty grocery workers who receive prepackaged and precut portions of meat off a delivery truck and arrange them in a desirable manner in the meat cooler section of the store.

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 in the first place!

I don’t know about you, but I want my meat not only sourced locally, but processed locally by someone I know and can talk to and develop a relationship with!

Lauren and Brandon’s quest is very close to my heart as my own grandfather was a butcher. I have often been saddened that the lifelong career of which he was so proud and skilled has become nearly extinct in recent decades.

I am excited to let all of you know that Farmstead Meatsmith has recently released its first in what will become a series of free butchery instructional videos:  On the Anatomy of Thrift: Pork Provender in the Home Kitchen.

If local sourcing and, most importantly, butchering of meats is of interest to you, I encourage you to watch this video and keep tabs on their progress in the coming months. As I said in my earlier post, it’s people like Brandon and Lauren Sheard that change the world.

Congratulations to Farmstead Meatsmith on the completion of their first instructional video. I am ecstatic that the goal of $10,000 was successfully met to fund this valuable project and I am so glad this blog was able to contribute to bringing this project to fruition by notifying others of your need!  I look forward to more videos to come!

On The Anatomy Of Thrift: Side Butchery from farmrun on Vimeo.

Sarah, The Healthy Home Economist

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