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
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.