Since last summer, I’ve been periodically updating you all on 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.
That’s right … 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 second in a series of free butchery instructional videos has recently been released and is featured below: On the Anatomy of Thrift: Harvest Day.
On a side note, Lauren and Brandon Sheard have been invited to speak at the upcoming Wise Traditions Conference 2012 in Santa Clara, California this November, so many of you who will be attending this exciting event may have the opportunity to meet and get to know them personally! Lauren and Brandon have a few wrinkles to iron out before it is a definite go for them to be there, but fingers crossed that it all works out!
Sarah, The Healthy Home Economist