In this episode, the second half of a two-part interview by Terrance Layhew of The Intellectual Agrarian, Brandon and Terrance discuss: on-farm processing standards; how locally-raised food contributes to a healthier environment; the backlash of "modern efficiency"; how savvy cooks and consumers contribute to the production of higher quality meats; the unique skill set needed by mobile slaughtermen (and the daily challenges they face); and other topics.

Introduction and Announcements:

• Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith.
• We have upcoming spring classes!
• Divine Mercy Lamb Roast - Sun, April 28th, St. John Vianney Catholic Church, Vashon Island: You're invited!

Part 1 Show Notes:

• Pre-show chat, 1:00
• Brandon's biographical sketch, 2:45
• Academia and the lack of first-hand knowledge, 10:38
• On-farm animal harvesting myths, 15:05
• The burden of abundance - utilizing 100% of the animal carcass in the home kitchen, 24:13
• Modern-day estrangement from the anatomy of animals, 29:11

Part 2 Show Notes:

• On-farm processing standards, 1:03
• Locally-raised food for a healthier environment, 5:44
• The backlash of modern "efficiency" and being estranged from the cost of one's existence, 8:17
• Fat: "the most unappreciated edible part of the animal", 16:05
• The contribution of savvy cooks and consumers to the production of high quality meats, 19:59
• The three methods of cooking meat: braise, pan-fry and roast, 21:54
• Re: mobile slaughtermen, 25:39
• Brandon's favorite species to harvest ...(and why a tenderloin is useless to him), 30:37

Links for Episodes 38 & 39:

• Intellectual Agrarian: https://intellectualagrarian.com/
• farmrun.com: http://farmrun.com/