Brandon and Lauren discuss harvesting backyard poultry.  They consider the different approaches when harvesting whole flocks for customers vs. a handful of birds for your own home. Fois gras emerges as a fun topic for them, the dis-advantages of the popular 'wax-method' of feather removal, as well the advantages of hanging birds after slaughter, but before evisceration, European Market style.

Brandon and Lauren discuss harvesting backyard poultry. They consider the different approaches when harvesting whole flocks for customers vs. a handful of birds for your own home. Fois gras emerges as a fun topic for them, the dis-advantages of the popular 'wax-method' of feather removal, as well the advantages of hanging birds after slaughter, but before evisceration, European Market style.

Brandon and Lauren discuss harvesting backyard poultry. &nbsp;They consider the different approaches when harvesting whole flocks for customers vs. a handful of birds for your own home. Fois gras emerges as a fun topic for them, the dis-advantages of the popular 'wax-method' of feather removal, as well the advantages of hanging birds after slaughter, but before evisceration, European Market style.

Ep. 4: Poultry, Part 2

This podcast is for anyone desiring to learn more about the human process of traditional, ethical, economic and delicious livestock processing and eating.  

Brandon and Lauren Sheard, co-hosts and owners of Farmstead Meatsmith--their small-scale, custom processing and education business--talk all things meat related: from practical knowledge to the philosophical inspiration behind growing, harvesting and eating meat.

Arts

Food

This podcast is for anyone desiring to learn more about the human process of traditional, ethical, economic and delicious livestock processing and eating. Brandon and Lauren Sheard, co-hosts and owners of Farmstead Meatsmith--their small-scale, custom processing and education business--talk all things meat related: from practical knowledge to the philosophical inspiration behind growing, harvesting and eating meat.

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Ep. 4: Poultry, Part 2

Ep. 4: Poultry, Part 2

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