In this episode Brandon is interviewed by Steve and Joseph of The Working Title podcast.  Brandon shares the winding path that led him into the butchery trade; the unique approach of Farmstead Meatsmith; and how Farmstead Meatsmith came into being.  Other discussions include:  how technology has left the domestic scale behind (dulling the edge of human nature in the process); factory farming vs. veganism; the butcher's duty to kill well; the cost of our existence; and what a random morning in Brandon's life looks like.

Introduction and Announcements:

• Membership is open!
  • New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio!
  • Membership forum topics now categorized for easy browsing!
• Watch Brandon compete on The History Channel's The Butcher!
• To Kill a Pig Nicely now available FREE of charge on our YouTube channel!
• Join us for one of our upcoming Family Pig classes!
• Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith.

Show Notes:

• "I am an itinerant slaughterman.", 1:02
• Farmstead Meatsmith's unique approach - entire process yields to the culinary end, 3:22
• Brandon's path into the butchery trade, 7:25
• The birth of Farmstead Meatsmith, 16:15
• How technology has left the domestic scale behind, 18:54
• Technology dulls the edge of human nature, 23:15
• Factory farming vs. veganism and Brandon's epiphanous moment, 26:55
• The duty to kill well -- be deliberate, swift and decisive, 34:21
• The cost of our existence, 42:18
• A morning in Brandon's life and how to kill animals nicely, 55:20
• Random questions, 1:03:22

Links for Episode 42:

• Marian Caskets:  https://www.mariancaskets.com/
• Jane Grigson:
  • Wikipedia:  https://en.wikipedia.org/wiki/Jane_Grigson
  • Amazon books:  https://www.amazon.com/s?k=jane+grigson&ref=nb_sb_noss_1