Brandon and Lauren are not strangers to meatsmithery, in fact they are owners of Farmstead Meatsmith.
“We generally harvest for small family farmers who raise a couple of pigs, a few sheep or a flock of various poultry for their own household. Think very small scale. The animals never leave the land they know, we use peaceful and humane kill methods specific to each animal’s nature, and we offer every part of every animal back to the farmer.
Unlike many processors, we don’t know the meaning of trim. Well, we do, but that is why we don’t do it. We make sure the quality fat you meant for your animal to have, stays there. Consequently, you will get all your meat back. And by that we mean 100% of hanging weight. Standard industry procedure is to dispose of as much as 50% of hanging weight.
Because the dinner table is where the rubber meets the road, particularly with unfamiliar cuts, innards and extremities, Brandon makes himself available for advice long after he leaves your farm.
We also make classes out of harvesting events for interested students near and far. Often we teach the farmers who hire us, enabling them to keep all or part of their processing costs in-house for the next season.
Currently we reach farms in Washington, Oregon, Idaho and Montana. A handful of farmers have flown Brandon to the east coast, the midwest and recently to the UK.”
Upcoming classes include:
If you can’t make it to a class check out the other resources Farmstead Meatsmith has to offer, HERE.