The Burden of Abundance | Brandon Sheard - Farmstead Meatsmith

The process of turning a live animal into dinner can be uncomfortable for many people, and not all methods of achieving it are equal. There are different ways and attitudes of going about forming your favorite cut of beef.
Our guest today is going to talk about his approach.
Brandon Sheard from Farmstead Meatsmith is joining us to discuss the attitude of harvesting an animal, how he choice butchering over academia, the myths of on-farm slaughter and much more.
Today we don’t just dive into the technicalities of deconstructing an animal, we’re going to talk about the attitude and worldview behind the process.
Show Notes

Brandon is an English major, started in academia, but found himself wanting to do something different.
They operate their custom processing business in Washington State.
To-date Brandon hasn’t found the bottom of what it means to slaughter an animal, the depth of what that means and how to verbalize it.
Brandon learns first through the actions, then processes into how to describe and teach it.
It’s only after acting, using your words, being wrong in how you describe it, and refining it that you can actually have a theory or principle.
More show notes at: https://intellectualagrarian.com/meatsmith

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