105 Épisodes

  1. Ep. 45: Cookery Methods, Part 1

    Publié: 13/11/2019
  2. Ep. 44: Harvesting and Preparing Duck, Part 2

    Publié: 23/10/2019
  3. Ep. 43: Harvesting and Preparing Duck, Part 1

    Publié: 14/10/2019
  4. Ep. 42: The Working Title Podcast Interview

    Publié: 27/08/2019
  5. Ep. 41: Competing on The History Channel's The Butcher, Part 2

    Publié: 10/08/2019
  6. Ep. 40: Competing on The History Channel's The Butcher, Part 1

    Publié: 14/07/2019
  7. Ep. 39: Interview with the Intellectual Agrarian, Part 2

    Publié: 25/04/2019
  8. Ep 38: Interview with the Intellectual Agrarian, Part 1

    Publié: 18/04/2019
  9. Ep. 37: Lamb Butchery (& Cookery)..., Part 2

    Publié: 11/04/2019
  10. Ep. 36: Lamb Butchery (& Cookery)..., Part 1

    Publié: 03/04/2019
  11. Ep. 35: Butchery Rationale

    Publié: 27/03/2019
  12. Ep. 34: Meatsmithing with Kids, (& more...)

    Publié: 20/03/2019
  13. Ep. 33: Slaughter Stories and Sustainability, Part 2

    Publié: 13/03/2019
  14. Ep. 32: Slaughter Stories and Sustainability, Part 1

    Publié: 06/03/2019
  15. Ep. 31: Skinning and Eviscerating Cows, Sheep & Goats, Part 2

    Publié: 01/03/2019
  16. Ep. 30: Skinning and Eviscerating Cows, Sheep & Goats, Part 1

    Publié: 20/02/2019
  17. Ep. 29: Raising, Slaughter and Hanging of Beef, Part 2

    Publié: 06/02/2019
  18. Ep. 28: Raising, Slaughter and Hanging of Beef, Part 1

    Publié: 30/01/2019
  19. Ep. 27: Sheep Slaughter, Part 2

    Publié: 16/01/2019
  20. Ep. 26: Sheep Slaughter, Part 1

    Publié: 10/01/2019

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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.

Visit the podcast's native language site