Harvesting a Lamb with Brandon Sheard

Nov 13, 2020

Brandon Sheard, founder of Farmstead Meatsmith and mobile butcher who teaches traditional butchery, discusses on-farm lamb harvesting, maximizing usable yield, and humane slaughter practices. He explores teaching harvest skills at the Alcuin Institute, how raising kids around slaughter shapes them, and practical cooking methods for whole-animal use.

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INSIGHT

Mobile On-Farm Harvest Improves Animal Welfare And Yield

Brandon Sheard runs a mobile harvest service to kill animals on-farm, reducing transport stress and improving yield.
He uses a truck with a crane to harvest on the animal's home turf, then finishes skinning/dehairing and traditional butchery back at his shop.

INSIGHT

Traditional Butchery Restores 100% Yield

Traditional butchery strives for 100% yield by using bones, offal, and connective tissue rather than discarding half the carcass.
This ‘use everything’ approach produces items like prosciutto and cured meats that modern systems rarely make.

INSIGHT

The Burden Of Abundance Weakens Taste And Virtue

'Burden of abundance' means abundance can weaken appetite and virtue by making people expect convenience and blandness.
Brandon argues acquiring tastes through discipline yields deeper enjoyment and counters modern effeminacy of appetite.

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We welcome back Brandon Sheard from Farmstead Meatsmith to talk about meatsmithery

Scroll to the bottom of the page for the show transcript

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Heaven's Door Double Barrel Whiskey

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Farmstead Meatsmith Membership

Get a resource library of butchering, exclusive articles and videos, and access to a community where you can post questions and dialogue with budding meatsmiths around the world.

About the Topic:

Why did the Diocese of Tulsa bring Brandon out to show men and women how to properly harvest a lamb? What is the burden of abundance? How did Brandon's job of becoming a full-time butcher affect his children? We talk about that and more in this episode with Brandon Sheard.

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Missed our last episode with Brandon? Check it out here

Meatsmithery 101

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