Farmstead Meatsmith

Harvest Day

Posted on by Lauren

Bing again!

Posted in Uncategorized | Tagged anatomy of thrift, history of economics, immeasurable bounty | Leave a comment

New Chicken Class!

Posted on by Brandon Sheard

Like our webisodes? Tip of the iceberg.

We’ve got the full range of pig to pork classes coming up, so Sign up now.

Posted in Uncategorized | Leave a comment

Instructional Webisodes

Posted on by Brandon Sheard

INTRODUCING an instructional web series from Farmrun and Us

bam.

Posted in Uncategorized | Leave a comment

You Did It!

Posted on by Brandon Sheard

We reached our campaign goal of $10k and it’s all because of you.

The Farmstead Meatsmith crew (Brandon, Lauren and Andrew) has met and created a budget, a schedule and vision for the free butchery webisodes.

Look for the first to be released in early October. Pork Side Butchery is the topic.

Let the knife carving and cleaver wielding begin.

And again…thank you, thank you, thank you.

Posted in Uncategorized | Leave a comment

Feast of Divine Mercy

Posted on by Brandon Sheard

A tradition was born on Vashon.

Join us next year.

Posted in Uncategorized | Leave a comment

Blood Sausage.

Posted on by Brandon Sheard

Posted in Uncategorized | Leave a comment

Posted on by Brandon Sheard

For livestock processing call (206) 463 MEAT(6328) or email us at farmsteadmeatsmith@gmail.com.

See the “Livestock Harvesting” menu for what we do. For pricing, click on “Meat Processing Packages”

Farmstead Meatsmith is a personal abattoir, butchery and charcuterie service for small farms and homesteads in the Puget Sound region. We specialize in educating farmers in the preparation of their animals for full culinary use, from grass to butcher block to table.

We practice traditional methods of slaughter, butchery and charcuterie. Therefore, our focus is to ensure that nothing is wasted. Each step of the process reflects this goal, resulting in what is simultaneously the most delicious and thrifty option for filling your larder.

Posted in Services | Tagged abbatior seattle, abbatoir, abbatoir seattle, butcher by hand, butcher classes, butcher classes seattle, butcher lessons seattle, butcher vashon, butchery for beginners seattle, carbon steel butcher knife, charcuterie classes, charcuterie seattle, chicken processing, classes, cleaver, custom slaughter, custom slaughter seattle, custom slaughter vashon, goat butcher, livestock processing, livestock processing seattle, meat curing, meat cutting, meat processing, pig slaughter, pork butchery, poultry processing seattle, prosciutto, seattle butcher, seattle butcher class, small-scale meat processing, traditional butchery, traditional charcuterie | Comments Off

Harvest Day

New Chicken Class!

Instructional Webisodes

You Did It!

Feast of Divine Mercy

Blood Sausage.

Farmstead Meatsmith is a personal abattoir, butchery and charcuterie service for small farms and homesteads in the Puget Sound region. We specialize in educating farmers in the preparation of their animals for full culinary use, from grass to butcher block to table.

We practice traditional methods of slaughter, butchery and charcuterie. Therefore, our focus is to ensure that nothing is wasted. Each step of the process reflects this goal, resulting in what is simultaneously the most delicious and thrifty option for filling your larder.

Blogroll

Film

Newsletter

Press

Testimonial