INTRODUCING an instructional web series from Farmrun and Us
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.
A tradition was born on Vashon.
Join us next year.
For livestock processing call (206) 463 MEAT(6328) or email us at firstname.lastname@example.org.
See the “Livestock Harvesting” menu for what we do. For pricing, click on “Order and Pricing Forms”
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