A beautiful short on our harvest with Circle Rock Ranch, by Amado Stachenfeld.
…for the Savory Institute. Go here.Watch Brandon’s talk in London.Learn how grass-fed animals need to butchered. And how rarely they are.And how Meatsmithing can change things.
The Butcher’s Salt Introduction from farmrun on Vimeo.
INTRODUCING an instructional web series from Farmrun and Us bam.
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 […]
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 […]