It’s that time of year to harvest healthy and well-raised animals from the fields & forest before winter in our Northern climate.
Learn about butchering meat from a variety of professional whole animal butchers, hunters and experienced on-farm butchers to share their tools & techniques. Hear from folks like Kate Kavanaugh, SkillCult, Bearded Butchers, Hand Hewn Farm, Homesteady & more talk about working on pork, beef, goats, deer to name a few. Hope you enjoy!
In this episode:
- https://www.youtube.com/watch?v=xerwmsdlpsE
- https://www.youtube.com/watch?v=k-NMqLPh7SU
- https://www.youtube.com/watch?v=w32Od9n9ijw
- https://www.youtube.com/watch?v=TL99JRUshYY
- https://www.youtube.com/watch?v=LPoXO6eSQF8
- https://www.youtube.com/watch?v=yiWO2YfkuQg
“Food is our common ground”
James Beard
“To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.”
Michael Pollan
“The thing people don’t realize is how much work goes in behind the scenes, the butchery is beautiful, but there needs to be a greater understanding of what it takes to get food to plates.”
Heather Marold Thomason
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