meatsmith classes are up! vashon, wa

posted March 7, 2016


Brandon and Lauren are not strangers to meatsmithery, in fact they are owners of Farmstead Meatsmith.

“We generally harvest for small family farmers who raise a couple of pigs, a few sheep or a flock of various poultry for their own household.  Think very small scale. The animals never leave the land they know, we use peaceful and humane kill methods specific to each animal’s nature, and we offer every part of every animal back to the farmer.

Unlike many processors, we don’t know the meaning of trim.  Well, we do, but that is why we don’t do it.  We make sure the quality fat you meant for your animal to have, stays there.  Consequently, you will get all your meat back.  And by that we mean 100% of hanging weight.  Standard industry procedure is to dispose of as much as 50% of hanging weight.

Because the dinner table is where the rubber meets the road, particularly with unfamiliar cuts, innards and extremities, Brandon makes himself available for advice long after he leaves your farm.

We also make classes out of harvesting events for interested students near and far. Often we teach the farmers who hire us, enabling them to keep all or part of their processing costs in-house for the next season.

Currently we reach farms in Washington, Oregon, Idaho and Montana.  A handful of farmers have flown Brandon to the east coast, the midwest and recently to the UK.”

Upcoming classes include:

3-Day Goat Harvest Classes; Vashon Island, WA

3-Day Pig Harvest Classes; Vashon Island, WA

U-Pick Turkey Harvest; Vashon Island, WA

If you can’t make it to a class check out the other resources Farmstead Meatsmith has to offer, HERE.

its here! video number one from farmstead meatsmith

posted November 21, 2011

watch it here.

from FSMS and Farmrun: Here marks our official release of the first episode in On the Anatomy of Thrift: Pork provender in the home kitchen., a multiple part series celebrating the abundance of traditional pork slaughter, butchery and cookery.
This episode is on ‘Side Butchery’, the foundational art to ensuring all parts of the carcass are treated equally, efficiently and elegantly.
We hope you enjoy the film and that it inspires you to fill your kitchen with the new/old ways of harvesting that allow both economy and decadence to dance in your skillets.   Oh, and do pass on the good news if you feel lead.  You can direct your friends to  Bon Appetit.

another class with farmstead meatsmith

posted January 20, 2011

these folks are cranking out the sausage!

photo by andrew plotsky

Hands-on Class in Pork Butchery, Charcuterie, Cookery and Eatery.

WHEN: Saturday, February 12th @ 10am.

WHERE: Hogsback Farm greenhouse on Vashon Island, WA.
WHAT: Participational, whole hog butchery, curing, cooking and blood sausage making class
WHO: A minimum of 4 students.
HOW: $125 for the whole course including a farm lunch and a few links of blood sausage to take home

WHY: Because pastured pigs demand nothing less than old-timey butchery

Email or call us at 206.463.MEAT for directions to reserve your spot.

if you butcher, they will come – raymond, wa

posted December 23, 2010

Monday January 17th, join Farmstead Meatsmith and Granny’s Farm in Raymond WA for a full-day course of pork butchery and charcuterie.  We will start at 9am, break for a farm lunch provided by the magnanimous Sandy Bradley and continue until we are done!
This is a hands-on class, so be prepared to break down a pig carcass, stuff sausage and cure some pig cheeks and bellies.  We won’t stop until every ounce of pork is transformed into fatty and delicious charcuterie. (more…)