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Ep. 28: Raising, Slaughter and Hanging of Beef, Part 1
Ep. 28: Raising, Slaughter and Hanging of Beef, Part 1
ratings:
Length:
62 minutes
Released:
Jan 30, 2019
Format:
Podcast episode
Description
In Episode 28, Lauren and Brandon discuss the husbandry of beef, to include grass-feeding and finishing. Other topics discussed include: the effect genetics plays in the overall quality of the meat produced, and the wonders of dry-aging beef. Brandon and Lauren also make a few exciting announcements: 1) Brandon films in L.A. for an upcoming cooking show! Stay tuned for more info.... 2) Pork shares are now on sale, and registration is open for spring Family Pig classes! Part 2 (Episode 29) will cover the slaughter and hanging of beef. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes! Part 1 Show Notes: Brandon films in L.A.!, 1:00 Pork Shares on sale now! Orders due by Feb 6th., 8:54 Spring Family Pig classes coming up! This is a class for YOU! Join us!, 14:41 Husbandry of beef, 28:00 To grass-feed?, 28:21 Finishing cattle.... and discussions on cattle genetics, 42:54 Side topic: Dry-aging of beef , 53:22 Part 2 Show Notes: Coming Soon! Links for Episode 28: Savory Institute: https://www.savory.global/ Ted Talk by Allan Savory: https://www.ted.com/speakers/allan_savory?c=173875 Farmstead Meatsmith pork shares: https://farmsteadmeatsmith.com/pork-shares/ Farmstead Meatsmith memberships: https://farmsteadmeatsmith.com/membership/ Farmstead Meatsmith Family Pig classes: https://farmsteadmeatsmith.com/upcoming-classes/
Released:
Jan 30, 2019
Format:
Podcast episode
Titles in the series (94)
Ep. 12: Meat Preservation, Part 2; Meat Fermentation: Brandon and Lauren discuss their approach to traditional, small scale salami production, and how to make a unique salami, not just a pleasant one. They talk about how environment and climate affect (in fact dictate) successful meat fermentation,... by A Meatsmith Harvest