In this episode, part one of a two-part series, Brandon and Lauren talk about the current stage of their business, changes they're making to it, and what they're currently focusing on.  They also share some interesting slaughter stories: what Brandon has been up to, the variables of farm-kill (you've got to expect them), why you've got to have "a hawk's eyes and a bat's ears" if you own your own slaughter business, and the benefits of benevolent confinement of your animals over winter. In the up-coming second part of this series,  Brandon and Lauren will discuss sustainability. 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: Farmstead Meatsmith's feature article in 1889 Washington's Magazine -- "started as a family business", 1:02 We're currently focused on: Distilling our business, 7:58 Expanding our membership forum and managing our labor, 11:33 Advertising and promoting our business, 14:34 Slaughter Stories and tidbits: What Brandon has been up to:  The variables of on-farm kill -- expect them!, 19:20 Our husband-wife slaughter business set-up is unique, 34:23 "Hawk's eye and bat's ears" - weird sounds and compromised bolts, 36:00  The benefits of benevolent confinement of your animals over winter, 43:07 Part 2 Show Notes: Coming Soon! Links for Episode 32: 1889 Washington's Magazine:  https://1889mag.com/ Links for Episode 33 coming soon!