In this episode, the second half of a two-part interview by Terrance Layhew of The Intellectual Agrarian, Brandon and Terrance discuss: on-farm processing standards; how locally-raised food contributes to a healthier environment; the backlash of "modern efficiency"; how savvy cooks and consumers contribute to the production of higher quality meats; the unique skill set needed by mobile slaughtermen (and the daily challenges they face); and other topics. 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! Divine Mercy Lamb Roast - Sun, April 28th, St. John Vianney Catholic Church, Vashon Island:  You're invited! Part 1 Show Notes: Pre-show chat, 1:00 Brandon's biographical sketch, 2:45 Academia and the lack of first-hand knowledge, 10:38 On-farm animal harvesting myths, 15:05 The burden of abundance - utilizing 100% of the animal carcass in the home kitchen, 24:13 Modern-day estrangement from the anatomy of animals, 29:11 Part 2 Show Notes: On-farm processing standards, 1:03 Locally-raised food for a healthier environment, 5:44 The backlash of modern "efficiency" and being estranged from the cost of one's existence, 8:17 Fat: "the most unappreciated edible part of the animal", 16:05 The contribution of savvy cooks and consumers to the production of high quality meats, 19:59 The three methods of cooking meat:  braise, pan-fry and roast, 21:54 Re: mobile slaughtermen, 25:39 Brandon's favorite species to harvest  ...(and why a tenderloin is useless to him), 30:37 Links for Episodes 38 & 39: Intellectual Agrarian:  https://intellectualagrarian.com/ farmrun.com: http://farmrun.com/