In this episode Brandon is interviewed by Steve and Joseph of The Working Title podcast. Brandon shares the winding path that led him into the butchery trade; the unique approach of Farmstead Meatsmith; and how Farmstead Meatsmith came into being. Other discussions include: how technology has left the domestic scale behind (dulling the edge of human nature in the process); factory farming vs. veganism; the butcher's duty to kill well; the cost of our existence; and what a random morning in Brandon's life looks like.

Introduction and Announcements: * Membership is open! + New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! + Membership forum topics now categorized for easy browsing! * Watch Brandon compete on The History Channel's The Butcher! * To Kill a Pig Nicely now available FREE of charge on our YouTube channel! * Join us for one of our upcoming Family Pig classes! * Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith.

Show Notes: * "I am an itinerant slaughterman.", 1:02 * Farmstead Meatsmith's unique approach - entire process yields to the culinary end, 3:22 * Brandon's path into the butchery trade, 7:25 * The birth of Farmstead Meatsmith, 16:15 * How technology has left the domestic scale behind, 18:54 * Technology dulls the edge of human nature, 23:15 * Factory farming vs. veganism and Brandon's epiphanous moment, 26:55 * The duty to kill well -- be deliberate, swift and decisive, 34:21 * The cost of our existence, 42:18 * A morning in Brandon's life and how to kill animals nicely, 55:20 * Random questions, 1:03:22

Links for Episode 42: * Marian Caskets: https://www.mariancaskets.com/ * Jane Grigson: + Wikipedia: https://en.wikipedia.org/wiki/Jane_Grigson + Amazon books: https://www.amazon.com/s?k=jane+grigson&ref=nb_sb_noss_1