Farmstead Meatsmith
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A personal slaughter and butcher service just outside Tulsa, Oklahoma, we focus on educating our customers of our trade.
As a family business, Lauren and Brandon Sheard started Meatsmith operation in September of 2010. We provide a service to small farmers looking to carry the ethic of their good animal husbandry to the gambrel, butcher block and plate. We love sharing our knowledge and experience through private instruction and/or farmer-hosted community classes.
The most common mistake is aiming too low. At our hands-on Family Pig I class, we go through the how and the why of each aspect of the harvest. A full how-to and why-to of pork processing, this class is offered once, maybe twice a year. Limited spaces available, sign up today at FarmsteadMeatsmith.com.
The decapitation. In our hands-on Family Pig I class, we go through the how and the why of each aspect of the harvest. A full how-to and why-to of pork processing, this class is offered once, maybe twice a year. Limited spaces available, sign up today at FarmsteadMeatsmith.com.
Talking through the angles of the sticking cut and the decapitation. In our hands-on Family Pig I class, we go through the how and the why of each aspect of the harvest. A full how-to and why-to of pork processing, this class is offered once, maybe twice a year. Limited spaces available, sign up today at FarmsteadMeatsmith.com.
We use bell-shaped hog scrapers to clear the hair from the skin. At our hands-on Family Pig I class, we go through the how and the why of each aspect of the harvest. A full how-to and why-to of pork processing, this class is offered once, maybe twice a year. Limited spaces available, sign up today at FarmsteadMeatsmith.com.
pork
Getting the scald right makes pig hair removal much easier. In our hands-on Family Pig I class, we go through the how and the why of each aspect of the harvest. A full how-to and why-to of pork processing, this class is offered once, maybe twice a year. Limited spaces available, sign up today at FarmsteadMeatsmith.com.
Getting the pig clear of the barrel in preparation to scald and scrape to remove the hair. Why don’t we just skin the pig? To increase yield, keep the skin on the meat, and utilize all that delicious pork fat.
In our hands-on Family Pig I class, we go through the how and the why of each aspect of the harvest. A full how-to and why-to of pork processing, this class is offered once, maybe twice a year. Limited spaces available, sign up today at FarmsteadMeatsmith.com.
The Family Pig class, April 16th-18th, is OPEN. Harvest two pigs with Brandon from the kill all the way through the cutting, curing, and cooking. All on the domestic scale using traditional methods. Spots are limited, and there are just 5 left. Sign up today at FarmsteadMeatsmith.com.
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Tulsa, OK