Harvesting a Lamb with Brandon Sheard
We welcome back Brandon Sheard from Farmstead Meatsmith to talk about meatsmithery
Scroll to the bottom of the page for the show transcript
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About our drink:
Heaven’s Door Double Barrel Whiskey
Comprised of a unique blend of three different whiskeys, our double barrel finishing process utilized hand-toasted, new American oak barrels for a secondary aging worthy of another year’s wait. Double Barrel’s higher proof balances perfectly with the complexity of its flavor and notes of caramel, oak, citrus, and spice.
An award-winning collection of handcrafted American whiskeys developed in partnership with Bob Dylan. The perfect blend of art and craft, each bottle of heaven’s door showcases Dylan’s distinctive welded iron gates that he created in his studio, black buffalo ironworks.
About our gear:
Farmstead Meatsmith Membership
Get a resource library of butchering, exclusive articles and videos, and access to a community where you can post questions and dialogue with budding meatsmiths around the world.
About the Topic:
Why did the Diocese of Tulsa bring Brandon out to show men and women how to properly harvest a lamb? What is the burden of abundance? How did Brandon’s job of becoming a full-time butcher affect his children? We talk about that and more in this episode with Brandon Sheard.
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About the author, Adam
Adam is the Director of Communications for the Diocese of Tulsa and Eastern Oklahoma, CEO of St. Michael Catholic Radio, Co-host of TCMS, Author from Ascension Press, Husband and Father of 5 children.