A Meatsmith Harvest Ep. 35: Butchery Rationale

Episode 35, part 2 of a 2-part series, is all about butchery rationale.  Learn about: the physiology of the pig and why "Butchery is the servant of cookery";  when to braise, roast or pan fry a cut of meat; how to use the whole animal and keep the trimming to a minimum; British-style butchery and cooking and what makes them unique; and the diversity of what you can get from a carcass. Additionally, Brandon and Lauren will teach you how to cook the extremities..... and how to use up all that offal! Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon:   / meatsmith  . We have upcoming spring classes - including a new one just added for June! Videos on bacon mold and poultry harvesting (7-part series) now available for our members under Membership! Our new Facebook forum will be rolling out soon! Meet and connect with new people! Access all of our past Facebook content - now in a topically-organized, searchable format! "Part 2 Show Notes: Our approach to butchering a whole animal - "Butchery is the servant of cookery.", 1:03 Physiology of the pig - pot, pan or oven?, 9:40 How to use the whole animal, 17:46 Sausage is forgiveness Anatomy of Thrift - how to quarter a quadruped Be docile to the physiology of the pig Trimming the animal  British-style butchery and cooking, 27:33 Diversifying what you get from your carcass, 32:14 Cooking extremities, 46:40 Using offal, 1:00:25 Links for Episodes 34 and 35: Circle Rock Ranch:  http://www.circlerockranch.com/ Parenting with Love and Logic by Foster Cline: https://www.amazon.com/Parenting-Love... Anatomy of Thrift:  https://farmsteadmeatsmith.com/films/ Charcuterie and French Pork Cookery by Jane Grigson:  https://www.amazon.com/Charcuterie-Fr... Pig in a Day with Hugh Fearnley-Whittingstall:  https://permies.com/t/20371/Pig-Day-D...