In this episode of Mother Earth News and Friends, we discuss how to properly process and prepare meat from older animal to create an enjoyable dining experience and a well rounded market.
Caleb Regan, Editor in Chief of Grit Magazine believes in hunting and producing his food whenever he can and believes in being a steward of the land.
Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. In butchering workshops across the United States, including at the Stone Barns Center for Food and Agriculture, Danforth shares his skills with individuals who are slaughtering and butchering for personal consumption. He lives in Ashland, Oregon.
John Wilkes spent the first half of his life raising cattle and sheep on the family farm in the English county of Shropshire, near the Welsh border. Initially John worked with traditional livestock breeds like Clun Forest and Kerry Hill Sheep, British Friesian Dairy cattle, Welsh Black and South Devon beef cattle, Large Black pigs and Brecon Buff geese before adapting to market trends toward European breeds.
In addition to producing his own beef and lamb to exacting standards, John pioneered a livestock ultrasound pregnancy scanning service for more than 200 farmers all over the country. This afforded him a broader and deeper insight into the UK livestock sector. After selling the farm John had a sea change and moved to Cornwall in Southwest England. There he launched a successful residential property development business and opened and operated a new Fish & Chips restaurant concept. In the few years since he moved to the US with his wife, John has traveled the country extensively, consulting, speaking and writing about farming. And, in addition to giving US farmers the benefit of his experience as a co-producer/presenter of The Farm Report on Heritage Radio Network, John is still a regular contributor to The Farmers Guardian UK. Even with broad knowledge of modern commercial livestock farming, John’s passion for the breeding and conservation of traditional livestock remains undiminished.
Additional Resources:
Books
Butchering Poultry, Rabbit, Lamb, Goat, Pork
