Treat your family to home-raised… home butchered… home-cooked meat!
We’ve been taught that only someone in a sterile lab coat can be trusted to process meat.
That your chicken, pork, beef and lamb MUST come from a factory, wrapped neatly in plastic and styrofoam.
As Brandon Sheard will happily tell you, that’s simply not true!
People have been raising livestock and processing their own meat for thousands of years, without permission from the grocery store… factory farms… or industrial meat processors. And without knowing the “proper” butchery cuts.
You CAN become a home butcher… giving your animals a good life, and just as importantly, a good death.
That’s what Brandon taught himself to do.
Now, he never buys meat at the grocery store.
And soon, you won’t have to either.
Meet Your Instructor:
Brandon Sheard
Hi! I’m Brandon Sheard. Along with my wife, Lauren, and our 8 beautiful kids, I call northeastern Oklahoma home.
My wife and I started Farmstead Meatsmith in 2010. Since then, we’ve been offering on-farm slaughter and traditional butchery and charcuterie.
However, I wasn’t born a butcher or even grew up to be one.
I grew up in suburbia and studied Renaissance English literature.
I learned this skill because, like you, I wanted to feed my family well. Once I tasted the superior flavor of home-raised, home-butchered meat and realized how much money it would save our family … I knew I couldn’t go back.
I limited myself to only eating the meat I could raise and butcher myself. I completely stopped buying meat from the store.
I’m proudly self-taught and can’t wait to share this skill with you so you can butcher your animals yourself without any fear or hesitation.
The fastest route to food self-sufficiency?
Raising your own meat. Here’s how to take it to the family table.
By the end of this class, you’ll be ready to:
Enrich Your Homestead Get your sheep from pasture to plate without using any complex equipment or machinery, all the while improving your soil and your homestead’s productivity.
Butcher Humanely Competently and decisively end a sheep’s life in a way that is as peaceful and quick as possible, knowing that this respects the animal and improves its overall flavor.
Portion The Carcass Accurately Hang and cut up the carcass with confidence!
Utilize 100% Of The Carcass Butcher your sheep yourself without letting anything go to waste.
Cook Like A Pro You won’t believe how amazing homegrown meat tastes! You, your family, and your friends will be coming back for seconds and thirds every time!
Always Have Fresh Meat When You Need It You won’t be at the mercy of the butcher. The best time to harvest a sheep is when you need the meat. With the skills to do it yourself, you’ll never have to wait for an appointment again.
For $199 you’ll get:
- A start-to-finish class, from sheep in the pasture, to served at your table
- 3.75 hours of video lessons. You’ll feel like you’re right there, learning at Brandon’s side, seeing every step clearly
- Brandon’s zero-waste method of butchering and cooking
- A comprehensive, 57-page skill sheet packed with photos, step-by-step instructions, recipes, and tips and tricks
- 11 FAQ videos that answer both practical and emotional questions about butchering
Take a look inside! Here's the class details:
Lesson 1: You Can Harvest Your Animals at Home
Lesson 2: Meet Brandon Sheard
Lesson 3: Get Your Supplies
Lesson 4: The Middle Ground between Commercial
and Hobbyist
Lesson 5: Handling the Animal – Sheep Jiu Jitsu
Lesson 6: Making the Kill
Lesson 7: Skinning Part 1 – Hanging
Lesson 8: Skinning Part 2 – The Back Side of the Sheep
Lesson 9: Skinning Part 3 – The Front of the Sheep
Lesson 10: Eviscerating
Lesson 11: Processing the Head and Tongue
Lesson 12: Hanging the Carcass to Chill
Lesson 13: Portioning the Carcass – The Official Butchery
Lesson 14: Removing the Neck and Cannon Bones
Lesson 15: Quartering the Sheep
Lesson 16: Dividing the Back Legs and the Shoulder
Lesson 17: Cleaning Your Wood Surface
Lesson 18: Cleaning Your Knives and Tools
Lesson 19: Wrapping for the Freezer
Lesson 20: Curing a Leg of Lamb
Lesson 21: Braising Tough Cuts
Lesson 22: Pan Frying Tender Cuts
Lesson 23: Roasting Tough Cuts
Lesson 24: Your Next Steps
Bonus: FAQ Video Section…
3.75 hours of video lessons, plus FAQ videos
57 Page Skill Sheet
Give This Class a Try for 30 Days
Your class purchase at School of Traditional Skills is protected by our “See It to Believe It” Guarantee.
You have a FULL 30 days to decide if the class is the perfect place for you to master homesteading and self-sufficiency skills from the best experts.
If on Day 30, you decide it isn’t what we promised … email us and we’ll return your money. No questions asked. You can view our complete terms and conditions here.