A weekly series of wide discovery about our food and sustainable agriculture.
The Craft of Artisan Sausage Making
Chef Eric Finley, co-owner of Chop Butchery & Charcuterie demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo.
A Traditional Old-Style Butcher: Tracy Smaciarz
Tracy Smaciarz grew up as a kid in the meat business. Smaciarz helped his dad slaughter livestock, and learned how to butcher meat from the whole carcass down to the individual finished cuts of meat. Much of what Smarciarz does at Heritage Meats in Rochester, Washington borders on a lost art that he continues to practice, and teaches others his craft. He also visits the ranchers who supply his meat, helping farmers select cows for slaughter, and offering advice on how to achieve the maximum weight and quality for each cow prior to slaughter.
Full Transparency in the Meat Buying Process
Livestock are living creatures deserving of respect and humane treatment during their lifetime. Artisan butcher Tracy Smaciarz (Hertitage Meats) and rancher Tracey Baker (The Gleason Ranch) describe their philosophies on the care and treatment of livestock, and the importance of transparency throughout the entire process so the buyer ultimately knows where their meat comes from, and how the animal was raised.