Episode 14: Meat

A very different video.  If a meat processing plant made a music video it might look something like this.  Filmed at Lorentz Meats in Cannon Falls Minnesota and featuring the beef from Thousand Hills.  If you don’t like looking at carcasses and cuts of meat, this one may not be for you.  But I think the hard blues from The 4onthefloor works well with butchering.  Keep watching after the credits for an interview with the CFO of Loretnz Etc. – Michael Lorentz.

4 responses to “Episode 14: Meat”

  1. I really loved it- through the whole episode Ilana kept say "cow meat, cow meat, cow meat". I would have loved to learn more about lorentz itself. We are lucky to have a place like them in Minnesota.

  2. Alexandra says:

    very cool! the music video concept was an interesting way to switch it up, and the editing and the music itself were great.
    thank you for what you do.

  3. Kevin says:

    It’s shocking how little an impact a smaller operation can have in the grand scheme of consumption. It makes me an even deeper believer in my diy approach to butchery – it’d make people think about what they’re eating if they had to cut it all themselves..

  4. Anonymous says:

    Great music video. I would love to see you do more videos of small slaughterhouses and butcher shops as you go around the country. I’m looking for ideas. I’ve visited many and find it very informative to see how others have solved problems because our family is building our own on-farm USDA/State inspected slaughterhouse and butcher shop for meat processing of our pastured pigs.

    Getting processing slots is critical to getting our locally raised pasture pork to our customer’s fork. Additionally, processing through hired butchers costs us one third to half our gross income and the offal (1/3rd of the pig) is lost to us when it could come back to be composted for our soil. Bringing processing on farm not only makes our farm more secure but it doubles our profits and makes our farm more sustainable, something the next generation can carry on.

    What we need is a lot of small facilities. There used to be many serving local farms rather than the current situation of our having to drive seven hours each week to the butcher. Let’s change that – we are.


    Sugar Mountain Farm
    Pastured Pigs, Sheep & Kids
    in the mountains of Vermont
    Read about our on-farm butcher shop project:

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