Brandon Sheard, Vashon Island, WA
Brandon and Lauren Sheard live on Vashon Island with their one and half year old son, Wallace. Together they own and operate Farmstead Meatsmith (, providing personal slaughter, butchery, charcuterie and instructional services to small farmers and people who want to learn traditional livestock processing.
Brandon learned his trade by managing the butcher shop at la Boucherie on Vashon for about two years. He has a passion for unearthing lost traditions of good meat thrift. These old methods not only reflect responsible husbandry, but also result in the most delicious products. This has been his focus with Farmstead Meatsmith and in his own kitchen.
Joshua Graves, Portland, OR
Originally form Dallas, TX. Joshua later moved to Cleveland, OH and then attended Ohio State University where he earned a degree in hospitality management and business. After college continued his education and attended culinary school CIA in Hyde Park, NY. It was there that he began working at Fleishers and began his career in the butchery world. In October of 2009 he moved to Portland to help in the opening of Olympic Provisions where he is now the plant manager of the meat department. Olympic Provisions is Oregon’s first and only USDA curing facility where they specialize in dry fermented sausages as well as whole muscle curing and fresh sausages. Joshua hopes to soon open a full scale butcher shop and USDA cutting and distributing plant to do direct trade with local farmers and ranchers as well as provide meat from local farmers to area restaurants.
These two butchers will split a pure bred Berkshire pig from Newman Farm, and get 40 minutes to cut it to spec, and have 15 minutes to freestyle on a whole head. Judging will be based on efficiency, skill, speed, utilization, and profitability of their cutting. We found two of the finest from the trade in the Pacific Northwest to show Seattle what the Butchering trade is all about.