ALL ABOUT MEATYARD

If  ‘Americana’ conjures up images of hipster (or earnest) faux Appalachianna, there’s nothing ersatz or put on in the music of Meatyard. We aim for hokum-free soulful twang. With songs built on simple, folky progressions, the band combines sharp, acerbic, and often morbid lyrics with strong, hooky melodies. We believe that if a song isn’t working, it probably needs more harmony vocals and slide guitar.

In 2008 Meatyard recorded TOOT TOOT, BOOM BOOM, a collection of mainly acoustic, guitar-driven songs about death and dying and other such hilarity.

In late 2010 we released our sophomore album, SWEET OLD GREEN LIFE, which features a fuller sound thanks to the drumming of Kevin Jarvis (Lucinda Williams, Steve Wynn) and the bass playing of Martin Garner (Claudine 3). The band’s off-kilter lyrics are reminiscent of John Prine or Warren Zevon, while the vocal style is closer to Johnny Cash, Greg Brown or late Nick Lowe. The music isn’t exactly what you’d call country or folk, and putting the word ‘alternative’ in front of any of those isn’t much help — but the sound is somewhere in that mix. If Leonard Cohen had a country band, maybe he would sound something like Meatyard. Or if Stephin Merritt from the Magnetic Fields ever played with Dwight Yoakum (and he should, shouldn’t he?), they might come up with this sort of stuff.

The line-up of the band has changed from project to project, but songwriting is handled mainly by the brother team of Josh and Philip Welsh. On the first two albums, Josh plays rhythm guitar and sings with Molly Hansen, who also plays cello on SWEET OLD GREEN LIFE. Slide and electric guitar are by Rupert Sandes (The Boxcar Belles), bass & harmonica are provided by Martin Garner (formerly with the Asbestos Sisters and Claudine 3); and drums are by Kevin Jarvis.

Both albums were produced by Brian Reeves, who has worked with such artists as Billy Idol, Selena Gomez, and Giorgio Moroder.

Meatyard’s latest album NIGHT, OWL will be released in Spring 2025. 

Got more questions for us? Drop us a line at meatyard at gmail dot com.