Meat Science – Cincinnati2018-05-21T17:03:28+00:00

Meat Science with Adam Danforth

March 18 and 19, Cincinnati

Chefs Collaborative – Ohio River Valley, in collaboration with Midwest Culinary Institute and Creation Gardens,  presented two workshops with Adam Danforth, who is the James Beard and IACP award-winning author of two books about slaughtering and butchering livestock. Danforth teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Danforth also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.

ORVCC presented this workshop sponsored by MadTree Brewery and Edible Ohio Valley on Sunday, March 18 and Monday, March 19. The schedule for both days included:

Sunday:

9:00 – 10:00 AM — Breakfast

10:00 – 12:00 PM — In-depth breakdown of Round and all resultant cuts

12:00 – 1:30 PM — Lunch + Networking

1:30 – 3:30 PM — In-depth breakdown of Short Loin and Flank, including blind tasting

4:00 – 5:00 PM — Happy Hour

Monday:

9:00 – 10:00 AM — Breakfast

10:00 – 12:00 PM — In-depth breakdown of Chuck and all resultant cuts

12:00 – 1:30 PM — Lunch + Networking

1:30 – 3:30 PM — In-depth breakdown of Rib and Plate, including blind tasting

4:00 – 5:00 — Book signing with Adam

6:30 — Dinner at Bouquet for VIP ticket holders