Sustainable Butchering: Sheep2018-04-11T00:00:00+00:00

Sustainable Butchering Demo & Tasting: Sheep

May 21 – San Francisco, CA

Tickets available here!

Ticket discount available for current Chefs Collaborative Members!

Email info@chefscollaborative.org to check your membership status and access the discount.

In this workshop tailored for professional cooks, leading advocate for sustainable butchery Adam Danforth will discuss the virtues of older animals, how working muscles render more flavor, the inverse relationship of taste and texture, and why we should be supporting farmers more by consuming their older and cull animals. The workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down an older animal into primals and cuts. Adam will answer questions along the way and relate the animal’s anatomy to that of other farmyard species. Blind tastings will provide insight into the underlying science of muscle function, texture, and flavor.

Adam will be joined by the co-founders of The Perennial Anthony Myint and Karen Leibowitz who will speak to the role of meat in sustainable food systems and building a menu around whole-animal sourcing. Like all of The Perennials red meat, the sheep at this event will come from Stemple Creek Ranch, which draws down more greenhouse gas (as soil carbon) than is released by the animals. Karen and Anthony will speak about how they have made carbon ranching central to the menu at their restaurant, which has been called the most sustainable in the nation.

Click through to the ticket page for more information.