Adam and Vivian: Eating Older Animals – The Science Behind the Flavor. How Fat, Fascia, and Fiber Provide Market Potential for Under-Appreciated Meat.

There is an untapped market for mutton, culls, and older animals yet to be discovered in the professional kitchen.  Adam Danforth takes an in-depth look into the biological processes that affect the flavor and qualities of the meat we eat.  Adam illustrates the market potential of eating older animals, dispelling the negative stereotypes of 'tough’ and ‘gamey' meat in place of more complex flavor profiles. Chef Vivian Howard demonstrates cooking techniques to maximize flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products.  Butchery and cooking demonstration on-site.

Instructors: Adam Danforth, Author and Butcher; Vivian Howard, Chef and Star of A Chef’s Life TV Series