Today, Americans are eating animals younger than ever. What happens to all the older animals? Join James Beard award-winning author and butcher, Adam Danforth, for a whole-animal butchering demo and in-depth analysis of how we experience flavor in meat and what we can do in our pursuit for more deliciousness.

Tickets can be purchased here: http://farmbutcher.bpt.me

This workshop will include:

• Full carcass breakdown of an older sheep from The Farmstead into seamed muscles and market cuts. 
• A blind tasting of unique muscles, exploring varying tastes and textures, followed by an in-depth discussion of each muscle cut. 
• Onsite cooking demos to demonstrate techniques to maximize the flavor of these complex meats.
•  Book signing session.

About the organizers: 
Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. Adam lives in Ashland, Oregon. 

The Farmstead is a magical place where goats have wings, pigs have polka dots, sheep run amok, and the trees hug us back. Our Grade A Goat Dairy specializes in cheese, yogurt, and whey-fed pork. The Farmstead is located in Olympia, Washington.