Today, Americans are eating animals younger than ever. Beef is produced at a quickening pace with slaughter ages getting earlier and earlier. Pigs are slaughtered before a year old, as are lambs. Kid goat is the only thing you will see on a menu. What happens to all the older animals? 

During Sunday's demonstration, Adam will discuss 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. This workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down an animal into primals and cuts. Danforth takes an in-depth look into the biological processes that affect the flavor and qualities of the meat we eat. Onsite cooking demos will demonstrate techniques to maximize the flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products. A blind tasting will allow participants to explore varying tastes and textures, followed by in-depth discussion of each muscle cut.

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Chefs Collaborative - Ohio River Valley, in collaboration with Turner Farm and Midwest Culinary Institue, is proud to present two workshops with Adam Danforth, who is the James Beard and IACP award-winning author of two books about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Adam 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.

Proceeds will benefit both Chefs Collaborative and Midwest Culinary Institute.

ORVCC will present two workshops sponsored by Whole Foods, Ohio Signature Beef, MadTree Brewery, and Edible Ohio Valley on Saturday, June 17 and Sunday, June 18.