Join us in Berkeley for The Art of the Butcher

butchery

Hosted in collaboration with Meatpaper

Thursday, March 5

Reception at 6:45 pm.  Lecture starts by 7:30 pm sharp.

105 North Gate Hall, UC Berkeley Campus [directions]

No tickets necessary!  Suggested $10 donation at the door.  No one will be turned away for lack of funds.

With panelists Ryan Farr (Ivy EleganceCHEFS Program), Nate Appleman (A16SPQR, Urbino), Melanie Eisemann (Avedano’s), David Budworth (Marina MeatsAvedano’s),  Mark Pasternak (Devil’s Gulch Ranch), and Marissa Guggiana (Sonoma DirectSecret Eating SocietyMeatpaper) as moderator.

Our panel will discuss how butchering whole animals delivered from local slaughterhouses stands in stark contrast to the plastic-wrapped grocery store steak.  They will talk about the retail component of the local meat system and how this changes the relationship of chefs, home cooks, and diners with meat.

The discussion will be followed by a demonstration by Chef Ryan Farr on how a whole carcass is broken down into cuts of meat.  Meat CSA shares will be available the night of the panel. SOLD OUT! Rancher Mark Pasternak will be available to coordinate more CSA shares of his delicious, Marin County-raised pork.

Contact SAFE for more information.

CHEFS Thanks Meatpaper

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heartpig On behalf of all of us at the C.H.E.F.S. program I would like to thank Sasha Wizansky of Meatpaper and Mark Pasternak of Devils Gulch for there gracious donation of the pig that we butchered at the issue #6 party.  Since the live butchery demo at Acme Chophouse, the students and I have completely made hot dogs, consomme, rolled face, rendered lard and bacon.  We currently are curing curried copa.  In the future the step by step process with the finished product will be posted when complete.  

Thank you again to everyone at Meatpaper, the volunteers, all the meat loving guests and the chefs that killed it that night.

Chef Thom Fox (Acme Chophouse)
Chef Staffan Terje (Perbacco)
Chef Leif Hedendal
Sam White & Chris Kronner & Friends (OPENrestaurant)

Butchering Half A Pig 101

 

Beautiful Devils Gulch pig

Here is a quick overview of how I like to butcher a pig.  Later I will go threw a more detailed step by step demo and finishing cuts for portions.

Suckling Pig Porchetta

 

Babe and Wilber

Babe and Wilber

Here is a method of making your own Suckling Pig Porchetta.  Its real important you get the skin real crunchy!  I chose to deep fry these guys, you can also roast them in a hot oven.   

Start with the primal cuts


Here is beautiful pig we bought from Four Story Hills, they raise a supior product and care deeply for there animals.  While butchering the whole animal it is easiest to break everything into primals first and then when needed a more refined cut.  Keeping everything in primals and only portion what you need will give you a longer shelf life and a fresh product.