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Have you ever seen a beef heart? Eaten one? The theme of this nose-to-tail dining event—Every Cut Matters—invited us to look beyond steak, and other familiar cuts, to learn new ways of bringing the whole animal to our plate.![]()
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Thank you @richardsgrassfed and @goodmeatproject for hosting an inspiring evening of craft butchery, shared food and conversation on the ranch! Farm to table doesn’t get more local than this...![]()
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@paul_carras2 of Butchers of America (team USA) taught us about whole-animal utilization, chef @chefgregdesmangles served an inspiring menu highlighting lesser-known cuts and nutrient-dense organ meats sourced directly from @richardsgrassfed, alongside seasonal and locally-sourced ingredients and wine.![]()
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Resilient, regenerative and regional food systems are built on relaitonship—amongst ranchers, butchers, chefs, and eaters. As proud sponsors of the evening, we were honored to support a gathering that brings folks together around a shared meal to deepen our understanding of where food comes from, and strengthen our connection to the people who produce it.![]()
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#ROContheroad #regenerativeagriculture #butchery #farmtotabledinner #voteforyourfood