Communicating Cuts
Communicating Cuts Workshop: From Carcass to Consumer
In partnership with Land Stewardship Project
Saturday, July 13 | 9 a.m.-3 p.m.
Location
Spring Grove, MN 55974
Complete event details will be provided upon registration.
Speakers
Cecka Parks and Tiffany Alexandria
Between an animal grazing in the field and a meal on your customers’ plate lies a maze of possibility and decision. What are the cuts of meat and how do they differ? What about cooking times or tips? Customers often rely on you, as the farmer, to guide them through the options. As a result, part of your roll is shaping expectations for the meat they receive.
Come learn as Cecka Parks, of the Minneapolis Meat Collective, breaks down half a lamb, explains how the cuts relate to each other and shares basic rules of thumb for cooking based on what part of the animal the cut comes from. Then learn from food photographer Tiffany Alexandria of Choochoo-ca-Chew how to affordably take attractive photos of meat with your phone to use in marketing. Everyone will go home with their own photos of grass-fed lamb cuts.
*Due to the interactive nature of this workshop, attendance is limited to 20 participants and registration is required. Complete event details will be provided upon registration.
Meal
The event will feature a potluck lunch. An entree will be provided; attendees are encouraged to bring a side or dessert to share.
See & Discuss
- What to consider in preparing grass-finished meat
- Where cuts come from on a carcass and how that affects other options
- Basic cooking rules based on the source of cuts
- How to take good photos of food