Poor fats, they are so misunderstood. The little guys are just trying to do good things like efficiently storing (or delivering) energy and, upon cooking, provide the vast majority of flavors that the eater experiences. Unfairly, they are the vilified component in the meat trifecta of protein, collagen and fat. In this workshop we will discuss the three main types of fat, how they play a role in flavor and shelf life, and how to butcher for maximum fat advantage.
Fats and Flavor: The art of butchering
Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. In butchering workshops across the United States, including at the Stone Barns Center for Food and Agriculture, Danforth shares his skills with individuals who are slaughtering and butchering for personal consumption. He lives in Ashland, Ore.
Visit www.adamdanforth.com for more information.