Shannon Hayes

Farmer and the Grill Workshop

Equal parts carnivorous feast, mad-cap grilling extravaganza , and down-and-dirty discussion on meat cuts and marketing, The Farmer and the Grill workshop is intended to help grass-fed producers hone their marketing skills by honing their culinary skills. During the three to four hour workshop, participants will review the most common cuts of beef, lamb and pork, and learn about ideal methods for cooking each one in the kitchen and out on the grill or barbecue. In addition to exploring techniques for selling hard-to-market cuts (such as items from the chuck or round), special emphasis will be put on learning which cuts of meat are interchangeable in recipes, enabling direct-marketers to suggest substitutions when meat stocks are limited. In the second part of the workshop, participants head out to the grills and smoker for cooking demonstrations, where they will focus on grass-fed grilling techniques for classic and unexpected meat cuts. Be sure to
come hungry, as there’ll be lots to sample, and you’ll be cooking your own meal at the end. Limit 20 people per workshop.
If you are interested in scheduling a workshop in your community, email Shannon directly at the link above, or on the right