In Conjunction with our Friends at Bare Bones Butcher
Monday, June 11th
Must Call to reserve: 615 298 3663
Watch and Learn- Miel Chef Andrew Coins and Bare Bones Butcher, Wesley Adams will breakdown the whole calf.
The calf will have been dry-aged for 4 weeks on the 11th.
Rancher Adam Deal will be present to answer questions.
Learn Anatomy, the different cuts & how marbling is achieved.
Dinner included- enjoy the first bits from the calf!
Rancher Adam Deal of High Lonesome Ranch in Shelbyville,Tennessee agreed to this crazy project with us...
The Beefmaster Calf (breed that orignated in the 1930's; a cross of Hereford, Shorthorn & Brahman) grazed & was fed a proprietary feed for 6 months with others in his herd but for the last 8 weeks enjoyed Tennessee Brew Works Beer!
Gaining at least 30% more weight than his peers, this calf should prove tasty!