Bartolomeo Passerotti: Butcher Shop (1580)

NEW AMSTERDAM MARKET: TO THE TRADE

Local Meat Symposium & Dinners
With Tiberio Custom Meats and Sauce Restaurant
October 30 / 31 & November 6 / 7, 2011

Accompanied by a Talk on Leather
With Makalé Faber Cullen, LORE Artisan Goods
November 6, 2011

Tiberio Custom Meats is opening a USDA-inspected cut-and-wrap meat processing facility in New York City offering chefs, Greenmarket farmers, natural meat companies, and retail consumers the most unique, cost-effective, and innovative custom fabrication option available. Join us at the New Amsterdam Market School for a series of meat-cutting demonstrations presenting an in-depth look at how responsibly raised meat is finding new ways to reach your plate.

Follow Adam Tiberio on October 30 and November 6 as he breaks down a hanging carcass into retail cuts and other usable portions while maximizing palatability and minimizing waste. Adam will discuss different methods of carcass breaking, value-added merchandising, livestock myology, cooking times & temperatures, how culinary applications vary in other countries, and how meat is processed under USDA inspection.

Food professionals and the general public alike are invited not only to attend but to partake in discussing how we can cooperatively make meat raised in the Northeast more widely-available. The format will remain open for questions at any time, and a selection of novel meat cuts will be cooked and served to the audience.

SESSION 1: GRASS-FED BEEF HINDQUARTER OCT. 30 / 31

Meat Cutting Demonstration
Sunday October 30 2pm-5pm
At the New Amsterdam Market School in the East River Market District
224 Front Street 10038
Adam will break down a grass-fed beef hindquarter be joined by Michael Gourlay, president of Hardwick Beef, who will expound on animal husbandry, genetics, breeding, and the challenges of raising meat on a small-scale and remaining commercially-viable. This symposium specifically endeavors to improve the functionality of the path of local beef from farmer to processor to retail or restaurant.
Free of charge to farmers, chefs, caterers, retailers, and other industry professionals, $50 for the general public. Seating is extremely limited; if you would like to attend, please write info@newamsterdammarket.org and include your professional affiliation.

Grass-Fed Beef Dinner
Monday October 31, 7pm
At Sauce Restaurant in the Lower East Side (Allen & Rivington)
In conjunction with the symposium, join us the next night for a special dinner at Sauce Restaurant. Opening this month in the Lower East Side, Sauce is the latest creation of Chef Frank Prisinzano (Frank Restauraunt/Lil' Frankie's/Supper.) Sauce will feature an exclusively-local meat menu, and for this event Frank will prepare a dinner of braised and roasted meats from a beef hindquarter and discuss how he currently collaborates with Tiberio Custom Meats to design menus using whole carcasses while working towards a zero-waste equation. The dinner will be matched with wines personally selected by Frank to complement the meats.
Tickets are $100 per person.

Adam will break down a hanging grass-fed buffalo hindquarter from in South Dakota into retail cuts while discussing retail merchandising, value-added cuts, and the anatomy of the animal.  He'll be joined by Dan O'Brien of Wild Idea, who will expound on animal husbandry, genetics, breeding, and the challenges of raising meat on a small-scale and remaining commercially-viable. This symposium specifically endeavors to improve the functionality of the path of natural meat from farmer to processor to retail or restaurant. Food professionals and the general public alike are invited not only to attend but to partake in discussing how we can cooperatively make natural meat more widely-available. The format will remain open for questions at any time, and a selection of novel buffalo cuts will be cooked and served to the audience.
Free of charge to farmers, chefs, caterers, retailers, and other industry professionals, $50 for the general public. Seating is extremely limited; if you would like to attend, please write info@newamsterdammarket.org and include your professional affiliation.

Faber-Harris Leather
Sunday November 6 3:30pm-4pm
At the New Amsterdam Market School in the East River Market District
224 Front Street 10038
Join Makalé Faber-Cullen, proprietor of Lore and Wilderness of Wish, as she rolls out the process she and her business partner, cattleman Will Harris, undertake to get hides from White Oak Pastures, the Harris family’s 145-year old ranch and on-farm processing facility, tanned sustainably and domestically. The process of making leather is unrivaled for pure craftsmanship, natural durability. But the leather is only as good as the animal’s life was  --as good as the farm, the harvesting facility, the tannery, and the craft and care employed.
Free of charge. Seating extremely limited; to register, please write info@newamsterdammarket.org and include your professional affiliation.