|Location||San Francisco & Toronto, United States|
|Introduction||My goal is to help myself & others discover & celebrate the true nature of meat – the incredible variety that exists, the fantastic people who help bring it to our plates, the good stories, and the ones that aren’t so good. If we collectively understand what’s really going on, we can make intelligent choices.
Two things first: It is not about the marbling, beef is like wine: taste, texture, & quality varies by breed, growing region, diet, aging techniques, & the relative talents of the ranchers, abattoirs, & butchers.
Second, humane treatment from farm to fork is critical & has a direct, positive influence on taste & texture.
To establish this new language for meat, I host artisan steak & burger tastings through my Artisan Beef Institute. You can also purchase a home tasting kit in my online marketplace, The Oliver Ranch Company (http://www.oliverranch.com). If you don't see what you want, I will find it for you.
Last but not least, I professionally evaluate, & create formal tasting notes for beef, pork, lamb, & poultry farmers & ranchers. If you are interested in learning more, let me know!
|Favorite Books||Michael Pollan's "The Omnivore's Dilemma", Norton Juster's "The Phantom Tollbooth"|