Ever wondered about the art of butchery and its connection to Terroir? We've got you covered! In our latest chat, we welcome some truly remarkable guests including Kelly Long from Noble Premium Bison, Blair Lebsack, a celebrated chef and co-owner of Range Road, and Paul, a master butcher from the Netherlands. They each bring unique insights into the fascinating world of butchery and share stories of their journeys in the field. Kelly tells us about Bison and regenerative agriculture, Blair introduces his nose-to-tail approach at his butcher shop, and Paul talks about his path into butchery.
We also delve into the Alberta cattle industry, discussing the breeds that thrive in the local climate while exploring the innovative methods chefs are using to differentiate their menus. Paul lets us in on his relationship with the restaurant industry, Blair and Elise share plans to make offal more desirable, and Kelly opens up about the use of whole animals in the restaurant, with her favorite cut being the heart. As we wrap up, we extend our deepest gratitude to our guest speaker for the upcoming Terroir event. Don't miss this enlightening episode as we explore the entertaining and enlightening realm of butchery and Terroir. Be sure to join us at the Terroir event to fully immerse yourself in the meat industry!
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