WHO'S YOUR BUTCHER CUTTING COMPETITION
20 butchers, 10 cities in 2011 - Visit Cochon 555 Butcher's Blog
Witness retail and processing butchers compete head to head at Cochon 555 in 2011. Click here
Think you got what it takes to compete in front of hundreds of guests? Click here
PROTEIN U is an online resource and video library created by a network of chefs and butchers all interactively sharing their skills. Our goal is to support responsible farms and promote heritage species of livestock. By creating an online resource populated by peers, we hope to develop a visual family tree of butchery techniques from across the globe. By entering one of our contests or uploading a video on YouTube, you are directly supporting farmers and businesses.
Over the past few years Americans are returning to the age old concept of a local food supply. But we have come to realize that the disconnect with our food was so large that we almost have to begin again from scratch. We all want local meat, but the supply and networks are difficult to navigate as a chef or a consumer. In the last decade, the popularity and celebration of chefs using local foods and the rise of the local farmer have most recently added to the glorification of the neighborhood butcher shop and meat cutter culture. There is still something missing.
Learning more about whole animal utilization is a step in the right direction to sustainable living and respect for the animal. Join the conversation and help us create this community, share your techniques and learn from a network of passionate people in today’s food scene. Explore the website regularly as the content will be frequently updated. Connecting to our Facebook and Twitter is a great way to keep the pulse on new videos, events and contests.
Protein University would like to congradulate Kari Underly from Chicago for winning the 2010 "Who's Your Butcher?" contest. She joined us at Meat Camp in Asheville, NC followed by Primal in Napa Valley. Keep your eye on her in 2011 and please watch her amazing video below.