The Art Of Cooking Meat

Calling all Carnivores, Omnivores, and Meat Curious Vegetarians/Vegans,

Join us at Yellow Barn Farm for an evening of cooking all things protein. Specifically the animal based kind. While we welcome people of all culinary backgrounds and all skill levels, this class is intended to give confidence and knowledge to those who often find themselves saying "What the hell do I do with this meat?" If that's you then please join us for this whole animal overview. (Advanced and intermediate cooks will surely gain knowledge too.)

During this class we will break down the key concepts for cooking meat. From ground to roasts, and everything in between, we will cover the appropriate approach for each cut. Our goal is for everyone to leave the class feeling empowered to make dinner for themselves, their friends, their families, and even the intimidating dinner party!

Key Takeaways:

-basic animal anatomy to assist in your cooking approach

-selecting the right cut for the right occasion and skill level

-the 3 basic meat cooking techniques: direct heat, indirect heat, and liquid

-preparation of cuts including: marinating, brining, curing, etc.

-helpful culinary equipment and how to use them

The instructors: Yoshua Greenfield & John Clay

Yoshua is the founder of You Enjoy Life Homestead, an educational homestead in North Boulder dedicated to reconnecting people with traditional food systems, self-sufficiency, and sacred practices. With years of experience in fermentation, regenerative farming, and ceremonial animal harvesting, Yoshua invites people into a deeper relationship with the land, food, and the cycles of life and death.

John Clay has spent his adult life deeply immersed in all aspects of the food world—from cooking to growing to butchering. He previously served as the head whole-animal butcher at Wyebrook Farm, a regenerative farm in Pennsylvania, and has managed permaculture and organic farms in Maine. John’s deep reverence for nature and passion for teaching others how to interact with food forms the foundation of his work.