Better meat, less - 18 April 2020

IMG_3438.jpg
IMG_3438.jpg

Better meat, less - 18 April 2020

165.00

We've all heard we need to 'eat better meat, less often', but how many of us really know how? At Jonai, eating only pasture-raised meat in a diverse, vegetable-rich diet has been a way of life since Tammi returned to meat eating from nearly a decade of vegetarianism. In this workshop, we share our tips for sourcing, cooking, and eating a diet rich in pastured animal protein and fat without putting the meat centre stage… good for both the domestic and the global budget.

Tammi will share tips on how to decode (oft misleading) labels and menu provenance claims to ensure you are able to source only genuine pastured meats. She’ll then show some basic butchery, teaching you the skills to be confident to buy whole primals and break them down for a series of meals, keeping costs down while stretching high quality meat across an entire week’s menu. Nothing will be wasted, and we’ll even talk through and experiment with the wonderful art of transforming leftovers into newly delightful dishes.

Numbers are limited to 16. The day starts at 10am with sourcing, butchery basics, and muscle talk, moves into prepping lunch while talking further about the many ways to make vegies the star with great harmony from ethical meats, and concludes with a meal served with a side of food politics, winding up by 2:30pm.

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