Butchering Demonstration

In Conjunction with our Friends at Bare Bones Butcher

 Monday, June 11th

6-8:30 PM

Miel Restaurant

$100/person

Limitied space

Must Call to reserve:  615 298 3663

Watch and Learn- Miel Chef Andrew Coins and Bare Bones Butcher, Wesley Adams will breakdown the whole calf. 

The calf will have been dry-aged for 4 weeks on the 11th.

Rancher Adam Deal will be present to answer questions.

Learn Anatomy, the different cuts & how marbling is achieved.

Dinner included- enjoy the first bits from the calf!

 

 

Miel's 

Beer-Fed Beef

Rancher Adam Deal of High Lonesome Ranch in Shelbyville,Tennessee agreed to this crazy project with us... 

The Beefmaster Calf (breed that orignated in the 1930's; a cross of Hereford, Shorthorn & Brahman) grazed & was fed a proprietary feed for 6 months with others in his herd but for the last 8 weeks enjoyed Tennessee Brew Works Beer!

Gaining at least 30% more weight than his peers, this calf should prove tasty!