The EMC is transitioning to Musetto LLC.
2/3/2016 8:22:20 PM
Just as the EMC was going strong and taking off, my father fell quite ill in 2015 and required my full attention. Now that life is stable again, I want to take this opportunity to update you on changes with The El Dorado Meat Collective. Going forward, the EMC is consolidating with it's parent company, Musetto LLC, dba Musetto Adventures. What this means to you is that you receive all future information, newsletters and events/classes/travel information from www.musettoadventures.com. We will be reseting our step and begin offering soon some classes, events and our new addition, Slow Food travel excursions to Italy!
I want to thank everyone for the support and patronage over the years at EMC!
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Lamb Butchery, Johnson Style
12/24/2014 3:30:56 PM
 Danny Johnson’s philosophy is, “A good butcher should know how to feed the animal, eat the animal, and everything that has to be done between those two points”. In our February Lamb Butchery class, Danny will focus on the "everything between those two points". Read more about the class on our Classes page.
There is still time for a last minute Christmas present ... or maybe your new year's resolution is to learn to butcher your own dinner. Either way, it's time to sign up for a class before the spring lambs are ready!
Lamb Butchery is the best class for beginning butchers. It's fairly easy to handle and makes much quicker work than butchering your first hog. And who doesn't love a good lamb stew in February or having those chops ready for breaking out the grill when the weather starts to turn in Spring? As with all of our classes, in our lamb class, students will take home their share of the lamb they help to butcher.
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A little tease...
12/17/2014 10:03:37 PM
 We don't know where to get one of these around here either!
This is the famous bistecca a la fiorentina (Florentine Steak) which is featured prominently on the menus of almost all the restaurants in Florence. The best are said to come from Chianina beef. While these cuts are very similar to a Porterhouse here in the U.S., the breed is rich and flavorful, and cooked right the rare meet is so tender you don't even pick up your knife.
Chianina beef are the huge white oxen raised in the Val di Chiana, near Arezzo, where the El Dorado Meat Collective recently stayed during our tour of Tuscany with Musetto Adventures. The meat of the Chianina beef is tender and flavorful, and because of the size reached by the animals the steaks can easily exceed 6 pounds each!
Well, we may not be able to find a good, clean, local Chianina at the EMC, but join us for our next beef butchery class and we'll show you where you cut one of these beautiful steaks and give the simple recipe to boot!
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