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Michael Sullivan (left) and Bryan Butler

Creekstone Farms hosts Cure Camp in New Orleans

Chefs gather to learn the secret to crafting cured and dry-aged meats, making sausages and more.

Fred Wilkinson

March 30, 2023

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NEW ORLEANS – Creekstone Farms Cure Camp brought together about two dozen chefs to sharpen their skills in butchery, curing, dry and wet aging, sausage making, and more.

Beef steak in dry aged meat aging cabinet

Dry-aging to improve palatibility in cull cow beef

Research suggests conventional dry-aging improves the palatability of cull-cow beef.

Derico Setyabrata Jerrad F. Legako Stacy Zuelly Yuan H. Brad Kim PhD Siwen Xue Kelly Vierck Paul Ebner

September 28, 2022

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Research suggests conventional dry-aging improves the palatability of cull-cow beef.

Denver ordinance would ban slaughterhouses

Mama's Creations appoints CCO

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