The Path from Pasture to Plate

Whole Beef Butcher Class and Farm to Table

Dinner at Sunrise Ranch

Loveland, Colorado – Today’s meat eaters have a lot on their plate. No longer can we blindly

grab a steak and go without asking a series of questions: Is this beef treated with hormones

or antibiotics? Is it pastured, grain or grass finished, organic? Where was it raised and how

was it treated? Was it compassionately harvested?

Meat is complicated, but the professionals of Rocky Mountain Institute of Meat and Sunrise

Ranch are helping to simplify it.

On Saturday, February 1, RMIM is teaming up with Sunrise Ranch Culinary Academy (100

Sunrise Ranch Road, Loveland) for a hands‐on day on the farm. We’re inviting food industry

members, home culinary hobbyists and the meat curious to join us for a day that will

demonstrate the path from pasture to plate. Attendees will tour the working farm and

ranch, followed by a hands‐on course in how to butcher a whole cow raised on the ranch.

Then, students will enjoy a farm‐to‐table dinner prepared by Sunrise Ranch chefs using

sustainably raised food.

Truly, this is a unique opportunity for food lovers with any level of experience to better

understand how meat is raised, processed and prepared.

Tuition is only $135 and includes lunch and dinner. Attendees are asked to bring an apron.

Rooms for overnight stay are available with an additional fee.

The day starts at 10:30am and concludes after the 6:30pm dinner.

About Rocky Mountain Institute of Meat (RockyMountainInstituteofMeat.com)

Founded by master butcher and chef Mark M. DeNittis in 2011, the Rocky Mountain Institute of Meat

trains both culinary professionals and home enthusiasts in the craft and business of butchery. Twice

annually, we offer a multi‐week, accredited course that transforms the meat curious into professional

meat cutters. But the same professional approach is taken with culinary hobbyists. In our informative

and entertaining hobbyist classes, students learn the basics of butchery, like breaking down a whole

chicken or making sausage at home. These are skills that not only save money, but also make for

impressive family meals. In everything we do, we bring a world‐class knowledge for all things meat,

and a passion for sharing it with students.

About Sunrise Ranch (Sunriseranch.org)

Since 1945 Sunrise Ranch has followed organic farming methods to create a wide variety of food

resources. The 350‐acre property is currently home to permaculture vegetable gardens, grass fed

beef, plant fed pigs, hay fed goats, and pasture raised poultry and eggs. The ranch takes a holistic and

integrated approach to farm‐to‐table management for the purpose of sustaining the biodiversity of

the landscape, enriching the soil, growing nutritious vegetables, and giving high‐welfare care to its

animals.

PRESS CONTACT: For interviews, press passes, photos or other requests, contact Josh

Johnson, josh@followthebone.com or 970/222‐6291.