Mark Dommen education: I've always butchered primal cuts which I learned working with different chefs (cleaning, cutting and protioning). I've taught myself to butcher whole animals, but it's not that hard if you've paid attention to the primal cuts. bio: Chef/Partner at One Market Restaurant in San Francisco. (not sure how much you want here) shop: Fatted Calf in Napa tools: Boning Knife, Hand Saw, Band Saw, Butchers Twine protein: Salmon Creek Ranch breed: 100% purebred Kiko Goats, the bread is from New Zealand facebook: Mark Dommen twitter: MDommen
Saturday, March 2, 2013
Mark Dommen Butchering Goat - Protein University
Mark Dommen Butchering Goat - Protein University Video Clips. Duration : 4.08 Mins.
Mark Dommen education: I've always butchered primal cuts which I learned working with different chefs (cleaning, cutting and protioning). I've taught myself to butcher whole animals, but it's not that hard if you've paid attention to the primal cuts. bio: Chef/Partner at One Market Restaurant in San Francisco. (not sure how much you want here) shop: Fatted Calf in Napa tools: Boning Knife, Hand Saw, Band Saw, Butchers Twine protein: Salmon Creek Ranch breed: 100% purebred Kiko Goats, the bread is from New Zealand facebook: Mark Dommen twitter: MDommen
Mark Dommen education: I've always butchered primal cuts which I learned working with different chefs (cleaning, cutting and protioning). I've taught myself to butcher whole animals, but it's not that hard if you've paid attention to the primal cuts. bio: Chef/Partner at One Market Restaurant in San Francisco. (not sure how much you want here) shop: Fatted Calf in Napa tools: Boning Knife, Hand Saw, Band Saw, Butchers Twine protein: Salmon Creek Ranch breed: 100% purebred Kiko Goats, the bread is from New Zealand facebook: Mark Dommen twitter: MDommen
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