Mark Dommen Butchering Goat - Protein University
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Uploaded by proteinuniversity on Aug 9, 2010
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
- 12 likes, 1 dislikes
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what do you do with that rolled up belly? that usually gets wasted on a deer...
gscatty 1 month ago
Whenever in San Francisco, you need to dine at Mark's restaurant...One Market.
alaninsanfrancisco 1 year ago