Aged Steak Tasting with Belcampo's Co-Founder (San Francisco)

& why the process of dry and wet aging beef impacts texture and flavor

Grain versus grass fed (and grass finished!) beef and what this means for your steak

How to differentiate steak cuts and how to buy, cook and serve them

A side by side tasting of pasture raised rib-eye steaks aged to 28 days, 40 days and 60 days

A happy stomach! We’ll be serving wine, charcuterie, salad, and a vegetable dish to accompany the steak tasting.

Take home a signed copy of Anya’s cookbook, Home Cooked: Essential Recipes for a New Way to Cook

Enjoy 20% off all Belcampo products on the day of the event!

Anya will share expert tips and tricks as she demonstrates how to perfectly cook steak at home. Over a glass of wine, we'll do a side-by-side tasting of steak cuts of various ages to fully understand this incredible process on the finished product.

You'll walk away empowered with knowledge about well sourced and aged meat, a better understanding of the science behind aging beef, some mad steak cooking skills and a happy palette.

Anya Fernald has developed her expertise in sustainable food, business development, and innovation in food and agriculture with over 15 years of hands-on experience in leadership roles in the sector. She is the co- founder and CEO of Belcampo, a group of innovative agricultural companies in California and Belize that strive to make good food the old fashioned way on a larger scale than ever before. Belcampo's mission is to grow awareness, availability, and production of sustainably farmed food. Anya has been recognized as one of the 40 under 40 by Food & Wine Magazine, named a Nifty Fifty by the New York Times, appeared as a regular judge on Iron Chef America on the Food Network, and is the author of Home Cooked: Essential Recipes for a New Way to Cook. In 2011, Anya founded the non-profit Food Craft Institute and currently serves as its board chair.