This is Part 4 of a series of photo posts from Oakland’s Eat Real Festival, September 23-25, 2011 at Jack London Square. (Part 1, Part 2, Part 3, Part 5, Part 6)
This post is a continuation of the Flying Knives Steer Butchery Competition – perhaps the most exciting part of Eat Real Festival.
Dave the Butcher gets the crowd involved.
Some cuts of meat start to make their way onto the display
Jose ‘Pepe’ Penaloza cuts thin slices
Dave goes hands-free
Anya and Dave hold up a cut for the excited crowd.
A Tomahawk cut from the Yedra brothers and Rian Rinn
Damn. That’s a good looking spread from the Yedra brothers and Rian Rinn.
The judges (4505, in this case) were swilled with beer to help take away their judging inhibitions.
Zach’s (from Shopper’s Corner) “Santa Cruz – Beware of Locals” sticker.
Jose ‘Pepe’ Penaloza, rocking the Butcher’s Guild t-shirt.
Anya wows the crowd with a bit of her mastery of butcher’s cuts
Zach Gero and Josh Kleinsmith work together with the bone saw.
Dave the Butcher gets in on the bone saw action too.
Cuts of beef.
More cuts of beef from the eventual winners by a large margin Rian Rinn and the Yedra brothers. They were judged on efficiency, accuracy of cuts, technique and teamwork. These guys had hardly any waste.
Bone saw, needing cleaning.
Gerrit Van den Noord, Jose ‘Pepe’ Penaloza, and Adam Tibero of the Butcher’s guild still had a very impressive spread, topped with rosemary sprigs.
Adam Tiberio’s apron
Kidney, with basil
Another look at the Butcher’s guild team spread.
Cuts of meat, being hauled away for the lucky staff members to distribute.
September 26th, 2011
This is Part 3 of a series of photo posts from Oakland’s Eat Real Festival, September 23-25, 2011 at Jack London Square. (Part 1, Part 2, Part 4, Part 5, Part 6)
The butchery competitions are probably the most exciting parts of Eat Real Festival (Photos from last year can be found here). Teams of butchers compete live and on stage in front of hundreds of onlookers to break meat into retail cuts in a 45-minute window. Then, a winner is chosen by a team of judges from local restaurants (This year’s judges included 4505 meats, Brown Sugar Kitchen, among others) for a bottle of fancy St. Georges gin and a trophy.
This year, three teams competed:
As the audience filled in, the butchers unpacked their knives, hooks, and sharpeners.
The audience awaits..
The 3 hindquarters arrived on a cart, each aged for 21 days to a month.
They were loaded onto three hanging hooks, spread across the stage
Trophies and gin.
Dave the Butcher, a crowd favorite, sharpens his knife before the start of competition.
Zach and Josh talk strategy prior to the start of competition.
Anya Fernald, MC and founder of Eat Real and The Next Iron Chef judge, introduces the butchers to the eager crowd.
Rian gets underway
A few minutes into the competition – knives, hooks, and pieces of meat are flying and the crowd is loving it.
More images to come in Part 4.
September 26th, 2011