CarnivoryCon 2020
Sunday Dinner Feast

Grass Fed, Grass Finished Beef Tasting Menu
Presented by
Chef Andrew Justice


Head, Neck and Shoulder Terrine
Set in Gelatinous Beef Stock
Sprinkled with Crispy Tongue


Rich Beef Consommé
Heart, Kidney, and Liver Faggots


Tartar and Carpaccio
Hand Selected Cuts for Flavor and Tenderness
Whipped Smoked Marrow Butter


Steak Plate
Sirloin, Flat Iron, Rib Cap
Cooked Medium Rare Over Wood
For A Smokey Succulent Finish


Braise Plate
Rolled Brisket Topped with Pulled Cheeks,
And Beef Short Rib Chicharrons