Good Meat Project

Join us on the ranch 🌿🔥 Tickets for our Spring Ranch Dinner close May 22nd, and we’d love to gather with you for this unforgettable evening in partnership with the Good Meat Project. Your evening includes: 🔪 Live whole-animal butchery with Paul Carras 🍷 Local pours from Gold Vibe & Three Forks Brewery 🍽 Open-air dinner by Chef Desmangles 🎶 Live music from Bastard Sons of Johnny Cash 🎟 Silent auction benefiting the Good Meat Project This is more than dinner — it’s a chance to connect with the land, the animals, the farmers, and the people behind every cut. ⛺️ Optional overnight camping is still available, with coffee, tea, and pastries waiting for you in the morning. 📍 Oregon House, CA 📅 May 30, 2026 ⏰ 4:00–8:30 PM Tickets close May 22 — don’t wait to reserve your seat at the table.

Still curious about nose-to-dining? Check out this mini clip (with our In The News Link in our bio) from our ED's interview with Peter Ricci from @the_meating_place_pdx . Then, get your tickets to our upcoming in-person nose-to-tail dining event @RichardsGrassfed on May 30th with the link in our bio!

You said... "We want butchery events!" ✅️ Check "We want in person events!" ✅️ Check "I'm into nose to tail dining!" ✅️ Check We listened. Now it's your turn. Get your tickets with the link in our bio! See you there. #butcherybreakdown #nosetotail #wholeanimalutilization #inpersonevent #fundraiser

Here are the three BEST gift ideas for Mom this year! 🥩 🍷 📚️ Let's celebrate mom this year with a meat-themed book, some self-care for those tired muscles, or with a one-of-a-kind adventure she'll never forget! Because if it weren't for our mothers, none of us would be here. ❤️ Check the link in our bio! Happy Mother's Day this weekend. #mothersday #specialgift #cookbook #selfcare #localmeat #butcheryevent

"It's not the cow, it's the HOW." Cows are not the villains. Let's point the finger in the direction where it should be - toward the industrial agriculture system.👈️ When millions of animals are packed into overcrowded, mismanaged feedlots, the damage ripples everywhere: 💦 our air and waterways become polluted 💸 we live in economically depleted rural communities 👷 our workers are exploited 🐮 animals suffer inhumane treatment ⛓️‍💥 our food supply chain breaks 🥩 the cost of meat is manipulated by unstable markets 🌎️ the system creates irreversible environmental damage The problem is a system that takes and trades both present and future value today, while robbing future generations of resilient farmland, thriving communities, and a stable climate tomorrow. Animals that are grazed on healthy pastures, in regenerative systems, give. These systems can restore soil, support biodiversity, strengthen local economies, and nourish people for generations to come. So, stop blaming the cow. Start questioning the system. If this resonates with you, share this message. ❤️ #KeepMeatReal #GoodMeatProject #ItsNotTheCowItsTheHow #RegenerativeAgriculture #SupportLocalFarmers #EthicalMeat #Transparency

Congratulations to our Season of the Chef, book giveaway 🏆 winner! BJ Edwards, of Taste of the Wind farm @tasteofthewind307 . Thanks for entering the giveaway and a big thanks to @chelseagreenbooks for all the amazing books they bring to the community! #bonebroth #nosetotail #giveaway #winner

Good meat. Good food. Good reason to gather — and give back. 🌱 This August, join us for a fundraiser dinner benefiting Carnation Farms & @GoodMeatProject , celebrating whole-animal cooking that reduces waste and connects you to where your food comes from. Walk the fields, meet the farmers, sit down to a multi-course summer meal, and bid on auction items to support the farm. Early bird tickets available May 1! 🔗 [Link in bio]

Northern Californians, do you want to experience a delicious and educational evening focused on nose-to-tail matters of the heart, blended into a story of love, technique, and art on the plate? Of course you do! Come and join us for a unique dining event that supports award-winning and dynamic artisans (like @paul_carras2 and @chefgregdesmangles ) AND diverts waste away from landfills, at the Every Cut Matters event, part of the Richards Regenerative Supper Series, on May 30th. Tickets are available with the link in our bio. @richardsgrassfed Thank you to our generous sponsors: @audubonCA @tomkat_ranch @carootsofchange @creamco_meats

Thank you for 12 amazing years! We couldn't do these things without the support of so many incredible people. We look forward to a dozen more years, because we're just getting started! #happyanniversary #goodmeatproject #nonprofitwork #farmers #butchers #chefs #meateaters

Meet Chef Greg Desmangles. He grew up in the middle of loud holiday kitchens surrounded by his mother, aunts, and grandmothers, watching how a good meal can make a whole room feel taken care of. Today, he helps guide the kitchens behind Urban Roots Brewery & Smokehouse in Sacramento. On May 30th, Chef Greg and the farmers at Richards Regenerative are teaming up with the Good Meat Project for dinner on the ranch. Chef will be preparing nose-to-tail a meal, served family style, just like back home. West coast friends — we’d love to see you there! Come meet @chefgregdesmangles and the rest of the team behind this adventurous locavore supper. #goodmeatproject #regenerativeagriculture #nosetotail #cheflife #farmtotable #knowyourfarmer #sustainablefood #slowfood #supportlocalfarms #pasturetoplate

Earth Day 🌎️ Question. Do you want a ONE ingredient burger or one with SEVENTEEN (or more) ingredients? It's your choice, but worth considering whether we are actually saving the planet by mashing seventeen, highly processed ingredients into a beef patty lookalike. They look similar, but they are NOT equal. You can't really tell the difference by appearance alone, so most of us will flip the package over and read the ingredient panel, right? For consumers, ingredient panels should be easy to read and comprehend, with words your seven year old can pronounce. That's what you get with real meat. A simple, single ingredient that comes from real animals who graze, and are experts at effortless carbon sequestration. More ingredients do not make healthier products or a healthier planet. Simple ingredients embrace nature and provide transparency. So remember, if there are more than TWO WORDS on the ingredient panel of your protein of choice, do the planet a favor and eat elsewhere...like your local farm, butcher shop, restaurant, or retailer that sources and sells REAL meat raised right, on the land. What do you think? Make sure to let us know your thoughts in the comments below. 👇️ #earthday #keepmeatreal #similarnotequal #fakemeatisntmeat #goodmeatproject

It’s time to put nose-to-tail on the menu. Join us for a conversation with chef Evan Leichtling of @offalley , whose offal-forward menus (described as “sumptuous” by The New York Times) are known for turning underused cuts into standout dishes like rabbit kidney toast, mutton tartare, and foie gras ice cream. We’ll get into how he builds those menus, including: • His creative process + techniques • Sourcing whole animals and hard-to-find ingredients • Working directly with farmers + suppliers • Turning diners who “don’t eat organs” into people who come back for more This (free) Lowdown is for chefs, aspiring chefs, farmers looking to move off-cuts, offal enthusiasts, and anyone ready to help build a better food system–one organ at a time. 👉 Register today — link in bio #offal #nose2tail #wholeanimalbutchery #wholeanimalcooking #locallysourced #farmtotable #sustainablefoodsystems #restaurantindustry #chefsnetwork #culinarycommunity #foodsystemchange #organmeat #chefstalk