Photo © Eric & Dawn Wright,

MeatCamp™ is a one-of-a kind education and tasting series for Artisan Beef, Pork, Lamb, Poultry, and Goat and also a moderated chat known as #MeatCamp on Twitter, live streaming, and in other social media outlets.

Join us July 17 at our next tasting at Suite D (run by the fabulous team from The Girl and The Fig)! #MeatCamp is being sponsored by Twisted Horn Ranch’s Meet and Meat program, a series of tastings over the year in the San Francisco Bay Area. Get your tickets here!

Live Tastings

MeatCamp tastings, more formally known as The Provenance of Meat Series™, are similar to wine tastings, but with meat from different farm, ranch, and butcher teams.  The purpose is to help home buyers, chefs, and the producers themselves discover and celebrate the fact that the best meats are like fine wines, they vary by breed, growing region, diet, husbandry, aging time and technique and the relative talents of the farmers, truckers, slaughterhouse workers, and butchers.

Hosted by Carrie Oliver, who created the designation of Artisan Beef, Pork, Lamb, Poultry, and Goat, or one of her growing team of qualified Artisan Meat Sommeliers™, these tastings have proven wildly successful (and fun), perfect for public and private in-home, restaurant, and larger events and fairs.  If you’d like to throw a MeatCamp tasting yourself or have meat from your farm, ranch, or butcher shop included, please email Carrie AT oliverranch {dot] com.

If you can’t make one of our live tastings, you can purchase a home Artisan Steak Tasting™ kit through our sister company, The Oliver Ranch Company, an online marketplace for Artisan Beef.

Welcome To MeatCamp™

Online Programs

#MeatCamp™ is also a weekly interactive moderated chat on Twitter and live streaming program designed to create an open, informative, and friendly forum to discuss meat from farm to fork. Moderators field questions and invite special guests to help seek to demystify meat and to celebrate the great artisan farmers, ranchers, truckers, slaughterhouse workers, butchers, chefs and home cooks who help bring it to our plates.

Anyone can join #MeatCamp sessions which are held every Thursday evening from 8:00 – 9:00pm Eastern Time, by using the #meatcamp hashtag on Twitter. If you want to join as a guest expert or suggest a topic, please email artisanbeef AT gmail {dot] com.

{ 3 trackbacks }

#meatcampt Transcript, 18 March 2010 «
March 18, 2010 at 6:57 pm
Artisan Beef Ratings & Tasting Notes — Carrie Oliver The Artisan Beef Institute™
April 1, 2010 at 10:16 am
Grass-fed Steak Review and Tasting Notes, Open Space Meats, CA and NV — The Artisan Beef Institute™
July 17, 2010 at 7:13 am

{ 5 comments… read them below or add one }

Serge Lescouarnec October 31, 2010 at 3:56 pm


Some people at Meat Camp would have been interested in ‘French Cut’ sessions with French Butcher Yves-Marie Le Bourdonnec on November 1st at Meat Hook in Brooklyn.

I will talk with Yves-Marie after the session and publish the interview on Wednesday.


Carrie Oliver November 1, 2010 at 12:28 pm

Serge, Thanks for stopping by and I look forward to reading your interview with Yves-Marie Le Bourdonnec. Ask him his favorite breeds and farms!

Daniel Kosel November 28, 2010 at 2:13 pm

Hi Carrie,

Found you while cruising the net for information on grass-fed artisan beef and beef products in general. I am a rare breed conservationist who raises and markets Red Poll beef in Eastern WA. I have had good success with restaurants and private beef customers but would like to learn more from someone like you regarding potential marketing and partnering opportunities. Do you host any tastings or events in WA state? Feel welcome to contact me directly with any comments or ideas, Carrie!


Daniel A. Kosel

Carrie Oliver December 14, 2010 at 10:55 am


Yes, I host tastings as often as possible in the Seattle area and would love to talk with you about including your beef. Seattle is a wonderful market for farm-specific beef; the community knows how to celebrate variety and seasonality!


Jenny Sabo June 6, 2012 at 2:39 pm

Dear Carrie,
We ranch and raise well mineralized, flavorful, grassfed Devon/cross beef in southwest Montana. Wondering how to do more testing/tasting of our Devon beef. They are new to Montana, and while they have quite a reputation for gourmet grassfed quality, most people in the West are unfamiliar with them.
Lots to learn about the customer end of this business. We have sold at Farmers Markets for years, but would love “an experienced palate” to taste our beef.
Wondering if there are any tastings going on in Montana.

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