Proudly presented by Professor of Animal Science at the University of Nebraska, Dr Chris Calkins who was involved in muscle profiling research that led to new beef cuts, including the flat iron steak. Alongside, we have Chef Aarik Persaud, founder of The Butchers Club. As a Corporate Executive Chef of The Butchers Club, he is passionate about local, natural and sustainable meats, seafood and produce and works hard to ensure that the food he prepares is delicious as well as ethical.