THE BUTCHER’S BALL IS ABOUT MEAT,
THE CHEFS WHO LOVE IT, AND THE RANCHERS WHO RAISE IT.
With a focus on sustainable ranching practices, The Butcher's Ball brings together Texas' most talented chefs, butchers, ranchers, and advocates for a day of demonstrations, discussions, tastings, and competition at one of the state's most beautiful spots, Rockin' Star Ranch in Brenham, TX.
But that's not all The Butcher's Ball is about - it's an incredible celebration of food, drink, music, and education, meant to shine a light on our local culinary and creative communities, bring awareness to sustainable farming and ranching practices, raise funds for local charities, and make the connection between the producer and the consumer.
Since 2016, The Butcher's Ball has raised over $50,000 for various food-related organizations and initiatives throughout the state of Texas.
what is the butcher's ball all about?
Founded in 2016 by three Houstonians in the food, beverage and entertainment industries who are passionate about supporting their local communities, The Butcher's Ball was originally developed as a way to bring together the incredible culinary talent that exists throughout Texas for a fun day out on the ranch. Quickly, the event grew into a way to not only celebrate these world-class chefs, but to spotlight those family-run and independently-owned farms and ranches that are the ones painstakingly raising, growing and cultivating the top quality products that we eat.
The Butcher's Ball isn't your average festival - it is designed to educate and inform, inspire and motivate, and engage you with and connect you to our food systems, from production to consumption.
the golden cleaver competition
Twenty of Texas' best chefs battle for the best bite of the day and the chance at the coveted Golden Cleaver and a cash prize
OPEN FIRE farm & ranch showcase
Highlighting those producers around the state that engage in ethical and sustainable practices and teaming them up with Texas chefs for a series of incredible tastings and spectacular demonstrations over open flame
Culinary leaders gather on stage to discuss issues affecting all aspects of the industry, from producers to consumers and everything in between
The state's top butchers are on display, showcasing a variety of proteins and providing tips and tricks of the trade
classes & workshops
From kids cooking classes to chef-led demonstrations, you'll return home with a new skill ready to share
Shop around for locally-made items such as hot sauce, utensils, aprons, honey, and a variety of culinary delights
craft beer & cocktails
Enjoy handcrafted libations from some of Texas' best bartenders and brewmaster, sure to whet your whistle
What better way to enjoy a day of eating and drinking, than with a little dancing too!
2019 BUTCHER'S BALL
MONKEY'S TAIL & ROSEWATER BARS
Ketel One Bloody Mary Party (until 1PM)
GOLDEN CLEAVER TENT
The quest for The Golden Cleaver begins! Vote for your favorite bite of the day!
OPEN FIRE FARM & RANCH SHOWCASE
Cooking begins - enjoy tastings from over 30 chefs and pitmasters
Silent Auction begins! 100% of sales go directly to Urban Harvest
Whole Hog Butchery Demo with Jack Matusek, Raw Republic Meats
Hog courtesy of Augustus Ranch
Cooking Demo with Skyler Hanka, The Prairie Recovery Center
Protein Courtesy of Unique Meats
Panel Discussion - "How Culture Has Shaped Texas BBQ"
Texas is filled with cultures and ethnicities from across the globe, and Houston is touted as the most diverse city in the nation. So where did Texas-style BBQ come from, and what exactly is it anymore? Join an exciting panel of experts on the topic to discuss how the many culinary influences in Texas have affected the way we cook our meat.
Daniel Vaughn - BBQ Editor at Texas Monthly
Ara Malekian - Harlem Road Texas BBQ, Richmond
Erin Smith Feges - Feges BBQ, Houston
Esaul Ramos - 2M Smokehouse, San Antonio
Moderated by Axel Brave, AXEL Provisions
Turducken Butchery Demo - Jess Timmons, Cherry Block Craft Butcher & Kitchen
Poulty courtesy of Whitehurst Ranch and Tejas Heritage Farms
Whole Lamb Butchery Demo - Julia Poplawsky, Central Texas Meat Collective
Lamb courtesy of Terrapin Farms Texas Dorper and the American Lamb Board
Kids Cooking Class with Monica Pope
A fantastic opportunity for kids age 4-17 to learn from one of the most talented chefs in the country. James Beard Award Semifinalist Chef Monica Pope will lead an immersive cooking class designed to teach the next generation the joy of cooking with healthy, sustainable ingredients to make absolutely delicious dishes.
Cooking Demo - Richard Knight, Atlas Diner
Protein courtesy of Capra Meats
Panel Discussion - "Farm & Food Policy and How it Affects the Next Generation"
Farming and Ranching in Texas has a unique set of issues, whether they are politically driven, climate driven, or land driven . Generations of ranchers have set the rules - but what have they planned for this next generation of growers, and what issues do they face as they take the reins?
Thomas Schroeder - Audubon Conservation Ranching Program
Scott Snodgrass - The Edible Group
Meagan McMurray - Senior at College Station High School
Erin Stutts - Teacher at College Station High School
Moderated by Judith McGreary - Farm and Ranch Freedom Alliance
GOLDEN CLEAVER TENT
Voting ends for Golden Cleaver Competition
2019 Golden Cleaver Winner Announcement
Silent Auction Ends
5PM SEE YOU NEXT YEAR!
farms & ranches
The Butcher's Ball is dedicated to highlighting and supporting local Texas farms and ranches that are actively engaging in ethical, sustainable and humane production practices. We require that all of our participating chefs and culinary leaders be passionate advocates for this type of food production and are sourcing their product year-round from these types of businesses.
Meet a few of our 2019 Butcher's Ball Farm & Ranch Partners