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Chicago Cochon Cutting Competition

Chicago Cochon Cutting Competition

Chicago, March 20th, Two life long butchers from meat cutting families compete at the Cochon555 pig cutting competition. Both butchers grew up in the trade and learned their craft from their family. We are extremely honored to bring them to Chicago for all to witness their skills.
Sam Clark vs. Ricardo Berkbilger.

Sam Clark
‘Sam the Butcher’

Sam Clark started out on a small livestock farm in Southern Illinois. He and his family raised and butchered their own livestock. The first animal Sam ever butchered was a Hampshire hog at age 9.
Sam started working as a meat cutter at age 18 in a small grocery store.
Sam is currently working as a butcher at Papineau Locker in Papineau , IL and has been there for eight years . He processes livestock from the kill floor all the way to cutting down and wrapping.
Sam is skilled at butchering hooved livestock including cattle, goats, sheep and hogs. Cattle are Sam’s favorite livestock to processes. His favorite knife is a 6” curved boning knife.
Sam has also done private events in Chicago land – demonstrating to Chefs and Farmers the art of butchering live to plate.
Sam has become a very successful and distinguished butcher with the support of his wife of 15 years, Becky, and their two sons Tyler (8) and Clayton (6).

vs.

Ricardo Berkbigler

Raised on a family farm in Perryville, Missouri Ricardo grew up close to the land and the livestock his family raised. The family farm supported beef and poultry. He first began to cut meat at the age of 16 in the small local grocery. Since that time Ricardo has worked in meat cutting in various supermarkets in the area.
He has been a part of Fruitland American Meat in Jackson, Missouri for seventeen years. Fruitland American Meat is an established USDA plant of the older model where they receive animals for harvest, fabricate for retail and wholesale and even do further processing and make products in the smokehouse using old German recipes. The facility also operates on site a local meat shop with a full service case which Ricardo helps to manage. Currently, the facility is changing from the commodity market and specializing in processing grassfed beef and heritage pork. Ricardo is the primary butcher for pork and at the same time contributes to beef fabrication.
Ricardo is married to Jackie and has one son, Trystn (age 11).

Patricia Whisnant, DVM
Rain Crow Ranch
American Grassfed Beef
Fruitland American Meat
American Pasture Pork
www.americangrassfedbeef.com
www.fruitlandamericanmeat.com
Farm: 573-996-5333
Plant: 573-243-3107

WHAT ARE THEY SAYING?

WHAT ARE THEY SAYING?

"2016 Event of the Year!"
Time Out New York

"Raising the Bar for Dining Festivals"
LA Times

"The Porcine Equivalent of Christmas"
Seattle Metropolitan

"Pork-tastic Goodness!"
Food & Wine Magazine

"Stunning in its Professionalism"
Jonathan Gold

"Stunning in its Professionalism"
Jonathan Gold

"Cochon555 Features Some of The Best Chefs in Town"
Time Magazine

"Everyone’s Favorite Pork-centric Cooking Competition"
Zagat

"A Great Celebration, the Ultimate Pig Out"
Bon Appetit

"Chefs Bring Their A-Game for a Cause"
Eater

"Enough About Bacon! Let's Talk Whole Hog"
The Seattle Times

"Cochon555, a Touring Porcine Bacchanalia Slash Competition"
SF Weekly

"A Super Bowl of Swine, Bite After Bite of Swoon Worthy Swine"
Denver Westword

"The Pork Flowed Like Wine at Cochon555"
Eat Me Daily

Cochon555, the competitive celebration of heritage pork... [+] Eater

Cochon555 founder Brady Lowe is a tireless champion of heritage pigs... [+] Food Republic

Heritage-breed pigs in the competition yield melt-in-your mouth chops that you’ll crave for days... [+] The Village Voice

Meant to raise awareness about heritage-breed pigs and sustainable and socially responsible farming... [+] Miami New Times

Are designer pigs worth the money? Brady Lowe of Cochon 555 breaks down the difference... First We Feast [+]

Where can you find 3,500 pounds of Heritage breed pigs, locally sourced... The Daily Meal [+]

This culinary competition celebrates family farms, heritage breed pigs and today’s emerging chef community... NBC Bay Area [+]

Whole heritage-breed pigs in a head to tail showcase for a crowd of pork-loving gourmands… The Huffington Post

One of the country’s most delightfully decadent food fests... Chicago Tribune [+]

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