Carrie Oliver

Beef is like wine: flavor and texture varies by farm, breed, growing region, diet, aging time and technique, low use of pharmaceuticals.... & talent.

I founded The Artisan Beef Institute to help you celebrate this natural variety, to identify you individual preferences, and to connect you to the best producers and their butcher partners.

As part of this, I created the definition of Artisan Meat and evaluate, rate, and create professional tasting notes for individual farms, ranches, and butcher teams. Some call me the Robert Parker of Meat, others Beef Geek.