How much do you know about the food you eat? If you’re like most people, probably not a whole lot. While interest in locally sourced food and organic farming processes has increased greatly over the years, the day-to-day realities of modern farming and the history of food production remains a subject that most don’t know a lot about. Bob Abramo wants to change all that with the opening of his Museum of Meat History.
Built alongside his famous Chop House, Abramo says that the history of meat has consumed him from an early age and he looks forward to helping people devour the subject. He hopes the exhibits, “stimulate and inform visitors palettes, provide a better understanding of how important the big 3 meats (beef, pork, lamb) are to civilization, or simply offer a welcome distraction while waiting for your table to open.”
Upon entering the museum, visitors are greeted with a sign which reads:
“Meat, the life giving flesh from tasty animals, has contributed to the welfare of man since the dawn of time. The muscle and sumptuous fatty tissues have supplied us with the protein we needed to build empires, and the energy necessary to construct the wonders of the world. Take a walk with us now down the road of meals past, back to the very first hunt and learn why we celebrate special occasions with a big juicy steak and not a salad.”
While the museum may not be to everyone’s taste, the exhibits are interesting and informative. A walk through the “aisles of history” offers visitors an understanding of the contrast between today’s meat supply and a time when most had to rely on the hunting of wild animals. Special attention is paid to failed expeditions by pioneers and explorers such as the famous Donner party, explaining how creative butchering and better rationing could have saved some of those doomed to starvation. The exhibit walks visitors through the history of early butchering techniques and the amazing advances in meat science including faster-growing animals, more efficient culling techniques, and what deliciously grilled treats the future may hold.
“Mr. Abramo wants to make visitors hungry for history,” says assistant cureator Brandi Essen. “We go back to the very beginning. There has been a link made between meat-eating and an increase in the size of our brains. There’s evidence that neanderthals may have been eaten by anatomically modern humans, solidifying our place on the food chain. Some of our earliest tools were made to handle butchering. They’ve found bones with cut marks over two-and-a-half million years old. Even the ability to make fire was driven by a need to cook meat. Wars were fought over salt because it was so important when it came to fish and pork preservation. We dig in deep when it comes to the historical relationship between mankind and meat.”
“I understand that not everyone has the same passion for proteins that I do, I can get really worked up about it sometimes. Forget the dogs, don’t get between Me and my bones.” jokes Abramo. “I made sure to include some fun with a few interactive displays to let our visitors get their hands bloody so-to-speak. We even have a section for your little ones.” The “calves area” called “Ox Tail Junction” allows kids who might not appreciate the more academic areas of the museum, a chance to roll up their sleeves and engage more directly with their meals. They can play a number of meat-oriented games, help load wood into one of the restaurant’s many smokers, learn knife safety and the art of frenching a rack of ribs with Chef Brandi, or join the “Chopping Block Club” and adopt a locally raised piglet for later consumption. “I’ve always found that a meal tastes better when you can put a name to what’s on your plate,” adds Abramo.
On the way out, visitors can see all they learned in action by watching the Chop House’s experienced butchering staff break down animals into their delicious components before being served. The knowledgeable staff can answer any meat-related question you have, as well as give the secret to Bob’s perfect burger blend, and explain why you should always use natural casings when making sausage. While it may not be everyone’s cup of tea, Essen hopes visitors will have a bloody good time.
