While we're all fans of a traditional summer barbeque, why not try some alternative meats this summer?
Sarah Wong is dedicated to sustainable butcher practices. Now an instructor at the Seattle Culinary Academy and a chef at different restaurants in the country, Sarah has a breadth of experience in the industry.
The Seattle Meat Collective partners with local farmers who raise their animals in a humane way and sell their products at a reasonable price. Learn more about the collective on their website, click here.
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