Portland Meat Collective: Basic Pig Butchery

meatcutThe Portland Meat Collective is a network of Portland citizens looking for a cost-effective way to buy meat directly from Oregon’s small ranchers. While PMC is modeled after traditional meat CSAs that are popping up around the country, it is also an up-close-and-personal traveling butchery school. Once PMC procures that whole cow, pig, or lamb, members can take part in master butchery and charcuterie classes with Portland meat masters.  Below are descriptions of the PMC’s June classes.

Saturday, June 12

Learn the lost art of home butchery from Adam Sappington, owner of Country Cat Dinnerhouse and BarPortland Meat Collective’s Camas Davis and Pastaworks butcherTray Satterfield. Learn how to split two sides of pork into primals, and how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts and shoulder roasts. The class will also include tips on how to cook various cuts, and everyone will go home with their share of meat. Class size is limited to 10 students and tuition is $225. To register, please email info@pdxmeat.com.

Saturday, June 26
Learn the principles of basic pig butchery with Bob Dickson, a seasoned animal scientist and meat expert who taught at the Clark Meat Science Center at Oregon State University for 25 years before taking over day-to-day operations atDayton Natural Meats, the PMC’s favored slaughterhouse and processing facility in Dayton, Oregon. Bob brings detailed retail, industrial, and home butchery expertise to the table and teaches students how to think about an animal from multiple perspectives. Learn how to split two sides of pork into primals, how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts and shoulder roasts, and unique techniques and industry secrets. Students will go home with their share of meat at the end of the class. Class size is limited to 10 students and tuition is $225. To register, please email info@pdxmeat.com.

For more info, visit the Portland Meat Collective’s website.