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The Eugene Meat Collective offers a variety of classes and events, ranging in skill level from beginning to expert level classes. Classes range from $90 to $300 to attend, and provide attendees with a range of benefits both edible and interesting!
Beginner level classes
The Eugene Meat Collective offers classes for beginners that focus on introducing class attendees to the basics of eating sustainably. Here you will learn what it means to eat sustainably, how to assess and purchase meat directly from farmers and the basics of home butchering and cooking. Popular with everyone from home cooks to experienced foodies, these classes provide an excellent stepping stone for those looking to learn more about where their food comes from.
Essential Sausage Class
Join the Eugene Meat Collective to learn the art of handmade sausage - from classic to gourmet - and why it is so much more flavorful and delicious than its grocery-store counterpart. Join us as we delve into Andouille, Maple Breakfast sausage, Bratwurst and more succulent homemade sausages! Using wholesome, pasture-raised meats from Deck Family Farm, this hands-on, experiential class will reveal how to select the right meat and trimmings from the appropriate muscle groups, how to get the ideal meat-fat ratio and how to grind, flavor and stuff your sausage of choice. After learning together, we’ll shed our aprons and gather around the farm table for a light meal featuring our freshly crafted sausages, with local and hand-made wines. PLUS! You will go home with roughly 5 lbs. of links for your frying pans and freezers, and recipes. A hands-on event perfect for hunters, people with special food needs, aspiring butchers or chefs wanting to learn the craft and of course sausage lovers. No experience required!
Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.
Experience required: None.
Intermediate level classes
The Eugene Meat Collective offers classes for those with intermediate skill levels, or those looking to jump right in the deep end of sustainable meat preparation! Here you will learn how to work with more obscure cuts, try new recipes and techniques, and learn how to butcher whole small animals and fish. All intermediate classes finish with a family-style meal of what has been prepared.
Essential Chicken Butchering
Mastering a whole chicken is a fundamental skill in the kitchen. Join the Eugene Meat Collective and a local butcher to strengthen your chicken knowledge! Students will become confident and adept at butchering a chicken and utilizing every single part of the bird to create a delicious menu. Students will learn three meat cooking techniques (poaching, braising and roasting), sanitary meat handling practices and an introduction to the wonders of offal.
Experience Required: None
Expert level classes
The Eugene Meat Collective offers classes for those with an expert skill level, such as hunters or experienced home cooks, as well as those looking to learn all there is to know about home butchering and whole-animal preparation. These classes send attendees home with 15 to 30 pounds of usable meat, fat and bones so that you can take what you’ve learned in the classroom and apply it in your own kitchen!
Essential Lamb Butchering
Students will learn how to break a lamb into its respective, delicious parts by working on three local pasture raised lambs. They will learn how to tie a leg of lamb, how it is that lamb can become bacon, why lamb makes great sausage and how to carve a perfect lamb “popsicle.” At the end of the class, we’ll shed the aprons and gather around our farm table for a light meal. (NOTE: This is also a good class for hunters who want to learn to process their own deer.)
Take-home perks: Students will go home with a bag full of meat, bones and fat (roughly 20 lbs. worth), plus a few recipes.
Experience required: None
Essential Pig Butchering
In this hands-on class, we will begin by demonstrating how to split sides of pork into primals, subprimals, retail and charcuterie cuts. Students will then divide into two groups and do the same on another side of pig, with guidance from the instructor and an assistant instructors. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops and coppa’s. When we’ve finished the last cut, we’ll shed the aprons and gather around our farm table for a light meal.
Take-home perks: Students will go home with their share of meat, fat and bones (roughly 25-30 lbs.), plus recipes.
Experience required: None.