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Courses

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.

 

2018 Line Up!

 

Essential Duck Butchery, Charcuterie & Cookery December 9th

Essential Duck Butchery, Charcuterie & Cookery

Want to learn all things duck? Join us for an evening of le canard with guest instructor Sara Wong, co-founder of the Seattle Meat Collective and instructor at the Portland Meat Collective. Each student will butcher their own duck with several delicious end results in mind: duck confit, duck rillette, duck prosciutto, duck-liver mousse, crispy duck breast and more. Once students have worked through their birds, we’ll demonstrate the various ways students can cure and preserve them. At the end of class, we’ll shed the aprons and gather around our farm table for a light meal to taste the recipes.

Take-home perks: Students will go home with the duck parts they butchered, plus recipes to explore on their own at home.

When: Sunday December 9th from 1:00-5:00 pm

Where: Unitarian Universalist Church 1685 W 13th Ave Eugene, OR

Cost: $145

Experience required: None.

Register


About Sara Wong

CULINARY INSTRUCTOR AT SEATTLE CULINARY ACADEMY & CO-FOUNDER OF THE SEATTLE MEAT COLLECTIVE

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After spending 16 years in the food industry, Seattle Meat Collective co-founder and former Seattle Culinary Academy instructor Sarah Wong couldn’t ignore a strange truth when it came to meat: It almost always came out of a box, pre-cut. Very rarely did she see the whole animal that it came from. Five years ago, wanting to change the way she approached meat education, she took matters into her own hands and went to France to study with Kate Hill and the Chapolards, followed by more whole-animal butchers from around the world. “When you see the whole process from start to finish, you have a lot more respect for whatever that ingredient is—whether it’s a goat or a head of lettuce,” she says. These days, Sarah is a freelance culinary instructor, butcher, and food consultant and she takes what she learned in France everywhere she goes. We are so lucky to have Sarah teaching butchery, cookery, and charcuterie for the PMC, wowing students with her deft hand at butchery and her knowledge on the history of the subject. She’s equally wowed by her students. “It’s fun to watch them go from tentatively holding the knife to cutting up the animal,” she says. “By the end of the class, they’re exhausted, but they’re so jazzed. I love that.” 

 

Intro to Curing Class November 4th

Sold Out!

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Intro to Curing Meat.

Curious about the meat-curing process and ready to jump in? Then join us for this introductory class on curing meats at home! In this hands on class you’ll learn about flavor profiles, starter cultures, as well as shaping and drying meats. You’ll learn how to make pancetta tesa, cured egg yolks, duck breast bresaola, bacon. Safety, sanitation, and environment will be discussed. Resources and references will provided for beginning your own dry-curing at home. You’ll start your own pancetta tesa in class, then take your piece home to finish curing. Duck breast bresaola, bacon, and cured egg yoke will be demonstrated in class, and we'll taste finished versions at the end of the class!

Take-home perks: You'll go home with 3 lbs pastured pork belly for making pancetta!

Experience: None

When: Sunday November 4th from 1:00-5:00 pm

Where: Unitarian Universalist Church 1685 W 13th Ave Eugene, OR

Cost: $145

Register




Intro to Lamb Butchering Monday night October 1st.

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Intro to Lamb Butchering Class

IIn this demonstration-style class, the Eugene Meat Collective and Daren King, one of our amazing local meat smith will introduce how to break down a lamb into its respective, delicious parts with a local pasture-raised lamb. Enjoy some charcuterie and regional wine while you learn how the lamb can be broken-down into cookable cuts and see how to tie a leg of lamb, learn what to do with lamb belly; why lamb makes great sausage, and how to French a rack of lamb. This is a great primer for our Essential Lamb Class. (NOTE: This is also a good class for hunters who want to learn to process their own deer.)

We will send you home with a few recipes to expand your palate of whole-animal lamb dishes!

For this class, we will be using amazingly delicious local pastured lamb. Students can buy a share of the demonstration animal to take home and experiment with! There will be 20 Lb shares for $80 or 10 Lb shares for $40.

Experience required: None

When: Monday night October 1st from 6:00-8:30 pm

Where: Unitarian Universalist Church 1685 W 13th Ave Eugene, OR

Cost: $78

Reregister

 

Intro to Pig Butchering Sunday night October 14th.

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Intro to Pig Butchering

In this demonstration-style class, the Eugene Meat Collective and local meat smith Daren King will introduce how to split sides of pork into primals, subprimals, retail, and charcuterie cuts. Enjoy some charcuterie and regional wine while you learn how the pig can be broken down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas.

We will send you home with a few recipes to expand your pallet of whole-animal pork dishes!

For this class, we will be using amazingly delicious local pastured pork. Students can buy a share of the demonstration animal to take home and experiment with! There will be 30 lb share for $120, 20 lb shares for $80 or 10lb shares for $40.

Experience required: None

When: Sunday night October 14th from 6:00-8:30 pm

Where: Unitarian Universalist Church 1685 W 13th Ave Eugene, OR

Cost: $78

Register

 
 

Other EMC Classes

Essential Sausage Class

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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.

Cost: $145

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

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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

Cost: $90

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

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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

Cost: $224

Essential Pig Butchering

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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.

Cost: $265