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Upcoming classes

 

Essential Sausage making

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Join Eugene Meat Collective and local Meat Smith Daren King from Longs Meat market as we teach you 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. With delicious sausages like Bratwurst, Pork Hot links, and Lamb Curry Sausage you’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. Using wholesome, pastured 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

Date: Sunday April 8th 2:00pm-6:00pm

Location: Unitarian Universalist Church 1685 W 13th Ave Eugene OR. 97405

Register

 

Falling Sky Brewers Dinner With Hank Shaw

Falling Sky Brewers Dinner With Hank Shaw

The Eugene Meat Collective is so excited to partner with Falling Sky Brewing and feature a special guest chef, Hank Shaw, Hunter Angler Gardener Cook! He will collaborate with Falling Sky's chefs and brewers to create our 5-course FEAST paired with special beers! 

Menu coming soon... there will be a vegetarian option too!

Hank will be on hand to discuss his passion- check him out at https://honest-food.net AND-THE PRICE INCLUDES an autographed cookbook.

A little about Hank Shaw-

Hank is a James Beard Award-winning wild game chef and is on a book tour promoting his latest cookbook "Pheasant, Quail, Cottontail". Whether you're a hunter, forager or Foodie you won't want to miss this exceptional brewers dinner. Hank will kick off the evening with a short small game butchering demo and talk about how to approach cooking with things like rabbit, ducks to Quail. Every participant gets a signed copy of his new book as part of the dinner.

Shaw stands at the forefront of the wild foods movement, and his website Hunter Angler Gardener Cook (honest-food.net) is the internet's largest source of tips, techniques and recipes for wild foods.

Shaw has also appeared on television shows ranging from Mike Rowe's "Somebody's Gotta Do It" on CNN, to Andrew Zimmern's "Bizarre Foods" on Travel Channel, to Steven Rinella's "Meateater" on Sportsman Channel. He has been featured in the New York Times, Chicago Tribune, the Washington Post, Field & Stream, CNN, NPR and similar outlets.

"Drawing on his seemingly endless knowledge of the environments he hunts and forages in, Hank create dishes that are more than just a taste of place — they’re a snapshot of the natural order of things, a frozen moment in time that most people would never bother to consider. Every one of Hank’s recipes beckons to a way of life that has been in place for thousands of years, long before humans got involved. And that, my friends, is honest food at its most truthful." Huffington Post

This will be an EPIC Eugene event!

When: Monday Night May 7th 7pm-9:45pm

Where: Falling Sky Brewing

1334 Oak Alley, Eugene, Oregon 97401

Cost: $75

Register

 

Some of our Past Classes

Sold out!

Essential Chicken Butchering

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A hands-on cooking class culminating in dinner served with wine and beer. Knives will be provided for student use. Class is limited to 12 students.

Mastering a whole chicken is a fundamental skill in the kitchen. Join local butcher and chef Gracie Schatz to strengthen your chicken knowledge! Students will become confident and adept at butchering a chicken and utilizing every single part 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.  

MENU 

Chicken Liver Crostini with Seasonal Fruit, Pickled Shallot, and Mustard Seeds

Crispy Chicken Wings with Calabrian Chili and Honey Sauce

Little Gem Salad with Poached Chicken Breast, Crispy Chicken Skin, Seasonal Fruit, Almonds, Goat Cheese, and Fines Herbs

Braised Chicken Thighs with White Wine, Rosemary, Charred Citrus and Olives served with Israeli Couscous Tabouleh 

Smoked BBQ Lollipop Drummettes

Gracie Schatz has been in the food industry for 10 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about farming pigs, making cheese, tending bees, and Tuscan cooking. After tasting Italian prosciutto, she became a pork fanatic which led to her to the Fatted Calf in San Francisco and eventually managed Avedano's in Bernal Heights. Her desire to partake in the full cycle of meat consumption lead her to the Sierra Foothills where she raised, slaughtered, and cured her own heritage pigs. She returned to the Bay Area to cook at Molina and Cala restaurants where she became an adept fish butcher and learned to cook in a wood-fired oven. All the while Gracie and her business partner, Alana Eckhart have run a successful pop-up restaurant, Bread and Bones Supper. Today, Gracie is eager to share her knowledge and passion with others and help connect aspiring cooks with the freshest ingredients and learn how simple good food can be. 

When: February 26th 5:30 PM to 9:30 PM

Cost: $90

Experience Required: None

 

Essential Fish Butchering

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A hands-on cooking class culminating in dinner served with wine and beer. Knives will be provided for student use. Class is limited to 12 students.

In Eugene, we have access to some of the best and freshest seafood in the world. Though there are plenty of dining opportunities to enjoy this bounty, if you feel ready to take matters in to your own hands, this is the class for you. Gracie Schatz has worked extensively with fish at Avedano’s butcher shop, and restaurants Cala and Molina and is eager to share her favorite fish butchering and cooking techniques. During this class, you will butcher two different fish and learn to cure, marinate, pan sear, and smoke them. This is the perfect class for the adventurous, fish-loving amateur cook.

MENU

Fresh Cured Anchovy Crostini with Lemon, Cherry Tomatoes, Garlic, Basil

Herb salad with Cucumber and Crispy Trout Skin 

Trout Crudo with Avocado, Radish, Cress, Lime, Onion, Roasted Bone Lacquer

Pan Seared Trout Fillet with Salsa Verde

Crispy Potatoes with Smoked Trout Belly Spread 

Students will take home a project to continue at home: Beet Cured Trout with Dill and Vodka

 

Gracie Schatz has been in the food industry for 10 years. She began her career as a baker and private chef in Eugene, Oregon. She moved to Italy to learn about farming pigs, making cheese, tending bees, and Tuscan cooking. After tasting Italian prosciutto, she became a pork fanatic which led to her to the Fatted Calf in San Francisco and eventually managed Avedano's in Bernal Heights. Her desire to partake in the full cycle of meat consumption lead her to the Sierra Foothills where she raised, slaughtered, and cured her own heritage pigs. She returned to the Bay Area to cook at Molina and Cala restaurants where she became an adept fish butcher and learned to cook in a wood-fired oven. All the while Gracie and her business partner, Alana Eckhart have run a successful pop-up restaurant, Bread and Bones Supper. Today, Gracie is eager to share her knowledge and passion with others and help connect aspiring cooks with the freshest ingredients and learn how simple good food can be. 

Cost: $90

Experience Required: None

 

Essential Sausage Class

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Join Eugene Meat Collective and local Meat Smiths Mikey Lawrence of Buck Buck and Head Chef at Black Wolf Supper Club and his partner in crime, Edgar Arellano, as we teach you 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. With delicious sausages like Pork Boudin Blanc, Kale and Fennel Garlic, you’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. Using wholesome, pastured 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

Date: Sunday December 3rd 10:00am-2:00pm

Location: Eugene Meat Collective, 1915 Tigertail Rd. Eugene, OR 97405

Register

 

Sold out!

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Join Eugene Meat Collective and local Meat Smith Jacob Henrichs from Falling Sky Pour House & Delicatessen to learn the art of handmade sausage-- from classic to gourmet-- and why it is often so much more flavorful and delicious than its grocery-store counterpart. Come learn the tricks to making the sumptuous and savory sausages that Jacob picked up studying with the famous Charcutier Bian Polcyn. Join us as we delve into Andouille, Maple Breakfast sausage, Bratwurst and more succulent home made sausages!  Using wholesome, pastured 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

Date: Monday night October 30th 5:30pm-9:30pm

Location: Eugene, OR

Essential Deer Butchering

Deer Butchering Demonstration & Lunch with Scott & Tiffany Haugen. 

Hunters! This class is for you! Come join us for this demonstration-style class and dinner where Scott will demonstrate his method of butchering whole venison. Once he's done Tiffany will show you the best tips for utilizing this delicious wild game in your kitchen by creating Venison Red Curry and Rice, Neck Roast, Ginger Coconut Steaks, and Venison Sauerbraten a recipe that dates back to Charlemagne! 

Then we'll sit down to a down-home meal of these savory dishes. We'll pair these deeply flavored dishes with plenty of appropriate beverages, talk around our table about blacktail strategies, hunting in Oregon and recipes.

We will also have a representative of ODFW to answer regulation and hunting questions.  

(Note: We will be using lamb for the demonstration, as opposed to farm-raised venison. The anatomies are nearly identical. However, this is not a lamb class. We will focus our discussion on venison, and, specifically on dressing and butchering venison in the field and/or after hanging.) 

Take-home perks: Students will go home with their share of lamb (one 60-70 lb lamb split between all the students), as well as a signed copy of Scott’s DVD Field Dressing, Skinning & Caping.

Experience required: None

When: Sunday, September 24th 10am-3pm

Where: Spencer Creek Grange, Eugene, OR

Cost: $145

 

Essential Lamb Butchering

 

In this hands-on class students learn from Cody Wood, trained in butchering from Fleishers in Red Hook and owner of Willamette Valley Lamb. Students will learn how to break a lamb into its respective, delicious parts by working on three of Cody’s 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

When: Monday Night October 2nd 5:30pm-9:30pm

Where: Carte Blanche Caterers, Eugene, OR

Class Size: 12

Cost: $224

 

Essential Pig Butchering

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Kevin Melia, farmer, butcher and down home Charcutier from Laughing Stock farm will begin this hands-on class 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 coppas. When we’ve finished the last cut, we’ll shed the aprons and gather around our farm table for a light meal.

(For this class we will be using the amazing and delicious local pastured pigs from Deck Family Farm)

Take-home perks: Students will go home with their share of meat, fat and bones (roughly 25-30 lbs.), plus recipes.

Experience required: None.

Date: Monday October 16, 2017 5:30pm - 9:30pm

Location: Eugene

Where: Carte Blanche Caterers, Eugen OR

Cost: $265

Class Size: 12

Register

 

Essential Clamming Class

For people who are looking to gather food outdoors, clamming offers one of the highest returns on your investment. With a shellfish license and some basic gear, you’re on your way to experiencing what clamming and it’s benefits are all about. In this class you will learn where to clam along the Oregon coast, how to dig, clean and cook them! This class will also go into how to make this experience safe, comfortable, productive, efficient and fun!

When we're done digging, we'll load up our baskets of clams and drive to the Archie Knowles campground to show you how to clean and then prepare them. We will take this abundant local resource and transform them into Garlic Sautéed Clams, Smoked Stuffed Clams, Fried Clams and Chowder!

You could make it a weekend trip and camp at the coast on Saturday to be there early!

Take Home: Your basket of clams and a copy of Scott’s book on Clamming!

Experience: None

Where: Siuslaw River and Archie Knowles camp ground

Cost: Adults $134 bring a kid over 8 for half price! 

 

 

Basic Pâté Class

 

In this class, Justin Trent of Provisions Market Hall will demystify pâté, revealing the secrets to a perfect farmhouse pâté, as well as the key to delicious chicken-liver mousse and pork rillette. Students will get hands-on experience making each of these three recipes, plus tips on specific equipment, good meat sourcing, and more. At the end of the class, we’ll shed the aprons and gather around our table for a light meal with local wines and farm fresh local produce. 

Take-home perks: Students will go home with samples of pâté, chicken-liver mousse, and pork rillette.

When: Monday night June 5th 5:30pm-9:00pm

Where: Carte Blanche Catering, Eugene OR

Experience: None

Cost: $145

Class Size: 12

Sold Out!

Essential Sausage Making

 

Photo by MikeyGen

Join Eugene Meat Collective and local chef Mark Kosmicki and co-owner of Party Downtown to learn the art of handmade sausage-- from classic to gourmet-- and why it is often so much more flavorful and delicious than its grocery-store counterpart. Come learn the skill of preparing, emulsified sausages like the real Frankfurter and Mortadella, as well as Chaurice and other varieties. Using wholesome, pastured raised meats from Willamette valley farms, 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.

Date: Monday March 27th 5:30pm-8:30pm

Cost: $145

Location: Party Down Town

 

Sold Out!

Basic Pig Butchery

 

Join Richard Del Guercio local food legend and the Eugene Meat Collective’s Jonathan Tepperman for this unprecedented hands on butchering and charcuterie seminar. Del will share some skills and trix he has developed during his 12 years as the cheese and charcuterie maker for Laughing Stock Farm. We have been invited to his historic Eugene home for this intimate seminar, were the 4 students will learn how to break down the whole pig into primals and sub primals and learn how to make Pancetta, Hams, Bacon and more!  At the end of the day we will relax with a glass of wine and sample Del’s own cheese and charcuterie. In addition to this intensive class we will be sending you home with recipes to try at home.

Experience required: None.

Date: Saturday 10:00am - 2:00pm

Location: Eugene OR

 

 

More Past and Future Classes

SOLD OUT!

BASIC SAUSAGE MAKING

Come learn the art of preparing Breakfast, ChorizoLao Vietnamese and Italian-style links, among many other varieties. Justin Trent of Provisions will teach you 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. You’ll also learn why it is that handmade sausage is so often much better than its grocery-store counterpart. At the end of the class, we’ll shed the aprons and gather around our table for a light meal with farm fresh produce from Organic Redneck Farms and wine from the Oregon Wine Lab

Take-home perks: Students will go home with roughly 5 lbs. of links for their frying pans and freezers, plus recipes.

Experience required: None.

Date: Monday June 13th 5:30pm-8:30pm

Location: Sprout Kitchen

Cost: $145

Class Size: 12

 

SOLD OUT!

BASIC PIG BUTCHERY

 

 Adam Danforth a James Beard and IACP award-winning author and butcher will begin this hands-on class 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 instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. 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.

Date: May 1, 2016 10:00am - 2:00pm

Location: Sprout Kitchen

Cost: $285

Class Size: 12

 

 

 

2-DAY BASIC PIG BUTCHERY "KITCHEN" CHARCUTERIE & COOKERY

Join EMC instructor for a two-day hands-on butchery, “kitchen” charcuterie, and cookery workshop. We’ll spend the first day breaking down three sides of local, pasture-raised hogs into primal and subprimal cuts. On the second day, our instructor will show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of cooked charcuterie as you make sausage, paté, and porchetta. You’ll feast on ribs, loin racks, and tenderloins, and still have plenty of meat left to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery.

Take-home perks: Students will go home with their share of meat and bones, cooked charcuterie that we do not consume in class, plus recipes.

Experience required: None.

Date: TBA

Location: Sprout Kitchen

Cost: 

Class Size: 

The Eugene Meat Collective

Eugene OR, eugenemeatcollective@gmail.com

The Eugene Meat Collective is part of a national movement that brings local meat to local people. It’s a network of Eugene citizens who are looking for a cost-effective way to buy meat directly from Oregon’s small ranchers and farmers. While the Eugene Meat Collective draws on meat CSA models that have popped up around the country, it is also an up-close-and-personal traveling butchery school. The Collective not only helps consumers procure whole steers, pigs, or lambs directly from small Oregon farms. 

We also provide butchery and charcuterie classes for the proud new owners of those animals, so that they can learn how to transform those sides of pork into chops, bacon and ham roasts. In our classes, students decide how they want their animal carved up and they do all the butchering themselves, with the help of the Collective's diverse group of instructors. Students wield knives and bags of curing salts, and they learn what to do with all those specialty cuts once they’re at home in the kitchen.

The Eugene Meat Collective brings a dynamic, local, sustainable approach to buying and eating meat straight to the people.

About Jonathan

In 2008 Jonathan Tepperman moved to Columbus Ohio as a refuge when the Bay Area housing bubble collapsed. It was there that he started his journey of reconnecting with food in a meaningful and sustainable way. First through simple gardening he began to wonder "what were these weeds in his garden?" He realized that not only were many of them edible, they were also medicinal and there were many more wild foods to be discovered. Apparently FOOD IS MEDICINE. 

Next, in order to come to terms with his struggle with eating factory farmed meat, he looked for a sustainable way to eat animals.  Jonathan felt that in order to do so he should be able to hunt, kill, process and cook meat himself and this lead him to learn what humans have know for 99.99999% of our existence; how to thrive in our native habitat out side! In order to master “primitive skills” or human technologies, he began educating himself in bushcrafting and soon became a wilderness self reliance instructor, teaching things such as fire skills, shelter building, maple tapping, and acorn harvesting.

Jonathan realized that it wasn't practical in this day and age to live in a bark hut in the woods and forage for food, so he started looking for a new way to eat sustainably in our modern world. He began collaborating with the budding urban homesteading scene in Columbus OH and the next thing he knew he was hanging out in a friends driveway cutting up a freshly butchered pig, grilling samples as they went, drinking beers with the farmer while his three year old marveled at the pigs head. It was at this point that he realized that this was how our connection to food should be.

In 2015 Jonathan moved to Eugene OR to create a more meaningful life for his family and it was here that Adam Danforth introduced him to Camas Davis and the Portland Meat Collective (PMC). After his first PMC event he knew that he had to create something similar for Eugene. Through collaborations with the other meat collectives, local farmers, butchers and a community of people who support sustainable farming, the Eugene Meat Collective was born.

 

HISTORY OF THE MEAT COLLECTIVE

The first Meat Collective in the country was started in Portland, Oregon in 2009 http://www.pdxmeat.com. In 2013, the Portland Meat Collective's founder Camas Davis launched the Meat Collective Alliance, a nonprofit whose mission is to inspire responsible meat production and consumption through experiential education. Since then, the MCA has helped dozens of individuals and communities across the country launch their own Meat Collectives. The Eugene Meat Collective is proud to be one of those.

 

Who teaches the PMC classes?

All of our classes are taught by experienced butchers, chefs, and other meat artisans from Eugene and beyond. Some are self-taught, while others studied at culinary schools, taught for decades at agricultural schools, or learned from knowledgeable mentors. Each instructor will have a slightly different regional style, be it American, French, Italian, Japanese, or a unique amalgamation of influences. One of the EMC’s many strengths is that with each teacher students study under, they gain a new perspective on the animal in front of them.

How are the classes structured?

The classes are all hands-on unless otherwise noted. Typically, in a four-hour butchery class the instructor gives an hour-long demo to no more than 12 students. Then the group is split up into two, with each group in charge of breaking down their own half or whole animal. Instructors guide each group through the process, but largely puts the onus on the students to do all the cutting. The last hour of the class is typically spent eating charcuterie and discussing what students just learned. These conversations often lead to fascinating debates on how to source meat from local farmers, or the truth behind slaughterhouses, or the consequences of factory farming, and the ethics of carnivorism.

Do I have to kill animals during the class?

“Slaughter” refers to the harvesting (i.e. killing) of animals for consumption. “Butchery” refers to the act of processing the meat once the animal has been slaughtered. In other words, when you are butchering an animal you are parsing out the pork chops from the hams and the belly from the shoulder roasts. We do offer some classes that teach students how to slaughter and butcher an animal. If a class involves slaughtering animals we will indicate that in the class title, as in “Rabbit Slaughter & Butchery.” If a class just teaches students how to butcher an animal this will also be indicated in the title, as in “Basic Pig Butchery for Home Charcuterie.”

What happens to all the meat that is used in class?

All the meat that is used for the class goes home with the students. The students own the meat and process it themselves, thus acting as their own meat processor or butcher shop. Depending on the size and number of animals, and the size of the class, the students can go home with anywhere from 10-15 pounds of meat (in the case of a small lamb class) to 20-30 pounds of meat (in the case of a small pork class) or even a bit more (in the case of a small beef class).

Where do the classes take place?

Until the EMC finds the perfect spot to call its permanent home, we are and always have been a traveling butchery school. Our goal is to prove that butchery can happen just about anywhere with the right tools and temperatures. We most often teach classes in commercial kitchens around Eugene, and we certainly have a few favorite, regular spaces we work out of, but we have also taught classes at wineries, restaurants, and farms. once you sign up for a class we let you know where it will be held. Almost always the classes are held in a central Eugene location.

How exactly does the purchasing of meat for classes work?

Students in each class are purchasing live animals from small farmers (with the help of the EMC, who acts as a liaison between the farmers and the students). Because the students are the owners of the live animals, and they will only be using the meat from the live animals for their own personal consumption (and not reselling it to other consumers), the owners of those live animals have the right to process it themselves. Or, in the case of the EMC, students have the right to hire the EMC to show them how to process the meat themselves. The EMC essentially acts as a private instructor to private citizens; we are neither a meat processor nor a meat packager.

What if I don’t want to take home meat?

We typically reserve two spots in each class for people who just want to pay for instruction but do not want to take home meat. The cost for instruction is $150.

Are the classes that you have currently scheduled the only types of classes you offer?

Right now we plan to offer Basic Pig Butchery, Basic Lamb Butchery, Basic Sausage Making and Basic Chicken Butchery & Cookery, but we plan to offer many more classes that could include, Basic Rabbit Butchery & Charcuterie, Basic Fish Butchery & Cookery, Basic Duck Butchery, Intermediate Sausage Making, Basic Beef Butchery, Introduction to Meat Cooking, Chicken Slaughter, Rabbit Slaughter, Slim Janes and Jerky, multi-day Italian and French Butchery series with guest instructors,  Hunting Workshops, Venison Butchery, Basic Pate Making, Full-Day Whole Hog Butchery and Charcuterie, Intermediate Ham Class, and more.

Do you offer private classes?

Yes. Email us at eugenemeatcollective@gmail.com for more information.

I like what I hear. How do I sign up?

Click on the class you are interested in and you will find, price, location, time, date, and class description, along with a link to register.  Click on that link, pull out your credit card and pay using Paypal (you don’t need a Paypal account to do so).  Once you pay, you are registered and your spot is reserved.

Why do I have to prepay for the class?

We must commit to buying the animals from farmers about a week before, if not weeks before, a class takes place. We do not want to purchase a pig, or several pigs depending on the class size, without knowing that there are students who will pay for it. This way we can ensure that the farmer will be paid when we request the animals for the classes. Since it’s technically the students who are purchasing the animals directly from the farmer, the students have to be able to pool their money ahead of time in order to do so.

What if I can’t make the class? What is your refund policy?

Our classes greatly depend on enough students pooling their money together to purchase the animals needed for the class. While we do the purchasing for you, you pay for the purchase. And we have to order the animals ahead of time. If everyone dropped out of the class at the last minute, you are still technically the owners of those animals. Since we are a traveling butchery school, we’ve nowhere to put the animals for safekeeping. For this reason we must have a refund policy that covers the cost of the animals no matter if a student can make it or not. If you wish to still get your share of meat, even though you can’t make the class, we can arrange for that. Our policy is as follows:

If students cancel 7 or more days before the class date: 100% will be refunded.

If students cancel 3 to 6 days before the class date: 50% will be refunded.

If students cancel with less than 2 day’s notice before the class date: 0% will be refunded.

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There are so many great meat resources out there, it's hard to keep up. Nonetheless, here's an ongoing hit list of go-to books, websites, podcasts, blogs, and films.

Come check out the amazing resource page that the Portland Meat Collective has put together!

Get More Resources!

 

     

 

 

Scott & Tiffany Haugen

For the past 17 years, Scott & Tiffany Haugen have made their living in the outdoors. Tiffany is a contributing host to Cook With Cabela’s and The Sporting Chef TV series. She has written over a dozen cookbooks on game and fish, and is a columnist for multiple publications around the country.

Scott has hosted over 450 TV shows, penned more than 2,500 magazine articles and written a number of books on hunting and fishing. Former school teachers, the Haugen’s travel the world, hunting fishing and sharing their passions. Together, the couple delivers over 75 seminars a year around the country.

 

 

 

Justin Trent, Instructor

Justin Trent is a Eugene local and has been in the food service industry for over 15 years. He honed his skills in Portland enjoying positions in fine dining as well as dives. After meeting his wife he moved back to Eugene to start a family. It was after leaving his long time position as Chef of Belly Taqueria that he made the shift to Meat Cutting and Charcuterie. A passion of his for many years and one that he's been able to explore at length as the Charcuterie and Sausage Maker at Provisions Market Hall where he can be found when he's not spending time with his family.

 

 

Adam Danforth, Guest Instructor

Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He's also worked as a butcher at Blue Hill, has taught butchering workshops at the Stone Barns Center for Agriculture, and continues to teach and present at events nationwide. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.

He is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. His interest with the human-animal relationship — historically and modern — is evident in his writing, as is his dedication to education and helping salvage the lost craft of butchery. Adam lives in Ashland, OR.

Our Philosophy

Our Philosophy: We at the Eugene Meat Collective believe that everyone is entitled to a thorough understanding of the myriad, and often complicated and confusing, ways that our food gets to our tables. The more we understand and become skilled participants in this process, the more control we have over the system that feeds us—and the more we can potentially change that system for the better.

Because the portion of that system that delivers meat to our tables has been a particularly closed and hidden loop for the past century, we believe that a shared, community-minded education in slaughter, butchery, meat cookery, and charcuterie can provide an effective and necessary path to rethinking our food system. Plus, it’s been our experience that food is far more pleasurable to eat when we are involved in the decisions that lead to its preparation.

We encourage people with all levels of experience and skill to take part in the our classes. The Meat Collective model is spreading across the country and all kinds of people are taking Meat Collective class from, college students, bike messengers, lawyers, bankers, single moms and dads, hunters, farmers, chefs, web designers, social workers, aspiring meat cutters, artists, musicians, doctors, professors, the list goes on. Some of our students take our classes because they want to become professional meat cutters. Others take it just to have a new experience, or to learn more about raising and processing their own food. Students often come to our classes because they want to start purchasing whole or half animals directly from farmers who they trust and they want to be able to cut these animals up themselves. Others were given a spot in our class as a birthday present and had no idea how much they would enjoy learning to process a pig until they tried it. Some students come so that they can someday start their own salumerie or butcher shop. Farmers take the classes so that they can learn how to slaughter and butcher their own animals for their family. Still others take our classes just so that they know how to have an educated conversation with their local butcher about the difference between a pork butt and a picnic roast.