Basic Beef Butchery: Forequarter (5-24-15)
For this class, Tracy Smarciaz, owner of the Heritage Meats will teach the class how to break down that entire forequarter of beef into primals, and then into subprimals... More »
View ArticleThe PMC is Hiring!
We're hiring a Communications Assistant! Read on for more details. More »
View ArticleBasic Beef Butchery: Forequarter (5-24-15)
For this class, Tracy Smarciaz, owner of the Heritage Meats will teach the class how to break down that entire forequarter of beef into primals, and then into subprimals... More »
View ArticleBasic Beef Butchery: Hindquarter (5-31-15)
For this class, Tracy Smarciaz, owner of the Heritage Meats will teach the class how to break down that entire hindquarter of beef into primals, and then into subprimals. More »
View ArticleBasic Sausage (6-8-15)
Come learn the art of preparing French, Spanish, and Italian-style links... More »
View ArticleBasic Fish Butchery (6-15-15)
For this class, seasoned Whole Foods fish monger Sean McConahay will teach students how to expertly fillet a whole fish... More »
View ArticleBasic Sausage (7-6-15)
Come learn the art of preparing French, Spanish, and Italian-style links... More »
View ArticleBasic Lamb Butchery (6-28-15)
In this class, students will learn how to break a lamb into its respective, delicious parts, with Sarah Wong, Seattle Meat Collective founder and chef instructor at Seattle Culinary Academy. More »
View ArticlePortland Meat Collective Becomes First Butchery School to Partner with...
Portland Meat Collective announces today a formal partnership with the Monterey Bay Aquarium Seafood Watch program, committing to use only seafood caught or farmed in ocean-friendly ways. They are the...
View Article2-Day Basic Pig Butchery & Cookery (7-18 & 7-19) SOLD OUT
Join Seattle Meat Collective Founder an Seattle Culinary Institute chef Instructor Sarah Wong for a two-day, hands-on butchery, charcuterie, and cookery workshop. More »
View ArticleBasic Pig Butchery (8-29-15)
Seattle Meat Collective co-founder and Seattle Culinary Academy chef instructor Sarah Wong will teach students how to split sides of pork into primals using French, Italian, and American styles of...
View ArticleBasic Rabbit Butchery & Charcuterie (7-26-15)
Sarah Wong, French-trained butcher and co-founder of the Seattle Meat Collective, will teach you how to source local, sustainably raised rabbits, as you practice butchering your very own rabbit. More »
View ArticleDo You Want to Start A Meat Collective in Your Town?
Five years ago, I started the Portland Meat Collective. Last year, I helped three communities in Washington and California start their own Meat Collectives. This year, I launched the Meat Collective...
View ArticleArt of French Butchery Demo & Dinner–Sign Up Now!
As many of you know, Camas Davis' beloved French butchery and charcuterie mentors are coming to Portland! So many people wanted in on the two classes that Dominique and Kate are teaching that we...
View ArticleCamas Davis Interviewed on “The Job” podcast
I had the delightful opportunity to … More »
View ArticleCamas Davis and the PMC Launch a Nonprofit!
In April, Camas Davis, owner and founder of the PMC launched the Meat Collective Alliance, a new nonprofit that will work toward sustainable, equitable, responsible meat production and consumption by...
View ArticleCamas Davis Interviewed Live on CBC Radio
Jian Ghomeshi (pre-scandal), of CBC radio, … More »
View Article