Honored to be included in Sunset magazine’s “9 Dishes That Got Top Western Chefs Cooking,” though I am definitely not one of the West’s top chefs, at least not professionallyspeaking anyway!
Upcoming Classes
-
February 25, 2012 Basic Pig Butchery
Learn the lost art of home butchery with Portland meat … More »
-
February 3rd, 10th, 17th & 24th, 2012 Four-Part Basic Butchery Series
Camas Davis, French-trained butcher, food writer, and founder of the … More »
-
More Classes to Come Shortly!
Please be patient. We’ve farmers and butchers and chefs to coordinate–all with different relationships to the sun going up and down! Meanwhile, if you’re not on our mailing list, please let us know if you would like to be on it by emailing info at pdxmeat dot com. Once you’re on the mailing list you’ll be the first to find out about our upcoming classes, and thus, one of the first to sign up before they sell out. More »
-
- ยป See more upcoming Classes
I came across “Flap Steak” at good butcher shop in Portland, Oregon.
I am almost afraid to tell friends about this cut because the supply is so small.
I think they could triple their sales if they just called it a “Bavette Steak”.
If you can find flap steak at a reasonable price in Portland, I’m impressed. A few years ago when myself and a bunch of other big-mouthed media started talking about it, the prices started to increase. I should have kept quiet!