Classes

Basic Beef Butchery: Hindquarter (5-31-15) SOLD OUT

Date: May 31, 2015

Time: 9am-1pm

Location: Elder Hall

Cost: $265

Class Size: Limited to 12 people

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For this class, Tracy Smarciaz, owner of Heritage Meats, will teach the class how to break down that entire hindquarter of beef into primals, and then into subprimals.  The beef for the class will be provided by Gleason Ranch. Students will get hands-on experience learning everything from seaming out a flank steak to trimming tenderloins, and they’ll go home with their own share of beef (about 20 lbs).

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Basic Sausage (6-8-15)

Date: June 8, 2015

Time: 5:30-8:30 PM

Location: Elder Hall

Cost: $150

Class Size: Limited to 12 people

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Come learn the art of preparing French, Spanish, and Italian-style links, among many other varieties, with Mary Kay Gehring, former owner of Viande Meats (now Chop butchery). Students will learn how to select the right meat and trimmings from the appropriate muscle groups, and how to grind, flavor and stuff their sausage of choice. At the end of this hands-on class, students will go home with more than enough links for their frying pans and freezers, plus recipes.

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Basic Fish Butchery (6-15-15)

Date: June 15, 2015

Time: 5:30-8:30pm

Location: Elder Hall

Cost: $165

Class Size: Limited to 12 people

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For this class, seasoned Whole Foods fish monger Sean McConahay will teach students how to expertly fillet a whole fish.  After a demonstration, students will each practice on a smaller fish (like trout or tilapia) before graduating to a larger one (like steelhead, salmon, or cod). Which fish we use for class will be determined by seasonality and sustainability.  McConahay will also teach students the basics of turning every part of the fish into delicious meals: how to make a simple dashi broth made from the fish bones and fins, for example, or how to fry up crispy skin, or how to simply bake or grill a fillet to the right temperature and consistency. Students will get to taste all the recipes at the end of class.  Each student will go home with the filets, fins, and bones from the fish they practiced on. We’ll also have a Seafood Watch representative on hand to discuss the ins and outs of sourcing sustainable fish!

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Basic Lamb Butchery (6-28-15)

Date: June 28, 2015

Time: 9am-1pm

Location: Elder Hall

Cost: $$265

Class Size: Limited to 12 people

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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.  Students, will work on three whole lambs for the class, and they’ll find out how to tie a leg of lamb, how it is that lamb can become ham, why lamb makes merguez taste so good, and how to carve a perfect lamb “popsicle.” At the end of the class students will go home with a bag full of meat for their enjoyment (about 20 lbs worth). (NOTE: This is also a good class for hunters who want to learn to process their own deer.)

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Basic Sausage (7-6-15)

Date: July 6, 2015

Time: 5:30-8:30pm

Location: Elder Hall

Cost: $150

Class Size: Limited to 12 people

Click Here to Register

Come learn the art of preparing French, Spanish, and Italian-style links, among many other varieties, with Mary Kay Gehring, former owner of Viande Meats (now Chop butchery). Students will learn how to select the right meat and trimmings from the appropriate muscle groups, and how to grind, flavor and stuff their sausage of choice. At the end of this hands-on class, students will go home with more than enough links for their frying pans and freezers, plus recipes.

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2-Day Basic Pig Butchery & Cookery (7-18 & 7-19) SOLD OUT

Date: July 18 & 19, 2015

Time: 9am-1pm (both days)

Location: Elder Hall

Cost: $300

Class Size: Limited to 12 people

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Join Seattle Meat Collective Founder an Seattle Culinary Institute chef Instructor Sarah Wong for a two-day, hands-on butchery, 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, Sarah will show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of charcuterie, as you make sausage, paté, porchetta and bacon. You’ll feast on ribs, loin racks and tenderloins, and still have plenty of meat left over to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery

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Basic Rabbit Butchery & Charcuterie (7-26-15)

Date: July 26, 2015

Time: 5:30-8:30pm

Location: Elder Hall

Cost: $150

Class Size: Limited to 12 students

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An increasing number of local farmers and butchers are raising and selling rabbits these days. Why not learn how to bring them into the kitchen! 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. We’ll then use our freshly butchered rabbits to learn ways to cure and preserve your own rabbit at home. We’ll feast on a lunch of saucisse de toulouse; pâté grandmère; and black pepper rabbit rillettes with a rhubarb mostarda.

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Basic Pig Butchery (8-29-15)

Date: August 29, 2015

Time: 9am-1pm

Location: Elder Hall

Cost: $265

Class Size: Limited to 12 people

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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 butchery. They’ll also learn how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. The class will also include tips on how to cook various cuts, and everyone will go home with their share of meat (about 25-30 lbs).

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