Comments for Portland Meat Collective

Comment on How Bavette Steak Changed My Life by Portland Meat Collective

Portland Meat Collective — Tue, 21 Feb 2012 21:41:43 +0000

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!

Comment on Basic Pig Butchery by Portland Meat Collective

Portland Meat Collective — Tue, 21 Feb 2012 21:39:40 +0000

Hi Randy and Lori, I can think of a few places and people who might be helpful for you to contact. Email me at info@pdxmeat.com and we can discuss.

camas

Comment on Basic Pig Butchery by Randy Johnson

Randy Johnson — Tue, 21 Feb 2012 20:59:51 +0000

I ran across your website while doing some research on curing bacon. My wife and I are raising some pigs at home and will be butchering them our selves. We would llike to know if you ever have classes in Central California or do you know of some one that does.

We also raise and sell grassfed beef off our website and at local farmers markets.

Thanks,
Randy

Randy and Lori Johnson
Shady Oak Ranch
Valley Springs, CA
209-484-5003

Comment on More Classes to Come Shortly! by Jen K

Jen K — Sun, 19 Feb 2012 17:43:24 +0000

So very excited to have found you. Thank you for all your efforts to making this type of thing available to the rest of us!

Comment on How Bavette Steak Changed My Life by Norm Schoen

Norm Schoen — Thu, 16 Feb 2012 15:54:31 +0000

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”.

Comment on More Classes to Come Shortly! by Amanda

Amanda — Fri, 10 Feb 2012 17:28:11 +0000

Please add me to your mailing list. I am very interested in the four part series and am disappointed that I didn’t find this site earlier.