I never thought I could be so excited about meat. Ever since the 100-mile diet and the discovery of grass-fed/pasture-raised meat, I have sworn myself to advocating for thoughtful carnivorous activity. As you may have read in previous posts: here, here and here, my knowledge and commitment to eating animals is thoughtful and compassionate (in my biased opinion.) To further my involvement in the local food movement and strengthen my knowledge of eating animals, I am excited to join the Portland Meat Collective!

In many ways, the collective is the manifestation of my culinary aspirations and a strong step towards my dietary ideals. Specifically, creating a direct connection between myself and the food I consume. This new Portland-based food project will attempt the following:

The Portland Meat Collective brings local meat to local people. It’s a network of Portland citizens who are looking for a cost-effective way to buy meat directly from Oregon’s small ranchers. While PMC is modeled after traditional meat CSAs that are popping up around the country, it is also an up-close-and-personal traveling butchery school. Once PMC procures that whole cow, pig, or lamb, members can take part in master butchery and charcuterie classes with Portland meat masters. They’ll get to decide how they want their animal carved up. They’ll wield knives and bags of curing salts. And they’ll learn what to do with all those specialty cuts once they’re at home in the kitchen. PMC brings a dynamic, local, sustainable approach to buying and eating meat straight to the people.

There are many reasons for excitement to ensue:

1. The PMC will facilitate a bulk purchase of meat for a community of members, which brings down the total cost per pound and works toward sustainable carnivorous habits.
2. The collective’s members will foster a real relationship with the farmer and the animal, strengthening the community of producers and consumers.
3. Members will learn the necessary techniques to prepare a carcass or a particular cut of meat. Empowering oneself with butchering skills connects the individual to the food, gaining both knowledge and respect for the animal and its life.
4. The collective provides a sustainable means to eating meat – purchasing, slaughtering, butchering and distributing – ensuring food security and healthy food for the members and the broader community.

The PMC is driven by Camas Davis, the former food editor for Portland Monthly. The little I know about her I read in this great article, “Ethical Butchers Do It Better,” published November 4, 2009 in Willamette Week. The focus of the piece was on Davis and another local meat advocate, Berlin Reed. Though both individuals provide interesting contexts for learning more about butchering animals, the direction of Davis is of far more relevance for me. Part educational and part accessibility, this project has great potential to support local farmers and strengthen food literacy in the community.

Related posts:

1. The Grass-Fed Manifesto (part 4)
2. The Grass-Fed Manifesto (Part I)
3. The Grass-Fed Manifesto (part 3)
4. A Chance to Join the Food Movement! (If you live in Portland.)
5. The Grass-Fed Manifesto (part 2)

Tags: Bulk purchase, CSA, Food Politics, Grass-Fed, local food movement, portland