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Meat class teaches butchery skills

By October 6, 2017November 21st, 2018Capital Press Agriculture Weekly

EUGENE, Ore. — Sawing through lamb carcasses isn’t how most people typically spend their Monday nights, but three students recently did just that as part of a class on butchering livestock.

The class was sponsored by the Eugene Meat Collective, whose stated mission is to bring local meat to the public, impact the way people think about their food and build connections within the community.

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