What’s a Meat Collective?
A Meat Collective is a one-of-a-kind meat school and community resource that offers hands-on classes to consumers in whole-animal butchery, cookery, and charcuterie, as well as on-farm slaughter. For each Meat Collective class, local farmers sell whole animals to students who in turn learn from seasoned butchers and chefs how to transform a whole carcass into food. Students go home with a lot of good meat and increasingly rare knowledge. Chefs and butchers share their craft. And farmers sell directly to consumers who support humane and sustainable farming practices. The result? A growing community of informed omnivores in favor of responsible meat production and consumption in America.
Interested in launching a local Meat Collective?
First thing’s first. Get in touch with us! We’ll set up a phone meeting to learn more about your goals, background, and location as well as the resources and knowledge you’ve already got in your quiver, which will better inform us on how to help you. You’ll hang up with a clear idea of what it takes to launch a Meat Collective and a little bit of homework.
Next you get access to the Mighty Meat Collective Startup Guide, an ebook written by Camas Davis, founder of the original Meat Collective in Portland, Oregon. This 95-page manifesto guides prospective Meat Collective leaders on how to:
- Navigate federal and state meat regulations
- Hire class instructors
- Find kitchen space
- Assess potential Meat Collective farmers
- Advertise and market classes
- Get media attention
- Build a brand
- Create a sustainable business model
- And much more
While you work to launch your Meat Collective, we provide ongoing advice and training for free. Ready to get started? Email us.
Portland Meat Collective
Owner: Camas Davis
Seattle Meat Collective
Owner: Brandi Henderson
Central Texas Meat Collective
Owners: Julia Poplawsky & Leah Gibson
Eugene Meat Collective
Owner: Jonathan Tepperman
Montana Meat Collective
Owners: Alan Michaud