For our friends who deal in knives, plates, and forks...

Are you a retail butcher or chef who spends a lot of time educating customers about cooking the meat they buy from you? Are you a processor who wants help explaining cut sheets and butcher charts to customers? Check out our simple, well-designed, consumer education, outreach, and social media toolkits on bulk buying meat, cooking meat, and figuring out cut sheets.  Use them in your own marketing and outreach efforts. These PDF’s are simple to download and easy to share. We hope to save you some of the time and energy you probably spend on outreach, education, and marketing. 

Are you an aspiring or practicing butcher, chef, or other food professionals who wants to develop, organize, and host hands-on Good Meat® classes in whole-animal butchery, charcuterie, and cookery, and/or humane slaughter for your customers. Our Good Meat Collectives initiative is here to help you do just that.

The Good Meat® movement needs a new generation of skilled butchers. The viability of our rural, agricultural economy depends on it. To address this need, the GMP is working to launch a New Butchers Training Pilot Program. Our program would partner with skilled meat processors and retailers in Oregon to offer apprenticeships in butchery. Our apprentices would learn in full-immersion settings from trained practitioners. The program would connect first-career professionals and career changers with partner mentors who are committed to working at the intersection of responsible food production, ecologically-sound agriculture, and regional food sovereignty. Stay tuned!