Good Meat Project

Good Meat Camps & Workshops

We believe the key to changing our meat production system is education, or, rather, re-education. By teaching everyone along the food supply chain how to bring local, humane, responsible meat to the table and utilize and appreciate the whole animal, the Good Meat™ Project helps to build thriving, resilient, regional Good Meat economies. 

With this in mind, the Good Meat Project develops and organizes various day-long and multi-day Good Meat Camps & Workshops, often in partnership with other organizations and businesses around the country, for eaters, seeders, and feeders. Our camps and workshops almost always include some element of hands-on experiential education (this means our students pick up knives) around humane slaughter and whole animal butchery and utilization.

Through funding and organizational partnerships, as well as fellowships and sponsorships, we seek to ensure that anyone and everyone can attend our camps and workshops. 

To inquire about our camps and workshops contact us

Due to the COVID-19 pandemic, all in-person camps and workshops are on hold until we can safely hold these gatherings. 

Camps & Workshops For Feeders

Chefs and butchers wield immense influence over consumers, through their restaurants and shops, through the media, and, more recently, through advocacy and politics. By sourcing local Good Meat, often in the form of whole animals, chefs and butchers reduce waste in our food system and support healthy and economically viable community food sheds. Yet, bringing whole animals back into restaurants and butcher shops can be challenging, especially when uninformed customers often reject products and dishes prepared using unfamiliar parts, e.g. tongues, tails, heads, and organs. Changing consumer habits is challenging, but we believe chefs and butchers are the perfect ambassadors for a new model of meat production and consumption.

To this end, the Good Meat™ Project develops and hosts training programs and workshops for aspiring and seasoned food professionals wanting to source meat more responsibly and integrate whole-animal butchery into their restaurants, butcher shops, and production facilities. Contact us today to find out more.

Camps & Workshops For Seeders

Raising livestock outside the current industrial, centralized, conventional model can feel like an uphill battle. Even informed consumers who want to eat Good Meat expect the cost to remain low. Yet, the true costs of raising livestock in accordance with nature is necessarily much higher. This pricing quandary, compounded by a dearth of slaughterhouses and knowledgeable meat cutters willing to work with non-conventional producers makes Good Meat production challenging.

Through our camps and workshops for seeders, the Good Meat™ Project helps producers navigate this confusing matrix. Understanding how to fully utilize carcass cuts, knowing how to talk to slaughterhouses and processors, figuring out the value and price of meat, and attracting consumers are key to sustaining Good Meat  businesses. The Good Meat Project curates and hosts experiential training programs for budding and seasoned farmers alike who want to successfully and sustainably bring their animals to market. Contact us today to find out more. 

Good Meat Camp for Women

Formerly Grrls Meat Camp (GMC), our Good Meat™ Camp for Women is a relatively new program of the Good Meat Project with the mission to inspire, instruct and initiate a sisterhood of farmers, butchers, cooks, and teachers, and give voice to women united by a shared interest in Good Meat. We achieve this programmatic mission through our annual Good Meat Camp for Women and by growing a global online network of educators, mentors, and learners who are eager to share their knowledge with one another. To learn more about Good Meat Camp for Women, go here.

We built the Good Meat Breakdown as a jumping off point for consumers who want to find, buy and cook Good Meat. Check it out!

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