The farm-direct meat revolution

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Articles - June 2011
Wednesday, May 18, 2011

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Clark Haas gets hands-on experience in cutting meat at the PMC class.
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John Joyer (at left), owner of Sitka Ridge Farm in Hood River, and Bruce Warner examine a whole lamb.
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Camas Davis instructs Kirsten Wray. "Take one class, and you've pretty much got it," says Davis.

Other hurdles, such as declining numbers of small processors and a slaughtering infrastructure typically disconnected from the  farm, are more difficult for the know-thy-meat industry to overcome. “A vegetable farmer can control their market from beginning to end,” observes Deck. “But as meat growers, we lose control as soon as the animal goes to the kill floor.” In the city, training opportunities for next- generation butchers don’t exactly abound, adds Davis, who traveled to France to learn the craft. There are about six butcher shops in the Portland metro area, and possibly 15 statewide.

Despite the challenges, Davis, who aims to eventually open a butcher shop, educational center and clearinghouse matching consumers and farmers, is optimistic about the future and changing the American relationship to meat. In upstate New York, she points out, students pay $10,000 to apprentice at Fleisher’s, a grass-fed and organic meat shop, then go on to open such emporiums in their own communities.

“There is a growing population who doesn’t want to buy meat at grocery stores,” Davis says. “As demand for local, sustainable meat goes up, so will demand for trained people.”



 

Comments   

 
Ermintrude
0 #1 Congratulations Ms Davis!Ermintrude 2011-05-26 08:43:04
We at Home Grown Cow love hearing about people like Ms Davis. We wish her well as she spreads the word of the many benefits of purchasing meat directly from a farmer.
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Guest
0 #2 MrGuest 2012-07-08 19:26:38
i've always been fascinated with butchering and am on youtube loads watching all. i found ms. davis one of the best for info and fun to watch. pretty too. thanks
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