During IPNC, Adam Sappington of The Country Cat Dinnerhouse and Bar demonstrated the art of butchering and curing.  Guests had a chance to watch as he broke down a side of pork from Sweet Briar Farms in Eugene and a leg of lamb from Cattail Creek Lamb in Junction City.  He and Camas Davis, of Portland Meat Collective, discussed the hows and whys of butchering, along with offering samples of  cured pork  (housemade prosciutto)  and cured lamb (housemade braseola).   Adam regularly works with whole animals, butchering them in the restaurant and utilizing all the parts for different dishes.

He’s been selected as a Top 20 finalist for Protein University’s “Who’s Your Butcher” contest.  Check out his entry here:

In this video, he’s working with beef from Eugene’s Sweet Briar Farm and talks about how he plans to use the different cuts.  Whether it’s chicken fried steak, hamburgers, a slow-braised item or a cured one like pastrami, the key is utilizing all the parts.

If you’re interested in the art of butchering, Adam and Camas offer classes and education at Portland Meat Collective. Or if you just want to enjoy the tasty results of Adam’s efforts, then a trip to Country Cat is all it takes.

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