A visit to Mt. Angel Meats
JANUARY 11, 2012
by Nate Rafn
Last weekend I joined Jim Parker, co-owner of Heritage Farms Northwest, on a trip to Mt. Angel Meats. Jim was delivering one pig to slaughter, while submitting a cut-and-wrap order for a pig that was killed earlier in the week.
Mt. Angel Meats allows farmers to observe all aspects of the butchery process. They also allow farmers to bring chefs and other prospective customers with them. And because we're highlighting Heritage Farms Northwest at the next supper-club, I was granted this rare privilege.
While I didn't witness the actual killing of the pig we brought that day, I did spend over an hour watching skilled butchers break down two sides of Red Wattle pork that had been hanging in the meat locker. I was impressed by their ability to quickly divide the pig into large primal cuts, then into individual cuts of ready-to-cook meat. Most of the work was done by hand with a series of saws and very sharp knives.
It was very interesting to see where each muscle and bone is located on the carcass, and how these parts are fashioned into something useful for the average cook.
I walked away with several pounds of meat, and a greater feeling of excitement for the next dinner. It feels good knowing where this meat came from and to see exactly how it got to my table.
by Nate Rafn
Last weekend I joined Jim Parker, co-owner of Heritage Farms Northwest, on a trip to Mt. Angel Meats. Jim was delivering one pig to slaughter, while submitting a cut-and-wrap order for a pig that was killed earlier in the week.
Mt. Angel Meats allows farmers to observe all aspects of the butchery process. They also allow farmers to bring chefs and other prospective customers with them. And because we're highlighting Heritage Farms Northwest at the next supper-club, I was granted this rare privilege.
While I didn't witness the actual killing of the pig we brought that day, I did spend over an hour watching skilled butchers break down two sides of Red Wattle pork that had been hanging in the meat locker. I was impressed by their ability to quickly divide the pig into large primal cuts, then into individual cuts of ready-to-cook meat. Most of the work was done by hand with a series of saws and very sharp knives.
It was very interesting to see where each muscle and bone is located on the carcass, and how these parts are fashioned into something useful for the average cook.
I walked away with several pounds of meat, and a greater feeling of excitement for the next dinner. It feels good knowing where this meat came from and to see exactly how it got to my table.
