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Where's the Beef?

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Attention carnivores: The Portland Meat Collective recently announced its inaugural lineup of events, and the classes run the gamut from lamb butchery to sausage making to a specific section on the joys of "the midsection" — the pork loin, ribs, and belly. And in even better news for those too squeamish to wield the cleaver, two multi-course dinners — one whole hog, one beef, both cooked by Ned Ludd's Ben Meyer — allow guests to taste the spoils while remaining removed from the "icky stuff." Pansies. [PMC]

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