If you’ve been at a steakhouse or butcher, you’ve no doubt seen a cut chart: a diagram of a cow with demarcations where each cut is located. You’ll see familiar names like chuck, rib, rump, etc. But ...

Camas Davis at Portland Meat Collective shares some of the butchery classes being held this spring, so if you're interested, don't delay — these classes fill up fast. Davis says upcoming offerings ...