The Honest Carnivore

A West Virginia Meat Collective 

Butchery classes directly connecting the entire food chain - farmer to consumer. We are the farmers, harvesters, butchers, and chefs. We want to introduce you to better meat, honest meat - honestly raised and honestly harvested. 

Join us in honoring the animal, both in life and in death. Become an honest carnivore.  


A Meat Collective is a one-of-a-kind meat school and community resource that offers hands-on classes to consumers in whole-animal butchery, cookery, and charcuterie, as well as on-farm slaughter. For each Meat Collective class, local farmers sell whole animals to students who in turn learn from seasoned butchers and chefs how to transform a whole carcass into food. Students go home with a lot of good, clean, fair meat and increasingly rare knowledge. Chefs and butchers share their craft. And farmers sell directly to consumers who support humane and sustainable farming practices. The result? A growing community of informed omnivores who are inspired to eat meat more responsibly and to support a more responsible meat production system.  


The Meat Collective Movement:


The Honest Carnivore is not the only Meat Collective in the country. We are part of a growing movement. The very first Meat Collective was founded in 2010 in Portland, Oregon. In 2014, the Portland Meat Collective’s founder, Camas Davis, launched a nonprofit, the Good Meat Project, with the mission to inspire responsible meat production and consumption through experiential education. One of the programmatic goals of the Good Meat Project is to spread the Meat Collective model to other communities. As such, the Good Meat Project helped The Honest Carnivore to launch and succeed. While The Honest Carnivore is its own business entity, we work closely with the Good Meat Project and the other Meat Collectives around the country to achieve the same mission. To find out who the other Meat Collectives are around the country, or to find out what it how to start your own Meat Collective in your community, go here

  • KickOff! Pig Butchery Class

    April 28th 6pm - 9pm @ Hill & Hollow Morgantown

    Learn the art of the knife with master chef & butcher Marion Ohlinger and master butcher Seth Lucas. Breakdown half a pig carcass into primals, then further into meal portions for you to take home (approx. 25lbs of meat). Marion will share his tips and techniques for cooking popular pork dishes and how to incorporate other more traditional, lesser known cuts and accompaniments. You will also get to taste some of Marion’s pork dishes throughout the evening - exciting preparations like minced meat pie, pate, and/or head cheese - accompanied by local beer sampling!


  • More classes COMING SOON!

    We plan to add more classes very SOON!


    In the meantime, What is a Meat Collective?


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Riffle Farms is a Limited Liability Company