Our Butchery Program

UrbanFarmer

Urban Farmer, Portland’s Steakhouse, Portland, OR 

Our butchery program has always been a source of pride not only here at Urban Farmer but for Departure, on the roof, and the Nines Hotel’s banquets program right above Macy’s. Chef Matt and his team, including recently promoted Head Butcher Ben Lerner, receive over one and a half whole cows, 156 whole chickens and two whole pigs every week – utilizing every part for all three kitchens. In doing so we hope to participate and encourage sustainability of the meat industry. Now, outside our restaurant we’re trying to increase beef knowledge by installing a visual guide to show you where all of our awesome cuts come from. Stop by next time you’re walking around downtown Portland!

Forequarter:
flatiron
chuck pot roast
pastrami & bbq brisket
grind for The Farm Burger
crispy fried braised beef
Matt’s Mom’s meatloaf
chuck tender

Rib:
deckle
tomahawk ribeye
prime rib

Loin:
tri-tip
coulotte
tartare of tenderloin
bone-in aged New York
tenderloin, bone-in & boneless
hanging tender
porterhouse
top sirloin

Hindquarter:
London broil
slow roasted leg
braised beef shank
glazed meatballs
steamship roast
bresaola

Flank:
bay-leaf marinated bavette
flank

Rib Plate:
beef bacon
skirt steak skewers
24 hour sous vide short rib beef
crispy fried braised

Bones:
beef jus
beef stock
broiled pipe marrow bones
Urban Farmer steak sauce
rich onion soup

Offal:
bone marrow
sous vide beef heart
brandy beef liver pâté
pastrami beef tongue
tallow for candles
tallow for soap
oxtail

Urban Farmer Presents Laney Classic Beef

Urban Farmer presents Laney Classic Beef

Chef Matt’s dedication to serve only the highest quality beef has led to meaningful relationships with many of Oregon’s ranchers and small operation farmers. However, one relationship in particular has blossomed into real friendship and culinary collaboration. Scot Laney, of Laney Family Farms and Eat Oregon First, has been working closely with Chef for nearly three years and their influence on each other is apparent in the United States’ first new cattle breed in almost fifty years. Scot bred the Cascade Red to show positive qualities such as marbling, tenderness and structure while Chef Matt’s knowledge of beef and dry-aging aided in the grain-finishing process. The “Laney Classic” is grass-fed up until the last few months where it is finished on brewers mash from Rogue Brewery (the grain of which Scot provides to Rogue for their beer). In working so closely with the farmer, Chef is able to fine tune the qualities he appreciates most in beef and Urban Farmer can proudly say it serves the only Laney Classic cows in the world.