This month we are happy to present the pastured pork CSA. Utilizing a locally produced Tamoworth Hog from River Dog Farms, this is sure to satisfy those porky affections! The Tamoworth breed is thought to have descended from wild European boars. This hardy animal adapts well to pasture and can tolerate a variety of climates. It is considered to be genetically distant from most modern commercial swine produced in the United States. It is sometimes also referred to as the “bacon pig” because of its ability to reach high body mass without having excessive fat. Continue reading
Check out this video that Kent, the 4505 Meats Ambassador, put together from our December 12th Whole Beef class. Six students get up close and personal at the 4505 Meats kitchen with a Marguder Ranch, grass fed steer. Each participant leaves with 100+ pounds of meat that can be shared, stored, and eaten over an extended period of time. This gives everyone the opportunity to purchase high quality beef at a low price while supporting local business and farms. Interested in signing up? Check out the class dates on our online store here: http://4505meats.com/fmStore/list.php
November brings one of our favorite food holidays, and what better way to celebrate than with the famous Turducken! For those who aren’t familiar with this legendary bird, we’re talking about a Chicken stuffed in a Duck, stuffed in a Turkey! Add some tasty cornbread sausage stuffing to that mix and you’ve got yourself 25 pounds of juicy Thanksgiving bounty! Considering this item will feed 25+ mouths (that’s 10 dollars a person!), you are sure to have plenty of leftovers for those epic post-Thanksgiving sandwiches (which are considered by some to be the best part about Thanksgiving).
This feast will come fully equipped with an aluminum roasting pan, a digital read thermometer, and easy to follow roasting instructions. The Turducken will be resting upon a bed of beautiful brussels sprouts, sweet potatoes, and other seasonal root vegetables, complete with a bag of herbs that will be used to blanket the bird during the roast. We will also include one quart of luscious Turducken gravy. The bottom line is that this fine fowl is completely prepared and ready to go into the oven, leaving you with all the time you need to make those other tasty side dishes and desserts! We will also have a 4505 staff member available via email on the day of Thanksgiving in case there are any questions or last minute concerns.
*Ordering will begin on Monday, November 1st
Turducken Price: $275
Pickup Date 1: Tuesday, November 23rd, Hayes Valley, San Francisco, 11am – 2pm
Pickup Date 2: Wednesday, November 24th, Hayes Valley, San Francisco, 11am – 2pm
*Exact locations to be announced at a later date
**Orders will CEASE on November 12th at Noon
Ordering Instructions: Please email firstname.lastname@example.org with your name, number, desired pickup date, and specify that you are interested in ordering a Turducken. Please also note if you are interested in purchasing more than one Turducken. We will mark your information and call the number by the end of the week to confirm the order and collect payment information. Please feel free to email with any other questions you might have.
Please also see this post for a preview of the previous year Turducken!
4505 Meats is proud to present the first Whole Beef Butchering class!
With only 6 spots available, this class will give students the opportunity to break down an entire steer, yielding over 100 pounds of local, grass fed, high quality meat per student. Cuts will include Rib Eye, Flinstone Chop, Filet, New York, Strip, Short Ribs, Osso Bucco, Burger meat, Skirt Steak, Flank Steak, Offal, Bones, etc.
In case you are thinking, what do I do with 100+ pounds of meat? We recommend getting a few friends or family together to split costs. Each student from the class will leave with cuts that are vacuum packed, labeled, and ready to freeze. If you don’t intend to split your surplus with others, make sure you have ample freezer space available. In addition to getting expert butchering instruction and experience from Ryan Farr, you will be paying $6.00 a pound for high quality cuts of meat that you typically see for double or triple that amount of money at retail stores.
Class Date 1: November 14th, 9am – 6pm
Class Date 2: December 12th, 9am – 6pm
Class Size: 6 students
Class Cost: $600 per student
Registration Instructions: Please call 415 255 3094. Leave your name, number, and specify that you are interested in registering for the Whole Beef class. We will return calls in the order which they are received.
Additional details: All students will be supplied with aprons, towels, and a knife during the class. We will be working in a professional kitchen, so please come prepared by wearing flat shoes and the appropriate attire. There will be a one hour break in the middle of the day to enjoy sausage, chicharrones, and other goodies!
*Photo credits: Ed Anderson
Class Registration In order to guarantee your place in a class, full payment is due when you call to register. 415.255.3094. 4505 Meats accepts credit cards.
Cancellation Policy There will be a 50% tuition charge if you cancel within five (5) days of the class you have enrolled in . There will be no refund for cancellations with less than 48 hours notice or for no shows.
Cancellation by 4505meats; 4505 Meats reserves the right to cancel a class any with reasonable notice given to all participants. If a class is cancelled, refunds will be paid in full or you may reschedule attendance in the next available class.