Viva la Turducken!

Posted on October 15, 2010 by ryan

Today’s re-post is from 2 years ago and is a good example of what we love to do. We’ll have a updated version soon with ordering instructions etc., in the meantime please enjoy!

Its that time again folks! Turducken is something we do every year for Thanksgiving. This year we’ll do a more traditional Turducken with whole birds and cornbread sausage stuffing.

The turkey itself was a 25 pounds to start. The Turducken was about 38 pounds before going into the oven. The massive bird happly feed 25ish waiters, cooks, dishwashers, wives and we had leftovers for late night snacking.

We always sell out for Thanksgiving so move quick, more info here meats@4505meats.com.

: Turkey, Duck, Chicken

: Pull the neck skin up and remove the wishbone

: Dry the wishbone

: Plan your attack

: Cut around the skeleton cutting threw the hip joints to release the legs

: Cut threw the wing joints and free the rest of the meat from the bones

: Remove the thigh bones and save all the bones for stock, sauce or gravy

: All snug

: Deboned birds, apples, cornbread, onions, carrots, thyme, bay and chicken sausage

: Corn bread chicken sausage stuffing

: Once all birds are deboned… stuff the duck into the chicken. Stuff the birds with the cornbread mix

: Flavor injector

: Inject some brine into the meat

: Tempering

: Half way there

: Instead of covering her with foil, I like to blanket her with onions and herbs

: 6 hours later cooked through and resting

: Browned her up in the broil before carving

: Cut in half

: Top view

: I love America!

: Carefully remove all strings

: Transfer to cutting board, have towels close by

: Carefully and slowly pull out thermometer probe

: Slice right down the center

: Separate the bird into two pieces

: Side view, kale, carrots, chicken sausage, garlic and onions

: Lay down flat on cutting board

: Remove drumsticlk

: Remove wing

: Start to slice the Turducken in half inch to 1 inch slices

: Carefully lay slices down to keep it all together

: Make sure your knife is nice in sharp or the Turducken will fall apart

: Ready to go

You got to be in it, to win it!

Posted on July 9, 2010 by ryan

Hey all, check out Protein University, it’s from our good friends from Cochon 555 national tour.

PROTEIN U is creating the first sustainable butcher network in the United States, supporting responsible farms and heritage species of livestock. Our mission is to create an online resource populated with a family tree of butchery techniques from whole animal breakdowns to sausage making from across the globe.

Today, top restaurants and butcher shops are sourcing whole animals from responsible farms across the country. Participating provides ethical and economical benefits, but something is still missing. Those sharing the ideology of “pasture to plate” are looking to expand butchery techniques but our educational system is lacking an online resource. ProteinU is creating a “peer to peer” network with a goal to preserve the art of the butcher. We welcome you into our community.

Enter their contest and win a trip to the butcher retreat, there will be plenty meat, fire and good times had by all.

Submit your application and a videos here! Show us what you got.

Butcher Classes are a perfect gift for Father’s Day

Posted on June 13, 2010 by ryan

Whole Hog, Sausage 101 and Spring Lamb Class at la Cocina

Whole Hog Butcher class, Sausage making 101 and Baby Lamb Butcher Classes. $125 per person, each student takes home 10-12 lb pork or 6-8 lb sausage or 8-10lb of Spring Lamb, dates and times below. You can only get in by calling Tuesday June 15th between 10am and 12pm to reserve your spot for all dates, first come first serve. 415.255.3094 For a more current and the fastest way to get class info, follow us on Twitter and Facebook

-June 27th, Sausage making 101 at 9am
-June 27th, Whole Hog at 1pm
-June 29th, Whole Lamb Class at 6pm
-July 1st, Whole Hog Class at 6pm

FACT: Butcher class gift certificates have been getting people laid for centuries

Posted on December 16, 2009 by ryan

LRG4505_bw Ho Ho Ho, just in time for the holidays, 4505 gift certificates are available for all announced and unannounced butcher classes. If you cant find a class or date that is right for the one that receives the gift, we will honor all gift certificates for all upcoming classes. FACT: Gift certificate holders get first dibs on all upcoming classes. Email us at meats@4505meats.com for more details and fine print. Get a schedule of all upcoming class dates here, we schedule classes 1 month before the date. Thank you and see you soon.

Liver, fatty blood line, kama and more

Posted on November 29, 2009 by ryan

Below is a short compilation of the tasty things you can do with some of the forgotten parts of the Shimaji. All of these methods work great with any other fish, but are spectacular with fatty white fish.