Butchery classes, then and now.

4505 Meats has been offering whole animal butchery and sausage making classes since 2009. It all started when Ryan began doing demonstrations and events around San Francisco, roasting whole animals and cutting meat in front of hungry crowds. At the time he was also working for a non profit organization that teaches professional kitchen skills to people in need. After some time, he began getting the same question over and over. “How can I learn this?”. So it started at the La Cocina community kitchen in the Mission. Students would show up and work together to break down whole pigs, lamb, and stuff pound after pound of delicious decadent sausage. I actually met Ryan by taking one of these classes and then found myself volunteering, eventually leading to a full time job working alongside him for the past two and a half years.

Since then we’ve built our own space where the classes have continued and evolved. Within the last year, we decreased the overall class sizes and added a wider variety of content. Whether students are interested in basic cutting skills or spending an entire day with us to break down a whole grass fed beef, these classes are one of the most rewarding and interesting parts of the business. As entertaining and fun as the concept might be, we also focus on the fact that we are helping to expand a growing movement. People are interested in connecting with their food in more meaningful ways. For those of us who are passionate carnivores, there is a very deep fulfillment and respect that comes from turning a whole animal into a beautiful array of portions and cuts. The quality of the animals and dedication from the people caring for them is immediately evident when a stroke of the blade reveals a rich marbled surface, deep with the color of an active life.

For the next chapter of these classes, we’re expanding the team of instructors to include other knowledgeable 4505 Meats staff members. Myself (Kent Schoberle, market chef) and Corey Nead, kitchen manager, will be contributing effort to take these experiences to the next level. As we continue promoting the education behind meat cutting, cookery, and consumption, we will also be developing a more extensive training program for people who are interested in acquiring professional butchering skills. For the latest list of classes and descriptions, please visit the tasty education page at the 4505 Meats online store and reserve your spot today. Note that we have now added Sunday classes, making it a good option for people who are busy during the week. If you have any additional questions, we can be reached by emailing meats@4505meats.com. We hope to see you soon!

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Fresh Greens from McEvoy Ranch

Every week at the Farmer’s Market we’ve got a tasty special sandwich on the menu. It could be anything from slow roasted beef, pork, lamb, or fried chicken, but one thing usually stays pretty consistent: it gets topped with delicious fresh greens from one of our favorite local vendors, McEvoy Ranch. Just outside of Petaluma in the vast sweeping landscapes of coastal Marin, this beautiful 550 acre spread has a bounty of some of theĀ finest seasonal, organic goods available in California. They are renowned for their olive oil, but their operation now includes grapes, body care products, honey, and other delicious delights that you can find at their store in the Ferry Building.

I had the pleasure of spending a couple hours at the ranch with Susan, a superb guide and knowledgeable McEvoy gal whom you regularly see at the store in theĀ  Ferry Building Market place. We weaved our way through the orchards, vineyards, and gardens, talking about the history of the ranch and their pioneer, Nan McEvoy. Nan was the first to begin growing olive trees in the local region, despite the challenges and advice from others around her. McEvoy now grows many of the olive trees that end up being planted in the region.

Back to the greens. Several areas are planted and semi-protected from other hungry inhabitants, creating a lush greenery and edible landscape that we love eating up. Mustard greens, rhubarb chard, kale, baby arugula, mizuna, beet greens, cilantro, chervil, sorrel, dandelion, and mixed lettuces are some of the varieties that end up on our sandwiches. It always adds a fresh touch to the sandwich, and goes great with whatever aioli we might be topping it with. Last week it was fava leaf and coriander aioli on a slow roasted beef sandwich with plenty of fresh greens. Yum!

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4505 Meats joins MCM!

That’s right, every Thursday from 4pm – 8pm we will be posted up at the Mission Community Market on Bartlett and 22nd st in the Mission neighborhood of San Francisco. We won’t be serving hot food to start, but we will have plenty of sausage, steaks, cuts, roasts, and Chicharrones for all your meaty needs.

We are excited to join this market for a few reasons, one of them being that this evening market offers an opportunity for people to get that great local vibe and product without having to make a trip down to the bustling Ferry Plaza Farmer’s Market. We still hope you visit us at the Ferry Plaza, but at least now you’ve got more options.

Another great reason to join this market is because we’ve been working with Jeremy Shaw, the director of Mission Community Market, and his vision is right in line with our desire to support and contribute to a community movement centered around great food. Come out and say hello!

The first market will be Thursday, April 12th, 4pm – 8pm

Event and Dinner at Farmstead

Ryan will be heading to New York this week for some pretty exciting stuff, such as the Martha Stewart show and a butchery demo and dinner with his good buddy Matt Jennings at Farmstead! Watch Ryan break down a whole hog and munch on some delicious apps. The dinner will be directly after and is by reservation only. If you’re an East Coaster, or will be visiting, make sure to mark your calendars, this East meets West event is not to be missed!

Event: Butchery Demo and Dinner
Location: Farmstead, Providence, RI
Date and Time: December 4th, Sunday, Butchery Demo, 6pm – 7pm. Dinner, 7:30pm.
Event Link: Farmstead Demo and Dinner with Ryan Farr

Dinner Menu:

Course One: Carne crudo, with fried red wheat and chestnut crunchies and sauce ‘pistole’
Course Two: Clay Street greens, bacon vinaigrette, chicken skin ‘smores,’ buttermilk and blue cheese
Course Three: Braised lamb neck with sweet cabbage pierogies, brown butter, fried garlic and pickled apple
Course Four: 28 day, dry aged ribeye, butternut squash mousseline, marrow butter, beef tongue and mustard salad
Course Five: Chocolate and caramel tart, smoked bacon and smoked butter crust

And for all you locals in the Bay Area, there will be plenty of San Francisco based events on the horizon. You can stay up to date as we post dates and descriptions on the Events page.

Martha loves our sausage!

Last Saturday, Martha Stewart dropped by the farmer’s market towards the end of the day. We were just about to close when we spotted her, or rather, she spotted our plump juicy chicken beer sausage. How could she resist? A warm toasty bun full of meaty goodness, topped with a touch of spicy brown mustard. We already loved her, and the smile on her face only confirmed she loves us right back. Thanks, Martha. Next time you have to try the cheeseburger!