Whole Beast Butchery and Events

With the upcoming release of Whole Beast Butchery, there will be multiple events, dinners, and parties to celebrate the meaty manifestation of Ryan’s whole animal butchery experience and passion. This step by step guide will take viewers through the process of breaking down whole beef, lamb and pork with an underlying emphasis on EATING. Meat cookery, technique, tools, and sourcing will all be important topics for the student or casual interest alike. This is the book that Ryan wishes he had while teaching himself the craft of butchery in restaurants. Stay tuned for upcoming Events and be sure to check out The Book page for more detailed information. Now feast your eyes on this beautiful video showcasing some samples from the Whole Beast Butchery experience.

The first copy has arrived.

The book feels great, exactly what I wish I had when I was learning. It’s made to be used over and over again as reference, inspiration, and a road map to FLAVOR! All of the hard work and dedication is concentrated into a well crafted manual with detailed photography capturing every step of the story. This book has been a long time in the making. Just looking at it makes me want to break down a fore quarter of aged beef, reminding me that while my home kitchen may be simple, I can source and butcher my own meat. If I was going to tackle a whole animal at home, I would probably settle for a lamb. It’s much more manageable for anyone with a sturdy table and a few good tools. Reading through the pages reminded me that you don’t have to start with the whole animal. You can run down to your local butcher shop and request a primal or portion to practice on. Whether that’s seaming out the muscles on a leg or frenching a nice rack of lamb for the purposes of technique and presentation. Even if you make mistakes, it’s all tasty and edible. So what are you waiting for? Amazon.com, Barnes and Noble or IndieBound and have it arrive safely to your doorstep in November!

A Benefit for Gracie Margaret Lawton, Saturday September 17th

Seventeen month old Gracie Margaret Lawton, a member of the 4505 Meats family, is fighting for her young life. She is battling an extremely rare and aggressive form of liver cancer called rhabdoid. A portion of the 4505 Meats Farmer’s Market sales from Saturday,  September 17th will be given to the Lawton family to help relieve some of the financial burden brought on by this condition. 4505 Meats and the Lawton family are EXTREMELY grateful for any and all contributions, being monetary, thoughts or prayers. If you would like more information on Gracie and her fight please visit her CaringBridge web page at the following webpage address: http://www.caringbridge.org/visit/gracielawton
If you would like to donate directly to the Lawton family please make checks payable to: “The Benefit of Gracie M. Lawton” and mail to:

The Benefit of Gracie M. Lawton C/O Cliff Eisenhut
41 Shull St., Ilion NY, 13357

28 day dry aged BEEF, 100% grass fed

 

 

 

 

 

 

 

This week we have a variety of beautiful 100% grass fed beef cuts available for pickup at the Saturday Farmers Market, just in time for your Labor Day festivities! We sourced this steer whole from local Magruder Ranch and allowed it to dry age for 28 days. The aging process imparts both flavor and tenderness, giving it a deep, wonderful complexity. A certain degree of moisture is lost in the aging process, decreasing the overall weight of the beef, but this results in a concentration of flavor. All cuts were butchered fresh this week, vacuum sealed, and come equipped with recommended cooking directions.

Flavor Country 7/13/11

The 4505 Meats cheeseburger recently got voted “Best Burger in the Bay Area” by an Eater SF reader poll. It’s no secret that we put a lot of love into our burgers. From buying local whole grass fed beef, butchering and dry aging the meat, to making our own pecorino scallion sesame seed buns. To get a good idea of what goes into the process of making our burger, check out the burger video we made recently. Reserve one today!

Weekly Market Special
There’s no hiding the fact that we love pork. So for our farmers market special this week we are bringing a luscious pork confit sandwich with fresh herbs, market salad, pickled veggies with chili chorizo aioli. We will also have the infamous Frankaroni: Deep fried macaroni and cheese with our bacon studded hot dogs!

 

 

Farmers Market Sausage
Each week we bring a variety of delicious sausage for all your meaty needs. Buy a pack and grab some lunch while you’re at it! Our retail list this week will include:

Lamb Merguez- a bold, 100% lamb sausage with spicy harissa, herbs, red onion, and plenty of delicious flavor! Perfect for any lamb lover.

Chorizo- a juicy chorizo pork sausage with a kick! Plenty of dried chilis and a touch of vinegar. The addition of beef fat helps the flavors marry in your mouth.

Squash and Basil- inspired by Summer bounty, this plump pork sausage has a fresh summer kick with a foundation in BACON.

Andouille- a smoky pork sausage perfect for those New Orleans or grill inspired dishes. A touch of heat and thyme add a great twist to this classic.

Cheddar Bratwurst- one of our signature snappy pork sausages with flavor on flavor. The addition of cheese isn’t cheating, it’s downright delicious!

Chicken Beer- a boudin blanc style 100% chicken sausage with a delicate luscious texture. The addition of fresh Magnolia brewery beer highlights the dried apricots and mustard seeds in the sausage.

Maple Bacon Breakfast- our signature sweet and slightly spicy breakfast sausage with bacon, maple, and sage. Perfect for eggs and peppery greens!

Bacon Studded Hotdogs- last but not least, our bacon studded hot dogs. Naturally smoked and studded with bacon, these snappy numbers will redefine your understanding of a hot dog. Perfect for any cooking application!

Whole Beast Butchery
As some of you may know, Ryan is coming out with a complete visual guide to the butchering of whole pig, lamb, and beef in the near future. We’re talking 500 high quality photos of step by step instruction, highliting all the necesary details from sourcing, handling, and cooking. His approach is not just to break the animal down into individual cuts, but how to EAT the entire beast. This is exactly the book that Ryan wishes he had when he was learning how to deal with whole animals as a chef in the restaurant industry. This book will serve an important purpose for the ambitious home chef, industry professional, or anyone interested in the art of butchering whole animals. Pre-order your copy today on Amazon! Or for more information, visit the book portion of our blog.

Upcoming Give-away for Outside Lands

The Outside Lands Festival in Golden Gate Park is just around the corner. This enormous Summer festival is three days and hosts dozens of awesome bands. Since we will be participating as a food vendor, we are going to be picking a random email list subscriber in the coming weeks who will win 2 free tickets to the festival. More details coming soon, but if you aren’t already subscribed, get on our email newsletter list! You can do so by going to the homepage and entering your email in the subscribe box at the bottom.