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!
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 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!
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
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.