Whole Beef Butchering Class

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 Details

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.

Butcher Classes are a perfect gift for Father’s Day

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

Butcher Class

Sausage Making 101

Sausage Making 101 at La Cocina,
Saturday May 30th and Sunday June 7th

The class costs is $70 and includes 5 pounds of different styles of sausages that you hand made and get to take home.  We will focus on grinding the meat, mixing the meat and stuffing the meat.  We will also discuss cooking methods and all the vital steps that go into a properly emulsified sausage.

There will be Chicharrones, hot dogs and beverages available during the class.

The 3 hour class will start promptly at 10 am.

Aprons, towels and a knife per person will be supplied during the class. If you have a knife or knives you are comfortable with and love to use, please bring them with you.  We will be in a professional kitchen so please wear flat shoes and the appropriate attire.  Full participation is recommended, if you only want to watch and ask questions you are welcome too.

RSVP here

Come with questions and prepared to get dirty!

Whole Pig Butcher Class

Whole Pig Butcher Class at La Cocina,
Sunday May 24th

Hands on whole animal butcher class with a demo from me and I will walk you through the butcher process.

Included with the class fee of $75 is 7-8 pounds of pig that is yours to take home and you helped butcher.  The 3 hour class will start promptly at 3 pm.

There will be Chicharrones, carnitas and beverages available during the class.

The three-hour class will start at 3 pm and run until 6 pm.

Aprons, towels and a knife per person will be supplied during the class. If you have a knife or knives you are comfortable with and love to use, please bring them with you.  We will be in a professional kitchen so please wear flat shoes and the appropriate attire.  Full participation is recommended, if you only want to watch and ask questions you are welcome too.

RSVP here

Come with questions and prepared to get dirty!

Thanks, Ryan Farr

Post Pig Butchering Class

Next class May 30th and June 7th, RSVP here!

Below is a email from one of the students that participated in last weekends Butcher class and it’s a awesome testimonial.  Thanks to everyone that participated, I had a blast and make sure you check out all of Lydia’s pictures.

Thank you La Cocina for such a awesome venue, Lydia for the great review, Isabel Pazos of El Buen Comer and Grocery Eats for all the killer posts! Here is a link to another great post from Nermo, thanks!

Stay tuned… a plethora of classes soon to come, sausage, goat, rabbits, salami, torchon, turduckens and many more.

Ryan

picture-21

I took the whole pig butchering class from Ryan Farr on Sunday. Holy fucking shit was it amazing. Best $75 bucks I’ve spent in a long time. Ryan Farr gave a demo breaking down the entire pig by hand with a little ass knife proving it ain’t the size of the knife but how you wield that fucker. He broke it into big ass primals and then gave everyone their own chunk of the beast. I was given the pork shoulder with the entire front leg attached. I got to break out the picnic part of the shoulder and then separate the butt of the shoulder from the shank. Then the moment, I paid $75  for came. I got to saw the through the fucking shank and separate the foot with a hacksaw. At the exact same time, dude next to me was going full sav removing the face from the pig’s head. Fucking gnarly but awesome. There were only about 12 of us so we all got a chance to attack large chunks and do some finer trimming and portioning. I took home about 10# of meat. I’ve got that foot and shank in a cure right now and I’ll be brining my pork belly for bacon tomorrow.

The homie Unagi just bought a gangster ass smoker so I’m gonna hook up with dude and get my smoke on once the cure and brine comes off these pig parts in about 5 days.

Farr is super fucking cool and is going to be doing more classes this summer. So if you want to boss the fuck up and learn how to make salami, sausages or butcher a whole lamb in the coming months holler at a player. I’m officially up on game. I’m committed to Rick Ross Magnificent this shit.

If you aren’t a pussy here’s a gallery — http://gallery.me.com/lpopovich/100026