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

Its on! Tuesday July 28th

bloodhound_flyer331Please join us for another amazing event at Bloodhound on Tuesday, July 28th.  We will be HANGING a 175lb, 100% grass fed steer from Magruder Ranch from the rafters.  As the slab hangs Taylor Boetticher of Fatted Calf and I will butcher the whole forequarter, grinding fresh burgers and grilling up all the rest, Mmmmmm!

Get TICKETS here

Cochon 555 San Francisco

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Taste Network’s ten-city U.S. Tour is coming to a close. Over the last nine months, Cochon 555 has paired 50 chefs with 50 heritage pigs in a friendly competition across the nation. These chefs have answered the bat-pig signal and brought widespread attention to heritage pigs nationwide. We are humbled by the positive response when Googling ”cochon 555″. The new tour kicks off in Atlanta later this year!

Our finale will celebrate the magical animal with an amazing lineup of chefs, swine and wine.

This culinary showdown will happen at The Fairmont, San Francisco on June 14th at 5pm. The price is $125 when you pre-purchase your tickets online — RSVP here — Type BACON BITS for a special industry price.

If you love pig, please take a moment to send this invite to your friends in the city.

Featured Chefs

  • Ryan Farr, 4505 Meats
  • Nate Appleman, A16/ SPQR
  • Staffan Terje, Perbacco
  • Ravi Kapur, Boulevard
  • Peter McNee, Poggio Trattoria

Wineries

  • Krupp Brothers
  • Hirsch Vineyards
  • Elk Cove Winery
  • Arcadian Winery
  • K Vintners/ Charles Smith’s Wines

VIP Room

Ghost Horse World, Chase Cellars, Patz & Hall, Domaine de Canton, Artisan Wine and Cheese pairings, Magnolia Brewing, passed hors d’oeuvres, and more to be announced.

Extras

  • Whole-pig breakdown demonstration by <em>The Butcher, </em>Taylor Boetticher, Fatted Calf Charcuterie
  • Swine n’Sweets by Magnolia & Taza Chocolates
  • Official snack of 555 — Chicharrones, from 4505 Meats
  • Vote for the winner — One chef crowned “Prince of Porc”
  • After party reception
  • Stay on with the Fairmont’s special room rate

The Details

WHEN: Sunday, June 14th, 5:00 P.M.
General Admission: $125
Industry Price: $95 with BACON BITS promo code
RSVP here

WHERE: The Fairmont, San Francisco
950 Mason Street

ATTIRE: Casual (best pig t-shirt wins prize)

WHY: Raising awareness for heritage pigs nationwide.

Join us in Berkeley for The Art of the Butcher

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Hosted in collaboration with Meatpaper

Thursday, March 5

Reception at 6:45 pm.  Lecture starts by 7:30 pm sharp.

105 North Gate Hall, UC Berkeley Campus [directions]

No tickets necessary!  Suggested $10 donation at the door.  No one will be turned away for lack of funds.

With panelists Ryan Farr (Ivy EleganceCHEFS Program), Nate Appleman (A16SPQR, Urbino), Melanie Eisemann (Avedano’s), David Budworth (Marina MeatsAvedano’s),  Mark Pasternak (Devil’s Gulch Ranch), and Marissa Guggiana (Sonoma DirectSecret Eating SocietyMeatpaper) as moderator.

Our panel will discuss how butchering whole animals delivered from local slaughterhouses stands in stark contrast to the plastic-wrapped grocery store steak.  They will talk about the retail component of the local meat system and how this changes the relationship of chefs, home cooks, and diners with meat.

The discussion will be followed by a demonstration by Chef Ryan Farr on how a whole carcass is broken down into cuts of meat.  Meat CSA shares will be available the night of the panel. SOLD OUT! Rancher Mark Pasternak will be available to coordinate more CSA shares of his delicious, Marin County-raised pork.

Contact SAFE for more information.