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.

4th of July

Celebrate 4th of July with MEAT!
(photo by Scott Li)
One of our favorite holidays, 4th of July, is just around the corner. If you’re looking for some delicious meaty options, look no further. Whether you’d like a prepared Whole Hog CSA pack, a Burger Box, or a cooler full of delicious plump sausages, we’ve got you covered. Here are the details:

Whole Hog CSA, pickups on Friday, July 1st and Saturday, July 2nd. Each CSA includes:
-Brined and Smoked Pork Chop
-Peppery Braised Pork Belly
-Confit Leg, brined in White Wine
-Ronde de Nice and Basil Sausage
-Candy Cap Scrapple
-Blood and Sangre Pot de Creme
-Lard for cooking and baking
-Apricot Mostarda from our friends
at Local Mission Eatery
-One party bag of Chicharrones
-Pork Stock for sauces or braising
For reservations and more information, visit here: Whole Hog CSA

4505 Meats Burger Box, pickups at the Thursday or Saturday farmers market. Details:
-3 lbs of our dry aged, fresh ground, grass fed BEEF
(that’s 12 patties weighing in at 1/4 lb each)
-12 home made pecorino/scallion sesame seed buns
-12 slices of tasty Gruyere cheese
-Plenty of crispy lettuce and sliced red onion
-A generous portion of our proprietary secret sauce
For reservations and more information, visit here: Burger Box

Plump Juicy Sausage for the grill!

-The Gigante!: a smoky all beef sausage with jalapeno and cheddar. Lives up to its name.
-Pork and Beer: smoky, juicy pork sausage with plenty o’ beer and flavor. Touch of heat.
-Chorizo: Delicious with breakfast and eggs or any occasion. Spicy, bold, and sexy.
-Summer Sausage: A giant smoked sausage that can be served room temp, sliced with cheese and crackers or eaten alone. Doesn’t require grill time.
-Beef Grind: Fresh ground, dry aged, grass feed BEEF for your beefy needs. Burgers, meatballs, and sliders galore!
-Chicken Beer: Our signature beer sausage made in the style of a Boudin Blacn with a good amount of fresh Magnolia brewery beer.
-Cheddar Brat: Another signature, smoky pork sausage with delicious, melting cheese and some bacon. The grill screams for it.
-Maple Breakfast: Our classic pork breakfast sausage with maple, sage, and a touch of heat. Perfect with eggs and coffee. Start the morning off right.
-Bacon studded hot dogs: Last but not least, the infamous bacon-studded hot dogs that we probably eat on a daily basis. Perfect for the kids and adults alike.

Memorial Day Burger CSA

Our cheeseburger recently got voted “Best Burger in the Bay Area” by an Eater SF reader poll. Thanks to all of you who voted and continue to support our meaty efforts! Now’s your chance to cook up one of these tasty burgers from your own backyard, just in time for the Memorial Day weekend kickoff! Each CSA will include 4 lbs of our dry aged, grass fed BEEF (that’s 10 six oz patties), including our hand made buns, sauce, cheese, and plenty of onion/lettuce. Optional three bags of party sized Chicharrones for an extra 20 bones. To get an idea of what goes into the creation of this delectable cheeseburger, check out this video we put together on our process:

Head over to our online store to reserve your CSA today. Pickup this Friday at Local Mission Eatery or stop by our Ferry Plaza farmers market booth this Saturday for the goods!

Foie Gras Torchon

Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008.  This is one of my favorite versions and easily something you can do.  The beauty here is the vinegar and cure salt work together nicely to preserve the foie, giving you amazing color and smooth texture.  This technique is more of a non-traditional technique but I have had a lot of success with it.

Enjoy and please comment with any questions and I will answer all of them as soon as I can.  Ryan

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