For the past year and a half, I’ve been busy with many things, but the one thing I’m most excited to share with you is my upcoming book: Whole Beast Butchery, the complete visual guide to Whole Pig, Lamb, and Beef. This book is largely inspired by the concepts I’ve put forth on my blog for the past three years. The step by step format is the way I’ve always chosen to share the information and techniques. Included are some of my favorite recipes, like Crispy Skin Pork Shoulder, Lambchetta, 10lb Beef Flinstone Rack, Pork Jowl and Clams, and Beef Tongue Pastrami. Click here for the details!
This month we are happy to present the pastured pork CSA. Utilizing a locally produced Tamoworth Hog from River Dog Farms, this is sure to satisfy those porky affections! The Tamoworth breed is thought to have descended from wild European boars. This hardy animal adapts well to pasture and can tolerate a variety of climates. It is considered to be genetically distant from most modern commercial swine produced in the United States. It is sometimes also referred to as the “bacon pig” because of its ability to reach high body mass without having excessive fat. Continue reading
Check out this video that Kent, the 4505 Meats Ambassador, put together from our December 12th Whole Beef class. Six students get up close and personal at the 4505 Meats kitchen with a Marguder Ranch, grass fed steer. Each participant leaves with 100+ pounds of meat that can be shared, stored, and eaten over an extended period of time. This gives everyone the opportunity to purchase high quality beef at a low price while supporting local business and farms. Interested in signing up? Check out the class dates on our online store here: http://4505meats.com/fmStore/list.php
November brings one of our favorite food holidays, and what better way to celebrate than with the famous Turducken! For those who aren’t familiar with this legendary bird, we’re talking about a Chicken stuffed in a Duck, stuffed in a Turkey! Add some tasty cornbread sausage stuffing to that mix and you’ve got yourself 25 pounds of juicy Thanksgiving bounty! Considering this item will feed 25+ mouths (that’s 10 dollars a person!), you are sure to have plenty of leftovers for those epic post-Thanksgiving sandwiches (which are considered by some to be the best part about Thanksgiving).
This feast will come fully equipped with an aluminum roasting pan, a digital read thermometer, and easy to follow roasting instructions. The Turducken will be resting upon a bed of beautiful brussels sprouts, sweet potatoes, and other seasonal root vegetables, complete with a bag of herbs that will be used to blanket the bird during the roast. We will also include one quart of luscious Turducken gravy. The bottom line is that this fine fowl is completely prepared and ready to go into the oven, leaving you with all the time you need to make those other tasty side dishes and desserts! We will also have a 4505 staff member available via email on the day of Thanksgiving in case there are any questions or last minute concerns.
*Ordering will begin on Monday, November 1st
Turducken Price: $275
Pickup Date 1: Tuesday, November 23rd, Hayes Valley, San Francisco, 11am – 2pm
Pickup Date 2: Wednesday, November 24th, Hayes Valley, San Francisco, 11am – 2pm
*Exact locations to be announced at a later date
**Orders will CEASE on November 12th at Noon
Ordering Instructions: Please email firstname.lastname@example.org with your name, number, desired pickup date, and specify that you are interested in ordering a Turducken. Please also note if you are interested in purchasing more than one Turducken. We will mark your information and call the number by the end of the week to confirm the order and collect payment information. Please feel free to email with any other questions you might have.
Please also see this post for a preview of the previous year Turducken!