Tag: 4505 meats

Whole Animal Butchery: The Growth, the Problems, and the Future

Whole Animal Butchery: The Growth, the Problems, and the Future

| March 14, 2014 | 0 Comments

Whole animal, or whole beast, butchery has become wildly popular in the last five years. But, that doesn’t mean it’s not without its challenges — still. Top local butchers talk about how the industry has changed and if this trend is here to stay.

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Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square

Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square

| February 25, 2014 | 0 Comments

San Francisco is bursting with hot new eatery projects. Mary Ladd reports on the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.

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7 Essential Cooking Lessons I Learned at San Francisco Cooking School

7 Essential Cooking Lessons I Learned at San Francisco Cooking School

| May 23, 2013 | 0 Comments

Over the past four months I’ve immersed myself in San Francisco Cooking School. Here’s a peek into my experience and a few lessons I’ve learned.

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Ryan Farr’s Bible For Whole Beast Butchery

Ryan Farr’s Bible For Whole Beast Butchery

| November 9, 2011 | 0 Comments

There’s a new family member in 4505 Meats’ “Swine So Fine Product Line” making its debut this month: Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb and Pork.

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Will Wait For Good Food: Eat Real Festival 2011

Will Wait For Good Food: Eat Real Festival 2011

| September 26, 2011 | 2 Comments

The 3rd Annual Eat Real Festival kicked off their food extravaganza this past weekend. I’ve attended the event since its inception and have always come away with a full, happy belly.

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KQED’s Forum: Barbeque and Grilling Tips

KQED’s Forum: Barbeque and Grilling Tips

| July 1, 2011 | 0 Comments

It’s 4th of July weekend, and for a lot of Bay Area cooks that means heading outdoors and firing up the grill. Forum talks BBQ and grilling techniques, and compare notes on favorite foods prepared by fire.

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Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats

Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats

| June 5, 2010 | 1 Comment

Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered Bay Area Bites questions via email and phone interview.

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Thanksgiving: Turduck’ and Cover

Thanksgiving: Turduck’ and Cover

| November 11, 2009 | 1 Comment

Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing — something that perhaps resembled a “sneetch” in life — prior to being butchered and baked.

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