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Its that time again, Turduckens here soon, Gobble Gobble Gobble

November 3, 2009 in Good Shit by Ryan Farr | No comments

We will be selling the fun and tasty Turduckens for Thanksgiving this year, all orders must be in by Wednesday, the 18th. The Turducken will be stuffed with a cornbread and chicken sausage stuffing. The turkey, duck, chicken and all other products are fresh, free range and organic.

There will be one size available, a 20+ pounder for $250 will happily feed 18. Email us at meats@4505meats.com to place your order. Every Turducken will include a thermometer and an aluminum roasting pan with instructions on how to cook it fully.

There is a limited amount available, once sold out you will have to wait till next year.

Please don’t hesitate to email us at leave a comment with any questions or concerns.

I look forward to hearing from you.

Ryan

Tags: chicken, duck, turducken, turkey

Join us at CUESA’s Sunday Super

September 18, 2009 in Events by Ryan Farr | No comments

The Center for Urban Education about Sustainable Agriculture’s 7th annual Sunday Supper fundraiser on October 4th, 2009, convenes farmers, chefs, artisans and farmers’ market lovers for a gala reception and five-course feast to benefit their work in educating eaters and supporting farmers.

During the reception in the Ferry Building Marketplace, 26 Bay Area chefs will prepare sumptuous hors d’oeuvre, four distilleries will create farmers’ market cocktails, and local wineries will offer their libations.

At 7:00, guests who are staying for supper will ascend the stairs into the Ferry Building’s Grand Hall to enjoy a saporous five-course feast, served family style. Some of the Bay Area’s most well respected chefs have collaborated in teams to provide a unique meal for each long table of guests. This means you will be dining on a different delicious meal than your neighboring table.

We hope the knowledge that your contribution supports a sustainable food system along with this impressive list of participating chefs and will entice you to join us!

Purchase tickets and see you there!

Ryan Farr, 4505 Meats

Jamie Lauren
- Absinthe Brasserie & Bar
Thom Fox
- Acme Chophouse
Paul Arenstam
- Americano
Mourad Lahlou
- Aziza
Chris Kronner
- Bar Tartine
Alex Ong
- Betelnut
Bruce Hill
- Bix, Picco
Ravi Kapur
- Boulevard Restaurant
Robbie Lewis
- Bon Apptit Management Company
Douglas Borkowski
- Cane Rosso
Michael Weller
- California Culinary Academy’s
  Carme 350 Restaurant
David Bazirgan
- Chez Papa Resto
Keith Hammerich
- City College of San Francisco
Loretta Keller &
Michael Morrison
- COCO500
Justin Deering
- CONDUIT
Craig Stoll & Lane Milburn
- Delfina, Pizzeria Delfina

Taylor Boetticher &
Toponia Miller
- Fatted Calf
Chad Newton
- Fish & Farm Restaurant
Rebecca Courchesne
- Frog Hollow
Mirit Cohen
- Gastronaut
Sharon Ardiana
- Gialina
Annie Somerville
- Greens Restaurant
Chris Cosentino
- Incanto
Ron Pei
- Laiola
Peter Rudolph &
Anna Bautista
- Madera Restaurant
Rick Hackett
- MarketBar
Michael Dotson
- Martins West Pub
Scott Youkilis
- Maverick
Meg Ray
- Miette
Thomas Martinez
- Mission Beach Cafe
Dennis Lee
- Namu
Daniel Clayton
- Nibblers Eatery & Wine Bar

Stuart Brioza
- local chef
Laurence Jossel
- NOPA
Mark Dommen
- One Market Restaurant
Elizabeth Falkner
- Orson, Citizen Cake
Daniel Capra
- Paula LeDuc Fine Catering
Staffan Terje
- Perbacco
Peter McNee
- Poggio Trattoria
William Werner
- Quince Restaurant
Phil West
- Range
Pablo Estrada
- Rose Pistola
Mark Richardson
- Seasons Restaurant
  at Hotel Four Seasons
Chucky Dugo
- The Slanted Door
Mark Sullivan
- Spruce
Yigit Pura
- Taste Catering
John Toulze
- the girl & the fig
David Gingrass
- TWO
Sean O’Brien
- Zinnia

Tags: CUESA, dinner, farmer's market, local, sustainable

Baby Lamb

July 20, 2009 in Butchery, Good Shit, Technique by Ryan Farr | 8 comments

70# Baby lamb

Remove the neck first

The neck is definitely my favorite part of the lamb

Cut through the rib cartilage on both sides

Remove the breast

Once breast is removed it will be easier to french the racks

Remove the kidneys and leaf lard

Now you can get to the tenderloins

Remove the tenderloins

Remove the shoulders

Slice the belly away from the leg

Remove the legs by following the outside of the hip bone

one by one

Nice and clean ready for cure if you wanted

Remove the hip bone

Ready to french

Make a small incision on the inside of the rib

Pop the top of the ribs out

Start to pull the belly away from the ribs

Wrap your finger around the rib, start to pull down

Pull all the way down

Frenched racks

Save for stock or soup

Deboned

Shoulder meat, belly trim, tenderloin, chili, herbs, salt and pepper

Cut the deboned lamb in half

Lay the meat mix in the belly below the loin

Roll and tie

Rub ancho chili puree and season the outside

Grill both the rolls, to get some nice char to add flavor

Grill evenly all around, only searing not fully cooking

Lay on sheet trey with rack and probe a thermometer in the center

Finish in the oven

Cook in a combi oven or Cvap at 145 f full steam or roast in regular oven till desired internal temp is reached

Once desired internal temp is reached let rest for 30 minutes

remove all strings

Slice and serve

Tags: butcher, CVap, lamb, spicy, whole animal

Its on! Tuesday July 28th

July 19, 2009 in Butchery, Community, Events, Good Shit by Ryan Farr | 1 comment

bloodhound_flyer331 Please 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

Tags: beef, burger, butcher, grill, whole animal

Shimaaji

July 11, 2009 in Fish, Good Shit, Technique by Ryan Farr | 2 comments

Shimaaji is one of my all time favorite Japanese fish, very smooth in flavor and is best eaten raw. If you must cook, do so on a coal hibachi or grill, dust with a little chili powder and salt. Striped Horsemackerel and Striped Jack is part of the Aji/Horsemackerel-Saurel family. Even though it is in the mackerel family the flavor is more delicate then the majority of its brothers and sisters. There is a good amount of fat and is best eaten in the winter but is still a excellent fish in the summer.