Ho Ho Ho, just in time for the holidays, 4505 gift certificates are available for all announced and unannounced butcher classes. If you cant find a class or date that is right for the one that receives the gift, we will honor all gift certificates for all upcoming classes. FACT: Gift certificate holders get first dibs on all upcoming classes. Email us at meats@4505meats.com for more details and fine print. Get a schedule of all upcoming class dates here, we schedule classes 1 month before the date. Thank you and see you soon.
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Below is a short compilation of the tasty things you can do with some of the forgotten parts of the Shimaji. All of these methods work great with any other fish, but are spectacular with fatty white fish.
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- Fatty rich tasty blood line sometimes forgotten about, can be the best part of the fish
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- Blood line and fatty skin meat
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- Medium diced tale and end pieces
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- Add fatty skin meat, kimchi, scallion and sancho pepper
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- mix
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- Saran wrap and stuff a mold with fish mix
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- Twist tightly
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- Carefully unwrap and lay in shallow bowl
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- Lightly pour in a ponzu of your choice
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- Top with shredded seaweed and enjoy
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- Ginger, scallion, garlic and red onion
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- Add innard fat, liver and fermented vadovan curry
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- Yakitori mise en plas
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- Lightly mix all ingredents together
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- Skewer all ingredients evenly
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- Make sure your coals are red hot with no flames
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- Salt and sear on every side
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- Brush with a soy, sugar, rice vinager and chili mix everytime you flip
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- Good sear, caramelization of sugar and perfectly cooked MR
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- I opt to land this puppy between some hot tasty buns
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- + $$$ sauce and chicharrones = GOOD SHIT
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- Shimaji Kama
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- Chili, dark soy, sambal, cilantro and brown rice vinager
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- Grill till nice and charred
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- Tasty grilled Kama
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
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Tags: CUESA, dinner, farmer's market, local, sustainable
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
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!
Tags: beef, burger, butcher, grill, whole animal