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	<title>Road To… &#187; Butchery</title>
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	<link>http://www.4505meats.com/bestbyfarr</link>
	<description>The constant pursuit of flavor country!</description>
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		<title>Happy Hogs from River Dog Farm</title>
		<link>http://www.4505meats.com/bestbyfarr/2011/01/24/happy-hogs-from-river-dog-farm/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2011/01/24/happy-hogs-from-river-dog-farm/#comments</comments>
		<pubDate>Mon, 24 Jan 2011 19:40:00 +0000</pubDate>
		<dc:creator>Kent</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Community]]></category>
		<category><![CDATA[Good Shit]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=2327</guid>
		<description><![CDATA[&#160; For our upcoming Pastured Pork CSA, which will be available for pickup towards the end of this week, we will be using a locally produced heritage breed Tamoworth hog. Technically some of the animals in these picture are pigs. &#8230; <a href="http://www.4505meats.com/bestbyfarr/2011/01/24/happy-hogs-from-river-dog-farm/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2011/01/24/happy-hogs-from-river-dog-farm/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Whole Beef Butchering Class</title>
		<link>http://www.4505meats.com/bestbyfarr/2010/10/22/whole-beef-butchering-class/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2010/10/22/whole-beef-butchering-class/#comments</comments>
		<pubDate>Fri, 22 Oct 2010 19:27:34 +0000</pubDate>
		<dc:creator>Kent</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[Good Shit]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=2073</guid>
		<description><![CDATA[4505 Meats is proud to present the first Whole Beef Butchering class! With only 6 spots available, this class will give students the opportunity to break down an entire steer, yielding over 100 pounds of local, grass fed, high quality &#8230; <a href="http://www.4505meats.com/bestbyfarr/2010/10/22/whole-beef-butchering-class/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2010/10/22/whole-beef-butchering-class/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Viva la Turducken!</title>
		<link>http://www.4505meats.com/bestbyfarr/2010/10/15/viva-la-turducken/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2010/10/15/viva-la-turducken/#comments</comments>
		<pubDate>Fri, 15 Oct 2010 23:30:57 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[stuffing]]></category>
		<category><![CDATA[turducken]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=340</guid>
		<description><![CDATA[Today&#8217;s re-post is from 2 years ago and is a good example of what we love to do.  We&#8217;ll have a updated version soon with ordering instructions etc., in the meantime please enjoy! Its that time again folks!  Turducken is &#8230; <a href="http://www.4505meats.com/bestbyfarr/2010/10/15/viva-la-turducken/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2010/10/15/viva-la-turducken/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Butcher Classes are a perfect gift for Father&#8217;s Day</title>
		<link>http://www.4505meats.com/bestbyfarr/2010/06/13/butcher-classes-are-a-perfect-gift-for-fathers-day/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2010/06/13/butcher-classes-are-a-perfect-gift-for-fathers-day/#comments</comments>
		<pubDate>Sun, 13 Jun 2010 17:47:02 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=2020</guid>
		<description><![CDATA[Whole Hog, Sausage 101 and Spring Lamb Class at la Cocina Whole Hog Butcher class, Sausage making 101 and Baby Lamb Butcher Classes.  $125 per person, each student takes home 10-12 lb pork or 6-8 lb sausage or 8-10lb of &#8230; <a href="http://www.4505meats.com/bestbyfarr/2010/06/13/butcher-classes-are-a-perfect-gift-for-fathers-day/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2010/06/13/butcher-classes-are-a-perfect-gift-for-fathers-day/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Baby Lamb</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/07/20/baby-lamb/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/07/20/baby-lamb/#comments</comments>
		<pubDate>Mon, 20 Jul 2009 18:32:45 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[CVap]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1599</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/07/20/baby-lamb/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Its on! Tuesday July 28th</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/07/19/its-on-tuesday-july-28th/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/07/19/its-on-tuesday-july-28th/#comments</comments>
		<pubDate>Sun, 19 Jul 2009 19:42:24 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Community]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[grill]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1789</guid>
		<description><![CDATA[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 &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/07/19/its-on-tuesday-july-28th/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/07/19/its-on-tuesday-july-28th/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Butcher Class</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/#comments</comments>
		<pubDate>Tue, 12 May 2009 20:32:45 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1282</guid>
		<description><![CDATA[Sausage Making 101 Sausage Making 101 at La Cocina, Saturday May 30th and Sunday June 7th The class costs is $70 and includes 5 pounds of different styles of sausages that you hand made and get to take home.  We &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/05/12/butcher-class/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Post Pig Butchering Class</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/#comments</comments>
		<pubDate>Thu, 23 Apr 2009 22:15:08 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[face]]></category>
		<category><![CDATA[feet]]></category>
		<category><![CDATA[leg]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[primals]]></category>
		<category><![CDATA[shank]]></category>
		<category><![CDATA[shoulder]]></category>
		<category><![CDATA[smoke]]></category>
		<category><![CDATA[trotter]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1267</guid>
		<description><![CDATA[Next class May 30th and June 7th, RSVP here! Below is a email from one of the students that participated in last weekends Butcher class and it&#8217;s a awesome testimonial.  Thanks to everyone that participated, I had a blast and &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Join us in Berkeley for The Art of the Butcher</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/03/02/join-us-in-berkeley-for-the-art-of-the-butcher/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/03/02/join-us-in-berkeley-for-the-art-of-the-butcher/#comments</comments>
		<pubDate>Mon, 02 Mar 2009 22:56:37 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Community]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1071</guid>
		<description><![CDATA[Hosted in collaboration with Meatpaper Thursday, March 5 Reception at 6:45 pm.  Lecture starts by 7:30 pm sharp. 105 North Gate Hall, UC Berkeley Campus [directions] No tickets necessary!  Suggested $10 donation at the door.  No one will be turned away &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/03/02/join-us-in-berkeley-for-the-art-of-the-butcher/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/03/02/join-us-in-berkeley-for-the-art-of-the-butcher/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rabbit Head and Lengua Terrine</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/11/30/rabbit-head-and-lengua-terrine/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/11/30/rabbit-head-and-lengua-terrine/#comments</comments>
		<pubDate>Mon, 01 Dec 2008 02:25:55 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[braise]]></category>
		<category><![CDATA[gelatin]]></category>
		<category><![CDATA[head]]></category>
		<category><![CDATA[head cheese]]></category>
		<category><![CDATA[rabbit]]></category>
		<category><![CDATA[tongue]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=462</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/11/30/rabbit-head-and-lengua-terrine/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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