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	<title>Road To… &#187; Classes</title>
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		<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>
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		<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>
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		<slash:comments>1</slash:comments>
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		<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>
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		<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>
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		<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>

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		<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>
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		<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>
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		<category><![CDATA[Classes]]></category>
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		<category><![CDATA[brine]]></category>
		<category><![CDATA[butcher]]></category>
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		<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>

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		<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>
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