Whole Hog Butchering
Whole Lamb Butchering
Whole Beef Butchering
Sausage Making 101
Advanced Sausage Making
For schedules, reservations, and more information, please visit the 4505 Meats shop.
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- Just added some legs of lamb smothered in rosemary garlic pesto to the store! Will also have porchetta roasts http://t.co/R1JYSj2T 12 hours ago
- Feel like butchering a side of pig and making salami tomorrow? Had a couple spots open up for the Hog 201 class http://t.co/R1JYSj2T 16 hours ago
- @thedapperdiner you can have whatever your tummy can crave, we make meaty dreams come true. 1 day ago
- @thedapperdiner Yum Yum on Saturday, so you can do a 4505 DOUBLE DOWN! 1 day ago
- Yes! RT @thedapperdiner @4505_meats slow roasted pork breakfast sandwich w/ Frankaroni http://t.co/5hef0t28 Maybe I'll add chili next time. 1 day ago
I am really interested in future classes. I was the Chef at Bistro Campagne for the last 3 years (was laid-off in February) and dabbled in cured meats and sausages using books, recipes others would give me, and sheer trial and error. I am staging at Old Town Social and Publican this fall on off days and was looking for a class to further educate. if you could please send me some info on future classes or alternatives
Thanks,
Dan Jacobs
(773) 480-1181
Foie Gras classes? I thought SF was more enlightened than that.
I also am wondering about upcoming classes
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Have you ever thought of offering a class in butchering the whole goat? We raise Boer goats and would like to learn how to butcher ourselves rather than taking a young goat to a butchering service.
Do you guys have 2011 dates set for the butcher classes???
hi scott – we are working on future dates. we will be posting the next block of class dates at the end of february. thanks
Will you be doing anymore whole hog butchering classes this year or is it possible to schedule a private class?
Thanks,
Gayle
I’m interested in your 2011 class schedule. Will you email it to those of us who request it once it’s available?
Thanks,
Hi guys .
I did a two week blockman course in South Africa a year ago. Kinda buthering 101 . Recently relocated to Texas and have been finding a hard time finding any classes /courses in this field. I am interested in all aspects especially breaking down the whole animal into primal cuts , sausagemaking etc.
I am not on Facebook or twitter . Is there another way to get regular info regarding upcoming classes?
Thanks Anton
Would love to know more! 2011 schedule please! Interested in whole hog and beef.
I would like a listing of dates, times, and costs of your classes. I refer students to different career trainings and try to get Dept. of Vocational Rehabilitation to pay the cost. These students have learning disabilities, but it doesn’t stop them from being excellent students especially when it is a hands-on training. Thanks for your information. Janet
Any chicken courses coming up?
Do you guys have 2011 dates set for the butcher classes???
Can you Please add me to your mailing list and let me know about 2011 classes
Could you send us your lamb butchering class schedule. We raise about 60 -75 sheep and have been butchering for a while, but would like to “amp up” our knowledge.
Thanks,
Jill and Greg Allen
I am interested in your next whole beef butchering class in 2011, i have helped butcher before but i was amazed that i did not know where each prime cut of beef was located.
Rudy 415 420 4938
I signed up for your 4 courses but I saw the comments about a lamb course. Is there one available while I will be there in July? (11th 12th then 17th 18th) Do you have any recommendations on accommodations while I am there?
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Trying to find out when the next sausage 101 class will be.
We will add an August one soon or there will be one in September. Thank you for the question, we always post new classes here
I am registered for your whole hog butchering class on August 2nd. Can you please let me know where the class will be held at? I can’t find it on the email I received or on your website. Thanks.
Do you have any cancellations for the whole beef butchering class in October 2011? Thank you.
email us at meats@4505meats.com Thank you
Saw you on Marth Stewart. I have the needed attachments and have never thought of making sausage before. Thank you for your recipes and vast knowledge. Looks great!! If ever in San Fransisco again will definitely be looking you up.
I’m ready to sign up, let me know