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	<title>Road To… &#187; whole animal</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>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>
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		<slash:comments>12</slash:comments>
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		<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>
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		<slash:comments>9</slash:comments>
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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>
				<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>Butchering Half A Pig 101</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/10/24/butchering-half-a-pig/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/10/24/butchering-half-a-pig/#comments</comments>
		<pubDate>Sat, 25 Oct 2008 06:42:18 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=275</guid>
		<description><![CDATA[  Here is a quick overview of how I like to butcher a pig.  Later I will go threw a more detailed step by step demo and finishing cuts for portions.]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/10/24/butchering-half-a-pig/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Suckling Pig Porchetta</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/10/11/suckling-pig-porchetta/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/10/11/suckling-pig-porchetta/#comments</comments>
		<pubDate>Sat, 11 Oct 2008 11:59:37 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[CVap]]></category>
		<category><![CDATA[fry]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[porchetta]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[suckling]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=193</guid>
		<description><![CDATA[  Here is a method of making your own Suckling Pig Porchetta.  Its real important you get the skin real crunchy!  I chose to deep fry these guys, you can also roast them in a hot oven.   ]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/10/11/suckling-pig-porchetta/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Start with the primal cuts</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/10/09/starting-with-the-primals/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/10/09/starting-with-the-primals/#comments</comments>
		<pubDate>Thu, 09 Oct 2008 15:01:03 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Happy]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[primals]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=184</guid>
		<description><![CDATA[Here is beautiful pig we bought from Four Story Hills, they raise a supior product and care deeply for there animals.  While butchering the whole animal it is easiest to break everything into primals first and then when needed a more refined &#8230; <a href="http://www.4505meats.com/bestbyfarr/2008/10/09/starting-with-the-primals/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/10/09/starting-with-the-primals/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>My Good Friend</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/01/my-good-friend/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/01/my-good-friend/#comments</comments>
		<pubDate>Tue, 02 Sep 2008 01:28:49 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Happy]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=16</guid>
		<description><![CDATA[Happy happy piggy!]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/09/01/my-good-friend/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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