Ryan and Cesalee Farr, along with full- and part-time staff.
Ryan Farr started 4505 Meats in 2008 after spending many years working in restaurants, including San Francisco’s Fifth Floor and Orson. Ryan offers whole-animal butchery and sausage-making classes at the 4505 Meats production kitchen. In 2011, Ryan released his first book, Whole Beast Butchery: The Complete Guide to Beef, Lamb, and Pork. In 2012, he opened a butcher shop in San Francisco’s Mission District.
4505 Meats buys whole, pasture-raised animals whenever possible. Their sources include Magruder Ranch, Hudson Ranch, Devil’s Gulch Ranch, and River Dog Farm. 4505 chicharrones (fried pork skins) are fried in locally sourced rice bran oil and flavored with sea salt, cane sugar, and chile. 4505 Meats produces fresh retail cuts of meat, sausage, and chicharrones on a regular basis.
Ryan Farr has taught for CHEFS, a training program for transitionally housed men and women through the Episcopal Community Services of San Francisco.
San Francisco, California
John is a fourth-generation farmer on his land. His great-grandfather raised mules and dry-farmed wheat and barley; his grandfather farmed grapes and raised cattle, and his parents grew melons, tomatoes, grapes, and almonds.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »