A practice that is becoming more and more prevalent in San Francisco restaurants is the art of butchery. Chefs are no longer just using the preferred cuts of meat; they are branching out into each and every part of the beast, as Ryan Farr knows all too well.
Farr started 4505 Meats back in 2009. Having worked in restaurants, he wasn’t quite where he wanted to be and decided to venture out. Although he was unsure of exactly what he wanted to do, he knew it would be meat-related.