Ryan Farr is a chef, butcher, entrepreneur, author, and educator. In 2009, with immeasurable help from family and friends, he founded San Francisco’s 4505 Meats, an artisan whole-animal butchery devoted to sustainable practices. Dedicated to flavor and quality, and with a strong commitment to supporting the local food community. In 2012, Ryan opened the doors to the 4505 Meats Butcher Shop in the Mission neighborhood, using whole animals from local farms and ranches and selling their patented chicharrones. 4505 Burgers & BBQ, the company’s first restaurant, opened in San Francisco in 2014 in a building equipped with one of the city’s last-remaining historic wood-fired barbecue pits. The author of Whole Beast Butchery and Sausage Making (both from Chronicle Books), Ryan continues to teach intensive whole-animal butchery classes, and is a member of the Fatback Collective, a national organization of chefs and restaurateurs who work to forge and support stronger communities.