Ryan Farr is a chef, entrepreneur, butcher, author, and educator. As a classically trained chef who once headed a Michelin Star restaurant, Ryan honed his artisan butchery techniques and developed his own meat-cutting style. Ryan has been indulging his passion for artisanal, whole-beast butchery and whole animal utilization for years. In 2009, Ryan and his wife Cesalee founded 4505 Meats on their signature chicharrones and the foundation of teaching intensive butchery classes for home cooks to encourage a change in the way meat is consumed. Today 4505 Meats has grown to encompass a full-service Butcher Shop in San Francisco's Mission District, a strong Farmers' Market presence, a line of artisanal sausages sold all over the region, a revolutionary hot dog, and education that leads to a distinct change in how the public buys, eats, and thinks about, meat. Ryan can still be found working at the Butcher Shop, leading educational movements, and creating some of the best smoked meats in the world.