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 meat company devoted to sustainable practices. Dedicated to flavor and quality, and with a strong commitment to supporting the local food community, 4505 Meats has been a staple at the San Francisco Ferry Plaza Farmer's Market for over six years. 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 artisanal chicharrones— now 4505 Chicharrones— that are known to pair well with beer, cocktails, dips, spreads or as a topping for your favorite dishes. 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 restaurant has notably been featured in Anthony Bourdain’s Parts Unknown, Food Networks’s Best.Ever with Ted Allen, Thrillist’s list of Best Burgers in California in 2015, among many others. Ryan is the author of Whole Beast Butchery and Sausage Making (both from Chronicle Books) and became a member of the Fatback Collective, a national organization of chefs and restaurateurs who work to forge and support stronger communities in 2014. Since closing the Butcher Shop in 2015, Ryan continues to focus on the success of 4505 Burgers & BBQ and the growth of 4505 Chicharrones, which have since gained nationwide distribution.