
On Sunday, while naked people streaked down the streets of San Francisco for the annual running of the Bay to Breakers, Andrea spent the day inside a refrigerated room learning to disassemble a cow. This was her third butchering class with Ryan Farr of 4505 Meats. She started with Poultry and then moved on to Hog Butchery. She has now graduated from Whole Beef. At this point, she can reduce pretty much any farm animal into small, edible portions.