Dry Aged Beef Santa Clara Ca
These days, many of us are moving more toward plant-based and planet-focused eating, with Meatless Mondays expanding to multiple days of the week. So, when we practice indulge our inner carnivore, nonetheless frequent or infrequent that may exist, nosotros are very picky indeed. We desire the most delicious and humanely, sustainably raised meat we can get our hands on.
Lucky for us, the Bay Area offers a plethora of artisanal and whole-animal butcher shops to friction match whatsoever meat mood, whether you need a $l dry-aged steak for your Valentine or paper sparse rib-heart for making bulgogi.
From Santa Cruz to Los Altos to Berkeley, these butcher shops go across the typical meat counter to offering custom cuts, cooking suggestions and fifty-fifty animal shares, which permit you to buy a part of a cow or squealer and savor all of the cuts at an economical toll while supporting regional farmers.
Marin Sun Farms, Oakland
A leader in nose-to-tail butchery, this famed shop inside Oakland's Rockridge Marketplace Hall is stocked with local grass-fed, pasture-raised and organic meats. Buy a whole, half or quarter animate being — cow, grunter, caprine animal or lamb — and take information technology cutting to your specifications as steaks, roasts, basis meat and fifty-fifty basic in vacuum-sealed packages. Nothing goes to waste. Tallow production makes things like lather, fertilizers and biofuels.
Co-owners Dave Evans and Claire Herminjard operate the last USDA-inspected slaugherhouse in the Bay Area, a certified organic and animal welfare-approved operation most Petaluma that works with California farming families who adhere to their strict standards.
Details: Open ix a.m. to 7 p.k. daily at Rockridge Market place Hall, 5655 Higher Ave., Oakland; www.marinsunfarms.com
Master Butcher, Sunnyvale
Tucked into a corner of the Cala Heart on El Camino Real is butcher Usman Ali'southward shop, one that serves the South Bay's sizeable communities of Indo-Americans and other customers who eat halal.
Master Butcher hasn't been open for long — it opened during the pandemic — but it's attracted an appreciative base of customers looking for cuts of meat and varieties of fish that aren't carried by generic groceries. If you lot cook from scratch, you'll detect fresh cuts of caprine animal, lamb and chicken in one display case. Desire to become dinner on the table more quickly? Some other case features chicken pieces already marinated in tandoori, herbal yarahali or lohari curry sauces.
Not a whiz in the kitchen? No worries — considering Ali and his coiffure are. Select two of the four daily specials — possibly a chicken thigh curry redolent of red and green bell peppers or a fall-off-the-os goat back-scratch — for the $10.99 lunch plate that comes with naan and rice. You can too order family-size quantities of curries, tandoori, seekh kebabs and more for takeout.
Details: Open from ten a.m. to 10 p.chiliad. at 1111 W. El Camino Existent, Sunnyvale; https://masterbutcher.us.
Schaub's Meat, Fish & Poultry
An upscale retail middle is not the first place you'd look to find a terrific butcher, but meat lovers have been flocking to Stanford Shopping Center in Palo Alto for decades for just that.
Want to join those in the know? We have two words for you: Fred'southward Steak.
This is the coal-black slab of lesser sirloin you see in the display case. A cult following has developed since patriarch Fred Schaub first adult the top-surreptitious marinade recipe and procedure — aye, there's a procedure; that's surreptitious besides — and started selling it at his butcher shop in Los Gatos in 1960. Customers loved how the dark crust sealed in the juices of the meat. These days you tin buy a option, prime or Kobe steak washed Fred's way to take dwelling house for the oven or grill or indulge on the spot with a Fred's Steak sandwich.
After y'all've acquainted yourself with Fred's legacy, bank check out the rest of the offerings — including prime roasts and housemade sausages — at this full-service butcher.
Details: Open from 10 a.1000. to 7 p.one thousand. weekdays, 9 a.one thousand. to seven p.m. Saturday and xi a.m. to 6 p.k. Sunday at 395 Stanford Shopping Centre, Palo Alto. 650-325-6328.
The Local Butcher Shop, Berkeley
Co-founded past a former Chez Panisse cook and employee-endemic since 2021, this small, pristine butcher shop with its white subway tiles and whole creature philosophy is a favorite of Ghourmet Ghetto restaurants, including Chez Panisse. Since it opened in 2011, home cooks, likewise, have flocked to The Local Butcher Store for seasonal, locally-sourced and sustainably-raised meat. Information technology's a gold mine — and we haven't even mentioned the os broth.
The Local Butcher Shop purchases whole animals from ranchers and farmers, such every bit Liberty Ducks and Macgruder Ranch, located within 150 miles of the shop. All meats — from the porchetta to the English-fashion beef curt ribs — are pasture-raised, antibiotic- and hormone-complimentary and cut to order. The meat that doesn't make it into the display case goes into a rotating array of sausages, pates, stocks, rendered fats and sauces. They even make soap and canis familiaris treats.
And since most of the trained butchers are also chefs, they are eager to share recipes and cooking methods and regularly offer classes (howdy, Confit and Rillettes Making).
Details: Open from 10:30 a.m. to seven p.m. Tuesday-Friday and until half-dozen p.g. Saturday-Monday at 1600 Shattuck Ave. Suite 120 (entrance on Cedar St.), Berkeley; https://thelocalbutchershop.com
Dittmer's Gourmet Meats & Wurst-Haus
So. Many. Sausages.
Bratwurst. Weisswurst. Andouille. Lamb Merguez. Chicken Spinach. Plus almost 35 other varieties, all fabricated in-business firm at Dittmer's, a Peninsula institution for German goodies. The full-service butcher shop and deli was established in 1978 past Dittmer Bubert, who started learning the trade at the age of 12 at his family'due south deli in Hamburg, Germany.
He passed his skills and recipes forth to the next generation. These days, daughter Petra Silva and granddaughter Katie run the functioning — and it'due south a massive one, numbering more than 100 compact selections, many of them difficult to find.
European cuts and erstwhile-country recipes abound. For breakfast, Dittmer'south smokes bacon — seven varieties. At lunchtime, there's leberkase, spicy Hungarian salami, mortadella, liverwurst and more than. For special dinners, remember Germany's famous smoked Kassler Rippchen pork chops, Norwegian rib roasts and Danish pork loin roasts.
"We make everything we sell," Katie says proudly.
Details: The sandwich bar is currently on hiatus; when it reopens, try the sausage of the mean solar day. Open from 9 a.m. to iv p.m. Tuesday-Saturday at 4540 El Camino Existent, Los Altos; www.dittmers.com.
C & H Meat Company, Castro Valley
Dwelling of the Oakland Kalbi — yes, that's a registered trademark — this Korean-American eatery and butcher shop started in San Francisco in 1982, long before the Bay Expanse'southward obsession with Korean nutrient began. These days, you'll discover Mama Cho's exclusive cut of Angus beef short ribs at the meat counter in Castro Valley along with prime, grass fed and organic cuts of everything else you demand to primary Korean charcoal-broil or Japanese dishes like shabu shabu.
Located within Lake Chabot Public Marketplace, C & H'southward friendly, knowledgeable staff offers a dizzying array of marinated beef, pork and chicken options, plus unique items like house-made spicy Thai chicken sausage and even Kurobuta pork belly. You'll find rib-eye sliced specifically for shabu shabu and paper-thin brisket for bulgogi and chadol baegi.
Want to eat now? Grab some Korean-fashion tacos, burritos and fried chicken at the next Mama Cho's Kitchen.
Details: Open from 11 a.yard. to 7 p.yard. Monday-Sat at Lake Chabot Public Market, 18911 Lake Chabot Road, Castro Valley; http://chmeat.com.
Los Gatos Meats & Smokehouse
Talk almost well-anile meat. The roots of this Bay Area butchery run deep — back to 1891 or earlier, when local hunters and fishermen would bring their haul to the Los Gatos Meat folks for processing and smoking.
For the by 30 years, the Chiala family has owned the business. They still handle enough of wild game — primarily deer, elk, wild pigs — because, as daughter Jackie Rose notes, this is one of the few remaining game processors in California. And if you have a hankering for alligator or frog legs or ostrich, they've got them.
The residual of the business organization is devoted to making and smoking customer favorites, using natural, hormone- and antibiotic-free meats. Among the bestsellers are the Cheesy Bavarian sausages, the beefiness/bacon/cheese patties, the many varieties of jerky and bacon, along with the hefty sandwiches piled with smoked tri-tip, turkey or pulled pork.
Details: Open up from 10 a.m. to 4 p.grand. Mon-Saturday at 575 University Ave., Los Gatos; www.losgatosmeats.com.
Barons Quality Meats & Seafood, Alameda
Open up in the Alameda Marketplace since 2005, this multigenerational, family-run butcher shop has roots dating back to 1915, when owner David Samiljan's not bad-granddad, David Baron, opened Baron's Meat & Poultry, a kosher butcher shop in Brooklyn, New York.
These days you'll find Samiljian, a trained chef likewise as a butcher, backside the counter cut all-natural pork and lamb from whole muscle to brand an array of sausages, or marinating Barons' signature Black Dragon tri-tip, made with a proprietary alloy that includes maple syrup and balsamic vinegar. Niman Ranch? Check. Mary's Gratuitous-Range birds? Yup.
Barons' meats come from animals with no antibiotics or hormones; they're always humanely-treated, fed a human-course vegetarian nutrition and are pasture-raised when possible.
Details: Open up nine a.m. to 7 p.m. daily at 1650 Park St., Alameda, and from 8 a.m. to 8 p.m. daily at 3295 Castro Valley Blvd., Castro Valley; www.baronsmeats.com
El Salchichero, Santa Cruz
From the moment you go far at this charcuterie and butcher store in Santa Cruz'southward hip Swift Street Courtyard, you know you're in carnivore sky. The "Open" sign hangs from a giant meat cleaver. The forepart door handles are sculptural sausage links. And the offerings range from steaks, poultry and chops to housemade California chorizo, maple syrup-bourbon salary and pineapple and rum pork hasty.
Opened by chef and sausage maker — "el Salchichero" — Chris LaVeque in 2011, the shop includes a pocket-size, inviting space for customers to browse the meaty options, of course, but as well housemade condiments, including spicy mustards, charcoal-broil sauces and intriguing pickles. (How intriguing? Retrieve lavander and chocolate-brown sugar beets, breadstuff and butter onions and tequila jalapeños.)
Details: Open up from 11 a.one thousand. to 7 p.m. Tuesday-Dominicus at 402 Ingalls St. in Santa Cruz; www.elsalchichero.com.
5 more cracking butcher shops
Livermore Butcher Shop: Family unit-endemic and operated with a wide diverseness of cuts, including bone-in pork chops, rib-eye steaks and housemade sausages, plus sandwiches. 282 S. L St. Livermore; https://livermorebutchershop.com.
Milo's Meat Shop: Opened in mid-2020 with a wide variety of Wagyu, prime and option-grade beef, including the Brazilian picanha cut and marinated tri-tip and brim steak. Likewise seafood (peculiarly shrimp), pork and organic craven. 6945 Monterey Route, Gilroy.
Mercado de Valle: Multi-generation butchers in the dorsum of this unassuming Mexican market specialize in a wide variety of pork, including smoked pork chops and housemade chicharrón prensado, plus menudo and marinated meats for fajitas. 1651 Monument Blvd., Concord.
Saratoga Meat & Fish: Butcher-owner Tony Nora specializes in grass-fed, natural cuts of meat, sustainable seafood, house-made sausages and marinades. Dejeuner offerings feature smoked meats, chowder and (sometimes) paella. 14320 Saratoga-Sunnyvale Road, Saratoga; www.saratogameatandfish.com.
Galvan's: Longtime butcher and Castilian market known for wild, sustainable seafood and housemade smoked brisket and pastrami. Don't miss cheeses, charcuterie and imported goods from Spain and Portugal. 1275 MacArthur Blvd, San Leandro; world wide web.instagram.com/galvansmarket
pendletonhises1939.blogspot.com
Source: https://www.mercurynews.com/2022/01/10/9-great-bay-area-butcher-shops
Post a Comment for "Dry Aged Beef Santa Clara Ca"