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Nora Linares, Nancy Arias, and Maria Zuniga spend nearly every minute cooking, mixing, and stuffing boudin during their shifts at the market. One reason they sell so much of it is because it tastes so good smoked from the barbecue counter, which now brings in 20 percent of the market’s revenue. Raise your hand if you've ever been embroiled in a conversation with Argentinians about the beef in Argentina, and how it is so much better than the beef elsewhere.
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Rooster Street Butcher, Lititz, PA
See what everyone's on about at this shop sourcing grass-fed beef straight from the Pampas; of course they'll only be too happy to cut it up for you—the correct way. Moises Rios-Hernandez turns out some of the top-quality carne asada around Los Angeles, continuing a tradition started by his father a few decades back. Anyone planning a (socially distanced) backyard affair will be wise to stop in—first for a breakfast burrito, then for a chat about your meat needs.
Rolf's Pork Store, Albany, NY
On a Thursday afternoon, and both the market and the barbecue counter were still humming. The full menu is available starting at 10 a.m., and that’s when Wayne suggests trying the pork ribs and the pork steak. They’re wrapped in plastic film and held in warmers after that, so they tend to overcook by the afternoon.
Review of Bud’s House of Meat by TexasRealFood
The casing was so taut that the rice grains made a pattern like that of a stained-glass window as the juices bubbled between them. Steam erupted as I snapped the casing open, and I’d nearly finished the link before opening the lid on the broccoli rice casserole. The latter is one of the few items with anything green on the menu. But the most popular verdant option is the green-onion pork sausage. Twila prefers the creole sausage, but Wayne and I both preferred the spice, the coarse grind, and the full flavor of the green onion variety. Welcome to Bud’s House of Meat, a true Houston institution since 1975.
Very nearly just behind the Port Authority Bus Terminal, this full-service butcher shop deals in everything from sirloin to squab, rabbits to ribeyes. Everything you'd expect from a serious modern butcher in a city as passionate about its food you will find here. This relatively new spot works with some great area farms, including the terrific, student-run operation at nearby Warren Wilson College.
Chop Shop Butchery, Asheville, NC
Besides having lived in New York, Los Angeles, Chicago, Seattle and San Francisco, he visited each of the 50 states many times over, often for extended periods of time, revisiting at least half most years. Sign up for our email to enjoy Los Angeles without spending a thing (as well as some options when you’re feeling flush). Shop our BBQ To Go located inside our market for the best BBQ at the lowest prices in town. Please call or visit our market for all your catering needs. Claim this business to view businesses, statistics, receive messages from prospective customers and respond to reviews. This business has not been claimed by the owner or a representative.
A Cut Above, Santa Monica, CA
House jerky and snack sticks are perfect fuel for the road ahead. Come for a Saturday morning scene like no other, for multiple vendors under one roof, selling everything from halal meats to you-buy-they-fry gizzards, to Amish turkeys, and everything in between. It's easily one of the country's biggest, most eccentric meat bazaars, and a key piece of the Eastern Market experience. Order a freshly made breakfast sandwich stuffed with the house goetta—some of the best in a city that can't get enough of the stuff—before browsing the overstuffed (but not for long) case at this Over The Rhine institution, a pillar of the historic Findlay Market experience. Butchering is a labor of love, as is thinking whole animal, nose to tail. It's doing good for the planet, but also being realistic — we're not all going plant-based, so might as well make a difference where you can.
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And so, from coast to coast, old and new, future-minded and hopelessly nostalgic, here are the most essential butcher shops across the country. In choosing this list of essential butcher shops across the country, there was one very clear standard — the more sustainable, the better. These shops have served their communities well for so long, when they could be doing something, anything else. As I looked for the smoked boudin on the menu, Twila steered me in the right direction. “Boudin is a side.” Yes, a foot-long link of house-made, perfectly smoked spicy boudin (mild is also available) can be had as a side to any barbecue plate.
Huntington Meats, Los Angeles, CA
For meat, it's this classic Nancy Silverton favorite, where you can snap up Harris Ranch ground beef or A-5 wagyu—something for every budget, in other words. For a dinner to remember in a city spoiled by good food, take a drive out to this airport-adjacent old timer for a few pounds of their reasonably-priced, marinated beef short ribs. Pick up, take home, cook them properly (if you're not sure, just ask), you're welcome. Make sure you snag a handful of teriyaki jerky for the ride home. Way up Northeast, not far from a certain year-round landscaping company of some sudden renown, Polish immigrant Jan Czerw opened up shop—building his own brick smokehouses—back in 1938, selling good kielbasa to the people.
In addition to charcuterie, terrines, salami, prosciutto and a phenomenal dry-ageing program, look for market goods and freshly baked options such as the occasional sausage roll. Expect antibiotic-, hormone- and cruelty-free animals here, plus local and line-caught seafood, fresh baked goods, artisan cheese and whatever else you might need to complete your meal. Ditch the grocery store styrofoam and check out the best butcher shops in L.A.
All pastured Ohio meats, all the time—or very nearly—is the rule at this whole animal shop in suburban Columbus. In just four years, they've gained a considerable following for quality. This is one of the more passionate crews you'll find in a butcher shop for many a mile. These are the essential independent butcher shops from coast to coast.
Marconda’s is as old-school as it gets - they’ve been around since 1941, at The Grove way before anyone called it The Grove. In addition to beautifully marbled beef, Niman Ranch pork, and Colorado lamb, they’ve got pretty much any cut you can think of (plus some stuff you probably can’t), like liverwurst and tongue loaf. Local delivery available - for more information, or to order, check out their website. When it comes to the whole-muscle meats, everything at Bud’s is marinated in a vacuum tumbler before it’s smoked, which is uncommon in barbecue. That’s how the joint offers its chicken, ribs, and brisket in the raw-meat case, and they put the same products on the smoker. The fatty brisket was incredibly tender and would do well inside the popular stuffed baked potatoes.
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