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HU / Lelani Hu / Sacramento Bee Staff Photo

Does your favorite butcher shop offer this much variety of sausages?

Are these California's best butcher shops?

Published: Wednesday, Oct. 30, 2013 - 10:23 am
Last Modified: Wednesday, Oct. 30, 2013 - 10:53 am

The classic American butcher shop is alive and serving choice cuts of beef and pork, along with fish, poultry, charcuterie and much more. That’s the finding from the editors of the Daily Meal, the all-food-and-drink, all-the-time website.

In choosing America’s 25 Best Butcher Shops, the editors took into account many factors, including: Do they offer organic, sustainable meat? Do they practice “whole animal” butchery, sourced from hand-picked local farms?

“We also considered whether they offer classes on simple butchery, sausage-making, and the like; if they offer unique cuts of meats and can cut those to order; and if they offer ‘extras’ including sausage, charcuterie and sandwiches,” the panel explained.

The top 10 looks like this, and includes three in California (Nos. 15, 16 and 22 also are in California). For the complete list, go to www.thedailymeal.com/america-s-25-best-butcher-shops/102413.

1. Lindy & Grundy, Los Angeles ( www.lindyandgrundy.com)

2. The Butcher and Larder, Chicago

3. The Local Butcher Shop, Berkeley ( www.thelocalbutchershop.com)

4. The Meat Hook, New York City

5. The Swinery, Seattle

6. Fleisher’s, New York City

7. Publican Quality Meats, Chicago

8. Dickson’s Farmstead meats, New York City

9. Saugatuck Craft Butchery, Westport, Conn.

10. Avedano's Holly Park Market, San Francisco ( www.avedanos.com)


Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe

Read more articles by Allen Pierleoni



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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