3 votes Can’t Vote Unvote Vote up 3 votes
Finally hit the Hayes Valley Fatted Calf yesterday. Not only was the pulled pork sandwich amazing but the meat in the case, along w/their amazing charcuterie, look pristine. Can't wait to go back and shop for my next meal!
i like golden gate - once you build a relationship w/ them, they will begin doing some custom stuff for you (dry-aged meats beyon the standard 28 days, etc.)
1 vote Can’t Vote Unvote Vote up 1 voteGreat butchers, they completely know their stuff. Guest butchers. Underrated lunch sandwiches. Once a month classes where you can learn to break down a pig. I took a demo class from Chris Arentz and Ricardo Ricci, the latter from the famous butcher Dario Cecchini's operation on Panzano, Italy. Nothing makes me appreciate the source of great food than when I see the expertise and efficiency in preparation. I filmed the class and put it up on YouTube, watch it here
There are plenty of places where you can get top quality meat; what distinguishes the butcher counter at Bryan's is the attention given to each patron and the consistency and precision with which they cut the meat.
I love driving across town for Bryan's. Such a treat!
Friendly, can do special orders, just good people
I like Bryan's a lot and agree they have great butchers. My only issue is that they do not disclose where their meat comes from. For example, at Bi-Rite I know exactly which farms they buy from, how the animals are raised, etc. I wish that Bryan would also embrace this practice. Unless I know where my meat comes from I won't buy it.