Olivier’s Butchery

Olivier’s Butchery

Olivier’s Butchery is such a find. The trend over the past few years has been artisan butchers. We have a number of them in San Francisco – Avedano’s, Bryan’s, 4505 Meats, and the list goes on. But my favorite is Olivier’s Butchery in the Dogpatch. Olivier hand selects locally raised, sustainable meats from local producers. Then, he and his team butcher the meat in the French fashion.

Spices, Beans and Marinades at Olivier's Butchery

Spices, Beans and Marinades

So a rib eye is a Cote de Boeuf. The helpful staff at Olivier’s Butchery will walk you through the various cuts. Cote de Boeuf is aged for 21 to 45 days, and obviously the price will vary. My favorite is the 21-day aged rib eye, and Olivier will cut the size you want. We like to get a 2-inch cut and barbecue it indirectly over charcoal and then slice it up. Delicious.

Meat Variety at Olivier's Butchery

Meat Variety

For Christmas 2013, we ordered this beautiful crown roast of pork. I like to use America’s Test Kitchen for tried and true recipes. They came through big time on this recipe, cooking the roast upside down for a while to enhance its juiciness.

I highly recommend Olivier’s Butchery. If you need anything specific or unusual, like a crown roast of pork or even a whole suckling pig for your luau, it’s best to order in advance.

Crown Roast of Pork from Olivier's Butchery

Crown Roast of Pork

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