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San Francisco Home > Food > Meat Up

Published June 22, 2011

Meat Up
San Francisco’s First French Butchery

UD - Olivier’s ButcheryIt’s almost here.

Big national holiday in July.

Red, white and blue flags waving in the air.

Unbridled patriotism.

Yup, Bastille Day.

Which reminds us, you’re going to want to know this guy...

Introducing Olivier’s Butchery, a meat-locker-like refuge of all things carnivorous helmed by your new personal French butcher, taking orders now in Dogpatch.

Now, there are subtle benefits to the French-style of butchery that make a call to Olivier worthwhile. We’ll try to spare you the technical jargon, but basically his cuts follow the natural seams between the muscles instead of cutting across the muscles. For you, it translates into a more even cooking, juicier steak (which you can, and should, take all of the credit for).

Since Olivier hails from a family of butchers in Burgundy, you can lean on him to translate which cuts would work best for your next grilling session. And since he hand-selects the animals and buys them whole, you’re pretty much guaranteed any cut you want. Just name it and he’ll slice it to order—rib eyes, filets, cheeks, tongue... anything.

It’s all pretty no-nonsense, as his shop only consists of a small table and a double-door refrigerator displaying short ribs, briskets, smoked bacon, kielbasas and steaks of all kinds.

That’s all to make room for the enormous walk-in refrigerator that’s home to chilling carcasses of cows, lambs and pigs.

Also known as the meat lover’s trifecta.
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