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May 8, 2007 01:27 PM


Does anyone have any recommendations on really good butchers in LA that sell very high quality meat? Also, really good steakhouses? Let's say that I want the quality of meat served at CUT but I want to cook it myself....where can I get that good quality meat?


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    1. re: raytamsgv

      Central LA
      From like hollywood to venice

    2. The original comment has been removed
      1. Another Lobel's fan here. Nothing comes close. However, I have also been very happy with the meat at Vicente Foods in Brentwood. Excellent, professional butchers there who will cut just about anything to order.

      2. whole foods is not too bad. maybe online

        1 Reply
        1. re: serioussushi

          Whole Foods is good, but you really have to get them to cut the meat the way you want it, which usually means smaller. Their cuts are so big they are sometimes unworkable. Gelsons is also good for a big market.

        2. I hope you're on the Westside for these recs to work, but both are great places with knowledgable butchers:
          Vicente Foods on San Vicente in Brentwood
          The Farms at 21st and Montana in Santa Monica. The Farms has a good deli too.

          1. Harvey's Guss Prime Meat (949 S. Ogden, near where Olympic, Fairfax and San Vicente cross, (323) 937-4622). In my opinion, they sell the best dry aged prime meat in the city. I actually like Harvey's Guss better than Lobel's. I usually order 1 1/2 inch thick, dry aged prime New York steaks, and cook them over hard wood charcoal (which one can get in quantity here: ).

            I understand from Judiau that Harvey's Guss can also supply extra aged (e.g., 35 days) prime steaks, if you like that sort of thing. In any event, you probably should call and place your order a couple of days ahead of time; I think they don't get a lot of folks dropping in off the street.

            7 Replies
            1. re: David Kahn

              I second Harvey Guss, it's the BEST. But really make sure you call a head to order your meat, it's old-school in there, no computers, etc. And don't be put off by the fact when you walk in, meat is NOT on display, it's essentially a couple of meat fridges, and stainless steel cutting tables. All business, the meat is SO worth it though.

              1. re: wcab06

                How much per lb. are the dry aged new yorks at Harvey's Guss?

                1. re: Wolfgang

                  Bristol Farms is much better quality meat then Whole Foods believe it or not. And the three butchers in the Farmers Market at Third and Fairfax are good. They each have many unusual cuts and kinds of meat such as elk, venison, squab, etc.. if you are in to experimenting or trying any of Mario Batali's recipe in which he often used things such as beef jowl and you think to your self "where in the world am I going to get that!"

                  1. re: pkpk

                    i like MARCONDAs in the farmer's market. i also like TAYLORs OL' FASHIONED in sierra madre and HARVEY GUSS'.

                    1. re: pkpk

                      I live right by the Bristol Farms on Westwood & Ohio. The meat is overall good there, but a lot of times the cut you get depends on who you have as your butcher. There's an older gentleman there who always seems more than willing to cut the meat exactly how we want, and has gone so far as to throw in the leftover bit of a piece of salmon "for the cats". Note, though, that if you insist on prime beef, Bristol Farms doesn't carry that, they only have Choice. I haven't noticed a big difference between the filets at Bristol Farms and the filets at Gelson's (which are prime), though I usually have better luck getting a butcher to cut the meat the way I want at Bristol.

                      I am excited to try out some other butchers though, I can only imagine a specialty butcher will be even better.

                      1. re: Swervo

                        I much prefer Whole Foods to Bristol Farms for beef. The WF dry-aged strip steak may be the best I've had outside of Bern's restaurant in Tampa, particularly if properly cooked (salted at least a few hours in advance then briefly pan-broiled in a very hot cast-iron skillet and, finally, roasted to medium rare). It's tender, richly flavored, and beautifully textured.

                        None of the beef I've purchased at BF has been notable for anything other than high price. However, elsewhere along the meat counter you can usually find real country ham, a rarity in Southern California.

                        Those of you who get out to the desert might want to try Jensen's in Palm Springs. They also have excellent steak. Most of it is quite expensive, but their deliciously tender prime chateaubriand, when on special for $13 or $14/lb., is one of the best meat bargains around.