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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. 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.

      1. 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: http://www.calchar.com/ ).

            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.

                2. i've never bought anything from them, but the butchers in the farmer's market on fairfax always seem like they have good quality meats. it's hard to say from just looking at them, but maybe someone else has a little more info.

                  1. Huntington's Prime Meats at Farmer's Market, 3rd and Fairfax.

                    We've been buying from them for years and every steak, pork chop, short rib, roast, etc. has been excellent. Very high quality meat.

                    1. My top 5 list:

                      Alexander's Prime Meats
                      (Howie's Ranch Market)
                      6580 N. San Gabriel Blvd
                      San Gabriel
                      (626) 286-8871

                      Taylor's Ol' Fashion Meats
                      (Howie's Ranch Market)
                      14 E. Sierra Madre Blvd
                      Sierra Madre
                      (626) 355-3344

                      Huntington Meats & Sausage
                      (Los Angeles Farmers Market)
                      6333 W. 3rd St.
                      Los Angeles
                      (323) 938-5383.

                      Marconda's Meat
                      (Los Angeles Farmers Market)
                      6333 W. 3rd St
                      Los Angeles
                      (323) 938-5131

                      Harvey's Guss Meat Co
                      949 S. Ogden Drive
                      Los Angeles
                      (323) 937-4622

                      2 Replies
                      1. re: sebi

                        Do all or any of these places get their meat locally?

                        1. re: alag77

                          What do you mean by local? I know Huntington's steaks are from Harris Ranch www.harrisranchbeef.com

                          Most butchers have several producers that they deal with. Most meat sold is from IBP. Then there's Niman Ranch. There's various producers in the midwest particularly Nebraska and Kansas. Grassfed from New Zealand, etc. Harris Ranch could be considered local. Niman ranch is based in northern california, and is sort of a "franchise" now, a collection of hundreds of farmers under the one label, so I'm not sure how you could source how local the meat is.

                          If by local you mean some independent farmer in the L.A. area selling whole cattle to a butcher...it's not very likely at all, perhaps impossible. The cost to raise livestock independently is so expensive and USDA inspection standards are so strict that the prices you would see at the butcher would blow you away. Our relative low cost of meat is due to giant companies and corporations streamlining meat production.

                          I once talked to a meat purveyor about getting a suckling pig. He offered Farmer John which I wasn't interested in. I asked him if he could find any small time, independent pork ranches around L.A. that would sell me one and he got a little jittery, a little nervous, and said sort of under his breath..."You do realize if we did something like that...the USDA would shut us down within 24 hours."

                      2. Definitely Marconda's at the Farmer's Market on Third Street.

                        8 Replies
                        1. re: herculesmulligan

                          I used to work in a market with a butcher shop that aged its meat for five weeks. I sure do miss it. I see mention of Harvey's Guss Prime Meat. Is there anyplace else in LA, preferably on the westside, that provides aged beef?

                          1. re: Ruffio

                            Just tryed Marconda's at the Farmers Market on Third Street. Wonderful, more helpful then the other butcher there, Huntington's. They really take great care and pride in their cuts.

                            1. re: pkpk

                              Okay let me hear the flack.. Has anyone tried the Ranchers Reserve Bone in New York or Rib Eye. When they are on sale and in their advertisement page of the week, they are sooo good. The Butcher at the Vons in Hermosa Beach even wraps them individualy in butcher paper..

                              1. re: Foodandwine

                                I don't like Rancher's Reserve. I find the meat lacks flavor, has bad texture and is of dubious origin. I also don't like that it lacks the familiar USDA grading code. The occasional sale pricing doesn't make it any more appealing.

                                1. re: Dyspepsia

                                  I understand you point on the USDA grading.. Take a look at this Chowhound link http://www.chowhound.com/topics/361417 its interesting..

                            2. re: Ruffio

                              many of the above provide prime, i'm assuming you want dry, not wet aged beef. most of the above provide. if farmer's market and harvey's is not westside enough, try VICENTE FOODS.

                              1. re: revets2

                                Indeed I am looking for dry aged beef. Thank you for your suggestions!

                              2. re: Ruffio

                                The Whole Foods on National and Barrington dry ages beef- though I've never tried it. There's a display case behind teh regular case in the middle of the counter. I find this WF to have better meat & service than the other WFs I've tried on the westside.

                            3. i enjoy the meat at beachwood market - in beachwood canyon off of franklin in Hollywood. not dry-aged, but prime.

                              1. Another vote for Marconda's, at the 3rd/Fairfax Farmers' Market. They won my undying loyalty with their lamb shanks -- twice the size at 1/3 the price of Gelson's -- and their service has always been top-notch.

                                1. For really important home cooking events we call Gems in advance. We say how many steaks and how thick and have always been very happy.

                                  Gem Meats & Produce (The best porterhouse I ever had came from here)
                                  3125 Yorba Linda Blvd
                                  Fullerton, CA 92831
                                  (714) 996-3363