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Sep 20, 2007 02:08 AM

Butchers in San Diego

Hey guys,

After ordering some Bryan Flannery steaks from up north (drooool) i've been wondering, are there any REALLY GOOD high quality butchers in San Diego?

I want usda prime fresh off the bone ribeye and all that sexy stuff. Heck, if they have their own storage area to dry age that'd be even better!

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  1. Call Sisel's or Iowa Meat Farms and talk to them about what you want. I know they both can get prime meat but I can't remember if either one of the dry ages or not. I think Sisel's might but not IMF.

    1. Seisel's does some dry aging, but I'd actually suggest checking out Whole Foods in La Jolla. They have a dry aging storage unit and you can see the slabs of beef in there as they age. It's expensive, but the meat looks incredible.

      1. Whole Foods and Bristol Farms have good meat departments, and Ralphs (at least in Del Mar) also carries prime beef. I wasn't too impressed with the selection last time I went to Iowa Meat Farms. I bought two rib eyes - they were stunningly expensive (about $60.00 total) and not all that fantastic.

        2 Replies
        1. re: Alice Q

          The downtown Ralphs also has Prime

          1. re: Alice Q

            I've been very happy with Ralph's prime beef whenever I shop there. These days, I typically buy meat from Costco, but if I'm at Ralph's and feel like a steak, I'll pick one up without hesitation. I shop at the one on Carmel Mtn.


          2. Woops one more reiteration, not a huge fan of whole food's steaks, their prime is low end prime so its really no better than Costco's choice (which is high end choice). (and 15$ cheaper per lb)

            where is Sisel's?
            I was looking for an actual butcher, not the market. Hard to guarantee quality of the Prime at markets, thanks for the market suggestions tho

            5 Replies
            1. re: clayfu

              Seisel's is in Bay Park, on Ashton St. just east of Morena Blvd. They are an actual butcher, and their prime beef is very good. Another nice thing they make in-house is rare roast beef, awesome quality.

              1. re: Josh

                so Morena and Ashton? cause tha'ts right next to me =P.
                i shall go soon!

                1. re: clayfu

                  Yes, right there. Has a giant fiberglass cow out front.

                  They make their own bacon and sausages. Bacon is great, sausages are often great, but not always. They have vacuum tumbled pre-marinated meats. I don't really like the steaks that way, but the pre-marinated tritip and London Broil are good stuff.

                  They have an absurd sirloin there called a Cattleman cut, which looks to be about 3-4 lbs. per steak.

                  I like Siesel's a lot, but since I've been focusing on eating lighter the past few months I haven't been there in a while. All their meat is much too well-marbled for my diet.

                  1. re: clayfu

                    Get a sandwich while you wait (just the small roast beef is perfect), and for a side, ask which of the potato salad or cole slaw is the house made one. Then there is that house made horseradish cheese dip in the refrigerator section.

                    Right across from the Fire Station...the cow in the parking lot...

                    1. re: Cathy

                      The horseradish cheese dip is an evil concoction. Tastes great, but probably a million calories per container.

              2. It's been a couple of years, but a group of friends and I did a "Rib Eye Taste Off" with contributions from Whole Foods, Iowa Meat Farms, Seisels, Jimbo's, Major Market and "hand-selected" Costco (i.e. someone went through all the Rib Eye's and picked the package that looked like Prime). The winner was Jimbo's with Costco a close second (and at about 1/2 to 1/3 the price...).

                If you go to Seisel's, talk to the guy at the counter, they usually have better stuff than what's available in the display case "in the back", but you have to know the double-secret handshake. Even using that, I've always been somewhat disappointed by both Seisel's and Iowa Meat Farms (which are now both owned by the Cohn Group), especially their prime and dry-aged prime.

                2 Replies
                1. re: mikec

                  Iowa Meats was David Cohen's first venture into the food business. It even predates the Corvette Diner. They're much better if you go at off hours when they aren't busy and you can talk to the meat cutters (their cutting primals, not butchering)

                  1. re: mikec

                    I've been very pleased with steaks, lamb, prime rib roasts, goose, etc., at Jimbos