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Apr 15, 2011 08:57 AM

lindy & grundy query

has anybody been to this butcher shop on fairfax yet?
any reports?
comparisons to other butcher shops in the los angeles area?
inquiring minds want to know.


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  1. i plan to go today. will report back. if i make it.

    1. I went yesterday they were sold out of nearly everything save ground beef and some six week dry aged steak at $42.00/lbs. I'll reserve final judgment but so far it just seems too trendy and pretentious with all the hoopla.

      1 Reply
      1. re: trojans

        hmmm. i thought they were getting a big shipment of meat yesterday. uh oh. perhaps they hadn't had time to break everything down by the time you were's a considerable drive for me. guess i'll call first.

      2. Place link (with website)

        Lindy & Grundy Meats
        801 N Fairfax Ave, Los Angeles, CA 90046

        1. This is a great review that includes pricing on a number of items.

          1. No beef or chicken til Monday. Butchering pork now. Cases pretty empty, except some ground pork ($6.99) andouille sausages and cheese. Got some pork chops fresh off the beast ($11.99 lb) some andouille (10.99 lb)and rillettes (15 a crock) and a tiny pack of frozen bork-- ground beef with bacon. Fingers crossed! Also asked about caul fat, which they said they don't have and won't be getting. The only other customer in the store wanted Pig spleen, which they also didn't have. I think I will give them a month or so to get into the groove before I venture back.
            With the grilling weather upon us, there may be a
            lot of disappointed carnivores visiting the shop this weekend...

            5 Replies
            1. re: chez cherie

              I was actually planning to go today, but got deterred by other pressing matters. Glad I didn't make the trip from the westside. I was hoping to order some lamb for Easter. Guess I will call them first.

              1. re: chez cherie

                Chez Cherie, what are you going to do with the bork? It sounds like a delicious combo!

                1. re: BombayUpWithaTwist

                  it's a pretty little package--probably 2/3 lb. might stuff some grilled red onions with it? or maybe bork sliders with bacon jam and freshly made pickles?

                  1. re: chez cherie

                    Yum, both of those sound great! I may have to try to grind some of my own bork :o) Just have to figure out the ratio;o)

                2. re: chez cherie

                  How big a crock, the rillettes? Because last week I made about 2 lbs for $6 with a pork shoulder and pork fat from Marconda. So far, everything I see from Lindy & Grundy doesn't make me want to switch allegiance from Marconda, even if theirs isn't not organic/locally raised, etc.