Table Of Content
- Save Bud's House of Meat for later
- A Lonely Man, a Bizarre Billboard, and a Quest for Everlasting Love
- The Barbecue Joints in Washington Provide a Glimmer of Texas in the Pacific Northwest
- Boudin and Baked Potatoes Star at This Meat Market and Barbecue Joint
- FAVORITE FAMILY PACK
- Recent Restaurant Reviews
Bud’s House of Meat in Houston took on the tradition of combining meat counter and restaurant, and it’s one of the few in the area still doing it. Each delectable portion of our premium meats unveils a narrative of unwavering commitment, remarkable craftsmanship, and an unrelenting pursuit of extraordinary finesse that distinguishes our products from the ordinary. If you'd still like to go ahead and unclaim your page, please submit the form below. Please note that in some situations, such as if there are outstanding ad programs or unredeemed TexasRealFood vouchers for your business, we may not be able to remove you from the business. If you've claimed your business page but no longer wish to take advantage of TexasRealFood’s tools to manage it, you can unclaim the page.
Save Bud's House of Meat for later
The only thing is they could cut back on the salt on the cooked food. It's salty and there are a lot of people in our community who have high blood pressure and don't need all the salt. Shop our BBQ To Go located inside our market for the best BBQ at the lowest prices in town. Please call or visit our market for all your catering needs. TACO, you receive a variety of quick and cost-effective benefits for far less than what we price our traditional advertisements and social media mentions at.
A Lonely Man, a Bizarre Billboard, and a Quest for Everlasting Love
“A slow month on the boudin is forty thousand pounds,” he said. Nora Linares, Nancy Arias, and Maria Zuniga spend nearly every minute cooking, mixing, and stuffing boudin during their shifts at the market. One reason they sell so much of it is because it tastes so good smoked from the barbecue counter, which now brings in 20 percent of the market’s revenue.
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The Barbecue Joints in Washington Provide a Glimmer of Texas in the Pacific Northwest
He didn’t care much for stuffing sausage casings, though Wayne thought it was a lost opportunity for a meat market. Bud retired in 1989, and Wayne and Twila took over full ownership and bought the grinders, stuffers, and smokers you need for proper sausage. “I’d bet I gave away a thousand pounds before I sold the first link,” Wayne said of his now highly regarded boudin. He tweaked the recipe until he was comfortable selling it, and that patience has paid off.
Boudin and Baked Potatoes Star at This Meat Market and Barbecue Joint
Twila promised that if the Astros win the World Series, she’ll bring back the Grand Slam Potato, which includes brisket, sausage, chopped chicken, and a rib to top it off. “I don’t like food that comes out of a can,” Twila said. The staff peel the sweet potatoes for the sweet yams, the mac and cheese starts with a scratch-made béchamel sauce, and the beans come out of a bag. Pinto beans are the classic option, but I like the spicier and slightly sweet cowboy beans. Red beans and rice, cheesy ranch potatoes, potato salad, and slaw are also on the menu. I asked Twila how she developed all the recipes.
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They also have a westside location in Santa Monica. You can find popular meat brands at both locations, like Snake River Farms, Jidori Chicken, and Niman Ranch. You can pre-order prime ribs, hams, geese, ducks, squab, and guinea fowl for the holidays by phone. We had the rib sandwich and green onion sausage combos.
They also offer classes to teach you how to butcher your own meat properly. In March 2021, owner Jered Standing, a former vegetarian, announced that they would be expanding to a second location in Venice. McCall’s is another meat market that has been open for longer than some of its newer competitors. Opened in 2010, they stand out for selling wine, cheese, pastries, sandwiches, and meat.
Serving as a butcher shop and either a full-service restaurant or a fast-casual burger joint, depending on your location of choice, Belcampo Meat Co. offers customers a solid spot to grab a bite and pick up a pound of ground beef to bring home. The company prides itself on sustainable and organic meat, a practice that’s readily apparent as soon as you bite into one of their famed cheeseburgers. They built their own processing facility to create a stress-free environment for their animals, and use traditional hand-cutting methods to craft the cuts of meat you’ll find in both the shop and the restaurant. An East Hollywood butcher offering Oaxacan chorizo, mole, and real quesillo alongside some of the top cuts of wagyu and prime beef, Jidori chicken, and Kubota pork. They also have carnitas and chicharron on the weekends, the owner, Ramiro Maldonado, tells L.A.
This will not remove your business page — it's merely relinquishing access to the business account you use to manage it. Claim this business to view businesses, statistics, receive messages from prospective customers and respond to reviews. This business has not been claimed by the owner or a representative. I recommend Bud's they have a good selection of meat and the BBQ is okay to.
Beyond that sign is the domain of Wayne’s wife and co-owner, Twila Adair. “I don’t know anything about restaurants,” she told me matter-of-factly. But she does know something about business—she’s been helping run the meat market for more than 32 years. In 2013, the couple added a Southern Pride smoker and began to add barbecue to their offerings. They passed out samples to the meat-market customers, hoping to drum up some sales. At first, Wayne was doing the smoking, but now they employ brothers Antonio and Carlos Berrios, who run five smokers and two industrial ovens that churn out as many as two hundred baked potatoes daily.
“Boudin is a side.” Yes, a foot-long link of house-made, perfectly smoked spicy boudin (mild is also available) can be had as a side to any barbecue plate. The casing was so taut that the rice grains made a pattern like that of a stained-glass window as the juices bubbled between them. Steam erupted as I snapped the casing open, and I’d nearly finished the link before opening the lid on the broccoli rice casserole. The latter is one of the few items with anything green on the menu. But the most popular verdant option is the green-onion pork sausage. Twila prefers the creole sausage, but Wayne and I both preferred the spice, the coarse grind, and the full flavor of the green onion variety.
Maldonado took over the family business earlier this year after his father passed away last summer. “[My father] never wanted me to change his business with the higher-end meat. He would always tell me when it was mine, I could do what I want. For the holidays, Maldonado tells us he’ll have Angus Prime Ribs for $19.99 per pound and Wagyu rib eyes with a marble score of eight to nine. There is absolutely nothing like slicing into a nice steak you splurged on and taking that first bite of juicy, medium-rare grilled meat, especially after a long day of work.
Until recently, the best cuts of meat were typically reserved for the finest restaurants and bougie butcher shops. But in recent years, a string of new butchers and carnicerías with cuts of wagyu, prime and other premium meats have sprung up in the L.A. “You can’t make chicken soup with chicken poop,” that’s the philosophy guiding Eddy Shin, the lead butcher at Santa Monica-based A Cut Above. The self-taught butcher also has 20 years of experience working as a chef in fine-dining restaurants and steakhouses. L.A.'s oldest standing meat market is located in the Original Farmer’s Market on Fairfax. Established in 1941, Marconda’s today offers some of the most marbled steaks you’ll find in Los Angeles, as well as pork, poultry, and lamb.
The barbecue operation has taken on a life its own with Twila at the helm, and customers line up for styrofoam trays generously loaded with smoked meat and homemade sides. Ditch the grocery store styrofoam and check out the best butcher shops in L.A. The luxury carnicería boasts its hashtag “#LaWaGucci” proudly. It perfectly sums up their carne asada philosophy.
For those who care about kosher, Rabbi’s Daughter is under the supervision and certification of Rabbi Dr. Yehuda Bukspan. Locals drop in for 21-day aged meat, sausages from traditional sweet Italian and bratwurst to more exotic flavors such as wild boar and alligator andouille, plus beef jerky, veal, heritage breeds, stocks and house-made grilling sauces and marinades. Carnivores and butcher wannabes can learn all about beef and sausage from the friendly staff, while those who want more local farm goods can tack on bottles of fresh, local milk and plenty of creamery butter. As I looked for the smoked boudin on the menu, Twila steered me in the right direction.
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