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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.
BUD’S ALL STAR PACK
Plus an Roman chef veteran in a Hollywood apartment, chocolate Cuba Libres, Uzbeki plov with lazer rice, and cochinita melts in a Silver Lake yard. Here are the best things to eat around Los Angeles (and San Juan Capistrano!) this weekend. First, try refreshing the page and clicking Current Location again. Make sure you click Allow or Grant Permissions if your browser asks for your location. I understand the consequences of unclaiming my business.
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The owner of Ziggy’s, Sigifredo, learned the ins and outs of butchering at the ripe age of 11 years old. At 17, he fled to America and eventually landed a job at a meat packing plant, where he worked for 10 years until he was able to start his own business. Once you’ve tried Peads & Barnetts pork it’s tough to go back to the regular pork you find at a grocery store. It’s fatty in the best of ways and anything but dry or bland. They offer everything from bacon to the coveted secreto cut. Again, everything comes frozen and can be thawed.
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Chef and owner David Fuentes say that La Carnicería Wagyu results from 20 years working in Southern California’s restaurant industry and the connections he’s made, hence the impressive inventory and reasonable prices of otherwise incredibly expensive meat. Curtis Stone’s elegant Gwen isn’t just a perfect place to grab handmade pastas and fire-grilled meats. You’re greeted with a butcher case as soon as you open the door, proving a warm welcome (and a bit of retail temptation, even if you did just come here for a full meal). It’s at this butcher case where you can buy coils of lamb sausage or hefty cuts of steak to take home; the staff here specializes in whole animal butchery, which means high-quality popular cuts, lesser-known options and everything in between. In addition to charcuterie, terrines, salami, prosciutto and a phenomenal dry-ageing program, look for market goods and freshly baked options such as the occasional sausage roll. This destination is a haven for carnivores, offering a tantalizing array of specialties such as house-smoked sausages and convenient mixed value packs.
I didn’t try the chicken quarters, but the smoked wings were impressive. Welcome to Bud’s House of Meat, a true Houston institution since 1975. For over four decades, we’ve been dedicated to providing the finest meats, unparalleled prices, and exceptional service to our beloved Houston community and Southeast Texas. With our deep-rooted history and commitment to quality, we’ve become more than just a meat market – we’re a part of your family. A family-owned and operated staple in San Fernando near Pioneer Park known for its in-house made chorizo, hand-cut meats, and seasoned asada.
“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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On a Thursday afternoon, and both the market and the barbecue counter were still humming. The full menu is available starting at 10 a.m., and that’s when Wayne suggests trying the pork ribs and the pork steak. They’re wrapped in plastic film and held in warmers after that, so they tend to overcook by the afternoon.
Stop going to McDogfood's and get yourself some Bud's BBQ! Barbecue wasn’t in the plans when Henry Wayne Adair Sr., who went by Bud, opened Bud’s House of Meat with his son a couple miles away on Scott Street in 1977. Bud’s father was a meat cutter, and so was Bud.
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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.
Their best cuts of meat go for more than $70/pound, but they also carry more affordable (and still excellent) prime cuts as well as grass-fed beef. Expect antibiotic-, hormone- and cruelty-free animals here, plus local and line-caught seafood, fresh baked goods, artisan cheese and whatever else you might need to complete your meal. Owners Israel and Nomi Feuerstein opened this upscale kosher butcher shop after realizing that so many of their important family and holiday moments revolved around food—very special food. Rabbi’s Daughter (and Nomi really is one!) is a neighborhood gem, providing antibiotic- and hormone-free beef and poultry, as well as grass-fed beef and organic poultry, plus extra special cuts of lamb and veal. In addition to raw meats, Rabbi’s Daughter offers a menu of deli and hot sandwiches, matzo ball soup, side salads, and signature lunch specials such as shawarma and schnitzel.
The quality of their smoked sausages is truly exceptional, showcasing a depth of flavor that sets them apart. It's a must-visit for those seeking an extraordinary culinary experience tailored to meat lovers. Although the most expensive steaks still retail for hundreds of dollars per pound, you can also find delicious cuts of meat for more affordable prices at Farmers’ Markets and local butchers. Bud’s House of Meat has been Houston’s hometown meat market since 1975, serving Houston and Southeast Texas with pride for over 40 years. Bud’s offers the freshest meat, the best prices, and the most superb service to be found. When you shop at Bud’s, you’re not only our customer but you are part of the Bud’s family.
I highly recommend their bone-in pork chops and secreto, which is almost steak-like. Their ground pork is also excellent and can be used for anything from homemade breakfast sausage patties to ground pork with minced garlic. There’s a reason why some of L.A.’s top restaurants get their pork from Peads & Barnetts. When it comes to the whole-muscle meats, everything at Bud’s is marinated in a vacuum tumbler before it’s smoked, which is uncommon in barbecue. That’s how the joint offers its chicken, ribs, and brisket in the raw-meat case, and they put the same products on the smoker. The fatty brisket was incredibly tender and would do well inside the popular stuffed baked potatoes.
Also, if you like your boudin without the casing, get a cup of smoked rice. Pans of the boudin filling are smoked for an hour or so to take on some of the oak flavor. Standing’s is a relatively new butcher sourcing locally raised beef, pork, and poultry from farmers that the owner knows personally. And pick up at their Melrose location near La Brea Avenue.
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