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Guest Post by Kelly Taylor: An Eroding Slaughter Situation for Bay Area Ranchers

Kelly Taylor is a butcher at The Local Butcher Shop. In this guest post, she reports on the challenges facing Bay Area ranchers as slaughter options become more limited. She also outlines immediate actions that concerned residents and meat eaters can take to support the ranching community in Marin County. An Eroding Slaughter Situation for […]

Confit Duck Legs

I cooked not one, but two whole geese for New Year’s Eve dinner. The result was just enough goose meat to feed a crowd, and lots and lots of leftover goose fat. I decided to try my hand at duck confit. For confit, either vegetables or meat are cooked slowly then stored in fat. In French, confit […]

Okonomiyaki: Savory Cabbage Pancake

Possibly one of the most enjoyable ways to eat cabbage is in okonomiyaki, a Japanese-style savory pancake. In Japanese, okonomi means “how you like it” and yaki means “grilled” or “cooked.” Okonomiyaki is customized to what you like or what you have on hand, but alway includes cabbage. The batter is made with flour, eggs […]

Our Birds: A Poultry Primer

Sourcing pasture-raised chickens is tough. We’ve learned over the last four years how difficult it is for farmers to raise chickens on a small scale and still be financially viable. Since opening our doors, several of our chicken farmers have simply stopped raising chicken. It’s alway our intention to offer fair prices to both the farmers […]

It’s Grass-Fed Beef Season

Summer is the season we obsess over heirloom tomatoes and colorful stone fruit at summer farmer’s markets.  Here at The Local Butcher Shop, we’re also obsessing over the summer meat, specifically, grass-fed beef and lamb. You might not think of meat having a season. After all, burgers never go off the menu, right? But considering […]