Bay Area Butchers

[manfreddy]

Hi,

I'm optimistic I'll be getting a pig on my next hunt.

I have used Bobby Lee in Hayward in the past, but I think he's out of business.

I used this page (http://www.jesseshunting.com/site/ca-butchers.html), but I'd like some first hand recommendations.

I'm looking for a butcher who can do different kinds of sausage that my whole family will enjoy (Italian, Linguisa, and ground breakfast sausage). I don’t know the term, but I prefer the sausage casings that are intestine based (clear) as opposed to the more brittle wrapping that Bobby Lee used. Bobby Lee was good, but I wasn't too thrilled with the sausages he made and thus, my family wouldn’t eat much of it (Ham's were excellent though).

I have shot 4-5 pigs, from larger males to wet sows and the sausages were all fair to decent in taste.

Any first hand experience with these folks or other choices I might have?

Los Gatos Meats
575 University Ave.,
Los Gatos, Ca.
408 354-7055

Scalise Brothers
Alameda, CA.
510-522-4848.

Stafford Meats
Rio Linda, CA.
(916) 991-3021.

Willow Glen Meats & Smokehouse
885 Delmas Ave. San Jose, CA 95125.
(408) 279-4009

Many Thanks!

 

[Backcountry]

With absolutely NO reservations I can recommend Willow Glen in SJ... I have taken about 5 hogs there in the past few years and all have been delicious, and there were zero problems with the butcher.

First off... very affordable... every time I went to pick up my meat I was surprised at the price, but in a good way... I can't recall what I paid or what the rates are, but they are very fair.

Second... many,many options for various flavors of sausage... smoked or unsmoked.

Third... hams to die for... brined and smoked... mmm, mmm, good!

Fourth... a clean shop with friendly staff and an easy drop off area...

I'm pretty sure the same guy also owns Los Gatos meats,but I haven't been there myself..

I haven't used Scalise...

 

[bpnclark]

I have used Browns Valley Market in <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com

Napa</ST1</st1:City> several times. They do great work. I have used them for elk, hogs, deer and antelope. They make great sausage, salami and pepperoni sticks. It might be a drive for you but they are definitely worth the trip.

 

[sancho]

i have used Fegundis in tracy(?). they did a great job. $65 for a 100lbs pig. i brought it in hoofless, headless, and skinned.

i just kept it plain. minimal ground meat, and a few roast. very clean place. but too far, for me really. my friend dropped mine off while she dropped of hers. i just did my own pickup.

alameda is the closest shop to me. i will check it out.

 

[bux-n-dux]

For anything smoked you can't beat Angelo's just outside Sonoma on 121. Right next to the Schellville airport, or now Vintage Aircraft. They have done sausages and cured meats of all kinds in the past. I am a journeyman butcher and highly recommend Angelo's as well as Brown's valley mentioned before. I am starting a new job running my own butcher shop and will hopefully be set up to process game by deer season if not sooner. The casings you speak of preferring are called natural casing, hog or sheep intestines and are far better quality than the artificial ones. For my money, what I can't do myself, hams, sausage and jerky of any kind, Angelo's is the way to go.


bux-n-dux

 

[bpnclark]

Bux-n-dux will Angelo’s (or your new shop) process a bear?

 

[bigworm]

The last I ckeck it was about .70 cents a pound to cut and wrap. Then about $2.00 lb for plain seasoning based sausages. The casing you are talking about are natural casings. The other type is collagen (paper). You will pay the .70 cent based on what it weighs going in the door. Hence 100 lbs of meat is $70.00. Then if you go out the door with 60 lbs of sausage that another $120.00. So the grand total would be $190.00. I have heard of some types like jalepeno and cheddar smoked going for almost $3.50. That would be $4.20 per pound. Crazy when you look at it like that.

If you get into doing it yourself, you can buy an entry level grinder from Cabelas for $99.00. It has the stuffing tubes, and everything. The casings and seasoning to do 50 lbs will cost you $15.00. Your initial investment would be cheaper, not to mention what you would save in the long run.

Although not for everyone, I enjoy doing it as well.

 

[map]

Roast Pig Pilipino style.

Hello Freddy,

Are you sure that you need a butcher? The average size wild pig tastes good roasted without marinade, or anything. Makes a good traditional meal with mashed potato and gravy. I usually cut off and freeze hunks that will just fit into my oven. Sometimes I bone the pig in the field before packing it out anyway, so there isn't much for the butcher to work on. In the small shopping center near you at Alcosta and San Ramon Blvd there is a Filipino Restraint. Try their homemade Lechon Sauce. It's a thick brown sauce for dipping roast port. Really brings out the favor. I'm over here in Dublin, so when the price of gas shoots back up there, lets car pool to Liggett.

Richard

 

[manfreddy]

Small world. My neighbor owns that resturaunt.

 

[sidepass]

Scalice Brothers doesn't process wild game.

sidepass

 

[map]

sidepass,

Yes, wild pigs have been known to have Brucellocis among other incurable blood diseases. A butcher shop has to go way out on a limb to handle them. In my hunting pack I carry two pair of heavy rubber gloves, and I take great care as not to cut myself and mix blood with the pig. A steel mesh glove would be best, but they are expensive. The wild pigs are okay to eat regardless if a meat thermometer is used, and the center of the thickest part of the meat is 160-170 degrees. That is why I always roast my wild pig Filipino style. The Hawaiians also have a safe method, but I don't have room to dig a pit, and fire up hot rocks.

Richard

 

[Jagermeister]

I recommend you skip Kelly Meats in Livermore. They are a rip off.

 

[SJ Hoghunter]

Manfreddy:

I've used WG Meats, they did a great job.

SJ

 

[Speckmisser]

Some of the staff from Bobby Lee's have moved the operation in Hayward and are now operating as CJ's Meat Processors. Last time I spoke to them, they still didn't have the permits to do smoked/cured hams and such, but they were in the process of getting those permits. Since the only thing I ever used Bobby Lee's for was curing my hams, I haven't been back since the old place burned. But if you're interested, you can give them a call at 510 886 2129.

I've had sausage from Los Gatos Meats, and it was danged good stuff. Never used them myself, so can't speak to service or price.

 

[BDB]

Man do I miss Bobby Les's Smoked Chops. I would do the butchering myself and take in a bag of scrap meat for sausage, the hams to be smoked and the spine with the backstraps still on for the smoked chops. I still say they may be the best meat I have ever eaten!!

As for the making sausages yourself, it is fun and cheaper but you have to go into it knowing the time commitment. It takes a long time to do but it's fun work and the results can be great.

 

[daddy63]

I can highly recommend both Los Gatos Meats and Willow Glen Meats. They're owned by the same person I believe and all their meat and sausage is top notch.

 

[sfhoghunter]

As for the making sausages yourself, it is fun and cheaper but you have to go into it knowing the time commitment. It takes a long time to do but it's fun work and the results can be great.

Agreed, but you have to know what you are doing. I purchased a sausauge grinder with a couple different sized grinding plates and stuffing tubes about 4 months ago. I've so far tried 1 time to make sausauge - totail failure. I overground the meat and used too much fat, so much so that the sausauge was almost inedible.

Now I know - measure the amount of fat carefully, dice the meat and freeze it before you put it in the grinder, and grind only once. And, it takes a lot longer than you'd think, at least the first time.

 

[BDB]

Another thing you learn is to season the meat then cook up a small piece and taste it, then add more seasoning if you have too. Work up to it. It's pretty hard to remove too much seasoning once it's mixed in! I found a great way to grind the meat is to slice it ahead of time then put on a cookie sheet and throw it in the freezer until it starts to get firm. Grinds much easier with less clogging. I pretty much do that with butchering and cutting steaks too.

 

[bux-n-dux]

bpnclark-

I don't know if Angelo's will do bear. They say they will SMOKE any game, I don't know about other processing. Give 'em a call. As for my operation, currently we are only set up for deer, but that might change. We process our own strain of wild russian boar, and although not totally feral, it is still a boar, so once I become licensed by the state to process game I'll probably start doing pigs. I'll have to find out about bear. I will let you know as things progress.........


bux-n-dux

 

[wood pusher]

if your not doing it youself take it on over to jeff @ willow glen meets. he's a great guy and makes a mean sausage.