Q: What makes Lindy & Grundy’s Meats a sustainable butcher shop?
A: At Lindy & Grundy’s Meats, we practice nose-to-tail butchering, which allows us to utilize the whole animal, so that we produce very little waste. We are an old-fashioned butcher shop…Our small family farms are old fashioned too, and never use ANY antibotics or hormones on their animals, and the grass that they eat is never treated with pesticides or herbacides.
Q: Do you have butchering classes?
A: Yes. we offer classes on butchering beef,pork,lamb and poultry.For the most up to date class schedules, please join our mailing list for our class updates
Q: Are we accepting apprentices?
A: To inquire about our apprenticeship program, please contact Erika and Amelia
Q: Do you offer specials?
On top of our regular sausages, we will offer a weekly sausage special. We will also be offering seasonal specials, as well as special holiday deals. Look out for summer time BBQ specials and winter Shabu-Shabu specials too!
A: At Lindy & Grundy, we believe it is necessary to support local California Agriculture. With the growing decline of small family farms, we decided it’s important to do our part to support our own local farmers. This ensures that our meat is 100% traceable, and our political dollars are going towards supporting small family run farms rather than huge factory farms and distributors. Unlike other butchers shops, we don’t get in any “boxed” meats. All of our meat in the cases is hand butchered at our shop. We only get in whole animals, delivered on our rail system-then we custom cut them every day.
Q: What is dry aged beef?
A: What this aging process does is improves the tenderness and flavor of meat. A more scientific explanation of what’s going on here involves two things: First, moisture is evaporated from the muscle. And second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to improved tenderness. Ever wonder why dry aged steaks cost so much more? It’s because dry aging is much more expensive and takes longer than wet aging. Meat that is dry aged is hung in our temperature and humidity controlled cooler for a period of four to six weeks. An inedible crust forms on the outside from moisture being lost and it often includes a healthy bacteria which must be trimmed off and discarded. Think like aging cheese, kind of the same idea. The carefully controlled environment, the time involved, and the loss of outer portions from trimming that inedible crust of the carcass make dry aging more expensive and exclusive. That’s why we call them our special occasion steaks!