Going Whole Hog ($900)

We are offering Going Whole Hog in late august!

If you are looking for a hands-on comprehensive class on pig butchery, this is the class for you!  This is a 5 week class that takes the student through a hands-on experience of breaking down a whole pig.  During class#1 Our butchers will demo the breakdown of a ½ hog from top to bottom.  Class #2 will cover the entire pork shoulder, which includes the boston butt and the picnic ham.  Students will learn how to split the shoulder into 2 sections, then learn how to bone it out.  Students will learn the benefits of roast tieing and crosshatching the skin.  Class#3 will bring students through the loin and belly sections.  Students will learn how to cut pork chops, how to remove the spareribs from the belly, and how to make bacon!  During the 4th class, students will learn all about the ham, how to debone it, and the benefits of brining and smoking.  The 5th and final class will offer the students a chance to break down a whole hog together, with our butcher’s  assistance.  The students will work together to take apart the pig into case ready cuts.


The dates for that class are:
Sunday August 17  6:30-9:30
Sunday Augsut  24 6:30-9:30
Sunday August  31 6:30-9:30
Sunday September 7 6:30-9:30
Sunday September 14 6:30-9:30


Pork 101 ($185)

Learn how to break down a half hog Lindy and Grundy style! Students will hear about the delicious pigs that are raised exclusively by ReRide Ranch for our shop. Learn about their diet and how they are raised day to day, as well as the humane way in which they are slaughtered. Our butchers will take students through the process of how she butchers a pig, and how she gets them into case-ready cuts. Briefly learn about how pork benefits from brining and smoking. Some hands-on roast tying involved. Students will bring home a choice of one item that is prepared during this class.

Class Date: March 23rd

Lamb 101 ($185)

Learn how to butcher a lamb a la Lindy and Grundy! Students will learn about the farm where our lamb is raised, about their diet, and about how the lambs are slaughtered humanely. Students will be given a sneak peak into the special way that our team butchers a lamb into retail-ready cuts, and will bring home one item of choice that is prepared in the class. Some hands-on roast tying involved.

Taught by Travis

Beef – Hind-Quarter ($225)

Learn how Lindy and Grundy break down a hind-quarter of beef. Discuss primal cuts, sub-primal cuts, and how each of the cuts are prepared as roasts and steaks! Students will have the opportunity to learn basic roast tying and knife skills, as well as to choose one cut (excluding NY-Strip, Filet, and top-sirloin steaks) of delicious meat to bring home. *This is an informative demo-based class.

Taught by Adam

Beef – Fore-Quarter ($225)

Hang out with Lindy and Grundy while they break down a fore-quarter of beef! They will provide meat charts and talk about muscle groups and the best way to prepare each cut. Students will learn about the diet of these animals, and a little bit about the farm on which they are raised. Roast tying, knife-skills, and a cut of your choice (excluding rib-eyes) included in the class. *This is an informative demo-based class.

Taught by Adam

Poultry 101 ($150)

Poultry 101: Wednesday, July 16, 7:30pm
Learn how to truss a chicken, quarter a chicken and to spatchcock (brick) a chicken, along with some insider tips and pointers on how to cook a pasture-raised heritage breed chicken to perfection! Students will also learn basic knife skills, and will bring home 2 chickens. *This is a hands-on class.
COST: $150


Lindy and Grundy Deliver Straight To Your Door!

We deliver West of our shop, all the way to Malibu and down to the South Bay! Please feel free to call us and see if we can deliver to your area!
More delivery locations after the holidays!

So here’s how it works -There is a list of staples that we offer,and we also have rotating specials (like scrapple, pastrami, roast beef, pot pies, soups, chili, etc). All you have to do is call or email us delivery@lindyandgrundy.com your order and we’ll deliver it your house on Tuesday! Please allow a 3 hour window of time for your order to arrive.

Delivery schedule –Most items that are regularly available at the shop will also be available for delivery, so always feel free to call the shop to inquire.  All orders for delivery must be placed via email or phone by Friday at 7:30pm, and must exceed the total of $150. When you place your order on Friday, you will get your delivery the following Tuesday.

Orders must be placed by emailing delivery@lindyandgrundy.com  or by calling the shop at 323-951-0804.  Please note that a delivery fee of $30 will be added to all orders.

All orders will be delivered on Tuesday of that week.  For your convenience, you will be given a 3 hour window of time to expect the delivery.  Our driver will have your contact information so that he can give you a call when he is close by. If you cannot be at your home for delivery,please leave a cooler with ice and we can place your order inside the cooler with a note indicating delivery time,but please arrange this with us in advance.

To ensure freshness, all items will be delivered in our refrigerated van.  This means that your meat will stay cold all day, even if our driver hits some traffic along the way.   If your driver is running behind schedule, he will call to alert you.

At Lindy and Grundy we believe in doing the job right, from start to finish. All of your items will be vacuum packed individually, so items delivered will remain fresh for as long as possible.  Items that are vacuum packed will last up to 7 days in your refrigerator.  If you can’t get to cookin’ within 7 days, just pop it in the freezer.  The vacuum bag will protect the meat well while frozen, and will prolong the shelf life up to 8 months.

What we’ll need from you:

  • Your first and last name
  • Full Address
  • home phone, or number where you can be reached (so that the driver can contact you when he is close)
  • credit card number including security code and billing zip code

If you order via email delivery@lindyandgrundy.com , please expect a confirmation email. If you do not receive a confirmation email, then we did not receive your order. Please understand that in some cases, we will not be able to fullfill everything in your order- if this is the case, you will immidiately be called or emailed and we will be happy to suggest alternatives for you. We will always try our hardest to fullfill every order in entiretity, but if we are out of stock, we’ll let you know ASAP!



Here is the list of what’s available
for delivery this week:

Chuck Roast 9.99/lb
Eye of Round 9.99/lb
Brisket 12.99/lb
Chicken Steaks (cross-cut Flatiron) 16.99/lb
Rancher Steak (the heart of the Clod) 16.99/lb
London Broil 16.99/lb
Sirloin Tip Steak 16.99/lb
Scotch Tender Steaks 14.99/lb
Cross Cut Beef Shanks for Osso Bucco 16.99/lb
Beef Stew Meat 9.99/lb
Carne Asada Meat 12.99/lb
Faux Hanger Steak aka Bavette Steak, the sirloin Flap 23.99/lb
Tri-Tip 19.99/lb
Bottom Round Roast 9.99/lb
Beef Kabobs 9.99/lb
Bone in NY Strip (non aged) 29.99/lb
Bone in Ribeye (non aged) 27.99/lb
Bone in Ribeye Tomahawk Chop (each steak come to be about 2#, give or take) (non aged) 29.99/lb
Top Sirloin (non aged) 18.99/lb
Filet Mignon (non aged) 30/lb
NY Strip 3 week aged 33.99/lb
Ribeye 3 week aged  32.99/lb
Top Sirloin 3 week aged 29.99/lb
Filet Mignon 3 week aged 38.99/lb
Short Ribs 10.99/lb
Short Rib Flanken (we take the cross rib and cut it very thin on the bandsaw-this is great for starry) 11.99/lb
Navel 18.99/lb
Beef Tallow (rendered and unrendred are available) 8.99/lb
Beef Stock $12 quart
Bones 4.99/lb
Liver 8.99/lb
Heart 18.99/lb

Chops 13.99/lb
Porterhouse 15.99/lb
Tenderloin 18.99/lb
Top Sirloin Steaks 9.99/lb
Sirloin Roast 12.99/lb
Cutlets 9.99/lb
Centercut Pork Loin Roast 17.99/lb
Boneless Pork Chops 14.99/lb
Kansas City Steak 14.99/lb
Pork Butt: available bone in, bone out, skin on or off-we always cross hatch the skin when left on, and we always tie as a roast 14.99/lb bone in, and 15.99/lb bone out
Stew Meat (cubed up pork butt) 9.99/lb
Spare Ribs 9.99/lb
Belly 16.99/lb
Standing Rib Roast 28.99/lb
Coppa Ribs 9.99/lb
Coppa Roast 16.99/lb
Porchetta 18.99/lb
Whole fresh Ham Bone in12.99/lb
Kabobs 9.99/lb
Ham Hocks 7.99/lb
Trotters 5.99/lb
Bones 4.99/lb
Heart 4.99/lb
Liver 10.99/lb
Spleen 8.99/lb
Skin 4.99/lb
Fat 8.99/lb
Whole Suckling Pig *please call the shop to inquire*

Loin Chops 25.99/lb
Rack of Lamb 29.99/lb
Whole Leg, bone in 14.99/lb
Whole butterflied leg of lamb 15.99/lb
Shanks 10.99/lb
Shoulder roast (available bone in, or bone out) 16.99/lb
Spare Ribs10.99/lb
Country style Ribs 8.99/lb
Neck 10.99/lb
Round Bone Chop 11.99/lb
Sirloin roast 13.99/lb
Stew Meat 13.99/lb
Sirloin Medallion 14.99/lb
Kabobs 14.99/lb
Lamb Belly 11.99/lb
tongue 8.99/lb
kidney 9.99/lb
heart 8.99/lb

Poultry: Chicken, English Game Hens & Duck
Whole Chicken 8.99/lb
Brick Chicken (this is a spatchcocked chicken- a butterflied chicken) 10.99/lb
Whole Chicken legs (thigh and leg together) 9.99/lb
ChickenThighs 9.99/lb
Chicken Drumsticks 9.99/lb
Chicken wings5.99/lb
Chicken Breasts (please specify on the bone, off the bone and skin on or off) we have a maximum of 6 breasts per order, just like at the shop 11.99/lb
Feet 4.99/lb
Necks 4.99/lb
Bones 4.99/lb

L&G’s house specialty grinds:
Grundy’s Grind (our house ground beef, 70/30) 7.99/lb
Beef ‘n Bacon grind (50/50 beef and house made bacon!) the bacon is hot smoked,so you can enjoy this medium rare! 13.99/lb
“Bork” 50% beef, 50% pork, ground togther! Makes incredible meatballs, bolognase, and BURGERS!  8.99/lb
Ground Pork 8.99/lb
Ground Lamb 11.99/lb

our house made sausages are incredible! we have a rotating selection-we make about 25 types, and have about 6 types available each week:

Stocks-beef,pork,lamb,chicken, $10/each
duck demi $8.99
Schmaltz (rendered chicken fat) $7
Pork Lard $7
Beef Tallow (available rendered, or unrendered) $8.99
Dog food available too!

*Prices are subject to change*

We look forward to bringing delicious meat to your door! From Farm to Fairfax…and then straight to yourhome!

Very Best,
801 N Fairfax Avenue Suite 105
Los Angeles,CA 90046

Sausage Making Revealed ($400)

Sausage Making Revealed: Tuesdays at 7:30pm July 15, 22, and 29th
This is a 3 part class which examines the craft of sausage making extensively.  The first class will be sausage making for beginners, as outlined in the class description.  The second class will require the student to find a sausage recipe that he or she would like to try out.  The third class will encourage the student to try their creative culinary hand at creating their very own sausage recipe! *hands on class.

COST: $400

Thanksgiving Turkey Demo ($150)

Learn about the pros and cons of brining your holiday turkey.  Learn the difference between dry brining and wet brining.  Learn how to truss your holiday turkey so it cooks nice and evenly, and most importantly, how to carve your turkey like a real butcher!

Sausage Making (Beginners) ($150)

Learn how to make sausage at Lindy and Grundy! This class is meant to get your hands dirty! The class will choose 2 types of sausages that we prepare at the shop, and will learn step by step procedure on how to make your own at home! Students will learn insider tips on how to grind, how to mix, how to case, and how to twist. It is a truly hands-on class that makes anybody crack up. This class is great for folks of all ages, and can be booked as a fun party.