Illustration: Jonathan Fehr

Homegrown Meats/La Jolla Butcher Shop cuts the old-school butcher’s craft with a modern slicer.

In La Jolla, California, 9-year-old Homegrown Meats/La Jolla Butcher Shop’s operation blends the old-school butcher’s craft with a modern, grass-fed, and all-natural palate. Dan Snyder and business partners Matt Rimel, Thad Benshoof, and Peter Morris pull from Black Angus/Hereford hybrid cattle raised on native California grasses at family-run Mendenhall Ranch on nearby Palomar Mountain.

But there’s more at Homegrown Meats than beef. The shop stocks a range of organic lamb cuts, pork, game, and that’s not all. It’s very much the old ways stacked with the new and now. Customers can also pick up California cheeses from Cypress Grove or Cowgirl Creamery, olive oils, and other fixings for the perfect homegrown cheese board. 

Recipes

Oak-Grilled New York Strip Steaks

Our Favorite Cowgirl Creamery Recipes


Homegrown Meats, 7660 Fay Ave., Suite C, La Jolla, California, 858.454.6328, homegrownmeats.com

From the October 2017 Taste of the West issue.

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