Olivier's Butchery on Postcard

"Burgundy native Olivier Cordier grew up in a cattle ranching family, and it shows. Animal well-being, care for the environment, and a dedication to his customers are at the heart of his shop's philosophy. Stop by for traditional French cuts like paleron and macreuse—or if you're feeling flush, splurge on the outrageously delicious and decadent 250-day dry aged côte de boeuf." - Hearsay Supper Club

On the Grid : Olivier's Butchery

test

@onthegrid

"Olivier's Butchery, Dogpatch Potrero Hill by Hearsay Supper Club. Burgundy native Olivier Cordier grew up in a cattle ranching family, and it shows. Animal well-being, care for the environment, and a dedication to his customers are at the heart of his shop's philosophy. Stop by for traditional French cuts like paleron and macreuse—or if you're feeling flush, splurge on the outrageously delicious and decadent 250-day dry aged côte de boeuf."

San Francisco

test

@eater

"Olivier Cordier is the French boucher and meat artist of the Dogpatch. Originally from Burgundy, he elegantly cuts the most beautiful steaks and rounds, trusses up a pork roast with prunes and apricots, and tidily trims those lamb riblets." - Becky Duffett

The Best Butcher Shops in San Francisco - Eater SF

test

@eater

"Olivier’s Butchery in Dogpatch is making fresh sausage, marinating steaks, and keeping the case stocked for shelter in place." - Becky Duffett

Stock Up on Essentials While Supporting SF Food Businesses During Coronavirus - Eater SF

test

@eater

"They won’t cook them for you, but these birds almost cook themselves: Branigan family ranch-raised turkeys are self-basting, says the Dogpatch butcher shop that sells them. Because the birds are raised longer, they develop a layer of fat under the skin that helps keep them juicy. The 12- to 25-pounders are $6 per pound, and you can get them pre-butterflied (a “brick turkey”) or as a deboned Turkey Roti filled with house stuffing. Order ahead by Sunday, November 18." - Caleb Pershan, Eve Batey

Where to Get a Take-Out Thanksgiving Feast

test

Amy Dahlberg

Google

Came in to get a nice steak and ended up with some New York cuts, a whole marinated lemon chicken, and bacon. The lady there was extremely helpful and made recommendations based on questions on the types of cuts I was looking for. From the moment I walked in I felt taken care of and welcomed. After selecting the New York strip, pieces were cut off in the thickness I choose and the meat was trimmed right away so it was ready to go. After cooking everything, I can say the quality absolutely did not disappoint. I will absolutely be coming back and would highly recommend this butcher!

Rafael Alapont

Google

Amazing Place to buy your meats! Service was amazing and with a great smile. We bought the skirt and hanger steaks marinated in chimichurri sauce. The meats were delicious and tender. Next time I will buy the New York Steak! Stay posted for the next review.

connie perez

Google

We drive all the way from SJ to get these delicious meats from Olivier's butchery. Yes, pricey. But..these are the best in the Bay. The quality of steaks are unmatched. It's as good or better than what the Bay area steakhouse serve. Please go out and support these local businesses. Especially like Olivier butchery that has grass fed and dry aged steaks, something you can't everywhere. And the staff always friendly!

B ?

Google

Yesterday was my second time visiting this shop. Customer service here is outstanding. Folks see you shopping and ask if they can help or get something for you. I picked up my Thanksgiving turkey pre-order. The lady processing the pre-orders was awesome - she had great energy. She was attentive, super fast at processing orders and thorough. It's so GREAT to be treated so well as a customer given how rare that experience is. I left the shop uplifted.

Andrea Alberti

Google

I recently discovered this shop. They have very high quality products and the staff is very polite, professional, and friendly! Very good value for money.

Bob Journey

Google

Dry aged beef is excellent! If you ask for a steak cut here, the excess fat will be cut cleanly. The variety of seasonings is also abundant and professional.

Dr. David Sundy

Google

I find that I absolutely cannot incorrectly Cook these cuts of meat. If I undercook it or if I overcook it, it’s still tastes amazing. Also, these cuts of meat last 2 to 3 times longer in my refrigerator than meat from any other store. The freshest and the best tasting meats I have found in San Francisco. Excellent service, too!! They will wrap items separately and shrink wrap items for freezing. My favorites are the grass fed ground beef and grass fed aged New York strip steaks and the onglet. There used to be these really amazing delicious stuffed quail. I miss those…

Egan Peltan

Google

Olivier's has the best aged beef in SF. The 45- and 69-day aged cuts are works of art, if you're lucky enough to get ahold of them. Beware, these cuts will ruin most restaurant aged beef because you'll gain a new appreciation for what 45-day aged can taste like. Olivier's 69-day aged American Wagyu ribeye was the best steak I've ever had. Olivier's selection of less common cuts is also fun to browse. Can't go wrong with the pre-packed duck confit.

Amy Dahlberg

Google

Came in to get a nice steak and ended up with some New York cuts, a whole marinated lemon chicken, and bacon. The lady there was extremely helpful and made recommendations based on questions on the types of cuts I was looking for. From the moment I walked in I felt taken care of and welcomed. After selecting the New York strip, pieces were cut off in the thickness I choose and the meat was trimmed right away so it was ready to go. After cooking everything, I can say the quality absolutely did not disappoint. I will absolutely be coming back and would highly recommend this butcher!

Rafael Alapont

Google

Amazing Place to buy your meats! Service was amazing and with a great smile. We bought the skirt and hanger steaks marinated in chimichurri sauce. The meats were delicious and tender. Next time I will buy the New York Steak! Stay posted for the next review.

connie perez

Google

We drive all the way from SJ to get these delicious meats from Olivier's butchery. Yes, pricey. But..these are the best in the Bay. The quality of steaks are unmatched. It's as good or better than what the Bay area steakhouse serve. Please go out and support these local businesses. Especially like Olivier butchery that has grass fed and dry aged steaks, something you can't everywhere. And the staff always friendly!

B ?

Google

Yesterday was my second time visiting this shop. Customer service here is outstanding. Folks see you shopping and ask if they can help or get something for you. I picked up my Thanksgiving turkey pre-order. The lady processing the pre-orders was awesome - she had great energy. She was attentive, super fast at processing orders and thorough. It's so GREAT to be treated so well as a customer given how rare that experience is. I left the shop uplifted.

Andrea Alberti

Google

I recently discovered this shop. They have very high quality products and the staff is very polite, professional, and friendly! Very good value for money.

Bob Journey

Google

Dry aged beef is excellent! If you ask for a steak cut here, the excess fat will be cut cleanly. The variety of seasonings is also abundant and professional.

Dr. David Sundy

Google

I find that I absolutely cannot incorrectly Cook these cuts of meat. If I undercook it or if I overcook it, it’s still tastes amazing. Also, these cuts of meat last 2 to 3 times longer in my refrigerator than meat from any other store. The freshest and the best tasting meats I have found in San Francisco. Excellent service, too!! They will wrap items separately and shrink wrap items for freezing. My favorites are the grass fed ground beef and grass fed aged New York strip steaks and the onglet. There used to be these really amazing delicious stuffed quail. I miss those…

Egan Peltan

Google

Olivier's has the best aged beef in SF. The 45- and 69-day aged cuts are works of art, if you're lucky enough to get ahold of them. Beware, these cuts will ruin most restaurant aged beef because you'll gain a new appreciation for what 45-day aged can taste like. Olivier's 69-day aged American Wagyu ribeye was the best steak I've ever had. Olivier's selection of less common cuts is also fun to browse. Can't go wrong with the pre-packed duck confit.

Olivier's Butchery

Olivier's Butchery

Photos

Highlights

You might also like