Bryan's Quality Meats

»Beef dry-aged for 4+ weeks?

I recently read Jeffrey Steingarten’s long piece in which after thorough research he decided that six or seven weeks was the optimal time to dry-age prime beef. I read that Epic dry-ages for four weeks. Bryan's in SF, 30... READ/REPLY (by Robert Lauriston , updated November 2, 2009)

»Best Butcher/Meat Market in SFBay?

On the Peninsula, I always like Foodville, which I think is now Bianchini’s, and has a traditional butcher shop inside. Excellent meat, although I’m not sure how local the pork is. I like Guerra’s that’s... READ/REPLY (by tqbf , updated April 1, 2009)

»Avedanos vs Drewes?

Have you ever been to the Bryan's meat market in the middle of the Laurel Heights shopping ctr? Calif/Laurel? I went in and out of both Avedano and Drewes w/out buying anything. The only place I buy meat, chicken, fish is Bryan... READ/REPLY (by BoomerCB , updated September 11, 2008)

»Best Butcher in San Francisco?

We like: Bryan's Quality Meats Neighborhood: Laurel Heights 3473 California St (between Laurel St & Locust St) San Francisco, CA 94118 (415) 752-3430 Antonelli’s Meat Fish & Poultry Neighborhood: Laurel Heights 3585 California... READ/REPLY (by Erin Bennett , updated September 11, 2008)

»Buying cooked shrimp/crab for a party

of the arrangement that is important than the availability, quality, ease, etc. Additionally, any thoughts on how much to buy? We’re having about 30 people. Some people get really piggy with shrimp tail (myself included). I... READ/REPLY (by Sallie , updated July 22, 2008)

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dig deeper: related chowhound discussions (7 Discussions)

»Beef dry-aged for 4+ weeks?

»Best Butcher/Meat Market in SFBay?

»Avedanos vs Drewes?

»Best Butcher in San Francisco?

»Buying cooked shrimp/crab for a party