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Top Three Butcher Shops


1) Whitefoot Meat Market: Owner Dave Whitefoot’s dad started the business 40 years ago. “We’re an old-fashioned meat market that prides itself on service,” he said. In addition to a large selection of meat, bacon, pork, and chicken, Dave added a deli serving freshly prepared sandwiches and homemade tamales. Dave can special order most any type of meat or game, “from buffalo to rattlesnake,” he said, and give you tips on how to grill it. 336 N. Milpas St., Ste. E, 965-8850.

2) Shalhoob Meat Company: Since Jerry Shalhoob first opened his butcher shop in 1973, the Shalhoob name has been synonymous with great beef. The Shalhoobs supply more than 150 restaurants and sell wholesale to the public out of their Funk Zone location. They also have a restaurant, Jill’s Place, 632 Santa Barbara St. Your best bet is their “freezer packs”: ready-made boxes like the East Beach that contains tri-tip, pork chops, chicken, hamburgers, and sirloin steaks. And don’t forget the jerky. 220 Gray Ave., 963-7733.

3) Country Meat Market: When current owner Steve Gully was seven years old, he remembers going into Country Meat Market and “watching guys cut meat,” he said. Twenty years ago he bought the store with his wife, Michelle Taylor. In addition to its deli, which does “a huge lunch business,” the market offers precooked ribs, tri-tip, and more for families on the go. The market’s catering arm will drop off anything you want, from pre-seasoned meats to its homemade sausages. 5925 Calle Real, Ste. E, Goleta, 964-3811.

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