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We source well-raised meat from incredible ranchers, and cut it with care.

 
 


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Announcing a new series I am super excited about and also please excuse my typos because I cut myself washing @haleylaube’s knife last night and talk about stupid and embarrassing things to do especially when you’re supposed to be in charge. But I’m telling you all this because I also don’t think it’s cool to act like you’re perfect and everything you do is always great. That’s annoying. 😂😂😳 Anyway, the series. It’s called #ormakethis and it’s all about things you can make for #Thanksgiving or #christmasdinner or #whateverholidayyoulovetocelebrate that IS NOT TURKEY. Because, let’s be honest, we don’t all love the hullabaloo of a big turkey. Even if we do love the word ‘hullabaloo.’ 🦃 🦃 🦃 So, instead of turkey, perhaps make a delicious, easy to carve, good-for-a-small-sized-party Chicken Ballantine. It’s a fully deboned chicken guys! And we stuff ours with a prune and Armagnac sausage, hazelnuts, and maybe even some torn bread from @bubandgrandmasbread but we can’t decide on that. Do you have an opinion? Should there be bread in there? 🍞 🥖 🥖 Anyway, you could make turkey, or make this! • • • • • • #butcher #LAsbutcher #LAbutcher #eatbettermeat #sustainable #pasturetoplate #losangeles #f52grams #thefeedfeed #feedfeed #holidaydinner #meat #butcher
Uh, guys, I have no cool photos to post this week. So I thought I’d post this one I sent to @beags from the kitchen yesterday, because he and I hardly see each other right now, and I miss his big bearded face. ❤️❤️❤️ What I CAN tell you is that we have so. much. cool stuff in the holiday pipeline and I can’t wait to share it with you. Talk soon 👋👋👋 • • • • #bavettemeat #goodfood #eatbettermeat #LAsbutcher #LAbutcher #meetmeat #losangeles
Hi 👋 I’m Melissa. I own and operate Bavette. Did you know I started this company with 23$ of my own $$ (you can check our first bank statement- that’s what I opened up our account with) followed by a $5,000 interest-fee loan from Kiva that someone else in the meat industry publicly mocked me about. As if asking for help were somehow shameful.⠀ ❤️❤️❤️⠀ We have fully repaid that loan, a loan that allowed me to order our initial inventory and pay our first few months rent. Since then, I have taken no investment but some from my ❤️ @beags, about@$15,000, which is pretty incredible for a butcher shop. Opening a butcher shop is normally much. more. expensive. But we make it on a shoestring, and that causes us to be innovative in the face of challenge and flexible in the face of change.⠀ ❤️❤️❤️⠀ The truth is, I’ve worked in the food industry since I was 23 years old and so, naturally, I have no money. And neither does my family- my mom grew up dirt poor in Kentucky and then here in California, and my dad is the grandson of two Mexican immigrants who left wealth in Mexico to work in a factory here in LA, so their kids could have a different life, one in which big dreams were possible.⠀ ❤️❤️❤️⠀ Now, I am fundraising for a second round of a Kiva loan- this time for $10,000. The loan helps me buy equipment so Bavette can start making smoked meats (🥓🥓🥓🥓) and sausages, and switch our regulatory structure so that we can do some wholesale. And, I’m wondering, if you’re enjoying following along on our journey, would you consider contributing to our loan? Or perhaps sharing our fundraising efforts with anyone in your network who might want to support?⠀ 🙏🙏🙏⠀ The link to loan us money is in our profile, or you can tag your friends below. ❤️❤️❤️ all you guys and, as always, thanks for your support 🙏⠀ Xx Melissa 💋 ⠀ •⠀ •⠀ •⠀ •⠀ •⠀ #bavettemeat #eatbettermeat #losangeles #LAsbutcher #LAbutcher #meat #butcher #meatgrrls
Heeyyyooo guess who’s gonna be @thehfm tomorrow with me?! That’s right it’s this girl ☝️☝️ Have you met @haleylaube yet? She’s incredible.⠀ 👍👍👍⠀ Here’s what we’ll have:⠀ 🥧 chicken pot pies - frozen⠀ 🥧 bison cottage pies - frozen⠀ 🥧 sausage rolls - ready to eat⠀ 🥧 raised pork + quince pies - ready to eat⠀ 🐓 butterflied tandoori rubbed chickens⠀ 🐖 pork + pesto meatballs⠀ 🍵 chicken bone broth - frozen⠀ ☕️ beef bone broth - frozen⠀ 🥩 @thehonestbison ground, brats, + cuts⠀ 🐷 limited amounts of our headcheese⠀ 🐓 chicken liver mousse 😍😍😍 Hoping we’ll see you tomorrow! Tag a friend you can come visit us with! • • • #bavettemeat #eatbettermeat #goodfood #LAsbutcher #LAbutcher #LAmeat #meatinLA #losangeles #losangeleseats #losangelesfoodies #hollywoodeats #hollywoodfarmersmarket #meatballsforpresident
Meanwhile, @pasturebird is posting tons of epic, interesting, detailed information about what they do, and they are not certified organic! I highly suggest you go check out their post on chicken gizzards, and the post on their Increased soil biodiversity and what that means for water use.⠀ 👍👍👍⠀ “Chickens belong outside where they can forage for grasses, bugs, seeds, worms, flowers, and weeds. Critically important that we move away from STATIONARY livestock systems into MOBILE systems that move birds to fresh pasture every day, getting them off of their manure and into fresh pasture, fresh air, fresh feed, and fresh bedding. This is why our farm does not stink!”⠀ ⠀ Photo credit @pasturebird⠀ • • • • #pasturetoplate #pastureraised #eatbettermeat #goodfood #meetmeat #chicken #LAsbutcher #LAbutcher
I recently had a conversation with someone that really bothered me, and it was about this: why don’t we sell certified organic meat? Specifically, this person felt that if we weren’t going to carry certified organic meat, then we shouldn’t charge more for our meat than grocery store chains charge for organic. Moreover, this person expressed an exasperation with a “story” they were sick of hearing: that organic certification is an expensive hardship for ranchers, and that it isn’t an indicator of quality, humane-handling, commitment to land regeneration, or pasture-raising.⠀ 🤔🤔🤔⠀ This conversation really bothered me in part because I was just up @fivemarysfarms and I had this exact talk with rancher, Brian. Brian’s point in this conversation- and I couldn’t agree more- is that it isn’t about outside certification anymore, because *current* outside certification standards in the meat industry can be outrageously misleading and difficult to get right. There are no auditors or regulators on a ranch 24/7/365. Things can happen there that never make it to the documentation or the auditor.⠀ 🤔🤔🤔⠀ Just something for you all to think about, and maybe weigh in on below. For me, I’ll never ask whether the meat is certified organic, but I will ask what the animal eats, where that food comes from, how much time it spends on pasture, whether or not it’s born on the ranch and, if not, where it’s born, how is the pasture managed and is regeneration important to you, how is animal illness handled, where it’s taken to slaughter, what e.coli/pathogen intervention is applied after slaughter (enter some nasty chemicals sometimes) and who may handle it between when it’s slaughtered and it arrives to us. And so many other things. So, anyway, those are my thoughts. What are yours?⠀ 📷 Cred: @circlebarphotography 😍 •⠀ •⠀ •⠀ •⠀ #bavettemeat #meattalks #LAsbutcher #LAbutcher #pasturetoplate #pastureraised #eatbettermeat #losangeles