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We're delighted to meat you! We do things a bit differently around here and we want you to feel comfy. Read your welcome message from Bavette's owner, Melissa, and an intro to everything you need to know as a new member of our community.

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Episode 2 of Herd That is out!

In this episode, Melissa interviews Paul Grieve of Pasturebird. Learn why this SoCal company is rapidly becoming the largest pastured poultry operation in the country.

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Meat us on Instagram @bavettemeat 

 
Hey! I know you don’t want to talk about this but...the slaughter process is a really important step in how meat ends up on your plate. 😖😖 One thing I LOVE about the @thehonestbison bison that we carry is that it’s all FIELD SLAUGHTERED. Do you know what field slaughter means? 🤔 Basically, it means that the animal is killed right there in the field, where it feels most comfortable. There’s no long truck ride to a stressful slaughterhouse environment. This can yield better tasting meat, yes, but it also represents the best of humane animal slaughter. Also, it’s a significantly slower and more labor intensive process than slaughterhouse operations generally permit. 🤔🤔 If you’re curious to learn more about this, don’t forget that we interviewed Sean on our podcast’s first episode. We talk all about the bison slaughter process there. 🤔🤔 What are your thoughts? Are you afraid to talk about animal slaughter and how meat gets to your plate?
Everything spice makes everything better! Especially these potatoes, smashed, and roasted until their skins are crisp and insides are tender, and then tossed in everything spice for that little bit of crunchy salty seedy goodness. 👍👍 But there are other stars in this recipe: crispy skinned butterflied chicken AND a chili flecked yogurt sauce to bring it all together. Sound good? Get the recipe on our blog! Link is in profile. 🙌🙌 What’s your fave way to use everything spice?
“Honestly, I get more info off a wrapper on a slab of ‘natural’ meat at Vons than I do on your website.” That’s a quote from an email I got from a stranger recently. 🤭🤭 It hurts, it does. I KNOW there needs to be more info for you guys on the website but I’m just one person and I can’t do it all. Also, I just redid the site to have more info so...if only he’d seen the original version. 😂😂 But two things also came up for me, aside from hurt, when I read his email. (1) gratitude for my customers who TRUST me enough to buy meat from a website even if there’s no photo, who call or email me with their questions, and who support my small business with all its current shortcomings. (2) the realization that the small amount of info on my site is more valuable than a “natural” claim on a slab of Vons bacon because it is TRUER. As I told this customer, “there is nothing natural about the way Vons bacon is raised.” 🤔🤔 So thank you to everyone who orders with me, visits me at the farmers market, calls me with questions, and is willing to trust. I’ll always try to be as transparent as possible and, as always, if you have questions, I’m right here. 🙌🙌 Thoughts on this email? I’d love to hear them! 👇👇 comments 👇👇
Personal fave: chicken broth with ghee, ginger juice, and fermented chili 🌶 Which flavors would you add to your broth? #bavettebrothel #bonebroth #butchersinlosangeles losangelesbutcher #healthymeat #bonebrothrecipe #LAsbutcher #LAbutcher #goodfood #paleolosangeles #ketolosangeles #altadenaeats #culvercityeats #pasadenaeats