A 2007 Rundown article highlights our pork roasts as well as our Shelton Turkeys and Lebanon Bologna.
Alexander's Meats was recognized by the LA Weekly multiple times for our quality. In 2003, we were voted Best Butcher in Los Angeles and in 2004, we were voted Best Cut of Meat.
The gourmet food websites of Chow and The Kitchn' both listed Alexander's Meats as among the Best Butcher shops in the country!
In addition, Alexander’s Meats recently received multiple mentions in
Pulitzer Prize winning food critic Jonathan Gold’s articles in Pasadena Magazine.
In a November 2009 article about his favorite local haunts, he notes: “We have nice houses in Pasadena. We get our vegetables from the Victory Park Farmers Market when we don’t grow it ourselves; our meat from Alexander’s Meats, our coffee from Jones; our prosciutto from Roma Deli, our wines from Mission or Chronicle. Most of our best meals are enjoyed at home.”
Gold’s advice column from November 2009 reads:
Dear Mr. Gold,
It seems like there’s a lot going on in New York and in San Francisco in terms of meat, but I haven’t heard of much out of Los Angeles yet. I’m a recent USC graduate working with an amazing butcher in Brooklyn — a rock-star butcher, he’s been called — but I’d love to come back to Los Angeles. Are the fine L.A. butchers obscure because they don’t fit the standard gentrified-profession stereotype? Do you happen to know of anyone in L.A. who breaks down whole animals? I’m interested in retail butchers who sell meat to the public.
Come to Los Angeles. Bring your knives. Butchering can be lonely, nasty, ill-paid work but it definitely has its consolations, and at the end of the day, you get to wipe your hands on your apron and go home. There are, as you suggest, a few restaurant chefs who live for the moments when they get to break down whole animals, to explore all the delicious squishy bits that go missing when you get your meat in Cryovac-sealed parcels shipped from Iowa. Whole-hog is still a cool chef’s toy at the moment, but the number of butchers who work whole-carcass is dismayingly small, and I haven’t run across many young people getting into the business for aesthetic as opposed to economic reasons. The better wholesale meat dealers work whole carcass, of course, including Premier and Harvey’s Guss, the latter of which will sell its terrific dry-aged steaks and such retail to anyone who calls a day or so in advance: (323) 937-4622. And while there are no local rock stars of meat quite yet, nobody who’s as famous for cutting up hogs as, say, Alex Weiser is for growing carrots, there are several wonderful butchers in town. I’m fond of Alexander’s Meats in San Gabriel, where massive sides of meat hang in the aging room, and the butchers, many of whom have been cutting meat in Los Angeles for 40 years, work very much to order.
But don’t just take the critics word for it. See what our customers have to say about us on Yelp.