You’re having a holiday barbeque. You’ve gone the extra mile to make the invitations, decorations, desserts and drinks special and different. Are you just going to get the meat from the supermarket?
No, you are not. And without maligning our fine market meats, sometimes you want to see a specialist.
That’s when you go to Harvey’s Guss Meat Company. Well regarded by LA restaurants since the ‘40s, Guss has been the go-to for names like Wolfgang Puck, Mark Peel (Campanile) and Susanne Tract (Jar) almost as long as he’s been in California. Centrally located just off the intersection of San Vicente and Olympic Boulevards, Guss is the place to get restaurant-quality 28 day dry-aged steaks, Kurobota pork, Colorado lamb, suckling pig, goat, squab, and if you want to get radical, maybe a tongue, sweetbreads or cheeks. You are advised to call ahead, Guss is a wholesaler and only keeps morning hours.
Harvey’s Guss Meat Co is located at 949 South Ogden Street, 323.937.4622
Want a more user-friendly experience? Visit the lovely couple Nathan and Karen behind McCall’s in Los Feliz, where sustainable and organic are the bywords. With experience at Sona and Daniel, NYC under their belts, these are expert chefs who know their product by its end results. This is the place to get grass-fed beef, housemade fennel sausages, hormone-free chickens, duck fat, rabbit, quail, sashimi-grade fish, and knowledgable advice on how to prepare all of it.
McCall’s Meat & Fish Comany, 2117 Hillhurst Avenue, 323.667.0674
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