Lindy & Grundy, Lindy and Grundy, Amelia Posada, Butcher, Los Angeles, LA, Mid-City, Best Butchers in Los Angeles, Food Purveyors, Where to buy meat in LA, Meat Purveyors, Chef Recommended Butchers, Best Food Purveyors, Where Butchers Shop, Where Butchers Eat, NYC, New York, Brooklyn, CA, California, Shopping Guide, State Guide, Travel Guide, City Guide, Go Where The Pros Go, GoWhereTheProsGo, Eat Where the Pros Eat, Chefs Feed, Where Chefs Eat, Chef’s Guide, Drink Where The Pros Drink, Drink What the Pros Drink, Insider Recommendations, Pro Recommendations
Follow Us
Lindy & Grundy is a rare breed when it comes to American butcher shops. It’s run by a former vegetarian Amelia Posada (Lindy) and her partner Erika Nakamura (Grundy). Together they’ve created an old fashioned meat shop focused on custom cutting and nose-to-tail butchery. Butcher Amelia learned her craft in the Hudson Valley apprenticing at Fleisher’s Meats, which boasts an impressive lists of alumni.
Amelia talks about leaving vegetarianism, how they source meat as well as their philosophy and gives her butcher recs and Los Angeles eating and shopping guide.
A Butcher’s L.A. Guide to Eating & Shopping
August 4, 2014
Butcher Amelia Posada of Lindy & Grundy
Share
Share
Photograph courtesy of Lindy & Grundy
General Information
Lindy & Grundy
801 N Fairfax Avenue
Los Angeles, CA 90046
T: 323.951.0804
Twitter
Follow us on Twitter
The Philosophy
I landed in this business to directly support organic and sustainable agriculture. We have been working with the same four small, family-owned and run farms for three years now. We bring in whole beef, pork, lamb, chickens; and cut everything down ourselves. We use as much of the whole animal as possible and make charcuterie, deli meats, sandwiches, soups, broths, and even rendering our own lard. Our goal is to have as little waste as possible.
Sourcing
We get our beef and lamb from Stemple Creek in Tomales, CA. The beef and lamb is grassed and grass finished; it's absolutely the best tasting beef I've had in California. Our pigs come from ReRide Ranch in Lake Hughes, CA. Lefty and Vicki Ayers raise their pigs on pasture and let them forage. They also eat barley, cotton seed, fruits, veggies and milk. The pork is fantastic and has superb marbling. Our chickens are raised at Rainbow Ranch farms in Pinon Hills, CA. They are all heritage breed birds, and have non-GMO, no corn no soy organic feed. These succulent chickens are the most popular in town.
Deli
We also have a full deli case here at the shop. We make everything from potato salad, pasta salad, sandwiches, deli meats, terrines and patés. We do all of our own cooking, smoking, curing here in house and our case is always changing.
From Vegetarian to Butcher
What made you cross to the dark side and become a carnivore?
Well, I think of it as the delicious side. It was pork... and severe anemia that made me switch over to the delicious side.
Training at Fleisher’s
Five years ago, Fleisher’s was the only butcher shop in America offering whole animal butchery apprenticeships. A lot of amazing butchers have come out of Fleisher’s and now there are lots more whole animal sustainable butcher shops popping up all over the country. It’s an amazing grassroots movement to be a part of.
The Meat Hook in Brooklyn, NY
Photograph courtesy of The Meat Hook
Favorite Butchers
Some of my favorite butcher shops in America are:
- Thistle Meats in Petaluma, CA
- Avedano’s Butcher Shop in San Francisco, CA
- 4505 Meats in San Francisco, CA
- The Local Butcher Shop in Berkley CA
- Dickson’s Farmstand Meats in New York, NY
- The Meat Hook in Brooklyn, NY.
They are all are dedicated to whole animal butchery. They are packed with incredibly talented butchers and chefs that cut and cook some amazing food. I'm sure there are many others that are amazing, but I've been many times to all of these shops and love them all to pieces.
Find | Shops & Markets
Melons from Weiser Family Farms
Photograph courtesy of Weiser Family Farms
Santa Monica Farmers Market
One of the best farmers markers in America is the Santa Monica Farmers Market on Wednesdays. Laura Avery runs and curates the market, bringing in the crème de la crème of organic farmers. From David West's mushrooms (Clearwater Farms), to Alex Weiser's melons (Weiser Family Farms), or Maggie's Farm herbs and Peter Schaner's eggs (Schaner Farms), this market is not to be missed. Us Angelenos are utterly spoiled by it and I'm so so thankful to have access to this produce year round.
Arizona Avenue @ 2nd Street, Santa Monica, CA 90401
DTLA Cheese at Grand Central Market
Photograph courtesy of DTLA Cheese
Grand Central Market
The recently renovated and newly curated market in the ever-evolving and growing Downtown Los Angeles has some exceptional vendors. Try DTLA Cheese and ask for Marnie and Lydia, the two sisters who own and run this gem. These ladies really know their cheese and have an incredible selection. You can even have them whip up a killer grilled cheese sammie.
317 South Broadway, Los Angeles, CA 90013
T: 213.624.2378 | www.grandcentralmarket.com
Eat | Restaurants
Chi Spacca
Photograph courtesy of Chi Spacca
Chi Spacca
This is hands down one of my absolute favorite meat experience in Los Angeles. Chef Chad Colby blows my mind with his spicy ‘ndjua, whipped lardo, large format steaks, pork belly steaks, and that bone marrow pie is to die for. Treat yourself to this experience and you’ll never regret it.
6610 Melrose Avenue, Los Angeles, CA 90036
T: 323.297.1133 (Book a Table) | www.chispacca.com
Burgers at Mud Hen Tavern
Photograph courtesy of Mud Hen Tavern
Mud Hen Tavern | L.A. Chapter
These are my two favorite places for a burger in Los Angeles. Both use our signature fresh ground beef (aka The Grundy Grind) and serve up incredibly juicy burgers on their menus.
Mud Hen Tavern
742 N Highland Ave | T: 323.203.0500 (Book a Table) | www.mudhentavern.com
L.A. Chapter at the Ace Hotel
929 S Broadway | T: 213.623.3233 (Book a Table) | www.acehotel.com
The porterhouse steak at The Jar Restaurant
Photograph courtesy of The Jar Restaurant
The Jar Restaurant
I come here when I want a classic steakhouse experience. I always get the pot roast and chef Suzanne Tracht nails is every time.
8225 Beverly Boulevard, Los Angeles, CA 90048
T: 323.655.6566 (Book a Table) | thejar.com
Animal
Photo Credit: Find. Eat. Drink.
Animal
It’s one of my favorite spots to eat in Los Angeles. The hamachi tostadas and the chicken liver toast have gotten me through some tough times in life.
435 N Fairfax Avenue, Los Angeles, CA 90036
T: 323.782.9225 | animalrestaurant.com
Connie & Ted’s
Photograph courtesy of Connie & Ted’s
Connie & Ted’s
They have the best New England Style raw bar and lobster roll I’ve had in Los Angeles. The lobster roll makes me feel like I'm at PJ's Family Restaurant in Wellfleet on the Cape in the summer.
8171 Santa Monica Boulevard, West Hollywood, CA 90046
T: 323.848.2722 (Book a Table) | www.connieandteds.com
Salt’s Cure
Photograph courtesy of Salt’s Cure
Salt’s Cure
This is another one of my other favorite restaurants. They are butchers and chefs who get in whole animals, cure everything in-house and make everything from scratch. I run into butcher Zack Jarret at the Santa Monica Farmers Market every Wednesday buying fresh eggs and produce for their menus. It’s one of the only truly farm-to-table restaurants in Los Angeles. The food is damn good, down home cooking. You can’t go wrong with breakfast, lunch or dinner.
7494 Santa Monica Boulevard, West Hollywood, CA 90046
T: 323.850.7258 (Book a Table) | saltscure.com
Download the F.E.D. iPhone app and get more Los Angeles recommendations as well as other city guides, such as San Francisco, Portland, and Seattle.
“L.A. doesn’t have many butcher shops and this is one where you walk in and they know your name and know what you like. Their heritage pork products and natural chicken are incredible juicy and naturally full of flavor.”
Chef Govind Armstrong of Willie Jane
“Lindy & Grundy has the best meat in L.A. and tons of food related products made by small companies or individuals.”
Chef Ricardo Zarate of Mo-Chica, Picca, Paiche
“They are doing amazing things in their butcher shop. Definitely worth a twenty minute drive.”
- Chef Andrew Kirschner of Tar and Roses
Butcher Amelia Posada
Amelia talks about leaving vegetarianism, their meat philosophy, and gives her butcher recs and Los Angeles eating and shopping guide.