Belcampo Meat Co.

from snout to tail // Part II

By Lauren di Matteo

WRITTEN BY NICOLE BRAVO

It’s 8 a.m. Saturday morning as I walk through the back entrance of Grand Central Market in downtown Los Angeles. Making my way toward the front of the building amidst the low hum of workers stirring in their respective establishments, I enjoy the somewhat quiet, empty labyrinth before me. Experience has taught me that in just a couple of hours this place will be a zoo. Hordes of people will rush from one vendor to the next, lines wrapping around the stands, with some chatting among friends and others impatiently rushing through. Although the chaotic busyness of the market is definitely part of the authentic LA experience, I’m grateful to have arrived early today for the calm before the storm.

I approach those six little orange seats, peeking through the window at the men hustling around inside the kitchen. They are busy prepping in anticipation for the mad rush that is soon to commence, which promises no break until long after the sun has set. Though the menu changes regularly, this morning it consists of some favorites such as pork conchinita, pork chop and eggs, and chicken and waffles.

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Seated beside Belcampo’s butcher table, with just a thin layer of plexiglass in-between, allows for a nice chat with the butchers while protecting me from any raw meat splatters. They are hard at work chopping, slicing and trimming, filling the immaculate meat display for the day‘s customers. The butchers take turns explaining what they’re doing as I watch carefully, and customers stop by for one such tutorial every now and then.

He sets a lamb carcass on the counter, and points out the top loin and tenderloin as he carefully separates the muscles along the natural seam. Then he begins carving and as he does so, he pulls the meat away from the bone while slicing to get a clean separation resulting in minimal waste. I log this information in the back of my mind for when I butcher my own chicken at home later. While cutting around the back bone, he slowly and meticulously moves his knife around every curve to get the most meat possible.

“…I came across Belcampo and their vision really resonated with me. This company was attempting to accomplish the ideal way of farming and I wanted to be a part of what they were doing in any way possible.”

Jered Standing, Head Butcher & GM

Each butcher moves swiftly, handling the delicate balancing act of carving meat, refilling the display case, answering customers’ questions, and preparing orders. In the same way that they take the time necessary to carve the best, fullest cut of meat, they engage with customers and explain every detail clearly in regard to what sets Belcampo apart from other companies, what a lamb steak is and the best way to cook it, and how lesser-known cuts of meat will taste. They take the time necessary to build a good reputation, establish trust within the community, and educate the public.

“With some butcher shops, if you can slice bread that’s all the skill you need to butcher their meat. It’s not so with Belcampo because they do seam butchering so there’s as little waste as possible.”

Rick Wright, Butcher

Belcampo Meat Co. desires to show the world that it is possible to run a profitable, values-driven company, all while inspiring others to do the same. The outworking of this company’s principles result in the restoration of dignity and honor to the land, to animals, agribusiness, butchery, and even the process of cooking and eating. After spending a few hours with the folks at Belcampo DTLA, I came away with a thorough understanding of the immense value of Belcampo’s meat along with a great respect for their butchers.

Santa Monica

The flagship location in Southern California, Belcampo Santa Monica, consists of a traditional style butcher shop up front along with an 86-seat restaurant and craft cocktail bar. Just a few blocks from that iconic ferris wheel found at the Santa Monica Pier, this location and its dishes possess the elegance and class which characterize its surroundings.