Edible Silicon Valley
Gambrel And Co.: A Glimpse into the Life of a Small Craft Butcher Shop
Photo by Danielle Tsi
Photo by Danielle Tsi
With growing awareness about the importance of sustainable agriculture, we want a clean conscience when choosing the roast for our holiday feasts—sourcing meat from known purveyors.
Photo by Danielle Tsi
Responding to this call, Benjamin Roberts, a former chef turned butcher and business owner, brought the butcher shop back to Main Street, with Gambrel and Co. in Redwood City. Equipped with a walk-in freezer with a glass wall on one side, his days are spent breaking down the whole animal from local producers like Stemple Creek Ranch and Marin Sun Farms while keeping an eye out for customers browsing the meat case.Â
Photo by Danielle Tsi
Photo by Danielle Tsi
Very little is wasted. Bones are sold for broth and marrow lovers, and what does not make it to the case as a prime cut is transformed into products like sausages and burger patties.
