Started by three friends, Avedano’s butcher shop pursues the purest forms of butchery while providing the Bernal Heights neighborhood with sustainably raised meat and fish.
It is easy to be inspired and educated by the cleaver-wielding bunch behind the counter. Avedano’s is a place of business where craftsmen (and women) are “perserving the art of butchery.”
But wait, that’s not all! Avedano’s also features prominently in The Cook & The Butcher, a new book by Brigit Binns:
In this innovative look at a favorite subject, author Brigit Binns draws on tips and tricks learned from renowned butchers and expert steak-house chefs to show you the best—and most delicious—ways to cook beef, pork, lamb, and veal at home. Meat is the star in this collection of over 100 modern recipes, which use fresh, seasonal ingredients and a wide range of cooking methods—stir-frying, sautÉing, panfrying, grilling, roasting, braising, smoking—to create irresistible dishes. Binns introduces us to such flavor-boosting cooking practices as residual-heat roasting, which slowly cooks large cuts to perfection in the lingering heat of a turned-off oven; double-searing steaks and chops on both ends of a long resting period to develop a tempting crust and melt-in-your-mouth texture; and seasoning meat before and during cooking.
But wait, that’s not all! There’s also a promo video for The Cook & The Butcher that just happened to be filmed at… Avedano’s: