La Jolla | Homegrown Meats. Owner Matt Rimel brought local beef back to San Diego by raising grass-fed cattle in the Palomar Mountains. At his shop,
beef is dry-aged in-house. Choose any cut you like—plus wild game, pork, lamb, wild boar bacon, beef jerky, and chicken. Our
pick: Juicy, housemade bratwurst, chorizo, or Italian sausage. 7660 Fay Ave.; 858/454-6328.
Los Angeles | Lindy & Grundy Meats (picutred). Looking for lamb belly? Lamb pastrami sausage? Whole suckling pig? Try this cult-status butcher shop. All meats (except the Sonoma lamb and beef, which are so worth the exception) are sourced within 150 miles. And absolutely everything is done in-house: spice blends, exotic sausages (chicken Cordon Bleu, anyone?), even dog food. Our pick: The rich half-beef, half-bacon burger blend, cured for three days and then hot-smoked in cherrywood. 801 N. Fairfax Ave.; lindyandgrundy.com