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A tradition of quality and excellence, to offer our customers the best meat available.
At Olivier's Butchery, we take pride in our amazing products and customer service.

Butcher

Olivier's Butchery is an old fashion French boucherie founded not only with a passion for delicious, fresh food, but also for caring of the health of the environment, the animals and the customers that it serves. Olivier Cordier personally visits each of the ranches guaranteeing that only the highest quality animals are available in his shop. He also makes it a priority to work with ranchers using sustainable methods, ensuring that the impact of the products offered at Oliver's Butchery will linger only on a person's palate, and not on the land.


All of our fresh carcasses are hand picked by Olivier himself. We utilize the whole carcass and practice old world methods and tools to select, age and hand cut every piece to your order. Customers can pre-order favorite cuts, or stop by the the shop and select from traditional French cuts as well as American cuts.


Customer satisfaction is the number one priority at the butchery. We hope that by bringing the tradition of local butchery back into the community that remind people of a more wholesome time, when food was fresh and families gathered and shared their lives around the dinner table. As Olivier always says: "It's a great life when you have great food." It is our pleasure to share this philosophy and tradition with you.

Click here to see the latest article about Olivier's Butchery in 7x7 Magazine!
Click to see what Food and Wine Magazine, SF Weekly and Urban Daddy have to say about us!



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Olivier

Olivier Cordier was born in Burgundy, France, a region known for its rolling green pastures, rich cuisine and robust breed of cattle. The tradition of cattle ranching and butchery has been passed down through many generations in the Cordier family, whose philosophy has always been tooted in the respect for the animal and a passion for fresh, healthy food. Olivier was to carry on this tradition at a young age. His father built him his own miniature table to work at when he was only five, and he later spent many long nights after school preparing meats with his father. Olivier also worked alongside his grandmother, who raised chickens, rabbits and swine for the family business. At fifteen, Olivier bought himself six Charolais cattle, a muscular breed prized in the Burgundy region. Olivier cared for the cattle himself, and later won a competition at a regional cattle fair. Afterwards he sold them to his father's Boucherie. These early experiences not only allowed Olivier to refine his skills, but also gave him a deep appreciation for the well-being of the animals.

 

Olivier later used his experience to become the manager of one the largest poultry companies in France, and helped open numerous businesses in Paris. His dream, however, was to open a neighborhood Boucherie like the one he grew up in, and after moving to San Francisco he brought this dream to America. In early 2011 Olivier opened Olivier's Butchery in the Dog Patch neighborhood of San Francisco. Selecting a location in the historic Dog Patch district is now home to a burgeoning residential population with a refined palate and desire for healthy, humanely-raised food.


Images of Olivier's Butchery courtesy of Alesandrini Studios.







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