San Francisco has had a surge of chef-butchers and butcher shops that focus on humanely and locally raised meat. Former San Francisco chef Nate Appleman is credited with starting the chef-butcher trend at A16 and SPQR in 2009, and today Ryan Farr of 4505 Butchers is one of the most sought-after butchering instructors in the city. The nationally recognized Niman Ranch network also started here and now includes independent farmers throughout the U.S.
Where to Eat: Although many of the city’s fine dining spots emphasize locally raised and grass-fed beef, traditional steak houses are still popular. Since 1949, House of Prime Rib’s servers have been dramatically carving portions of well-marbled meat tableside from stainless steel serving carts. San Francisco superstar chef Michael Mina’s Bourbon Steak is also a favorite, offering fabulous Angus and American Wagyu steaks that are sourced from sustainable and organic farms like Bassian Farms in nearby San Jose and Idaho’s Snake River Farms, respectively.