Every butcher shop's map listing looks the same, but dry-aging beef takes a dedicated cooler, weeks of time, and real trim loss most shops don't bother with — a detail that only surfaces if you dig through reviews or call and ask. Every shop on this page has dry-aged beef confirmed from its own case list, menu, or website, not guessed from the word "butcher."
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Prime Selection
980 Buenos Ave Ste 2c, San Diego, CA 92110-3937
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The Wise Ox Butcher and Deli
2855 El Cajon Blvd, San Diego, CA 92104-1227
Tue-Sat 10am-7pm, Sun 10am-5pm
Torrance 2
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Angus Meat Market
3742 Sepulveda Blvd, Torrance, CA 90505-2513
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Omaha Steaks
2609 Pacific Coast Hwy, Torrance, CA 90505
Berkeley 1
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Fra Mani Handcrafted Foods
1311 Eighth St, Berkeley, CA 94710
Brea 1
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West Coast Prime Meats
344 Cliffwood Park St, Brea, CA 92821-4103
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Pop's Premium Meat Shop
10044 Bruceville Rd, Elk Grove, CA 95757-9503
Fri 11am-6pm, Sat 10am-5pm
Glendale 1
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Butcher and Booze
305 N Central Ave, Glendale, CA 91203-2215
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Omaha Steaks
18563 Main St, Huntington Beach, CA 92648
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Prime Selection Inc
10755 Sherman Way, Los Angeles, CA 91352-5137
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Cárnico Tools & Provisions
501 N Santa Cruz Ave, Los Gatos, CA 95030-4355
Merced 1
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Yosemite Valley Beef
970 E Sandy Mush Rd, Merced, CA 95341-7903
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John's Liquor and Market
15414 Lassen St, Mission Hills, CA 91345-2922
Tue-Sat 9am-5pm
San Jose 1
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Custom Cut Butcher
670 River Oaks Pkwy Ste C, San Jose, CA 95134
Monday – Sunday 10:30 AM – 7:00 PM
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Morris Grassfed Beef
500 Mission Vineyard Rd, San Juan Bautista, CA 95045-9518
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Flannery Beef
139 Carlos Dr, San Rafael, CA 94903-2088
Mon-Fri 7am–4pm
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Overland Meat and Seafood Company
2227 Lake Tahoe Blvd, South Lake Tahoe, CA 96150-6484
Mon-Tue, Thu-Sat 10am-6pm
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Brown's Top Shelf Meats
2260 Townsgate Rd, Thousand Oaks, CA 91361-2407
Vernon 1
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Meat the Butchers
5030 Gifford Ave, Vernon, CA 90058-2726
Visalia 1
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BL Quality Meats
720 S Demaree St, Visalia, CA 93277-1705
Daily 9am-7pm
Also in California
- Specialty Food Stores1,535
- Butcher Shops1,237
- Delis302
- Cheese Shops126
- Seafood Markets112
- Deer & Game Processing103
- Custom-Cut Butcher Shops82
- Halal Butchers36
Good to know
What's the difference between dry-aged and wet-aged beef?
Dry-aged beef hangs uncovered in a temperature- and humidity-controlled cooler for weeks, concentrating flavor and tenderizing the meat as moisture evaporates and natural enzymes break down muscle fibers. Wet-aged beef ages sealed in vacuum-packed plastic, which tenderizes it too but keeps more moisture and skips the nuttier, more concentrated flavor dry-aging produces.
Why is dry-aged beef so much more expensive?
Dry-aging loses a meaningful share of the cut's weight to moisture evaporation and requires trimming a dried outer crust before it's sold, on top of weeks of cooler space and monitoring. Shops pass that lost weight and labor into the price, which is usually noticeably higher than the same cut wet-aged.
What is hanging weight?
Hanging weight is the weight of a slaughtered animal after skinning and evisceration, but before final trimming and dry aging. When purchasing a side or whole animal in California, local processors charge based on this weight. Browse 20 meat processors across California on ButcherAtlas to learn more about custom carcass purchasing.
How to make sausage at home?
To make sausage at home, chill high-fat meat and grind it, mix thoroughly with seasonings and ice water until sticky, then stuff into natural casings. Keep all equipment cold to preserve the emulsion and texture. For custom meat grinds and fresh casings, visit any of the 20 specialized meat markets listed across California on ButcherAtlas.