Antonelli’s Meat Fish & Poultry

This place is great. The guy behind the counter was knowledgeable and had great suggestions. They have great selection. After this being my first visit I will definitely be returning.

Haven’t cooked my meat yet, but ordered up some rib eyes and the staff was super friendly and eager to help. They carry 100% grass fed, local sustainable beef.

Antonelli’s is located inside Cal-​Mart. It’s a bit confusing when you’re new to the neighborhood because you have to call on a separate phone line and they have slightly different hours from the general supermarket. You also pay for the items through Antonelli’s and not in the general supermarket lines.
I have high praise for Antonelli’s mainly because of service and selection. The butchers are knowledgable, friendly (and even funny), attentive, and are speedy with requests. I’ve even called asking for advice on how to handle meat and seafood and they give me straight answers.
They offer a wide variety of land meat (beef, lamb, chicken, pork, turkey) and a limited selection of «fruits of the ocean»: shrimp, mussels, clams, scallops, fish). They have a solid amount of ground meats, sausages, bacon, marinated meats, etc. Ultimately, their prices are a bit on the high side. I certainly have had my moments of sticker shock. However, most of their items’ prices are fair given how it’s raised, where it comes from, etc. And again, if anything, I feel the service and convenience justifies some of these costs. I like to help smaller businesses as much as possible and Antonelli’s is one I don’t mind patronizing even though I know I can find lower-​priced proteins elsewhere. You don’t see many of these old-​school butcher shops anymore in the city so enjoy it while it’s available!

Purchased their Mini Broccoli and Cheese Quiche recently. I noticed some of their quiche’s called out onion in their ingredient list. This one did not. I know sometimes onion doesn’t make it on ingredient lists in general (which is super frustrating!). But, considering some of theirs did, I could only assume that this one didn’t have onions since they weren’t on the list. Well it certainly did have them, and lots. I couldn’t eat it! Such a waste, and so disappointing!

These people have still not learned that they need to wash their hands after handling raw poultry. I stood and watched the whole process and when I brought it to their attention, 4 of them working at the counter essentially laughed it off– «we always do that.» It is ALWAYS unacceptable!

Purchased Mac and Cheese from the deli section at Cal Mart today with an Antonelli’s sticker on it. The best by date said ⁷⁄₁₆ but I spit out the first bite and tossed out the rest. It was clearly spoiled. Wish I hadn’t spent $ 9.00 on rotten Mac and Cheese.

Dream team! The best butcher in the city, nicest staff, amazing meats and fish. Love those ruddy cheeked twins. Travel from Cole Valley every Saturday just to shop there. No comparison to Bryan’s in my opinion, above and beyond.

A few weeks ago I wanted to make braciole for dinner. I couldn’t stop thinking about it, especially I had made a tomato sauce with pork neck bones that was amazingly savory and delicious and I knew how good the braciole would be after I cooked it in that great sauce.
We were in the neighborhood, so stopped in at Antonelli’s, which is located in Cal-​Mart on California Street. Their butcher counter is huge, and you can get everything from a guinea hen to Australian lamb to Kobe beef. We told the butcher what we were making, and he found a nice piece of flank steak. It was the perfect size, so we bought that, along with some prosciutto from the deli.
Well, the steak was a great choice and braciole came out perfectly. I stuffed it with parsley, prosciutto, Parmesan cheese and raisins (Sicilian style). It’s a very rich dish, but hey, we deserve it.
Go to Antonelli’s and buy their meat — you will be glad you did. Humanely raised and grass fed from Northern California.

Hands down, my favorite butcher in town. The guys are friendly, customer oriented, always willing to answer my questions, and happy to fulfill any special requests. They have taught me a lot about meats and cuts.
I found Antonelli’s because my wife and I do not like to eat factory farmed meats. All of their meat is from Northern California and is raised humanely.

Antonelli’s has a good selection to choose from whether you’re hankering for steak, chicken thighs, sausage and more. I love that they’re open daily from 7am on and the guys behind the counter know their stuff. They’re helpful and will give good suggestions and recommendations if you’re looking to try a new cut or unsure of portions. Been shopping with them for several years and Antonelli’s is solid.

I live in the Outer Richmond so driving to Laurel Village is on my list of least favorite things to do. Just trying to park there alone makes me have to remember to breathe, since people often seem to enjoy parking halfway into another space in an already tight lot. However, if I can get myself up so I am driving well before 7am, it is worth it. That in itself makes the difference-Antonelli’s, a separate business located in Cal Mart grocery store, are open at 7 am.
That makes a difference. No way I am going anywhere near that area later in the day. We eat a mostly meat-​based diet and have an impossible time finding ground beef (our staple-​eating steaks with the amount we eat would make us homeless) that has enough fat since we don’t put condiments, cheese, bread, etc., on and therefore, can actually taste the meat. It is the best quality we have found, in comparison to ALL the other top meat places we have gone to that are within a reasonable distance.
I am not knocking all the other places that have higher-​quality meat, but this is by far my favorite; enough so to make me motivated to drive to it, which is saying a lot. Last, the people there are SO professional, efficient, and it just makes me want to spend our beef dollars there. As for Cal Mart itself, the grocery store in which the butcher shop is located, while I am waiting for my meat, I like to walk around for entertainment and see how many dollars each item is marked up from its usual price at other stores.
That being said re: expense of Cal Mart (not surprising – it is in Pacific Heights), the small-​size (you can get larger) rotisserie chickens that can be found at the deli counter within Cal Mart are the best! NOT overly expensive (unless you get organic), moist, perfectly salted, and much better than every other rotisserie chicken we have gotten at all the other stores, where chicken often tastes dried out and they destroy the wings and legs so they are rubbery and tough.

They’re pricey if you buy popular cuts of meat like filet mignon or rib-​eye, but I have to say that the prime (I.e not choice) rib roast that I got from them for Xmas dinner was the best piece of meat I’ve had in SF. Beautifully marbled, dry aged, and well trimmed. Price was decent for what it was. They have some good prices on larger cuts if you know what you’re buying.

We don’t shop at CalMart (where Antonelli’s is located) as often as we used to, and we’re not much on meat/​fish, but for Thanksgiving — well, salmon from Antonelli’s was the way to go.
I went in a couple days ahead of Thanksgiving to pre-​order, showed them by gesture («About this much –«) how much of a salmon fillet I wanted, and hoped for the best.
On Thanksgiving, we showed up as planned, and there was our package in the middle of a huge pile of wrapped goodies in the walk-​in fridge. It was found and paid for quickly, and we left in about 5 minutes. Bam!
… and the best part: perfect salmon. Right size, right cut, just fabulous. These guys are total pros. Wouldn’t shop anywhere else.

I have been going here since I was a little kid… and let’s put it this way… Jimi Hendrix was playing in Golden Gate park.
Antonelli’s is the best place to get Beef, Chicken, pork, Seafood, and pretty much any other creature you want to eat (okay maybe not some crazy asian things).
Their Mary’s chickens are absolutely the best for roasting, their ground turkey (Mary’s as well) is awesome for burgers and meatloaf.
Great steaks… from grass fed, organic, Kobe (snake river) to USDA prime.
Awesome pork chops and tenderloins.
If you want it and they don’t have it they will get if for you… hint hint wink wink… real Kobe from Japan.
They will cut if for you the way you want it or will give you awesome advice the way it should be done. Great advice how to prepare.
I have found that the guys here have always been friendly and helpful.
Prices are steep… but you get what you pay for: Definitely a special place not for all occasions
I find Antonelli’s better than prather, whole foods or anything else I could find.

I’m so disheartened and disappointed to have to write this review. I love that there is a place to buy local and organic meats (besides the Ferry Building). But what I got was just no good.
I bought a 3.5 lb boneless pork shoulder roast to make pulled pork. I noticed that the bottom was pretty fatty, but that’s not too abnormal. What I did not notice was that there was a huge bone in my boneless pork shoulder. After slow cooking it for about 7 hours, I also noticed that the vast majority of the roast was fat. In 3.5 lbs, there was barely 4 servings!
Not sure if I’ll come back for things that I can’t examine a bit closer.

My beloved wanted to cook a Sunday roast and our search for meat brought us here.
We walked in, hopeful, but didn’t see any pork roast. A very nice man behind the counter asked if he could help us and we asked about the roast. He glanced at the empty spot in the display glass and said, «Let me see what we have in back.»
I thought this was our cue to wait a few minutes while he popped off in the back room to make a phone call, check his stocks, and order a few things on Amazon… but no, he simply turned around, grabbed a huge slab of meat from the counter directly behind him, presented it, and said, «Here’s what we have.» It was… beautiful!
One of us must have nodded because he then asked, «How much would you like?» My dude figured this part out — I was still in shock at seeing a roast that large — and our meat was soon wrapped, weighed, and exchanged for cash.
It was beautiful to look at, gorgeous to watch cook, and so very delicious to eat. I tip my hat to all the humans who contributed to such a mouthwatering roast. Mmmm mm mmm!

I found this place purely by accident. We were in need of some meat for Superbowl weekend and for a giant pot of my world famous Jambalaya so I Unilocaled butcher shops while I was driving through SF smokin’ a lovely Davidoff cigar and this place popped up.
I have been to Cal Mart many years ago and wasn’t impressed but obviously I missed this gem.
The shop has an old school feel to it ala Mad Men era but the butchers, for the most part, are young cats. I love young cats. Youthful energy is something that can’t be replaced and is truly a gift. These guys are on top of their game.
I told him I was doing my Jambalaya and he made a stellar recommendation when we started talking sausage. He offered up their Andouille, which I always use and then he offered up a duck and pork sausage which turned out to be an amazing little find. It was quite the light bulb over the top of my head moment.
He then offered up this amazing tri tip that was a dream. Marinated to perfection and of course, I cooked it to perfection as I tend to do (Insert personal pat on back here) and it was juicy, tender and succulent. It was a great hit at the Superbowl party.
I also took home a few pounds of prawns, which were cleaned to perfection and an excellent buy.
I went there again yesterday and was lucky enough to get the same butcher to help me out. I gave him mad props and he smiled. I wanted to cook something different for Valentine’s Day and we did red meat over the weekend so he offered up these plump pork chops. My brain works really fast when I start to plan my menu and I mentioned to my girlfriend that I would stuff them. He overheard that and proceeded to cut the chops open a bit so I would have the perfect sized pouch to insert cornbread stuffing and Manchego cheese. I don’t have great butcher skills and I was super stoked that he hooked it up for me.
Excellent quality meat and seafood and meats and customer service is top of the line. I have definitely found a new butcher shop and I am positive you will have a great experience as well.

A good butcher is hard to come by. Look no further. Helpful and friendly. A good old fashion family run butcher. Great selection of meat fish & poultry. If you don’t see what you want they will get it for you and cut it the way you like it. They really know their stuff. I’ve been going there for years and I’ve never had a bad experience.
Just say no to meat wrapped in plastic on a styrofoam tray and yes to good quality meat cut by butchers who know what they are doing!

While not the cheapest, this place has probably the best selection of meats and poultry in the pac/​laurel/​presidio heights area. I go here for when I want cuts that aren’t at most places (e.g., pork belly, lamb riblets) and in large quantities. They break down their lamb here themselves, so you know it’s fresh and you can get obscure cuts if you call in advance.
However, while solid, their seafood selection isn’t as good as Bryan’s down the street. They usually have a decent selection, but it’s a lot smaller than the meat section, and the other day I got some oysters to serve raw. When I shucked them, a couple didn’t look so great so I breaded and friend them instead.

These guys are actual butchers. Like, this is what they do for a living. I don’t know how, but they do. And the boys behind the counter never seem to age — I don’t know how they do that, either.
Compared to some of the clientele, these guys have such awesome personalities to go with their London Broil, Chimichurri sausage, whole duck, perfectly marbled rib-​eyes, anything you could probably ever want in a meat product. And if you don’t see it in the case, they probably have it in the back… just ask.
You know the super coolest thing ever? I had a calamari craving. Not from the package, not from the restaurant. No, I wanted to make my own from scratch.
So the two guys behind the bar gave me a demonstration of how to take out the squid’s ink, all his innards, and then how to cut the rings. About an hour or so later, I had my perfect plate of homemade crunchy calamari. Thanks to the boys at Antonelli’s. I hope they never go out of business — Lord knows butchers are few and far between.