Savenor's Butcher Shop is Julia Child's longtime Cambridge butcher, known for dry-aged and Kobe-style beef. The counter carries Wagyu, hard-to-find game like wild boar and elk, and custom cuts, with prepared foods and whole-animal orders. It is a Boston-area landmark with a culinary pedigree few butchers can claim.
Known For
Dry-aged beefKobe & WagyuWild gameCustom cuts
Services
- Custom cuts
- Whole animal
- Prepared foods
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Julia Child's Cambridge butcher — dry-aged and Kobe-style beef plus wild game like boar and elk.
FAQ
Shopping at a local butcher
How do I get custom cuts from a butcher?
Just ask. A good butcher will cut steaks to your thickness, trim and tie roasts, portion a whole chicken, or grind meat to order — usually while you wait. Tell them how you plan to cook it and they'll cut it to match.
Should I call ahead for special orders?
Yes, for anything large or specific — whole briskets, standing rib roasts, whole animals, holiday turkeys, or bulk quantities. A day or two of notice lets the shop set aside exactly what you need.
How should I store fresh meat from the butcher?
Keep it cold and use fresh cuts within a few days, or wrap tightly and freeze what you won't cook soon. Let steaks and roasts come toward room temperature before cooking, and always rest meat after it comes off the heat. A sturdy end-grain cutting board makes breaking down and portioning at home much easier.
Is buying from a local butcher worth it?
For quality, sourcing, and service, yes. You get fresher meat cut to order, honest advice, and often better value when you buy whole or in bulk — plus you're supporting an independent shop and a short, local supply chain.
