A year ago, when I reviewed Belcampo Meat Co., the company was just an ambitious self-starter, albeit with an expansive vision from owner Anya Fernald. The company already owned a sustainable meat supply chain that included an 10,000-acre organic farm and Temple Grandin-designed slaughterhouse up near Mt. Shasta and a butcher shop/restaurant in Larkspur, but Fernald told me that online shopping, delivery, and expansion across California were hopefully in the future. "It's not very profitable to raise meat the way you're supposed to," she said a year ago. "The business is more viable with three or four more stores open."
Online shopping and delivery followed in 2013, and today Inside Scoop brings word that expansion to downtown L.A., Santa Barbara, Santa Monica, and Palo Alto are all on the docket for the next few months, with a Russian Hill outpost hopefully coming in May. The 44-seat location at Polk and Pacific will have lunch and dinner service, as well as a butcher shop and retail, and banquettes made with leather from Belcampo cows.
As I remarked in the review, the Belcampo meat is more flavorful than most beef -- thanks to the heirloom breeds the company uses, as well as the way the animals are raised and slaughtered. Belcampo's burger was one of the best I ate last year, and I'm still dreaming about the beef cheek hash I ate for brunch. S.F. has no lack of excellent butchers, but this news is as good for animal-rights activists as it is for burger fans.
[via Inside Scoop]