The husband-and-wife team of Nathan McCall and Karen Yoo both earned their culinary chops by working at the Michelin-starred New York restaurant Daniel and the lauded L.A. eatery Sona—all venues where they learned to value great cuts of meat. Today they own and run McCall’s Meat & Fish Company, a gourmet butcher and fish shop in Los Feliz. Home-cooking enthusiasts can pick up such beautiful meat products as a whole pasture-raised Berkshire pig from ReRide Ranch or pristine diver scallops—plump ocean medallions that are pulled from the rocks by a scuba diver instead of harvested by boat. McCall’s cases feature beautifully marbled cuts of beef and house-made sausages, crafted with meat sourced from traditional farms where animals are naturally and humanely raised. The fish is wild-caught or farmed responsibly in natural environments, and the local whole chickens come from Kendor Farms, right in nearby San Fernando Valley. And if you get stumped by how to prepare your Kendor fowl, all you need to do is call McCall’s for help. “We aren’t just meat cutters,” says former chef McCall. “Everyone here has a restaurant background and extensive cooking knowledge. If you’re working with a cut you’re not familiar with, just call us. We’ll walk you through it while you’re standing at your stove.”
2117 Hillhurst Ave Los Angeles, CA 90027 (323) 667-0674 mccallsmeatandfish.com
