Since 1946
Eighty years at the same counter
1946
Same address, same family
A butcher shop, not a meat department.
Roseville Meat Company opened on Atlantic Street in 1946, when Roseville was a railroad town and most of our customers walked over from the yards. The town has grown up around us, and we are still here, still family-owned, still cutting from whole primals in the back room every morning.
Nothing in our case is pre-packed. You tell us the cut, the thickness and the amount; we cut it, weigh it and charge you for what it actually weighs. That is how a butcher counter has always worked, and it is exactly how the website works too.
"From our family to yours, we offer the very best in fresh meats. That's not just a slogan — it's how we live every single day."
— The Roseville Meat Company Family
From Signature Black Label (USDA Choice) and Gold Label (USDA Prime) beef to American and A5 Japanese Wagyu, Durham Ranch bison, elk and venison, Ibérico pork from Spain, sausages we make ourselves and a full seafood case — we carry what the supermarket can’t. And we still do the things a real butcher does: custom cutting, wild game processing and locker rentals.
HOW WE WORK
Cut to order, every time
The same three steps whether you walk up to the counter or order from your couch.
Step one
You choose
Pick the cut, the grade, the thickness and how much you want. Add a note if you want it trimmed, tied, or cut a particular way — the notes box is the counter.
Step two
We cut and weigh
Your order is cut from whole primals that afternoon, weighed on the same scale we use at the counter, and vacuum sealed. Online, we hold the top of the weight range and charge the actual weight — never more.
Step three
Pickup, van or box
Pick up at the counter in about two hours, get it on our refrigerated van the same evening anywhere within 25 miles, or have it shipped cold-chain across the lower 48 in an insulated box.
The case
From Choice to A5
Two house grades of beef and a top shelf that most butchers never stock.
- Signature Black Label (USDA Choice) and Gold Label (USDA Prime) — hand-cut from 1 to 4 inches thick
- American Wagyu, dry-aged ribeye, and A5 Japanese Wagyu when it is in
- Durham Ranch bison, elk and venison — pasture-raised, no added hormones or antibiotics
- Campo Grande Ibérico pork from Spain
- Sausages, bratwurst and hot links made in the back, plus a full seafood case
