The butcher Roseville has trusted since 1946 — now at your door the same evening.

We've been cutting meat at 700 Atlantic Street since 1946, back when Roseville was a railroad town and most of our customers walked over from the yards. The town has grown around us — Westpark and Fiddyment Farm didn't exist when Dan started behind the counter — and a lot of the people who used to drive to downtown now live twenty minutes out on the west side. So we put the counter on a van.

Everything on this site is the same case you'd see if you came in: Signature Black Label (USDA Choice) and Gold Label (USDA Prime) beef, American Wagyu, grass-fed, dry-aged, our own marinated tri-tips, the sausages we make in the back, and a seafood case that gets restocked through the week. None of it is pre-packed. When your order comes in, someone picks up a knife.

Delivery across Roseville

We cover all three Roseville ZIPs — 95678 downtown and east, 95661 along the Douglas corridor and out toward Granite Bay, and 95747 for Westpark, Fiddyment Farm, Blue Oaks and Sun City. If you're inside the city limits you're inside the delivery area; it's one of the shortest runs the van makes, which is why Roseville orders are usually the first ones off.

Order by 4 PM and it's at your door this evening, packed cold in an insulated bag. Delivery is $9.99, free over $89. If you'd rather swing by, pickup at the counter is always free and usually ready in a couple of hours — and we'll still have cut it for you before you arrive.

What Roseville cooks

This is a grilling town. From April to October the single most ordered thing in Roseville is tri-tip — plain, Santa Maria–style, or in one of our marinades (the Maui and the mesquite go back decades). Right behind it are the thick-cut Gold Label ribeyes and New Yorks for the weekend, ground chuck by the family-pack for the week, and the house sausages for the kids. In November and December it flips to prime rib, which we cradle and tie for you, and the holiday reserve fills up fast.

Sun City Roseville is its own rhythm: smaller portions, more roasts and chops, the lamb and the veal, and a steady run on the deli case. If you're ordering for two, every weight band on the site goes down to a single pound, and the steaks go down to one piece.

Why order online from a butcher you can drive to

Mostly because it's Tuesday and you're not going to. The van makes the trip once instead of forty families making it forty times, and the meat is exactly the same — cut that afternoon, weighed on the same scale, charged by the actual weight. The only thing you give up is the conversation at the counter, and the notes box at checkout is there for that. Tell us how thick, how trimmed, or what you're cooking, and we'll cut accordingly.