We are a specialty butcher shop dedicated to preserving the craft of whole animal butchery and narrowing the gap between the consumer and their food source. Located on 4801 Folsom Blvd Suite 2, in East Sacramento.
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Owner and Butcher - Eric Veldman Miller
Since graduating from the Napa Valley Cooking School in St. Helena, Eric has been privileged to train with talented chefs including Jan Birnbaum (Catahoula, Epic Roasthouse), Joshua Schwartz (Catahoula, Del Dotto Vineyards), Gary Danko (Restaurant Gary Danko) and Patrick Mulvaney (Mulvaneys B&L). Under their tutelage Eric became enamored with using quality, local ingredients. After becoming Lead Chef Instructor at Le Cordon Bleu, Eric’s focus changed from creating a fine dining experience to the craft of whole animal butchery. Completing an intensive apprenticeship under Master Butcher Terry Regasa of Sutter Meats in Northampton, MA, Eric continued to learn the traditional methods of breaking down whole animals using seam butchery to isolate the best cuts from an animal. During his time at Sutter Meats Eric also learned how to develop invaluable relationships with local farmers that raise their animals on natural pastures with a high regard to animal welfare. Eric is a Member of the Butcher’s Guild and continues to hone his skills with Dave, “The Butcher” Budworth of Marina Meats in San Francisco. Eric is excited to be able to offer quality, pasture raised and grass fed meat at his own shop, V. Miller Meats in East Sacramento.
Butcher - Christian 'Petite Tender' Shiflett
Born and raised in Suburban America, Christian cut his teeth (and hands) as a butcher in San Francisco, CA at Avedano's Meats. After seven years of butchery, he still hasn't discovered a new cut of meat, but he's sure there's one in there somewhere. While a devout pork eater himself, he has the most fun breaking beef and trying to cut lamb shoulders into the shape of a duck. In addition to being a failed surgeon, he enjoys cooking, music and trying to influence and confound his two-year-old daughter. He's keen on being close to the sources of his food and is proud to be a link in a small chain that brings the best local meats to our community.
Quick Cooking: Lamb Sirloin Chops; Beef Merlot Steak
Low and Slow: Pork Shanks and Beef Shanks
Unicorn - Eric Sternberg
Is reluctant to write a bio because he’s currently on the lam---
After 15 years in the restaurant industry, where he rose through the ranks to become a sous chef at San Francisco’s esteemed Zuni Café, Eric Sternberg’s life took a radical turn. Building on his love of bacon he became the renegade charcutier of the Bay Area, trading his wares for all of life’s necessities until his smoker literally burnt down the house. Back in his old stomping grounds of Sacramento, he takes everything you don’t want to buy and makes it AWESOME!!!