Skip to content

Our meats, seafood and cheeses are sourced from smaller operations who have strong family values.


Lamp Chops, Pork Chops, Hamburger Patties

At The Son of a Butcher, we like to work with smaller producers. Smaller operations allow more access into the inner workings of the operation, like knowing the cattle buyer or the guy who owns the boats. It allows you to have a relationship with the people who make the operation tick, not just talking with a salesman.

The smaller operations are typically family oriented and work with and have long ties with other family farms. This family value has a direct impact on animal conditions, how much room they have to live, how clean their water is, and the ingredients that go into their feed mix. They prioritize attention to detail and overall care for the process. Often times, farmers and fisherman are really interested in feedback from the end user, the chef or store owner. They have a genuine concern for how the product performs, it’s a reflection on their work.



  • In-House Dry-Aged Steaks
  • USDA Prime Beef
  • Heritage Aberdeen Angus Beef from Joyce Farms
  • Japanese Wagyu
  • Mishima Reserve Domestic Wagyu
  • Bear Creek Farms All Natural Angus Beef
  • Angus Beef from Hard Grass Region


  • Poulet Rouge Fermier Heritage Chicken
  • Regional Natural and Cage-Free Poultry
  • Duck from Joe Jurgelweiz & Son
  • Hudson Valley Foie Gras
  • Select Game Birds


  • Heritage Duroc Pork
  • Elysian Fields Lamb As Well As New Zealand Grass-Fed Lamb
  • Gloucestershire Old Spot from Joyce Farms
  • Bear Creek Farm
  • Selection of House-made Sausages

Lamb & Veal

  • Elysian Fields Lamb
  • New Zealand Grass-Fed Lamb
  • LQuébécois Natural Veal


Shrimp, Red Snapper

The fresh seafood business is all about trust, so meeting fishermen face to face is important to us. A solid relationship with the fisherman gives a good inside look at their process, where they fish, how long the boats are on the water, and how they store the fish while on the boat.

We work hard to have really fresh fish that is sourced from the Gulf of Mexico and Southern Atlantic. The Gulf is a nice asset because it’s really close and has so much to offer — fish, oysters, clams, shrimp, and crab. We have trucks coming and going to the gulf multiple times a week. Our goal is to keep it really fresh and the variety interesting!



  • Selection Of Fresh Gulf And Southern Atlantic Fish
  • Gulf Shrimp
  • Florida Clams
  • Maine Mussels
  • Gulf Blue Crab
  • Selection Of Gulf Coast Oysters
  • West Coast And Upper East Coast Oyster Selections
  • North Atlantic Sea Scallops
  • Smoked Salmon And Trout
  • Selection Of Caviar

Specialty Items

Cheese, Cured Meats, Pantry Items

With over 30 years of combined experience in specialty food, our cheesemongers and specialists are focused on bringing the best cheese and specialty products from all over the world to Birmingham, including our favorite local and regional producers.

Featuring farmstead and artisanal cheese, handcrafted salami and cured meats, condiments and other pantry items, The Son of a Butcher will be stocked full of cheese and provisions to fill your fridge or impress guests with a magnificent spread.



  • A Thoughtful Selection Of Cheeses From The Best Cheesemakers And Maturers Located Not Only In The Southeast But Around The World. Including Sweet Grass Dairy, Sequactchie Cove, Blackberry Farms, Capriole, The Cellars At Jasper Hill, Essex Cheese Company, Neal’s Yard Diary, Columbia Cheeses, Stony Pond Farm, Maplebrook, Belle Chevré, Beemster, And Gourmino


  • Selection Of Charcuterie From Spotted Trotter, Smoking Goose, Benton’s, Framani
Specialty Items

Specialty Items

  • A Selection Of Artisanal Dried Pastas From Rustichella D’abruzzo As Well As Olive Oils, Vinegars, Tinned Seafood, And Olives