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.

Beef

Japanese Wagyu

Mishima Reserve

Domestic Wagyu

USDA Prime Beef

Heritage Aberdeen

Angus Beef from Joyce Farms

Bear Creek Farms

All Natural Angus Beef

Angus Beef From Hard Grass Region

Poultry

Poulet Rouge Fermier

Heritage Chicken

Joe Jurgielewicz and Son Duck

Hudson Valley Foie Gras

Select Game Birds

Pork

Heritage Duroc Pork

Gloucestershire Old Spot

Joyce Farms

Bear Creek Farm

Housemade Sausages

Lamb and Veal

Elysian Fields Lamb

New Zealand Grass Fed Lamb

Le Québécois Natural Veal

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.

Seafood

Fresh Gulf and Southern Atlantic Fish

Gulf Shrimp

Gulf Blue Crab

Gulf Coast Oysters

Florida Clams

Maine Mussels

West Coast and North East Coast Oysters

North Atlantic Sea Scallops

Smoked Salmon and Trout

Selection Of Caviar

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.

Cheese

Sweet Grass Dairy

Sequactchie Cove

Blackberry Farms

Capriole

The Cellars at Jasper Hill

Essex Cheese Company

Neals Yard Dairy

Columbia Cheeses

Stony Pond Farm

Maplebrook

Belle Chevré

Gourmino

Charcuterie

Spotted Trotter

Smoking Goose

Bentons

Framani

Galloni Prosciutto

Lady Edison Hams

Specialty

Rustichella Dabruzzo Pasta

Les Moulins Mahjoub

Olive oils

Vinegars

Tinned seafood

Local Chocolates

Pickled Vegetables

Available every Monday, Wednesday, Thursday, and Saturday our Sammies utilize our finest specialty products and housemade toppings including garlic confit mayo, pickled onions, secret sauces, and more.

These sandwiches go fast and are first come, first served.

Customer Favorites

Beef n Blues

Chop Cheese

Jambo Beurre

Chopped Italian

Pressed Cuban

Philly Cheesesteak