About Olivier's Butchery

Learn more about Olivier and the history of our butchery.

OUR CREDO

We are an old fashion French Boucherie founded not only with a passion for delicious, fresh food, but also caring for the health of the environment, the animals and our beloved customers.

Our dedication to quality and honesty in what we do brings us to only select the highest quality meats, from ranch to shop. Olivier Cordier visits himself each of the ranches several times a week, guaranteeing that only the highest quality animals are selected. We work with ranchers using sustainable methods, so the impact of the products we offer will linger only on our customers’ palate, and not on the land.

All of our fresh carcasses are hand picked by Olivier himself. We utilize the whole carcass and practice old world methods and tools to select, age and hand cut every piece to your order. Customers can pre-order favorite cuts, or stop by the the shop and select from the available traditional French cuts as well as American cuts.

Customer satisfaction is our absolute priority. We thrive to bring back the tradition of local butchery into the flowering community that is the Dogpatch, reminding people of a more wholesome time, when food was fresh and families gathered around the dinner table. As Olivier always says: “It’s a great life when you have great food.” It is our pleasure to share this philosophy and tradition with you.

MEET OLIVIER

Olivier Cordier was born in Burgundy, France, a region known for its rolling green pastures, rich cuisine and robust breed of cattle. The tradition of cattle ranching and butchery has been passed down through many generations in the Cordier family, whose philosophy has always been tooted in the respect for the animal and a passion for fresh, healthy food. Olivier was to carry on this tradition at a young age. His father built him his own miniature table to work at when he was only five, and he later spent many long nights after school preparing meats with his father. Olivier also worked alongside his grandmother, who raised chickens, rabbits and swine for the family business. At fifteen, Olivier bought himself six Charolais cattle, a muscular breed prized in the Burgundy region. Olivier cared for the cattle himself, and later won a competition at a regional cattle fair. Afterwards he sold them to his father’s Boucherie. These early experiences not only allowed Olivier to refine his skills, but also gave him a deep appreciation for the well-being of the animals.