About Olivier's Butchery

Learn more about Olivier and the history of our butchery.


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 select the highest quality meats, from ranch and producer to shop. Olivier’s passion is to visits each of the ranches several times a week as much as he can, guaranteeing that only the highest quality animals and meats are selected. We work with ranchers and producers 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 and meats are hand-picked. We utilize the whole carcass and practice old-world methods and tools to select and age every piece to your order. Customers can pre-order favorite cuts or stop by the shop and select from the available traditional French cuts and American cuts.

Customer satisfaction is our absolute priority. We thrive on bringing 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.


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. Afterward, he sold them to his father’s Boucherie. These early experiences allowed Olivier to refine his skills and gave him a deep appreciation for the well-being of the animals.