EPISODE 0015 - Guy Crims of Niku Butcher Shop
Guy Crims, or “Guy the Butcher,” as he’s generally known, is a veteran of the butcher business and a legend in the world of Japanese Wagyu. In 2017 alone, Crims was responsible for bringing 4.3 metric tons of Wagyu beef into the U.S.
Crims, a California native, became fascinated with the butcher business when he was 14 after reading The Jungle, Upton Sinclair’s novel depicting the American meatpacking industry in early 20th century. His first job was at a family-owned butcher shop in Pacifica. Crims followed the original owner to a butchery in San Francisco, where he continued to hone his craft.
In college, Crims studied architecture, not food—although the two passions merged when he worked on a slaughterhouse design project that advocated for the humane treatment of livestock. He continued to blend both roles as a managing partner at Pape Meat Company and most currently, as a managing partner of One Henry Adams, which includes the Niku Steakhouse and The Butcher Shop by Niku.
In 2017, Crims was invited to tour Japan with the Japanese Wagyu Beef Committee—the only non-chef included on the tour. There, Crims met Omakase Restaurant Group co-owner Jackson Yu. Chef Yu enthusiastically introduced Crims to his business partner Kash Feng, who was in the early planning stages of a Wagyu-focused butcher shop and restaurant concept slated for a space at One Henry Adams. As plans started to coalesce, Feng tapped Crims as the master butcher for both the restaurant and butcher shop concepts.
As the master butcher for the neighboring Niku Steakhouse, Crims will work side by side with Executive Chef Dustin Falcon to ensure quality and consistency for the restaurant’s meat program.
Recorded on location at Niku Steakhouse in San Francisco,CA. Thank you to Guy and the Omakase Group.
SHOW NOTES:
Niku Butcher Shop
https://www.nikubutchershop.com
Niku Steakhouse
https://www.nikusteakhouse.com
Raymond’s Sourdough Bread
Boudin Bakery SF
https://boudinbakery.com/location/boudin-bakery-pier-39/
Tartine
Pape Meat Co.
https://www.towne.io/store/pape-meat-151
Team Trex
International Marine Products
Swagyu Shop Chef Steve Brown
https://www.swagyuchopshop.com/pages/chef-steve-brown
Chef Jackson Yu Omakase SF
http://www.omakasesf.com/our-story
A5 Japanese Wagyu
Prefectures:
Satsuma-Kagoshima
Kobe
WA Domestic Wagyu
Rancho EL17
https://www.facebook.com/pg/ranchoel17/photos/
Asia International
http://www.asiainternationalinc.com
Guy’s favorites:
Domestic Kurobota Pork from Asia International
Niku Butcher Shop Burgers
A4 Wagyu cheesesteak
Takamori Drunken Wagyu
Hasegawa A5 Wagyu
Tsarnicolai Caviar
Mary’s Chicken
Little City Meats
https://goo.gl/maps/Xif3WYn6ZTLLrkG28
JW & L Asian Market
https://goo.gl/maps/gDgziwno7fayPZUP7
Dittmer’s
Bryan’s Market
Oliviers Butchery
Tools:
Victorinox Forschner Knives
https://www.victorinox.com/us/en/Products/Cutlery/c/CUT?ScrollPosition=2041&maxResults=30
Kaicut Cemeter
Wood mallot from Japan
Butcher hook and bandsaw
German meat slicer
#podcast #newepisode #pod #drop #podcasts #apple #spotify #stitcher #podcasting #episode #foodoriginspodcast #beef #sanfrancisco #community #butcher #wagyu