FeaturedBeefRated4.7out of 5 stars
Ground Beef Pack (80/20)
1 lb packageCoarse-ground chuck with the ideal 80/20 fat ratio. Ground daily for burgers, meatballs, and meat sauce.
$8.99
Established 2018 · San Diego
The art of the cut.
Hand-cut beef, pork, chicken, and lamb — pasture-raised, dry-aged in-house, and butchered to order. Ready when you are.
Order by 4pm · Same-day pickup
Featured Cuts
The cuts our regulars keep coming back for.
A few counter favorites. The lineup changes as the case does.
FeaturedIn stock
FeaturedBeefRated4.9out of 5 stars
Tomahawk Steak
Approx. 2–3 lb cutA long-bone ribeye trimmed clean — the show-stopper cut. Built for the grill or a hot cast-iron sear.
$36.99/lb
FeaturedBeefRated4.9out of 5 stars
Dry-Aged Ribeye
Approx. 0.75–1.25 lb cutUSDA Prime ribeye, dry-aged 28 days in-house. Concentrated flavor, deep marbling, butter-soft texture.
$32.99/lb
FeaturedChickenRated4.5out of 5 stars
Whole Fryer Chicken
Avg. 3–4.5 lb eachAir-chilled whole bird. Crispier skin, cleaner flavor, ready for the roasting pan or spatchcock-and-grill.
$2.99/lb
These are just a few of our cuts. Plenty more behind the counter.
Browse all cutsOur Story
A modern shop, with old standards.
Tomás opened EliteCuts in 2018 with a simple rule: every cut should leave the counter looking like the butcher cared about it. Eight years later, we still cut to order, dry-age our beef in-house, and only carry meat from farms we know by name.
Order online by 4pm for same-day pickup. Or stop by the counter and let us walk you through what came in fresh that morning — what to grill, what to roast, and how to handle it once you get it home.
Tomás Reyes
Founder · Head Butcher
Our Store, est. 2018
8+ yrs
Serving San Diego
Pairings & Tools
Tools that earn their place on the counter.
Butcher's Pick
Premium Grills
Heavy-duty grills built for the edge-to-edge sear a thick ribeye actually needs.
Browse grills (opens in new tab)Butcher's Pick
Kitchen Knives
Sharp, balanced blades — the difference between cutting a roast and fighting it.
Browse knives (opens in new tab)Word from Regulars
What our regulars are saying.
Picked up a bone-in ribeye for our anniversary last month — they trimmed it on the spot and walked me through reverse-searing it at home. Best steak I've cooked, hands down.
Joseph HarmonMaster Cut
Regular since 2021
Standing pickup for the dry-aged ribeyes every other Friday. The order is always ready when I am, and they remember the trim I like. Switched two years ago and never looked back.
Sonia ParkConnoisseur
Regular since 2023
Came in for a whole chicken, left with the heritage pork belly on the butcher's recommendation — now I plan my Sundays around it.
Marcus WebbConnoisseur
Regular since 2024
Ready to find your cut?
Order online by 4pm for same-day pickup. Or stop by the counter — we're open Tuesday through Sunday.