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

http://www.raymondsbread.com

Boudin Bakery SF

https://boudinbakery.com/location/boudin-bakery-pier-39/

Tartine

https://tartinebakery.com

Pape Meat Co.

https://www.towne.io/store/pape-meat-151

Team Trex

https://teamtrex.com

International Marine Products

https://www.intmarine.com

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

https://www.washugyu.com

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

https://www.tsarnicoulai.com

Mary’s Chicken

http://www.maryschickens.com

Little City Meats

https://goo.gl/maps/Xif3WYn6ZTLLrkG28

JW & L Asian Market

https://goo.gl/maps/gDgziwno7fayPZUP7

Dittmer’s

https://www.dittmers.com

Bryan’s Market

https://bryansmarket.com

Oliviers Butchery

https://oliviersbutchery.com

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

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