Anselmo Purveyors

08/15/2026

It feels like the perfect time for an introduction — so here it goes 👋🏼

We’re Anselmo Purveyors. A legacy meat purveyor and USDA processor specializing in premium proteins based in Birmingham, AL.

We serve customers ranging from James Beard-awarded chefs just blocks away from our Birmingham shop, all the way to Texas and the Carolinas.

Our team comes with decades of experience in the meat industry. That makes us pros in sourcing the best proteins, inventory management, and product specifications. 🥩😉

Chefs and operators will tell you we exceed expectations and create memorable dining experiences across the board.

Every trim, cut and conversation is rooted in storytelling, enthusiasm and integrity.

Follow along to get to know us.

📸: Melissa Santell • Food Photographer | FoodxFeels

07/15/2026

05/19/2026

Mastering inventory control means everything in our business. Just ask our Founder, John Anselmo.

04/22/2026

Not an item on a shelf to be sold - this is procured to perfection. Generations of experience to source the best, and produce the best. Every time. It’s the Anselmo way.

03/24/2026

Pork has always been part of our DNA.

Long before Anselmo Purveyors, SRA Foods built a reputation as a major pork distributor across the Southeastern United States. That experience gave us a deep understanding of the category — and what actually separates the best from everything else.

Anselmo Purveyors is the evolution of that knowledge.

Our pork program is built upstream — alongside family-run producers who have spent generations developing genetic programs and raising pork with intention, including a multi-generation, family-run Duroc producer that sets the standard for what pork should be.

By working at the source, we define trim specs, maintain consistency, and deliver pork that performs the way it’s supposed to.

This is the best pork we know how to source —
and it shows up on the plate.

Built to create exceptional experiences.



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02/06/2026

At AP, extraordinary steak experiences start long before the plate.

We partner with the highest-grading, most consistent Black Angus beef packers, where disciplined cattle sourcing — built on proven genetics and sound animal husbandry — sets the foundation.

Once it reaches us, we manage proper aging for tenderness, then our butchers work in service of our customers, bringing care, judgment, and consistency to every cut.

The same standards, every time.
For chefs, operators and home cooks who expect the same result on every plate.



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02/03/2026

They say don’t ask how the sausage is made.
We welcome the question.

Always ground fresh.
Whole muscle pork sourced from the American Midwest, traditional spice blends, and natural casings — always.
A fresh sausage program that stands apart.



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01/23/2026

This is where it starts.

Our ground beef program is built the same way Anselmo Purveyors was built — with discipline, transparency, and respect for our customers, giving them the quality that performs and meets expectations every time.

• Sourced from Black Angus cattle born and raised in the U.S., from some of the highest-grading producers with the most stringent food safety standards
• Always ground fresh, with precise temperature-control processes to deliver the best texture and bite
• Clear labeling beyond the minimum “ground beef” or “ground beef blend” so you always know what’s in the blend
• We never use cheaper boneless beef items that lack consistency to lower costs

There are easier ways to make ground beef.

Our time-tested ground beef program delivers on quality and consistency so our customers can create exceptional experiences every time.



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12/26/2025

Even though we have yet to hit 100 days in business, we hit a proud landmark with our first team member entering retirement today. Reggie had already planned to retire at the end of the 2025. When he found out about AP opening, he asked if he could spend his last few months of his career with us. How special for him to be the first guy to hang up his jersey at AP. It’s been an honor to work with Reggie Sanders these last 9 years, especially these last few months helping us get off the ground. Reggie leaves a legacy of positivity, excellence in packaging beautiful steaks and chops and an unmatched taste in music, as he has always been our de facto DJ everywhere we’ve worked together. He will be missed, but we are excited to get updates on his next chapter as he joins his father in South FL! Thank you for your service “Big Guy!”

12/25/2025

And on the 12th day of Christmas, my butcher at AP gave to me… an A5 Miyazaki tenderloin, perfectly portioned!