Luis' Butcher Shop

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Luis' Butcher Shop Veteran Owned Butcher Shop. We provide high quality meat, food, and customer service. Working to bri
(300)

Please be aware we enforce proper wearing of face mask and require you check your temperature before entering. To avoid contact, a laser thermometer is stationed at the front entrance for your your convenience.

10/16/2026

There’s something about getting up early and making chicharrón and tlales that I genuinely enjoy. 🔥🐷

Watching everything come together, hearing that first crisp, and getting it ready fresh for the day—that’s one of the best parts of what I do.

Our chicharrón and tlales are made fresh and available Friday, Saturday & Sunday only, and I’m always grateful to everyone who comes in, supports the shop, and keeps these traditions going. 🙏

Come by Luis’ Butcher Shop this weekend, grab yours while it’s fresh, and let me know—which one are you reaching for first: chicharrón or tlales? 👇

10/11/2026

Up early getting the good stuff ready. 🔥🐷

Fresh chicharrón and tlales are already in the works for early service—made fresh and only available Friday, Saturday & Sunday.

We really appreciate everyone who keeps showing up, supporting the shop, and keeping these weekend traditions going. 🙏

Who’s coming in for some today? Tag the person you’d split a plate with, then stop by Luis’ Butcher Shop and grab yours while it’s fresh!

01/08/2026

Downey California. Short ribs are simple—until they’re not.
A clean trim lets the meat cook evenly, easier to handle, and lets the cut show what it’s really capable of. No overthinking, no shortcuts. Just doing the work right from the start. 🥩🔪

👉 Stop by, order ahead, or talk to a butcher and get your short ribs done right.


🥩🔥

01/04/2026

Downey California:
Oxtails look simple, but they’re all about structure.
Every piece is a joint—bone, connective tissue, and collagen. Cut them clean, keep the portions even, and you get better rendering, richer broth and meat that actually breaks down the way it should. No rush. No shortcuts. Just letting the cut do its job. 🔪🥩

Appreciate everyone who trusts us with their table and supports the craft. 🙏

👉 Stop by, order ahead or let us cut them right for you.

🥩🔥

12/31/2025

The trim sets the cook—how it renders, how it barks, and how juicy it finishes. Too much fat wastes heat. Too little dries it out. This step matters, and it’s where experience shows.

Hours:
🕗 Tomorrow: 8am–4pm
🚫 New Year’s Day: Closed

👉 Stop by, order ahead, or talk to a butcher and get it trimmed right.

🥩🔥

12/30/2025

If you’re grilling carne asada this week, start with the right cut. 🔥
Fresh-cut PRIME Ranchera, portioned for flavor and tenderness. Thankful for the work, the craft, and everyone who supports local. Cheers!

Holiday Hours
• 12/30/25: 8am–6pm
• 12/31/25: 8am–4pm
• 01/01/26: Closed

👉 Stop by or place your order before New Year’s Eve.

🔥🥩

Feeding the crew before feeding the crowd.Sometimes the best meals are the simple ones — especially during the holidays....
12/20/2025

Feeding the crew before feeding the crowd.

Sometimes the best meals are the simple ones — especially during the holidays.
Today’s prime rib was for the crew and myself. Nothing fancy, just done right.

🥩 Simple Prime Rib Recipe:
Seasoned with SPG (salt, pepper, garlic).
Smoked low and slow (225 F) until rich and juicy.
Rested properly. Sliced & shared with good people.

That’s it. No shortcuts. No stress. Just good meat and a little smoke — the way it’s always been done.

🎄 Holiday Hours Reminder:
📅 12/22: 8am–6pm
📅 12/23: 8am–6pm
📅 12/24: 8am–4pm
🎄 12/25: Closed
📅 12/26: 8am–6pm

👉 If you want to cook less and enjoy more this holiday, stop by and let us set you up right.

🥩🔥🎄🍽️



Address

9071 Imperial Highway
Downey, CA
90242

Opening Hours

Monday 10am - 6pm
Wednesday 10am - 6pm
Thursday 10am - 6pm
Friday 8am - 6pm
Saturday 8am - 6pm
Sunday 8am - 4pm

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