V. Miller Meats

Featured: Inside Sacramento – East Sac
2019

Traditional butcher shops are rare finds, but a shop that specializes in 100 percent whole animal butchering is unique – which makes V. Miller Meats a remarkable homage to the meat cutter’s art. Owner and butcher Eric Veldman Miller, who owns the shop with fellow chef Matt Azevedo, became interested in the craft of whole animal butchery while apprenticing under Master Butcher Terry Regassa. Previously, Miller built his culinary reputation as a chef at fine Sacramento restaurants, including Mulvaney’s Building and Loan in Midtown. Recognizing the connections among local farmers, natural pastures and animal welfare as integral parts of the butchering process, Miller elected to operate a craft butchery and carry only high quality, pasture-raised and grass-fed meats. The V. Miller cold case contains pasture-raised beef, pork and lamb, free-range chicken, fresh sausage, cured meats and charcuterie, plus delectable deli meats, bone broth and stock. Head butcher Cindy Garcia makes an art of trimming the perfect cuts.