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  • Upcoming Events

    Hands On Hog Butchering
    Learn how to break down a hog and take home the fruits of your labor! Thats right, in this class you take home approx. 35lbs of pork! Learn how to butcher a hog in this hands on class. Due to the popularity of this class we have added 2 more dates, August 11th and September 15th.

  • News

    Taylor's Wins Flying Knives Butchering Contest
    Taylor's Team of Butchers Danny, Paul, and Mitch won the Flying Knives Butchering Contest presented by The Butcher's Guild at the Eat Real Food Festival in Oakland on Saturday, September 28th. Taylor's team went up against the local favorites and brought home the trophy to Sacramento. Congratulations! Stop in Taylor's to see some of the cuts which helped bring home the win.

    Wintun Ranch Grass Fed Beef
    Our meat department is now offering Wintun Ranch Grass Fed Beef. Wintun Ranch is located 20 miles from Taylor's in Roseville, and owned by the Setzer family long time customers at Taylor's. Wintun Ranch is a beautiful 225 acre ranch, an oasis of nature with open pastures, oak forests and a year round creek all within an urban environ. Wintun Ranch Grass Fed Beef is unparalleled in quality, flavor and tenderness.

    Taylor's in Sunset Magazine
    Taylor's has been named as one of the TOP 50 FOOD Shops in the WEST by Sunset Magazine. Our local store serving Sacramento for 50 years has been recognized for our emphasis on fresh, locally produced products. Including Pasta Dave's Fresh Pasta, Wintun Grass Fed Beef, Taylor's Sauerkraut and more. Check out the October issue of Sunset.

    Yakami Orchard Yuzu Marmalade
    Yakami Orchard Yuzu Marmalade is an elusive rare incomparable product. Historically Yuzu Marmalade was restricted in Japan. Highly prized and extremely rare, it was only accessible to Japanese Royalty. This Japanese Marmalade is 100% natural, created by Yakami Orchard using only pure Yuzu fruit and rind, sugar and honey - suitably rough cut and perfectly sweetened. Featured in the Wall Street Journal article on the resurgence of Citrus Marmalades.

    Lava Lake Lamb Now Available in the Meat Department
    Taylor's Meat Department is now featuring Lava Lake Lamb from Idaho. Grass Fed, Free Range Lamb raised without the use of antibiotics, or growth hormones. Delicious mild flavor the lambs graze on wild grasses and flowers. Sustainably and Humanely raised on a landscape of nearly a million acres. Lava Lake has received numerous conservation awards.

    Time Magazine Article
    Josh Ozersky a James Beard Award winning food writer and author of The Hamburger: A History, wrote an article on home butchering that was featured in Time Magazine. Taylor's Butchering 101 classes were featured in the article. Copies of the issue are available for purchase at Taylor's.




Philanthropy

Taylor's in the Community

Donation Request Information

50th Anniversary

This year marks Taylor's 50th year in business! To celebrate this milestone we are hosted a Gala Dinner benefitting another Sacramento Legacy the Sacramento Children's Home. This evening included a multi-course dinner with wine pairings drawing inspiration from popular wines and dishes over the last 50 years. 50th Annversary Gala Pictures



Butchering 101 With Danny Johnson

Danny Johnson Butchering 101Taylor’s Market Butcher Danny Johnson is a 1982 graduate of the Oregon Meat Cutting School. He started working at Taylor’s on May 2nd 1983 and became part owner in October of 1987. In January 2007 Danny and his wife Kathy became sole owners of Taylor’s.

Danny continues to educate himself about the world of meat and butchering by travelling and stopping at every butcher shop he can find. Meat Cutting is not something that can be taught in a 3 hour course, the “basics” yes, but it is an ongoing education and evolution.

Danny’s philosophy is, “A good butcher should know how to feed the animal, eat the animal, and everything that has to be done between those two points”.



Upcoming events and information

Butchering 101 Butchering 101 ~ Hunter's Special
Focus on Hunting and Care of Big Game
Taylor's Kitchen ~ Saturday, Aug 9th 10AM
Join Taylor's Market Butcher Danny Johnson for a class
on how to care for your animal after the harvest. Danny
will be demonstrating and discussing the proper care of game.
A light lunch will be served.

Event Registration Online for Taylor's Market Butchering 101 ~ Focus on Hunting and Care of Big Game powered by Eventbrite

Butchering 101 ~ Hands On Hog Butchering
Taylor's Kitchen - Monday, August 11th 6PM
Taylor's Butcher Danny Johnson is presenting an intensive
3 Hour Course of "Hands On Hog" Butchering. Bring your knives
as this class is hands on, you will be doing the butchering,
each student will learn the art of breaking down a whole carcass hog.
This class is limited to 4 students, each will take home approximately
35 pounds of pork cut and wrapped.
For further information contact 916-443-6881

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Butchering 101 ~ Hands On Hog Butchering
Taylor's Kitchen - Monday, Sept. 15th 6PM
Taylor's Butcher Danny Johnson is presenting an intensive
3 Hour Course of "Hands On Hog" Butchering. Bring your knives
as this class is hands on, you will be doing the butchering,
each student will learn the art of breaking down a whole carcass hog.
This class is limited to 4 students, each will take home approximately
35 pounds of pork cut and wrapped.
For further information contact 916-443-6881

Online Ticketing for Butchering 101 - Hands On Hog Butchering powered by Eventbrite

Butchering 101 ~ The Pig and Fall Specialties
Taylor's Kitchen ~ Saturday, October 25th 10AM
Join Taylor's Market Butcher Danny Johnson for a class on The Pig!
This class will be all about Pork and Fall Specialties! Cuts,
preparation, cooking techniques and Special Items for Fall.
A light lunch will be served.

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