Meet Ver Brugge Meats

Ask anyone in Rockridge where to buy meat and the conversation tends to end at the same place: Ver Brugge, on College Avenue. It's the kind of shop that doesn't need to advertise — the line out the door on a Saturday does that for them.

Why we shop here

What sets a real butcher apart from a meat case isn't just quality, though the quality is excellent. It's knowledge. The people behind the counter can tell you what came in this morning, what's worth your money this week, and how to cook the cut you've never tried. Ask them what's good and the answer is usually worth listening to.

What to order before it goes

Their dry-aged beef moves quickly, and the house-made sausages tend to sell through by the weekend. If there's a particular cut you're after for a Sunday roast or a dinner party, tell us early in the week so we can have it set aside on your behalf.

This is the difference a real relationship with a counter makes. It's not about speed — it's about getting you the thing that's actually best, sourced by someone who knows the shop. That's the whole idea behind Larder.