purveyor of fine meats

Sonoma, Ca

Utilizing extended curing techniques, our signature sauce, and a beautiful presentation, Executive Chef Oscar Gomez has elevated the process of smoking and barbecuing quality meats which draws out maximum flavor in every bite.


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primal cuts delicious cuts of cooked and shredded meat on a table

primal cuts super juicy burger with a bottle of barbecue sauce on the side

About Us

The art of barbecue

Each of our meats is carefully prepared, expertly smoked, and undeniably delicious. The variety we offer is unmatched by typical barbecue joints—ham, bacon, charcuterie, turkey, fish, lamb, stuffed sausages, duck, and more—adding to the traditional favorites of spare ribs, brisket, and pulled pork.

As part of our commitment to sustainable agriculture, Primal Cuts’ ingredients and oak are provided by Tank House Farms right here in Sonoma. The meats we smoke supply not only our guests but also our culinary partners, and the scraps return to the fields of Tank House Farms for the next cycle, ensuring the food we prepare benefits the land we call home.

HIghlights

More than typical barbecue

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Premium Breeds

We use only the top premium cow breeds like Black Angus, Aubrac, and Limousin.

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Signature Sauce

A balanced, spirited sauce with bold notes from molasses, ketchup, Worcestershire, apple cider vinegar, and a secret ingredient.

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Locally-Sourced Oak

The wood we smoke with is locally sourced here in Sonoma from Tank House Farms, offering a unique profile.

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Extended Curing

We let our meat cure for weeks before it’s cooked, bringing out rich flavor in every bite.

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Vegan & Gluten Free Options

Primal Cuts’ flavor isn’t only for meat lovers.

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Special garnishes

Our meat is adorned with unique embellishments, including the popular jalapeño coleslaw for our pulled pork.

Our Barbecue Master

Executive Chef Oscar

Oscar has always had a passion for cooking. Growing up in Mexico City, he got his start by making quesadillas for his family as a young child, which eventually led to culinary school, before he ultimately migrated to the Bay Area and immersed himself in California culture and cuisine.

While living in Napa Valley, Oscar worked his way up from washing dishes to prepping food to ultimately becoming head butcher at the French Laundry, Thomas Keller’s world-renowned restaurant, where he learned fine dining techniques.

Then the pandemic hit, and like many others in the restaurant industry, Oscar found himself without work. But it was during this time that he began barbecuing as a hobby in his backyard, discovering a natural talent for smoking meats.

Now, as Executive Chef of Primal Cuts, Oscar combines his fine dining skills with a passion for barbecue to offer a truly versatile smokehouse experience.

primal cuts chef oscar peeling the skin of a juicy smoked piece of pork meat

Whet your appetite

primal cuts chef oscar slicing a beautiful and juice piece of smoked tender loin perfect medium rare smoked steak

CaterINg

Smoked Meats at your
next event

Treat your guests to Primal Cuts’ versatile smokehouse experience.
Contact our events team for a quote.

Contact Us

SBHG Partners

Featuring Our meats

Seven Branches logo image
Folktable logo image
Sonoma Cheese Factory logo image
Sonomas Best Mercantile logo image
primal cuts oscar smoking a massive piece on loin on a handmade smoker