purveyor of fine meats
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.
More than typical barbecue
We use only the top premium cow breeds like Black Angus, Aubrac, and Limousin.
A balanced, spirited sauce with bold notes from molasses, ketchup, Worcestershire, apple cider vinegar, and a secret ingredient.
The wood we smoke with is locally sourced here in Sonoma from Tank House Farms, offering a unique profile.
We let our meat cure for weeks before it’s cooked, bringing out rich flavor in every bite.
Vegan & Gluten Free Options
Primal Cuts’ flavor isn’t only for meat lovers.
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.