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.
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
Premium Breeds
We use only the top premium cow breeds like Black Angus, Aubrac, and Limousin.
Signature Sauce
A balanced, spirited sauce with bold notes from molasses, ketchup, Worcestershire, apple cider vinegar, and a secret ingredient.
Locally-Sourced Oak
The wood we smoke with is locally sourced here in Sonoma from Tank House Farms, offering a unique profile.
Extended Curing
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.
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.
Whet your appetite
SBHG Partners
Featuring Our meats
