A Meat Maestro and Coffee Hotshot are the Dynamic Duo behind Meat & Essentials

PHOTOS BY CYNDI BEMEL AND JIM STAUB

“I wanted to do something that would benefit people and keep them healthy, so organic foods, regenerative farming practices and the nose-to-tail approach made logical sense,” says Yu, who’s more of a meat maestro than a butcher.

Meat & Essentials is more than just a butcher shop—it’s a culinary odyssey, curated by the dynamic duo of Mel Cain and Eagle Yu.

Their story began over gluten-free vegan pastries and organic cuts of meat while working at the Melrose Place Farmers Market. It doesn’t exactly sound like the makings of a happily-ever-after-fairy-tale romance, but it laid the foundation for a successful love and business partnership.

They embarked on this venture during the tumultuous early days of the COVID pandemic, relying solely on their own funds and unbridled passion. Since its grand opening in 2022, Meat & Essentials has become a haven for discerning food enthusiasts, drawing patrons from San Marino and the surrounding areas.

“Eagle and I definitely wanted Meat & Essentials to be a neighborhood spot that people feel comfortable coming to and getting to know their local butcher,” says Cain. “Meat & Essentials is first and foremost a butcher shop and market,” though it does offer a limited menu of sandwiches and espresso drinks. (And Cain’s housemade Happy Cookie: a gluten-free, vegan “kitchen sink” of a cookie that is best described as a marriage between a chocolate chip cookie and a granola bar.)

Yu was a computer programmer before making the 180-degree career change to butchery. To learn the craft, he apprenticed at the now-closed Fleishers Craft Butchery, a whole animal butchery in upstate New York. The experience helped him embrace traditional farming and breeding methods that are still sustainable and more beneficial nutritionally as well as environmentally than typical commercial practices, he says.

“I wanted to do something that would benefit people and keep them healthy, so organic foods, regenerative farming practices and the nose-to-tail approach made logical sense,” says Yu, who’s more of a meat maestro than a butcher.

“I know meat,” he says humbly.

The shop sells and promotes all cuts of meat—not just the sexy ones—because “in conjunction with minimizing waste, it’s to honor the animal and hard work that goes into raising livestock,” Yu says.

So you’ll find a selection of beef, pork, lamb and chicken. They also offer organ meat, bones, bone stock and lard, suet and tallow. Turkey, duck and geese are available seasonally and upon request. For nonmeat eaters, they have frozen nut patties made in-house, as well as many other vegetarian and vegan products.

Not sure what to pick? Yu’s extremely helpful in suggesting cuts of meat that best suit your meal plans, sharing recipes from all culinary regions, and offering cooking and marinating tips.

But the sausages, oh, the sausages!

Each bite is a flavor journey created by Yu, from the Thai-inspired Sai Oua and zesty Italian with toasted fennel (The Godfather) to the El Niño with garlic and fried shallots.

Cain left her successful publishing career in Australia to emigrate to the States with her young daughter. Propelled by her love for coffee, she opened her first café about a year after she arrived here. This was before Cain and Yu opened Meat & Essentials, where the café area is an Australian-style espresso, wine and beer bar. The made-to-order drinks use Tectonic Coffee, a Los Angeles–based roaster that is environmentally conscious and sources beans that are ethically produced.

Cain and Yu collaborate on the breakfast and lunch menu, showcasing their creativity and love for global flavors. The “It’s Not a Banh Mi” sandwich is a playful take on the Vietnamese banh mi and captures the essence of their culinary ingenuity. Signature Taiwanese dishes like lu ro (braised pork belly) pay homage to Yu’s heritage. “Lu ro is one of the things you need to eat before you die,” Yu strongly feels.

There are also vegetarian sandwiches and other menu items.

The couple focuses on cooking with seasonal ingredients and sources local and domestic products, and specialty imported items. “We stock the fridge and the shelves with the things that we personally use at the shop and at home,” Cain says.

The community-driven ethos remains at the forefront, with Cain and Yu embracing slow and deliberate growth, allowing the culinary narrative to unfold organically. They have exciting plans, such as opening the back courtyard for dining, holding barbecues and even having visiting chefs share their recipes.

If you haven’t experienced the magic of this gastronomic haven, consider this your invitation. Meat & Essentials isn’t just a shop, it’s where every visit is an exploration of food, flavors and community.

Meat & Essentials
2004 Huntington Dr. San Marino
MeatAndEssentials.com