Swiss Butchery is a proper butcher shop with several stores, including one in downtown on Wulumuqi Lu. They carry grain-fed Angus beef; have a big variety of fresh sausages from merguez and chorizo to fresh bratwurst and Italian sausage; and are a great source for deboned chicken thighs, which are not easy to find in Shanghai. The grain-fed beef is Australian and imported as chilled beef, not frozen or defrosted. One big perk here is the lesser-seen cuts like tri-tip and oyster blade. They also have a smaller selection of New Zealand grass-fed beef. To get the most out of them, you need to plan. They have an online store and will deliver anywhere in Shanghai for 50rmb. If you spend more than 600rmb, which is easy to do for a BBQ of any significance, delivery is free.
Yingos was started by a South American dude to do BBQs for people in Shanghai. Then he started selling his supply, in addition to just doing grill-outs, and now he’s a reliable option for great value cuts, like Argentinian Black Angus skirt steak and picanha cuts, as well as things like center-cut tenderloins and Australian tomahawks. In addition to that, he’s got a small selection of Australian M6 Wagyu in the usual cuts (strip, ribeye) and a whole section of what he calls “second cuts” — the kinds of things you don’t usually find retail, like chuck roll, tail of rump, whole black pork bellies, Iberico pork ribs and lamb from both Inner Mongolia and New Zealand. His chicken comes from South America as well (Chile, Brazil or Argentina) and he’s one of the places you’ll find Spanish-style blood sausage (morcilla). He’s even got venison. And a selection of affordable wines to pull the whole meal together. Find him on our Marketplace right here.
Yasmine’s started out as a butcher shop more than a decade ago, when Western-style butcher shops were rare to say the least. These days, they are more of a restaurant than a dedicated butcher shop but they maintain that connection to their past with a couple glass display of Wagyu beef and a couple different kinds of sausages. Still, if you’re after a thick-cut T-bone, a tomahawk or even what they call a “super tomahawk”, that’s all available. If you’re really feeling flush, there are 2-3kg sections of a few bigger cuts like rib and strip from Wagyu cows that qualify for M7 marbling scores.
Le Garde Manger is the retail arm of Classic Fine Foods, a big hotel and restaurant supplier. They are not specifically a butcher shop but they do carry all types of beef (signature Black Angus tri tip is a good bet, or Wagyu flank steak, both from Australia) and milk-fed Dutch veal (tenderloin, heel muscle and ribeye) as well as Iberico pork in Spanish cuts like the secreto, presa and mogote, and free-range Coastal lamb from New Zealand. None of it is cheap but it's still a heck of a lot cheaper than what you would be paying for this quality meat at a restaurant. Find them online right here.