Welcome to Swagyu Chop Shop!
COME IN AND ORDER DIRECTLY FROM ONE OF OUR BUTCHERS
or Order One of Our Bundles in Advance Online and We'll Have it Ready for Pickup
We are a wagyu-focused, brick and mortar, neighborhood butcher shop. Our first chop shop opened in August 2020 in Imperial Beach, CA.
We are proud to announce that to meet the demand of our carnivore-loving fans, we are expanding with a new store set to open by the
end of the year in Poway, CA and our NEWEST pop-up butchery in Pacific Beach, California!
We welcome you to visit any of our stores to personally choose your cuts of the highest quality
Japanese, Australian and American Wagyu available.
IMPERIAL BEACH: 1002 Palm Avenue, Imperial Beach, CA 91932 // Tuesday to Saturday from 12:00pm - 6:00pm.
PACIFIC BEACH (POP UP): 966 Felspar Street, Pacific Beach, CA 92109 (located at Isabel's Cantina) // Tuesday - Sunday from 12:00pm - 6:00pm.
A sample of our in-store selections are listed below, but we have fresh steaks from around the world in stock everyday at the shop.
ONLINE ORDERING (for BUNDLES and DELIVERY ONLY)
Hours: Tuesday to Saturday from 12:00pm to 6:00pm
Storefront: 1002 Palm Avenue, Imperial Beach, CA 91932
Bundles are only available on the website and placed 24 hours before pick up day.
Phone: (833) 277-4040
DELIVERY
Local delivery available to all San Diego County.
DELIVERY UNAVAILABLE 12/31 NEW YEAR'S EVE
* Delivery is for orders of $100 or more for an extra $20 delivery fee. Please select delivery option at checkout.
We will notify you of our delivery schedule for the week once your order is placed.
Please allow 24 hours to process your order via confirmation email from us!
Thank you!
New Years Eve Bundle 4-8 people $345
•100g Ossetra Nobel Russian Caviar
•12oz Block Cut A5 Satsuma Wagyu NY
•3oz A5 Swagyu Beef Jerky
•8oz potato purée
•1oz soy glaze
•4 slice wagyu brownie chocolate mousse cake
Holiday Wagyu Steak Bundle, for 4 - 10 guests $500
- 2ea 12oz USA NY Strip
- 2ea 16oz AUS NY Strip
- 2ea 20oz AUS Ribeye
- 1ea USA Tomahawk
- 1qt Potato Pure
- 1oz Bordelaise Demi
- 1oz Peppercorn Demi
- 21 sous vide carrots
- 6 slice Wagyu Brown Mousse cake
A5 Wagyu Holiday Tasting, 4 - 8 guests $360
- 8oz A5 Satsuma NY Strip Wagyu Block
- 8oz A5 Hokkaido Ribeye Wagyu Block
- 8oz A5 Drunken Rib Cap Wagyu Block
- 8oz A5 Bushugyu Tenderloin Filet
- 1oz soy glaze
- 1 pint potato purée
- 8 sous vide carrots
- 4 slice Wagyu Brownie mousse cake
Holiday Aussie Wagyu Roast Bundle, 6 - 12 guests, $375
- Jacks Creek Ribeye Roast 6lbs
- 2oz Bordelaise Demi
- 18 sous vide carrots
- 1 qt potato purée
- 6 slices Wagyu Brownie mousse cake
Patriot Bundle, for 4-10 people $325
- 12oz Wagyu Ny Strip USA
- 14-16oz Wagyu Ribeye AUS
- 8oz Wagyu Filet AUS
- 4ea 8oz Wagyu Burger Patties
- 3+lbs Wagyu Tomahawk USA "Dry if pre ordered"
- Potato Purée, Sous Vide Carrots
- 4 Slices Wagyu Fat Brownie Mousse Cake
- 3oz Japanese Wagyu Jerky
Cosecha SD Wagyu Dinner Kits
Giant Imperial Wagyu Tomahawk Kit $135
with potato purée, sous vide carrots
click for cooking instructions
12oz Imperial Wagyu NY Strip Kit $45
with potato purée, sous vide carrots
click for cooking instructions
Jack's Creek Wagyu 14-16oz NY Strip $60
Imperial Wagyu Filet 7oz $40
Wagyu Burger Patties Blend of Japanese Wagyu and American Wagyu 2ea 8oz Patties $18
A5 Japanese Wagyu Ribeye
A5 Satsuma - Kagoshima (lbs.) $110
A5 Bushugyu - Saitama (lbs.) $115
A5 Takamori Drunken Wagyu - Yamaguchi (lbs.) $190
A5 Bushugyu 8oz Filet $96
A5 Bushugyu NY Strip Block Cut $88
A5 Kobe NY Strip - Hyogo $190
Jacks Creek Wagyu Australian Ribeye $75 18oz-20oz
45 day Dry Aged Imperial Wagyu Bone in Ny $90
A5 Takamori Drunken Wagyu 8oz Filet $125
45 Day Dry Aged Imperial Wagyu Tomahawk $150
Caviar
Noble Russian Ossetra Caviar - 30g $70
Noble Russian Ossetra Caviar - 100g $195
A5 Japanese Wagyu Jerky
A5 Japanese Wagyu Jerky (oz.) $20
1 oz.
Foie Gras
Foie Gras 2oz Steak $20
1 oz.
Sides for Two
Dessert
Wagyu Fat Brownie Chocolate Mousse Cake, Crushed Heath Bar. Slice $8
Check out the Wild Willow Farms dinner video below
History behind Cosecha SD
CosechaSD started in June 2016 as a traveling and ticketed, multi-course supper club and has turned into a successful business. We are fortunate enough to bring it to life as a brick + mortar restaurant in its home of San Diego. CosechaSD is a 16-course tasting menu format based on the harvest of his farms, Wild Willow Farm, Agua Dulce Farms and local, foraged ingredients of San Diego. The menu will showcase proteins from the docks of San Diego, heritage pork and Wagyu from multiple regions, foreign and domestic, including A5 Japanese Wagyu and Australian Wagyu. The Supper Club allows Chef Brown to think outside the box, and personalize each dish with local, foraged ingredients paired with the highest quality Japanese and domestic beef. He designs his menu based on the seasons and what is grown in the area each event is held.
Learn About Our Supper Club + Fine Dining Catering Company
Our CosechaSD Supper Club has held dozens of wagyu dinners throughout California and last year we decided to take the show on the road! We partnered with the nation’s best chefs to host the CosechaSD North Amercan Wagyu Tour at their restaurants in the U.S. and Canada! The tour was a great success! We met hundreds of beef lovers who had the chance of a lifetime – the chance to taste our certified true Hyogo Kobe and A5 Wagyu paired with local, foraged ingredients and local wine + whisky!
We are always adding more dates to our events calendar below! If you want to enjoy an evening like no other, with True Hyogo Beef, A5 Wagyu and paired wines, please purchase your tickets below!
CosechaSD’s new permanent location is within the historic Keating Hotel in Gaslamp, Downtown San Diego! We are so excited for our preview nights on August 2nd + 3rd, 2019 that will feature 16-courses by Chef Steve Brown with wine pairings. The menu will consist of Japanese A5 Wagyu, Australian Wagyu, Domestic US Wagyu, local seafood, and vegetables from Wild Willow Farm. We hope to see you there for our first-ever preview nights!
“We bring meat lovers the truest, most sought after, tantalizing Japanese beef to their city to enjoy an elegant experience you cannot find anywhere else and we are so very proud to find a permanent residence in the historic Gaslamp Quarter at the Keating Hotel!”.” – Chef Steve Brown
Menu
Each dinner will have a venue specific menu and beverage pairing based on the local ingredients. All tickets are non-refundable.
For Events and Catering
ChefSteveBrown Copyright ©2016
ChefSteveBrown Copyright ©2016