Recipes
5 Ways to Cook Chorizo at Home
Learn how to turn Beauregard’s house-made chorizo into five seriously good meals, from soft eggs and blistered peppers to red wine, beans, and one gloriously messy sandwich.
Archive
News
The Flowers at Beauregard’s: Featuring From Roehm With Love in Delray Beach
The flowers at Beauregard’s come from From Roehm With Love, a Delray Beach florist with a distinctly elegant point of view. Founded in 1998 by Joseph and Billy Roehm, the shop is known for floral arrangements that feel sculptural, soft, and deeply considered.
News
South Florida Voted Beauregard’s Best Butcher Shop!
Beauregard’s started with Chef Cam wanting a different kind of life. One outside fine dining, closer to his family, and still rooted in serious craft. What began as a real butcher shop in Boca Raton, built around whole-animal butchery, charcuterie, and honest work, grew into something even bigger once the sandwiches took on a life of their own. This piece is a thank-you to the customers who helped make that happen and recently voted Beauregard’s Best Butcher Shop in South Florida.
Butcher’s Journal
The Hot Sauce Guy
There’s a bottle of hot sauce on our counter with a green label and a name that raises questions. Brian Trew built it from Florida mangos, Fort Pierce honey, and a culantro sauce he learned from friends in Trinidad. He thinks about hot sauce the way a sommelier thinks about wine. Different bottles for different dishes. The OG Hoot Sauce on the pastrami. The Fox in Ya Yard on the Boca Cuban. Come find out why it earned a permanent place in our shop.
Butcher’s Journal
Whole Animal Butchery in Boca Raton: Heritage Meat from Local Florida Farms
Most meat today is sold already decided -trimmed, portioned, wrapped, and anonymous. Whole-animal butchery works the opposite way. At Beauregard’s in Boca Raton, we start with the animal, not the box, and let that choice shape everything that follows – from the cuts in the case to the sandwiches people keep coming back for.
Butcher’s Journal
Wagyu Beef in Florida: How Small Ranchers Are Redefining a Japanese Icon
If you think great Wagyu only comes from Japan or Australia, think again. Across Florida, small family ranches are quietly producing world-class, full-blood Wagyu. The kind of beef that tells a story before you even take a bite.
Recipes
How to Make the Best Roast (#1 Hint: It Starts with the Frame)
Saggy roast? Not in this kitchen.
The secret to roasts that cook evenly, slice clean, and look as good as they taste? It’s all in the tie. This butcher-backed technique locks in aromatics, crisps up the fat cap, and gives your roast the structure it needs to shine, whether you’re working with beef, lamb, or our legendary Boca Cannon.
Recipes
How to Make a Juicy Lucy Burger (The Right Way)
What makes a Juicy Lucy unforgettable isn’t just the cheese, it’s what you surround it with. Buttery potato buns. Crusty sear. Clean, beefy flavor. This step-by-step guide walks you through the burger that put Minneapolis on the map, and shows you how to make it at home using butcher-ground beef and chef-approved tricks.
Butcher’s Journal
Florida Cracker Cattle: The Rare Florida Steak You’ve Probably Never Heard Of…Until Now
If you’re searching for the best steaks near you, don’t overlook the ones raised right here in Florida’s wild interior.
