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.
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.
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.
If you’re searching for the best steaks near you, don’t overlook the ones raised right here in Florida’s wild interior.
