Butcher Quality Meat

Over 50 years ago, Ted Oto started his business as a butcher and took great pride in offering quality meats. Today, his son Michael continues to uphold the same pride, offering superb quality and a variety of cuts.
Oto’s carries only the finest USDA Choice, Niman Ranch Prime, First Light Grass Fed, Oto’s Imperial Wagyu, Japan Wagyu A5, Berkshire Kurobuta pork and our own dry age beef. Oto’s specializes in thin cuts of beef and pork for sukiyaki, shabu shabu, yakiniku or specialty cut short ribs and oxtail are a few of the specialty cuts Oto’s offers. The poultry selection is all natural and certified organic chicken from Smart Chicken. Oto’s ground beef and pork are ground daily on premise using the fresh quality meats and always has your favorite Portuguese sausage, Japan sausage and old fashion hotdogs.
What is Dry Aged Beef?

Dry aging is a natural process that improves the tenderness of beef and add a unique brown-roasted beef flavor.  The process entails individual loins placed under refrigeration with humidity controlled conditions.  The process extract moisture from the meat over time which is why it can take up to 28 days to age.

Try Oto’s own dry age USDA Prime and Wagyu Rib Eye in their full service meat case –

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