Other meats

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All About Us

We opened the doors of Belmont Butchery on October 19, 2006. Called a culinary clearinghouse by Style Weekly and with an acclaimed charcuterie program, Belmont Butchery offers artisanal hand-cut meats, house-cured sausages and prepared foods from a European-style storefront in the Museum District of Richmond, Virginia.

Featured in Food & Wine magazine, Richmond Magazine, Style Weekly, Saveur and a winner of the 2008 Virginia Museum of Fine Arts Muse Award, the skilled and enthusiastic staff of Belmont Butchery work to bring our skill, passion and love of food to your kitchen.

Our operation has grown steadily since 2006, with each year seeing new products, a larger customer base and more fun! We're delighted to be helping the Richmond community, and thank you for your support of a local business.

Tanya Cauthen

Swiss-trained chef Tanya Cauthen encountered a culinary paradox: Richmond chefs could find excellent cuts of meat, but Richmond consumers lacked options. The idea of bringing restaurant-grade meats to the consumer market was born in the spring of 2006, and the idea became Belmont Butchery.

Cauthen moved to Richmond in 1993 to work with Jimmy Snead at the acclaimed The Frog and The Redneck restaurant in Shockoe Slip. At 24, she opened The Red Oak Cafe as executive chef. Never afraid of a challenge, chef Cauthen opened Capers Catering as chef-partner. Her experience has not been limited to restaurants, having worked as chef of Ellwood Thompson's Local Market, and the European Market. Cauthen opened Edible Garden in 2005 as Chef de Cuisine.

Cauthen's international experience includes a chef's apprenticeship in Bern, Switzerland, where she first tried her hand at butchery, as well as a stint at Melbourne's Queen Victoria Market in Australia. Always hoping to inspire good cooking, she ran the Virginia Gourmet cooking school, and has covered food and wine as a writer for a well known regional publication.

Chef Cauthen's free time is taken up wishing she had free time! She is currently planning her wedding and honeymoon; teaching a 16 year old how to drive a stick shift; and planting veggies in the Ghetto Garden behind the butcher shop.