About the Butcher

Guy Crims, or “Guy the Butcher,” as he’s generally known, is a veteran of the butcher business and a legend in the world of Japanese Wagyu. In 2017 alone, Crims was responsible for bringing 4.3 metric tons of Wagyu beef into the U.S.  

Crims, a California native, became fascinated with the butcher business when he was 14 after reading The Jungle, Upton Sinclair’s novel depicting the American meatpacking industry in early 20th century. His first job was at a family-owned butcher shop in Pacifica. Crims followed the original owner to a butchery in San Francisco, where he continued to hone his craft.

In college, Crims studied architecture, not food—although the two passions merged when he worked on a slaughterhouse design project with Temple Grandin, an advocate for the humane treatment of livestock. Eventually, Crims chose the meat business over architecture, and for the past 15 years, he has been managing partner at Pape Meat Company.

In 2017, Crims was invited to tour Japan with the Japanese Wagyu Beef Committee—the only non-chef included on the tour. There, Crims met Omakase Restaurant Group co-owner Jackson Yu and CosechaSD Chef Steve Brown. Chef Yu enthusiastically introduced Crims to his business partner Kash Feng, who was in the early planning stages of a Wagyu-focused butcher shop and restaurant concept slated for a space at One Henry Adams. As plans started to coalesce, Feng tapped Brown as the executive chef for the restaurant and Crims as the head butcher for both the restaurant and butcher shop concepts.

As the head butcher for the neighboring Niku Steak House, Crims will work side by side with Executive Chef Steve Brown to ensure quality and consistency for the restaurant’s meat program.