“The job is still fun. It’s easy when you really believe in your product.”

Unlike other steakhouses, The Buckhorn, hand-butchers every steak in house. We proudly served Certified Angus Beef that is wet aged a minimum of 30 days.

Bobby Suarez joined the Buckhorn Steakhouse in 1994 as a dishwasher. Over the last 28 years he has learned to work at every station in the back-of-house, and is most passionate about butchery. Under Joe Bristow’s training and mentorship, Bobby has become a vital asset to our in-house butcher program. Today, he splits his time between fabricating signature steaks at the butcher table and grilling them to order on the charbroiler.

Greg Stepanovic joined the Buckhorn Steakhouse in 2023. After working with ranchers in Capay Valley and the Pacific Northwest, he has worked as a journeyman butcher, specializing in whole animal butchery and custom processing.

After 16 years, Joe “The Butcher” Bristow retired from the Buckhorn Steakhouse. Since 2006, Joe served as the in-house butcher for the Buckhorn Steakhouse, where he managed all aspects of meat production. We are lucky to call him a friend & thank him for his dedication The Buckhorn.