Angela Wilson, showed me around the shop and then got back to cutting up a cow that was hanging on a hook in the middle of the work area. The shop has a great neighborhood feel and offers meat-cutting classes for those inspired to go the extra mile.
—The Bold Italic

This is a butcher shop from our collective Americana memory. The meat and fish are sustainably grown (or caught) and come from animals free of synthetic hormones, steroids, and antibiotics; and are, whenever possible, from "local and responsible" sources.
—TakePart Tastemakers

Our Favorite Markets: Where to make the grocery rounds in SF
. . . The meat selection is the star, but the prepared foods are celebratory. Each day brings a new takeaway dinner entree with a selection of house-made sauces, salads, and sides.
—Daily Candy

Avedano's porchetta di testa is a sandwich worth pushing your gastronomic boundaries for.
—SF Foodie / SF Weekly

Eat Like a Native: An Italian Expat on Where to Go, What to Buy
—7x7 Magazine

Stewart and Estes mention . . . Tia Harrison, Melanie Eisemann, and Angela Wilson of Avedano’s Holly Park Market butcher shop in San Francisco as inspirational figures who embody slow food.
—hypervocal.com

Avednos helps SF go green.
—KTVU.com Seafood certified by Safe Harbor is available nationwide [including] at Avedano's Holly Park Market. . . .
—Benzinga.com

Foodies looking for a bigger culinary challenge can find it at a San Francisco market where home cooks can learn to be their own butcher.
—The California Report

The serrano is made from white pigs bred in large numbers, which have a good diet of feed, and it is aged. . . . The iberico is made from a rarer breed of black pig from carefully defined regions. . . . Avedano’s carries them both.
— Viola Buitoni, Mission Loc@l

Because I like to save the best for last, plus it’s on my way to picking up my child from school, I always close at Avedano’s on Cortland Street. This is more than a butcher shop, it is a place with an unwavering commitment to sustainable connections with dozens of farmers and artisanal food craftspeople locally and globally.
— Viola Buitoni, Mission Loc@l

[C]elebrate fifty of America's great butchers . . . . [with]
7 Best Meat Cookbooks For Carnivores And Locavores
—Huffington Post

The butchering of animals by hand became a dying art. But now it's back. "These days, people want to know again where their meat is coming from, just like they want to know where the rest of their food is coming from," says [Angela] Wilson. . . .
—AlterNet

The D.I.Y. movement has never tasted (or looked) better. As these participants in the Eat Real Festival in Oakland, Calif., can attest, all you need is a Mason jar, your friends and a very sharp knife.
—New York Times

Another business that attracts people from outside Bernal Heights is Avedanos, a butcher shop that opened in 2007 in a historic meat market. . . . The butchers . . . cut the meat by hand from whole animals, including grass-fed beef and lamb.
—New York Times

"Being a butcher, the ultimate respect I can pay to the animal is not to waste any part. That would be a waste of not only the animal, but also the farmer’s work, time and energy that went into raising it." A shopper at Avedano’s can experience a butcher’s passion for meat.
—Civil Eats

In many ways, Avedano’s Holly Park Meat Market is a throwback to days gone by. Just the look and feel of the cozy little shop on Cortland Avenue in Bernal Heights invites memories of the past.
—Slow Food San Francisco

. . . let ’im get carnal with a butchery class at Avedano’s Holly Park Market.
—Daily Candy

Tia Harrison at Avedano’s in San Francisco buys whole carcasses and breaks them down herself.
—New York Times

Not surprisingly, the list of participants read like a who's who of current carnivorishness . . . .
—Bay Area Bites