Restaurant-grade proteins, custom cuts, and dry-aged programs from a family-owned butcher trusted since 1947.
Lombardi Brothers Meats has been cutting meat for Colorado’s chefs, retailers, and hospitality partners for more than 75 years.
Today, we combine classic craft butchery with modern logistics and food safety systems, giving you the best of both worlds: meticulous hand-worked product and dependable, professional service.
We source and cut restaurant-grade meats designed to perform under pressure — consistent yield, reliable specs, and flavor your guests remember.
From portion-controlled steaks to Mile High dry-aged programs, we tailor cuts, aging, and pack sizes around your menu, not the other way around.
You get a real person who knows your operation, checks in proactively, and solves problems fast. We’re here to support your line, not just fill a truck.
Rooted in Denver, Lombardi is strengthened by the expanded capabilities of Seattle Fish Company — allowing us to support complex programs while staying true to our family values.
Our dry-aging program is built for chefs who care about depth of flavor, tenderness, and consistency.
Aged in tightly controlled environments, we hand-cut to your exact specifications — from signature steaks to curated center-of-plate programs.
This includes:
If you’re responsible for a busy kitchen, you need proteins that arrive ready to work. We support independent restaurants, multi-unit groups, hotels, resorts, and clubs with chef-ready cuts, dry-aged offerings, and consistent specs you can build a menu around.
Bring restaurant-grade quality to your meat case. Lombardi supports grocers and specialty markets with premium programs, consistent SKUs, and a recognizable local name that helps you differentiate from commodity offerings.
We collaborate with regional foodservice and distribution partners who want a trusted center-of-plate specialist behind their programs, adding depth and credibility to their protein offering.
Your guests can taste the difference when the right meat is on the plate. Your team can feel the difference when the right partner is behind them.