Searching for the top butchers in New York? You’ve reached the right place. As part of our Meat and Halal food tips, we gathered input from a variety of experienced New Yorkers—including chefs, restaurateurs, and avid hosts—to compile this list of standout butcher shops. Their recommendations include places like Pino’s, known for supplying Carbone and Song’E Napule; Staubitz Market, a neighborhood staple since 1917; and End’s Meat, a butcher committed to sustainable practices. Along with premium cuts, these shops are praised for their knowledgeable staff who can help you cook a Denver Steak or advise on feeding a large gathering.
For Sausage Parties and Backyard Barbecues
The Meat Hook
397 Graham Ave., Williamsburg | 718-609-9300 | themeathook.com
Opened in 2009, The Meat Hook became part of a wave of innovative specialty shops in “New Williamsburg” that attracted visitors from beyond the neighborhood. Once a modest counter, it has grown into a 900-square-foot space complete with a classroom for teaching techniques like butchering a pig or cooking offal. Chef and author Natasha Pickowicz relies on this shop for her backyard events, citing their in-house brined and smoked ham, capable of serving 8 to 20 people, as a particular favorite. Ted Allen, host of Chopped, adds that their catering for birthday parties, featuring premium steak, ribs, chicken, and inventive side dishes along with friendly service, truly impressed him. Author Carla Lalli Music also appreciates the collaborative approach at the counter, where ideas are refined and unique cuts are demonstrated before preparing her order.
Watch this video to get a glimpse of the place:
For Quality Halal Meat Around the Clock
Umar’s Halal
1035 Coney Island Ave., Brooklyn | 646-532-1620 | umarshalal.com
A newer addition to the city’s meat scene, Umar’s Halal has quickly established itself as a trusted butcher shop in NYC, especially for those seeking premium, 100% halal-certified cuts. Opened in 2024 by Mohamad Faroqui, the Brooklyn-based shop has already become a go-to for hand-slaughtered meats sourced from carefully vetted suppliers. With an emphasis on tradition, quality, and care, the shop reflects deep culinary roots while catering to a modern, diverse clientele.
Watch this video to get a glimpse:
From lamb shoulders to whole chickens, each cut is handled with precision and purpose. Their round-the-clock hours and wide delivery coverage—including Brooklyn, Queens, Manhattan, Long Island, and Westchester County—make it an especially valuable resource for families and chefs alike who don’t want to compromise on quality or convenience.
For Special Orders and Personalized Service
Foster Sundry
215 Knickerbocker Ave., Bushwick | 718-569-8426 | fostersundry.com
Step past shelves stocked with Taiwanese soy sauce, Afghan dried fruits, and jars of harissa to discover Aaron Foster’s whole-animal meat counter. Since 2015, this Bushwick establishment has become a go-to for grass-fed, grass-finished beef, with deliveries scheduled—beef on Tuesday, pig and lamb on Friday. Former Murray’s cheese buyer Aaron Foster is known for his willingness to share his expertise on less common cuts, like the whole Denver steak.
Fernando Aciar, owner of nearby Ostudio at Night, frequently contacts Foster for advice and appreciates the shop’s capacity for special orders, having received unique items like veal brains for croquetas and picanha for asados. “Everything from his cheeses to his spices to his pasta is of exceptional quality,” Aciar remarks. Follow them on Instagram for more info.
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Ask a Butcher
Aaron Foster, owner of Foster Sundry, offers his insights:
- What meat should people eat more of?
“Americans eat remarkably little lamb, which, when cooked properly, is delicious. I’d also like to see more consumption of goat—its clean taste and slightly stronger flavor make it an excellent alternative to lamb. And don’t overlook rabbit; it’s a delicacy in Italy and truly delicious.” - Can you suggest a cost-effective cut for a dinner party?
“A classic roast beef is both affordable and surprisingly delightful when cooked rare and served fresh, thinly sliced with horseradish or mustard. Yorkshire pudding can add a festive touch. Although these cuts aren’t trendy, they are delicious and budget-friendly.” - What other cuts are underrated?
“I grew up with London broil—a top-round steak that was often poorly cooked and tough. However, today’s top-round steaks are flavorful and more tender. While trendy cuts like flank, hanger, and skirt steal the spotlight, it’s worth reconsidering the merits of London broil.” - Do trendy cuts go in cycles?
“Absolutely. Skirt steak, once inexpensive and widely available, is now a sought-after cut with a higher price tag. Similarly, hanger steak gained popularity through cooking shows that encouraged viewers to ‘ask your butcher for four hanger steaks’—a substantial demand given that one 800-pound steer yields only about a pound to a pound and a half of hanger. We manage to get one cow a week here.”
— Katie Arnold-Ratliff
For Premium Japanese Beef
Japan Premium Beef
59 Great Jones St., Noho | 212-260-2333 | japanpremiumbeef.com
Located in Noho, this boutique butcher specializes in hard-to-find Japanese beef. Outside, graffiti and murals enliven the space, contrasting with the immaculate interior. In the display case, meticulously marbled cuts of meat resemble snowy landscapes. Opened in 2009, the store offers imports such as Japanese A5 Miyazaki Wagyu and Washugyu—a crossbreed of Japanese Black Wagyu and American Angus from Oregon.
Although pricey (with American tenderloin at $60 per pound and A5 striploin at $130 per pound), the quality is unparalleled. Frequent host Eunice Byun explains, “I return to Japan Premium Beef for celebrations because their offerings are simply exquisite. The dry-aged rib-eye is our favorite.” Check Yelp for some more reviews.
Watch this lovely video to get a glimpse:
For Carbone’s Supplier
Pino’s Prime Meat
149 Sullivan St. | 212-475-8134 | pinosprimemeat.com
Owned by Leo Cinquemani, who has steered the 115-year-old establishment, Pino’s Prime Meat continues the family tradition. Cinquemani, alongside his brother, cousin, and long-time friend Gustavo, operates the counter where you’ll find an assortment of chops, homemade sausages, and Murray’s chickens. The shop serves both locals and restaurants, providing items such as lamb racks for Carbone, veal for Song’E Napule, and dry-aged steaks for Park Side Restaurant.
Regular customers are greeted by name, fostering a familial atmosphere. Chef Miguel Trinidad, a frequent visitor, shares, “Pino’s feels like a return to my childhood on the Lower East Side—the familiar aroma of meat evokes nostalgia, and the perfectly spiced ground-lamb burgers are a reminder of simpler times.”
Watch this video to get a glimpse:
For a Timeless, Old-School Experience
Staubitz Market
222 Court St., Cobble Hill | 718-624-0014 | staubitz.com
Since John Staubitz opened the market in 1917, the sounds of the screen door and the vintage ambiance have remained constants on Court Street. Though longtime counter worker John McFadden passed away in 2022, his legacy lives on. The shop features historic light fixtures, photos of butchers spanning decades, and an old cashier’s booth.
Today, John Jr. continues the tradition with friendly banter while expertly carving tenderloin or deboning shanks. Customers flock for items like rotisserie chickens, gluten-free chicken meatballs, and specialty cuts such as Newport steaks for three. Top Chef judge Gail Simmons appreciates the personalized service, noting, “I love that they still answer the phone—it feels like I’m in a quaint village.”
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For the Ecologically Minded Carnivore
Ends Meat
254 36th St., Unit 38, Sunset Park | 718-801-8895 | endsmeatnyc.com
Ends Meat champions small-farm sourcing to steer clear of industrial meat production and its environmental toll. Founder and head butcher John Ratliff ensures that every part of the Berkshire hogs, free-range chickens, and beef is utilized. Whether it’s transforming a 350-pound hog into various cuts such as lonzas, lomos, and pancetta—or turning the heart into ’nduja—nothing goes to waste.
Ratliff’s impressive dry-aging program, with meat aged between 80 and 140 days, is particularly prized. Political consultant K. C. Boyle, who frequently cooks for large groups, praises the program as “incredibly rare,” especially considering the meat is grass-fed and sourced from local New York farmers.
Watch this video to get a glimpse of the place:
Final Thoughts
This collection of butcher shops reflects New York’s rich culinary tapestry and the passion for quality, sustainable, and innovative meat offerings. Whether you’re hosting an intimate dinner or planning a grand celebration, these establishments provide not only premium cuts but also the expertise and personal touch to elevate your culinary experience. Each shop tells its own story—from century-old traditions to modern, eco-conscious practices—illustrating that the art of butchery is both an enduring craft and a dynamic, evolving specialty in the city.
