The Butcher · Since 1983
Cut by hand,
the old way.
USDA Prime, dry-aged in our own room, and butchered to order at the same counter for over forty years.
USDA Prime, dry-aged in our own room, and butchered to order at the same counter for over forty years.
Behind our glass is a real butcher, not a shelf of shrink-wrap. Tell us what you're cooking and we cut it to your order, trim it the way you like, and grind it fresh while you wait. The difference is in whose hands it passes through.
We age whole primals in a dedicated room, holding them cold and humid for weeks so the flavor deepens and the meat tenderizes the slow, honest way. Most shops buy theirs pre-cut. We still do it ourselves, because you can taste the difference.
We don't compromise on grade. USDA Prime beef, dry-aged in our own room, alongside Wagyu, pork and lamb, every bit chosen by hand for the marbling, the color, the feel of the fat. Then it's all cut to order, by hand, at the counter. Never pre-packed, never boxed.
It means less waste, better value, and cuts a pre-packed shop simply can't give you. Nothing reaches our case that wouldn't go home to our own table.
Forty years of Sunday dinners have started at this counter.Babylon Village · Est. 1983
"I haven't bought meat at a supermarket in fifteen years. They cut it in front of you, they know your name, and it's better. Simple as that."— Tom R., Babylon Village
Every cut, butchered to order. USDA Prime beef and Berkshire pork, dry-aged in our own room, hand-cut while you wait.
Reserve online and we'll have it cut and waiting, or call and we'll set it aside. Special orders and holiday roasts welcome.