The 10 Best New-School Butcher Shops in America

Get to know the cleaver-wielding men and women behind some of the country’s finest meat purveyors.


Fleisher's Grassfed and Organic Meats (Brooklyn, New York)

In September 2011, husband and wife team Josh and Jessica Applestone opened the Brooklyn offshoot of their trailblazing New York meat mecca, located upstate in Kingston. Josh is a reigning figurehead in the new butchering movement—a transformed vegetarian deeply committed to ethically-sourced meats, as well as a skilled professor of his craft. Teaching classes and schooling butchers and chefs alike, the famed Fleisher’s training program has spawned some of the best new-school butchers in the country (including Tom Mylan of the Meat Hook and a few members on this very list.)

Both the Kingston and the Park Slope locations offer only pasture-raised, antibiotic- and hormone free-animals from small local farms. Find common cuts showcased alongside more unusual offerings like beef knuckles, oxtail, and lamb’s neck, as well as a slew of housemade sausages, marrow bones, and a smoky beef-and-bacon grind optimal for burgers. 192 Fifth Ave between Berkley Pl and Union St, Brooklyn, NY (718-398-MOOO,

  • Ann

    I don’t want to interfere with anyone’s preconceived idea that Houston is some hillbilly backwater by pointing out we’ve had Revival Market, a sustainable butcher shop since early spring 2011.

    • Greatscot

      I was looking through the list waiting for Revival to show up. Very disappointed it was left off, in favor of a market that is “in the works” for Austin.

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  • ChefJune

    I’m thrilled that butchering is undergoing a revival in the USA because it gives hope that quality meats will continue to be available. (Lord knows the stuff sold in most supermarkets is not safe to eat!)

    But somehow this article takes away from the fact that there have been and continue to be — for decades — fine butcher shops in many US cities. I realize there are not as many as there used to be, but they do exist. And I think they should be celebrated, rather than relegated to some dusty closet on the side as if they weren’t there at all.

    Check out the butchers who’ve been operating in New York for many years. They don’t go looking for publicity….. likewise Chicago and Boston. I can’t speak for other cities because I’m not conversant with their foodways, but I’m sure these places are not alone.

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  • Benjamin Runkle

    By the way, Salt & Time is open now!

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  • new forever customer

    I came accross a local meat market called ” Kenrick’s Meats” its a small shop in St. Louis Missouri and it has a variety of everything from 80 types of bratwurst (all made in house) to lunch meats and cheeses some of which are also made in house. I strongly suggest giving this place a try i have heard they can also ship to anywhere in the U.S.. With the location being in St. Louis they have what they call ” Pork Steaks” ready to go at all times! Check them out!

  • Trapper

    Bishers Quality Meats
    Ramona California

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  • eric senie

    will investors love to franchise butcher shops in Africa?? There is a potential market lying unexploited for years and now , i think it is due tym that investors get down to the developing countries to promote the consumption of animal product through packaging and destribution to take care of protein deficiency in children to enhance mental strenght.

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