The Meat Hook is a Williamsburg craft butcher known for whole-animal cutting and a devoted Brooklyn following. The counter works with pastured pork and dry-aged beef, turns trim into house-made sausages, and teaches its craft through popular butchery classes. It is one of the shops that helped define New York's new-school whole-animal movement.
Known For
Whole-animal butcheryHouse-made sausagesDry-aged beefPastured pork
Services
- Custom cuts
- Butchery classes
- Catering
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A Williamsburg whole-animal shop that helped define new-school NYC butchery — dry-aged beef, house sausage, and classes to match.
FAQ
Shopping at a local butcher
How do I get custom cuts from a butcher?
Just ask. A good butcher will cut steaks to your thickness, trim and tie roasts, portion a whole chicken, or grind meat to order — usually while you wait. Tell them how you plan to cook it and they'll cut it to match.
Should I call ahead for special orders?
Yes, for anything large or specific — whole briskets, standing rib roasts, whole animals, holiday turkeys, or bulk quantities. A day or two of notice lets the shop set aside exactly what you need.
How should I store fresh meat from the butcher?
Keep it cold and use fresh cuts within a few days, or wrap tightly and freeze what you won't cook soon. Let steaks and roasts come toward room temperature before cooking, and always rest meat after it comes off the heat. A sturdy end-grain cutting board makes breaking down and portioning at home much easier.
Is buying from a local butcher worth it?
For quality, sourcing, and service, yes. You get fresher meat cut to order, honest advice, and often better value when you buy whole or in bulk — plus you're supporting an independent shop and a short, local supply chain.
