Check out Florence Meat Market down in the Village.
Mitchell Davis, in The Art of Eating
(the best food mag around, bar none, imho) No. 68 "Why, Where, and What to Eat in New York, Part II, Food Shopping" says the following:
He buys his meat only from Florence Meat Market. Been in operation for 70+ years. Little meat on display; butcher carries out primal cut, discusses it, and cuts desired cut. Will grind, pound, tie, etc. "The porterhouse steaks are the only ones I've found at retail with the true dry-aged flavor of steakhouse beef." Has stewing hens. Will make custom ground-meat blends for perrines, sausages, etc. Will lard, stuff, and season roasts. (!) Best to call order in in advance; the shop is small and the staff spends much time on each order. And: "The surprise is that the meat at Florence is usually less expensive than at other serious butcher shops around the city." Note: writer was a part-time butcher in high school.
Also mentions: Citarella for various aged meats. Jefferson Market (6th Ave. b/w 10th and 11th)--staff are "friendly and talented." Whole Foods, 7th Ave. and 24th St. and in the Time Warner building at Columbus Circle, have best choice in organically raised meat, but staff is not knowledgable. Salumeria Biellesse 376-378 8th Ave at 29th St., Chelsea (212.736.7376) has excellent fresh, cured, and dried sausages. The only local source for guanciale
(pork jowl), which is cured in-house. And they make custom sausage blends for many Manhattan restaurants. Faico's Pork Store at 260 Bleeker b/w 6th and 7th Aves. (212.243.1974) for "Italian-style fresh and cured sausages..cold cuts..and various cuts of fresh pork." In Bensonhurst, Brooklyn, the Bari Pork Store at 158 Ave. U at W. 7th St. (718,372,6405) calls itself "the king of sausage". Kurowycky Meat Products at 124 First Ave. b/w 7th St. and St. Mark's Place, East Village, for Ukranian cold cuts and cured/smoked pork products, made in-house, in "what you might call a commercial style", but the quality of such is tops in the city. Try the kovbasa krayana
(garlic kielbasa-ish) and the Hungarian-style paprika sausage. Concludes by saying the only place for pork belly or fresh pork liver is Chinatown.
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Edited by afn33282, 06 June 2005 - 03:27 PM.