Chelsea Market, New York City, Jake Dickson, Small Scale, Environmentally Conscientious, Farmers, Artisanal Meats, The Omnivore’s Dilemma, Heritage Breeds, Organic Quality, Sustainable Land Use, Humane Handling Practices, Dry-Aging, Grain Fed Beef, Grass Fed Beef, Frank’s Chelsea Market, Lamb, Pork, Lunch, Sausage, Offal, Pate, Hot Dogs, Where to eat lunch in Chelsea, Best Butchers, NYC, Where to shop, Chef Recommendations, Takashi, Restaurants, Food Purveyor, Meat Purveyor


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Why should you buy your meat from someone with a background in marketing and finance? Because he actually cares that the meat comes all the way from the pasture to the slaughter house. Unsatisfied to just purchase large scale poor quality meat, he wanted to have an impact and provide New Yorkers with an alternative. With admittedly little more knowledge than “The Omnivore’s Dilemma,” he gained hands-on appreciation of the meat industry by working on multiple farms, in a butcher shop, and at a small slaughterhouse.

His goal for getting meat from the farm to the table, via his store, is to keep it as local as possible. He has picked out farms and slaughterhouses that meet both his philosophical and geographic criteria. This criteria includes:

- heritage breeds

- grass-fed

- organic quality

- sustainable land use

- humane handling practices. 

In fact, the entire supply chain must be within 400 miles. But beyond these requirements, let’s be honest, the meat has to taste good.

Their website provides a wealth of useful information when it comes to debating grain-fed vs. grass-fed, cooking different meats, dry-aging, doneness, resting, slicing, etc. But even better than reading the website is visiting the butcher shop. They respect the meat. It’s butchered out in the open and presented with care.

Looking for more information on some of the cuts they have presented in the case? Just ask - they’ll be able to tell you where it came from, what it tastes like, and how to prepare it. On any given day, they’ll have grain-fed and grass-fed beef, lamb, pork, chicken, pate, rillettes, bacon. And if you are just in Chelsea Market walking around getting lunch, pick up a sandwich or a prepared hot lunch.



Chelsea Market

75 9th Avenue

New York, NY 10011

T: 212.242.2630



Mon - Fri 10am - 8pm

Sat - Sun: 10am - 7pm



Recommended By

- Chef Nick Curtin (formerly of Compose in New York, NY)

- Salvatore Bklyn (Ricotta Cheese Maker from Brooklyn, NY)

- Restaurateur Jason Denton (Corsino, ‘inoteca, ‘ino, Lupa, Betto in New York City)

- Filmmaker Liza De Guia (Food. Curated.)

Photo Credit: Find. Eat. Drink.



Butcher’s Recs | New York city

Keen’s Steakhouse | Sparks Steakhouse | Cheeseburger at The Spotted Pig

Photographs courtesy of Keen’s Steakhouse | Sparks Steakhouse | Find. Eat. Drink.

Eat | Restaurants in Manhattan

Cabrito [CLOSED]

For the braised pork belly tacos.

Keen’s Steakhouse

For their steak, the atmosphere and the history.

Sparks Steakhouse

For the steak and the atmosphere.

Spotted Pig

For the cheeseburger and the pork.

[See details.]

Eat | Restaurants in Brooklyn

Peter Luger Steakhouse

For the dry aged steak.

[See details.]


Butcher’s Recs

Pork & Sons | The River Cottage Meat Book | Nose To Tail Eating

Find | Cookbooks

Pork & Sons

Written by Stephane Reynaud.

River Cottage Meat Book

Written by Hugh Fearnley-Whittingstall.

The Whole Beat: Nose to Tail Eating

Written by Fergus Henderson.

[See details.]


Details of Jake Dickson’s recommendations for where to eat in New York City.

City Guides

- New York City | Manhattan: Download

- New York City | Brooklyn: Download


Storyteller Liza de Guia of Food. Curated. interviewed Jake Dickson.