A house of meat
on South Street.
The Bay Butcher is your neighborhood destination for quality meats, fresh seafood, prepared foods and specialty items. Stop in to browse our current selection or call ahead to ask about custom cuts and special orders.
Quality meats,
cut with care.
USDA Prime beef, dry-aged selections, Duroc pork, New Zealand lamb and veal — plus house sausages and prepared items ready for the fire.
Browse the case, or ask about custom cuts and special orders. The case is the conversation.
Fresh seafood,
on ice.
Salmon, branzino, tuna, halibut and Chilean sea bass. Shellfish — clams, oysters, mussels, lobster, crab. Specialty items: octopus, scallops, caviar.
The selection changes regularly — call ahead to ask what is in, or to talk through a special order. With notice we can source a fish to spec.
The dry-aged case.
Ask about our selection of dry-aged beef, available in a variety of cuts. Our team can help you choose the right option for your meal.
What people come in for.
The selection changes regularly — call ahead if you want something held.
Bone-In Dry-Aged Ribeye
Marbled, mineral, generous.
Read →
Dry-Aged Porterhouse
Strip and filet on one bone. The classic order for a serious table.
Read →
Oysters
A rotating East Coast selection — ask which are eating best today.
Read →
Sea Scallops
U-10 dry-pack — the kind that browns like butter in a hot pan.
Read →Anything not in the case? Ask.
Suckling pig, whole tomahawks for ten, crown roasts, holiday standing orders. Call ahead and we will wrap, weigh and label it with your name on it.
Catering & private orders.
Big-format roasts, whole loins, off-site supply for dinner parties and restaurant projects.
How it works →Standing orders.
Thanksgiving, Christmas, Easter, Mother’s Day. The book fills by the start of the week.
Reserve the cut →How we’d cook it.
Five cuts, five short notes — the way the team would tell you over the counter, written down.
Read the notes →
Come in.
Three storefronts down from the water, open six days a week. Tuesday — Saturday · 12–6 · Sunday · 10–3 · Closed Mondays. Walk in and see what is on the case — the team will cut to your evening.