The Bay Butcher
Meat · Oyster Bay, NY

The meat case.

Quality beef, pork, poultry, lamb and veal, plus house sausages and prepared specialties. Browse the case, or ask about custom cuts and special orders.

I Beef

Beef & dry-aged.

USDA Prime, Allen Brothers Angus, and a selection of dry-aged cuts.

  1. Filet MignonTrimmed and tied
  2. RibeyeBoneless Prime
  3. Tomahawk RibeyeFrench-trimmed long bone
  4. New York StripGrass fed
  5. SirloinBoneless CAB
  6. Dry Aged PorterhouseStrip and filet on one bone
  7. Dry Aged RibeyeBone-in
  8. Dry Aged Sirloin
  9. Dry Aged T-Bone
  10. Flank Steak
  11. Skirt Steak
  12. Short RibBone-in & boneless
  13. Chop MeatGround in-shop
  14. Prime Burgers
II Pork

Pork & charcuterie.

Duroc pork, house sausages, slab bacon, pancetta.

  1. Pork ChopBone-in, thick cut
  2. Pork Tenderloin
  3. Marinated Pork Tenderloin
  4. Pork Belly
  5. Baby Back Pork Ribs
  6. Slab Bacon
  7. Pancetta
  8. Sweet SausageMade in-shop
  9. Hot SausageMade in-shop
  10. Chorizo
III Poultry

Poultry.

Organic, air-chilled chicken, whole and cut.

  1. Organic Air-Chilled Whole Chicken
  2. Chicken Cutlets
IV Lamb

Lamb.

New Zealand-raised, frenched chops, Sunday-evening ready.

  1. New Zealand Lamb ChopsFrenched
V Veal

Veal.

Bone-in chops and osso buco — call ahead so we can hold them.

  1. Veal ChopBone-in
  2. Veal Osso Buco
VI Prepared

Prepared & specialty.

Ready for the fire — skewered, pinwheeled, and the one hot dog we sell.

  1. Filet Mignon Skewers
  2. Marinated Filet Mignon Skewers
  3. Flank Steak Pinwheels
  4. Kobe Hot Dogs

33 cuts in the case, and the selection changes regularly. See the signature selection

A tagged porterhouse hanging on the rail in the dry-age cellar
Behind the case

The dry-aged selection.

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.

About our dry-aged beef →

Questions

Ordering at the counter.

The questions we hear most at the meat counter. There are more on the full FAQ.

Do you do custom cuts?

Yes — ask the counter. Tell us the table size, the technique, and roughly what you would like to spend, and we will help you get the right cut, weight and thickness.

How do I place a special order?

Call the counter at (516) 273-6733. For special items — suckling pig, whole tomahawks, crown roasts — call ahead and we will tell you how much lead time we need. We wrap, weigh and label the order with your name for pickup.

Do you carry dry-aged beef?

Yes — 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 are your hours?

The Bay Butcher is open Tuesday through Saturday from 12 to 6 pm and Sunday from 10 am to 3 pm. We are closed Mondays. Holiday hours can vary, so call ahead during Christmas, Easter, Thanksgiving and the 4th of July week.

Where are you located, and is parking easy?

We are at 96 South Street in Oyster Bay, NY, three storefronts down from the water. There is a public lot a block from the shop on South Street plus on-street parking nearby. Holiday weekends fill up early — come early or call for curbside.

Do you have options for special diets?

Our case is whole-muscle beef, pork, poultry, lamb and veal, so most cuts are naturally gluten-free-friendly, and our house sausages and prepared items are cut and mixed in-shop. If you are cooking around an allergy, tell us when you order and we will walk you through what is in each preparation.

Can you hold an order for me?

Yes. Call the counter and we will have it wrapped, weighed and labeled with your name. Same-day pickups do not need a deposit; orders held longer than a day require a card on file.

A note from the counter

Anything not here? Ask.

We also take private orders — suckling pig, whole tomahawks, crown roasts, holiday standing orders. Call ahead and we will have it ready. Not sure how to cook it? See how we would cook a reverse-seared ribeye.

Call (516) 273-6733The fish counter →