Custom Cuts & Catering · Oyster Bay
Beyond the case.
Custom cuts, big-format roasts, and the standing orders that don't make it to the display. 48 hours' notice; we deliver to the standard.
I · How it works
A conversation,then the order.
We need 48 hours for most special cuts — sometimes longer for whole-animal items. The conversation usually starts with one phone call: how many people, what dish, what wine.
From there we'll tell you the cut, the weight, when it'll be ready, and what to do with it on the night.
Specials
Six things we cut by hand.
- 01
Whole tomahawks
Cut for ten or twenty. We trim, French the bone, salt-rub, and label by weight.
- 02
Suckling pig
Heritage Duroc, butterflied. Comes with a written cook note for spit, oven, or wrap.
- 03
Crown roasts
Pork or lamb, eight to sixteen ribs. Center-cut, tied, ready to roast.
- 04
Standing rib
Whole prime rib, bone-in, dry-aged to your spec — the most-requested of our holiday standing orders.
- 05
Whole loins
USDA Prime strip, ribeye, or tenderloin — dry-aged to your spec, portioned to your evening.
- 06
Off-site supply
Dinner parties, event catering, restaurant projects. Talk to the team about volume.
Cooking for a holiday table? Most of these run as our holiday standing orders through Thanksgiving, Christmas, and Easter — reserve early, the book fills by the start of the week.
Questions
Planningan order.
What to know before you call about catering, private orders, and big-format cuts at The Bay Butcher in Oyster Bay.
How much notice do you need for a catering or private order?
For most custom cuts at The Bay Butcher in Oyster Bay, we ask for 48 hours' notice, and longer for whole-animal items like suckling pig or a side of beef in season. The best way to start is one phone call to (516) 273-6733 — how many people, what dish, what you're pouring.
What kinds of big-format orders do you cut?
Whole French-trimmed tomahawks for ten or twenty, butterflied suckling pig, crown roasts of pork or lamb, whole dry-aged loins, and standing rib roasts. We also supply dinner parties, event catering, and restaurant projects off-site — talk to the team about volume.
Do you cater holidays?
Yes. Thanksgiving, Christmas, Easter, and Mother's Day are our busiest weeks — see our holiday standing orders page and reserve early, because the book fills by the start of the week. Standing rib roasts, whole tenderloins, and heritage turkeys go fast.
Can you butcher to a specific recipe or weight?
That's the point of a private order. Tell us the cut, the thickness, and the number of covers — a French-trimmed rack for a holiday roast, a chateaubriand portioned for four, lamb ribs cut St. Louis style — and we'll do it the way the recipe describes.
Do you deliver, and how do I pay?
We offer local delivery and in-person pickup across Long Island and the North Shore of Nassau County; we don't ship dry-aged beef by carrier. Held orders longer than a day take a card on file. Call the counter and we'll wrap, weigh, and label the order with your name.
What are your hours for picking up an order?
The Bay Butcher is open Tuesday to Saturday 12 to 6 pm and Sunday 10 am to 3 pm, closed Mondays, at 96 South St, Oyster Bay, NY. Holiday hours can vary — confirm your pickup time when you place the order.
Place a private order
Call the counter.
Faster than email. We'll wrap, weigh, and have the order on the block with your name on it.
(516) 273-6733