Meat · Oyster Bay, NY
Cut to order,never to display.
Dry-aged USDA Prime beef, heritage Duroc pork, New Zealand lamb, veal, and prepared specialties — broken down whole in the shop, portioned at the counter.
I · Beef
Beef& dry-aged.
USDA Prime, Allen Brothers Angus, and 28–60-day dry-aged whole primals broken down in the shop.
- 01Filet Mignon
- 02Ribeye (Boneless Prime)
- 03Tomahawk Ribeye
- 04New York Strip (Grass Fed)
- 05Sirloin (Boneless CAB)
- 06Dry Aged Porterhouse
- 07Dry Aged Ribeye Bone-In
- 08Dry Aged Sirloin
- 09Dry Aged T-Bone
- 10Flank Steak
- 11Skirt Steak
- 12Short Rib (Bone-In & Boneless)
- 13Chop Meat
- 14Prime Burgers
II · Pork
Pork& charcuterie.
Heritage Duroc pork. Whole-hog cuts, sausages cured in-house, slab bacon, pancetta.
- 01Pork Chop
- 02Pork Tenderloin
- 03Marinated Pork Tenderloin
- 04Pork Belly
- 05Baby Back Pork Ribs
- 06Slab Bacon
- 07Pancetta
- 08Sweet Sausage
- 09Hot Sausage
- 10Chorizo
III · Poultry
Poultry
Pasture-raised, air-chilled, never wet-packed.
- 01Organic Air-Chilled Whole Chicken
- 02Chicken Cutlets
IV · Lamb
Lamb
New Zealand-raised, frenched chops, Sunday-evening ready.
- 01New Zealand Lamb Chops
V · Veal
Veal
Bone-in chops and osso buco — call ahead so we can hold them.
- 01Veal Chop
- 02Veal Osso Buco
VI · Prepared
Prepared& specialty.
Ready for the fire — skewered, pinwheeled, and the one hot dog we sell.
- 01Filet Mignon Skewers
- 02Marinated Filet Mignon Skewers
- 03Flank Steak Pinwheels
- 04Kobe Hot Dogs
Questions
Orderingat the counter.
The questions we hear most at the meat counter. More on the full FAQ.
Do you cut meat to order?
Yes. Nothing on display at The Bay Butcher in Oyster Bay is finished — every steak, chop, and roast is portioned at the counter. Tell us the table size, the technique, and roughly what you'd like to spend, and we'll cut the right weight and thickness.
How do I place a special or whole-animal order?
Call the counter at (516) 273-6733. For special cuts — suckling pig, whole tomahawks, crown roasts, side of beef — we ask for 48 hours' notice, and longer for whole-animal items in season. We wrap, weigh, and label the order with your name for pickup.
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're 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're at 96 South St in Oyster Bay, NY, three storefronts down from the water. There's 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.
How long is your beef dry-aged?
We dry-age whole bone-in primals on the bone in our own cellar, from 28 up to 60 days. 28-day is our standard; 45 and 60 are available by request. Ask at the counter and we'll show you what's on the rail and when it went in.
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're cooking around an allergy, tell us when you order and we'll walk you through what's in each preparation.
Can you hold an order for me?
Yes. Call the counter and we'll have it wrapped, weighed, and labelled with your name. Same-day pickups don't 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 cut big-format roasts and private orders — suckling pig, whole tomahawks, crown roasts, holiday standing orders. 48 hours' notice for special cuts. Not sure how to cook it? See how we'd cook a reverse-seared ribeye, or browse the full signature selection.