Beyond the case.
Custom cuts, big-format roasts, and the standing orders that do not make it to the display. 48 hours’ notice; we deliver to the standard.
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 will tell you the cut, the weight, when it will be ready, and what to do with it on the night.
Six things we cut by hand.
- Whole tomahawksCut for ten or twenty. We trim, French the bone, salt-rub, and label by weight.
- Suckling pigHeritage Duroc, butterflied. Comes with a written cook note for spit, oven or wrap.
- Crown roastsPork or lamb, eight to sixteen ribs. Center-cut, tied, ready to roast.
- Standing ribWhole prime rib, bone-in, dry-aged to your spec — the most-requested of our holiday standing orders.
- Whole loinsUSDA Prime strip, ribeye or tenderloin — dry-aged to your spec, portioned to your evening.
- Off-site supplyDinner 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.
Planning an 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 are 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 is 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 will 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 do not ship dry-aged beef by carrier. Held orders longer than a day take a card on file. Call the counter and we will 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 Street, Oyster Bay, NY. Holiday hours can vary — confirm your pickup time when you place the order.
Call the counter.
Faster than email. We will wrap, weigh, and have the order on the block with your name on it.