The Bay Butcher
Gallery

The case, up close.

A season on the block — the counter, the cellar, the craft.

I The room
The butcher case running the length of the shop
The counter and pantry shelves, seen wide
The knife shelf above stacked steaks
Pantry shelves of packaged specials
II The block
A whole beef primal going through the band saw
A marbled ribeye coming off the saw
Gloved hands slicing a bone-in ribeye
Short ribs being trimmed against the tile wall
Ribeye steaks stacked by hand
A stack of cut steaks lifted from the block
A subprimal at the saw, branded apron in frame
A stack of short ribs arranged for the case
III The cellar
Tagged primals hanging in the dry-age room
Three tiers of the rack, each cut tagged with its date
A dry-aged porterhouse tagged on the rail
A cut being pulled from the cellar
A butcher inspecting the cabinet
The locker, three tiers deep
IV The counter
Porterhouse, T-bone and tomahawk lined up on the board
An overhead spread of ribeye and tomahawk
Oysters on crushed ice
Littleneck clams on ice in a counter tray
Flank steak pinwheels rolled and tied
Beef skewers with peppers and onion
Trays of house sausage and Prime burgers
Tins of caviar with blinis, from above
U-10 day-boat sea scallops on a tray
In person

Worth the visit.

Pictures only tell part of it — come see what is on the block, and the team will cut to your evening. Editorial outlets are welcome to use this photography with credit; for high-resolution originals, write to info@thebaybutcher.com.

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