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.
Beef & dry-aged.
USDA Prime, Allen Brothers Angus, and 28 to 60-day dry-aged whole primals broken down in the shop.
- Filet MignonTrimmed and tied
- RibeyeBoneless Prime
- Tomahawk RibeyeFrench-trimmed long bone
- New York StripGrass fed
- SirloinBoneless CAB
- Dry Aged PorterhouseStrip and filet on one bone
- Dry Aged RibeyeBone-in
- Dry Aged Sirloin
- Dry Aged T-Bone
- Flank Steak
- Skirt Steak
- Short RibBone-in & boneless
- Chop MeatGround in-shop
- Prime Burgers
Pork & charcuterie.
Heritage Duroc pork. Whole-hog cuts, sausages cured in-house, slab bacon, pancetta.
- Pork ChopBone-in, thick cut
- Pork Tenderloin
- Marinated Pork Tenderloin
- Pork Belly
- Baby Back Pork Ribs
- Slab Bacon
- Pancetta
- Sweet SausageMade in-shop
- Hot SausageMade in-shop
- Chorizo
Poultry.
Pasture-raised, air-chilled, never wet-packed.
- Organic Air-Chilled Whole Chicken
- Chicken Cutlets
Lamb.
New Zealand-raised, frenched chops, Sunday-evening ready.
- New Zealand Lamb ChopsFrenched
Veal.
Bone-in chops and osso buco — call ahead so we can hold them.
- Veal ChopBone-in
- Veal Osso Buco
Prepared & specialty.
Ready for the fire — skewered, pinwheeled, and the one hot dog we sell.
33 cuts in the case, and everything above is portioned on request. See the signature selection
Everything dry-aged is hung here.
Whole bone-in primals, 28 to 60 days, in a glass-fronted room at 1.2°C. We sell into four windows and each tastes different. Ask at the counter and we will open the door.
Ordering at the counter.
The questions we hear most at the meat counter. There are 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 would like to spend, and we will 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, a 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.
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 will show you what is on the rail and when it went in.
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.
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 would cook a reverse-seared ribeye.