A short press kit.
A note for editors, photographers and writers — contact, boilerplate copy, and the basics. We answer the phone.
Reach the shop.
Phone is fastest. Email reaches the same inbox. For in-person visits, give us a call first so we have the cellar ready.
Three lengths.
The same shop, told at three different lengths. Use whichever fits the column.
One line
The Bay Butcher — a counter for dry-aged USDA Prime, A5 Japanese Wagyu, and sourced seafood on South Street in Oyster Bay, NY.
One paragraph
The Bay Butcher opened on South Street in March 2020. The shop carries dry-aged USDA Prime beef hung in an in-house cellar for 28 to 60 days, A5 Japanese Wagyu from a single Niigata bloodline, heritage Duroc pork, pasture-raised poultry, and day-boat seafood. Whole animals only; nothing is pre-cut for display. Open six days a week.
Full
The Bay Butcher is a butcher and seafood counter at 96 South Street in Oyster Bay, New York, opened in March 2020. The shop is built around a small list of producers known to the team — USDA Prime from American family farms, A5 Japanese Wagyu from a single Niigata bloodline, Allen Brothers Angus, heritage Duroc pork, pasture-raised poultry, and head-on, day-boat seafood.
A glass-fronted dry-age cellar at the back of the shop holds whole bone-in primals for 28 to 60 days. Nothing on the case is pre-cut for display; every order is portioned on request. The counter serves Oyster Bay, the North Shore of Long Island, and Nassau County.
The shop is open Tuesday through Sunday, closed Mondays. Phone orders and special requests are welcome with 48 hours’ notice.
“We answer the phone. The case is the conversation.”A note from the counter
Use what is on the gallery.
Our product and shop photography is on the gallery page. Editorial outlets are welcome to use it with credit; for high-resolution originals or a shop interior shoot, write to info@thebaybutcher.com and we will send a folder.