The Signature Selection

On the block.

Name: The Bay Butcher
Address: 96 South Street, Oyster Bay, NY, 11771, US
Telephone: (516) 273-6733
Price range: $$$

A short list of names we carry because we know them. The case turns over daily — assume what is here is what is in the cellar today, and call if you want it held.

I Beef

The dry-aged case.

Whole loins hung in the cellar. Cut on request.

USDA Prime · Heartland

60-Day Dry-Aged Strip

Two months on the bone in our cellar. The most pronounced beef in the case.

USDA Prime · dry-aged 28+ days

Bone-In Dry-Aged Ribeye

Cut on request. Marbled, mineral, generous.

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USDA Prime · for two

Dry-Aged Porterhouse

Strip and filet on one bone. The classic order for a serious table.

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USDA Prime Angus

Allen Brothers Filet Mignon

Trimmed and tied. The cut that needs nothing more than salt and heat.

USDA Prime · dry-aged

Long-Bone Ribeye

Tomahawk profile. A piece you serve to friends who appreciate it.

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II Wagyu

Japan and Australia.

A5 from Niigata, grass-finished cross-breeds from Australia.

Snow-aged · Niigata

A5 Japanese Wagyu Tenderloin

Held in snow rooms before harvest. The most refined beef we carry.

Wagyu cross · grass-finish

Australian Wagyu Bavette

The chef’s secret cut — bold flavor, generous marbling, never overwrought.

Snow-aged · for the grill

A5 Wagyu Cubes

Hand-cut. For yakiniku, skewers, or the most expensive bite of stew you will ever serve.

III Lamb

Sweet and clean.

Australian, frenched, Sunday-evening ready.

Australian · Frenched

8-Rib Rack of Lamb

Sweet, clean, beautifully framed. Built for an evening.

IV Pork

Heritage Duroc.

Pasture-raised, deeply flavored, properly fatty.

Heritage breed

Duroc Baby Back Ribs

Pasture-raised, mineral-fed Duroc. The pork our grandparents remember.

Heritage breed

Duroc Bone-In Pork Chops

Thick-cut, deeply marbled — the chop that earns a wine pairing.

Bakers Bacon · Massachusetts

Double-Smoked Bacon

Cured slowly, smoked twice over applewood. Sliced to your spec.

V Poultry

Real chickens.

Pasture-raised. Cleanly cut. Never wet-packed.

Pasture-raised

Whole Heritage Chicken

Bone broth structure, real chicken flavor. Roast it whole.

Boneless · skinless

Free-Range Chicken Breast

Clean cut, never wet-packed. The weeknight workhorse.

VI From the water

Sashimi-grade salmon, head-on shrimp.

Flown in. Iced down. Out within the day.

New Zealand · ocean-raised

Big Glory Bay King Salmon

Buttery, jewel-red, sashimi-grade. Flown in for the case.

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Center-cut · skin-on

Atlantic Salmon Fillet

Reliable, generous, easy to love. Always within an evening’s reach.

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Center-cut fillet

Chilean Sea Bass

Snow-white flesh, gentle on the palate, ceremonial on the plate.

North Atlantic

Cold-Water Lobster Tails

Heavy, sweet, perfectly portioned. Service-ready.

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Head-on · jumbo

Black Tiger Shrimp

Snap, brine, restaurant-grade presentation.

VII Selections

Curated combinations.

Built for the table. Wrapped for the gift.

USDA Prime

His & Hers Filet Combo

Two filets, gift-wrapped. The anniversary order.

USDA Prime

King & Queen Combo

Strip and filet — the case classic.

Allen Brothers Angus

Steak Lovers’ Assortment

A curated box of our most-asked-for cuts. Built for a long weekend.

Filet · lobster

Surf & Turf

The standing order for a serious evening.

“Nothing on display is finished. Tell us the table — we cut to fit.”

The standard

Also at the counter

The full counter.

Day-to-day cuts that live in the case but do not make the showcase. With advance notice we can source a wide variety of fresh fish and seafood for your order.