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| Retreived from http://www.fleishers.com/. |
Review
I have been to Fleisher’s in Park Slope several times since it opened in 2011. The quality of their meat and range of products are both outstanding. That said, despite being a “nose-to-tail” butcher, the cuts which they have available are limited compared to most neighborhood butchers or groceries. Fleisher's steaks are freshly cut and nicely marbled. It is more expensive than your everyday butcher, so I primarily shop here for a big weekend dinner as opposed to a weeknight meal. Their roasts look absolutely fantastic and I cannot wait to find an excuse to splurge and serve one at a big dinner party.
I have been to Fleisher’s in Park Slope several times since it opened in 2011. The quality of their meat and range of products are both outstanding. That said, despite being a “nose-to-tail” butcher, the cuts which they have available are limited compared to most neighborhood butchers or groceries. Fleisher's steaks are freshly cut and nicely marbled. It is more expensive than your everyday butcher, so I primarily shop here for a big weekend dinner as opposed to a weeknight meal. Their roasts look absolutely fantastic and I cannot wait to find an excuse to splurge and serve one at a big dinner party.
- Call ahead and see what they have on offer in store before trekking over or planning your menu
- Expect the prices to be higher than your used to but the quality of meat to be better than that of most local butchers
Fleisher’s Park Slope
Tues-Sat 11am – 8pm
Sun 11am – 6pm
Mon Closed
Sun 11am – 6pm
Mon Closed
From New York Magazine:
"This upstate nose-to-tail butcher is maniacally strict about the meat they sell at their much-anticipated Park Slope outpost, offering only antibiotic- and hormone-free cuts of humanely slaughtered animals that lived on the pastures of small, sustainable farms and co-ops. All lamb, pork, beef, and poultry come from nearby counties (within a 150-mile radius of the Brooklyn store and 50 miles from the Kingston, NY location) and a daily delivery van loops between the two locations, ensuring supreme freshness. Superlative cuts consist of four-week dry-aged steaks (dry-aged sirloin is the signature cut) and pork tenderloin; other offerings include rotisserie chicken, housemade sausages, nitrate- and nitrite-free house-smoked bacon, and stocks and lard."
From the New York Times:
"Fresh meat from upstate is available as steaks or chops, or cut to order. They also carry organic poultry, 14 kinds of sausages, offal and veal from time to time, and will have turkeys for Thanksgiving. They cure their own bacon. Prepared foods like chili, stocks, pot pies and meatloaf are also sold."
From Yelp:
"Limited selection, high-quality product at a steep price."
"You don't find many places like these anymore, and this place is a shrine: beautiful sirloins, a bevy of stuffed sausages, cups of garlic butter and lard, ground bacon and beef, fragrant cheeses"
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