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AdobeStock/Regina Foster
Even strict vegetarians admit they start to salivate at the first whiff of burgers on the grill, so just in time for ever-tempting Fourth of July backyard barbecues, here is a guide to local purveyors of gourmet meats around the county.
North End Quality Meats
835 Post Rd, Scarsdale; 914.723.3363
John Grillo (yes, that’s his real name) opened the doors of this local institution four decades ago, and is still behind the counter offering top-of-the-line Prime steaks, organic Bell & Evans chicken, and homemade ground chicken patties with broccoli and garlic or peppers and onions. He also crafts sweet, hot, and cheese and parsley sausage on site and from scratch.
Village Prime Meats
475 Main St, Armonk; 914.273.5222
Those in the know flock here for fresh, unfrozen turkey for Thanksgiving, but career butcher John Rubio never fails to delight regulars and newcomers alike year ‘round with his broad selection of 100% USDA Prime beef, including filet mignon, shell steaks, prime rib, and burgers, as well as Bell & Evans chicken and house specials like marinated turkey London broil and dry-aged rack of lamb.
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Battaglia Brothers
138 North Ave, New Rochelle; 914.633.3382
For 40-years, this family-owned and -operated meat market has been known in the neighb’ as THE place for steak, particularly club steak, prime rib, and London broil. Pork chops are also a fan fav, as well as house-made sausage that can be enjoyed sweet, hot, with cheese and parsley, or fashioned from chicken instead of pork.
Cole’s Market
2147 Albany Post Rd, Montrose; 914.737.7737
Spanning three generations and more than 100-years, this local bastion of fine meats and seafood is famous for its burgers and steaks, and a standout for its ten varieties of sausage made on premises and without preservatives, including broccoli and cheddar, sundried tomato and basil, and jalapeño chicken. Other specialties for the grill run the gamut from meat or seafood shish kebabs to marinated steaks, fresh shrimp, and tuna steaks.
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Crisfield’s Prime Meats
61 Purchase St, Rye; 914.967.0152
With a strong and proud emphasis on New York- and American-raised organic meats — which can be ground to order for some of the most outstanding burgers your barbecue will ever host — this old-school butcher offers an expansive array of Prime beef, pork including fall-off-the-bone baby back ribs, organic veal, lamb, and sausage, and organic, no-nitrate hot dogs, as well as top-quality chicken from organic producers like Bell & Evans and D’Artagnan. Pro tip: Game meats (think: venison and organic rabbit and quail) are hot around the holidays, especially Oktoberfest.
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Fiamma Pork Store
107 Halstead Ave, Harrison; 914.630.1452
Italian for “flame,” Fiamma’s Doug Tucci, a transplanted Bronx restauranteur, has been turning up the heat in Harrison for the past five-years, focusing on Prime beef, ribeye, porterhouse, Pennsylvania chicken and pork, and homemade classic Italian sausage that comes hot, sweet, or without fennel; call ahead for weekend orders of cheese and parsley sausage rings. Pro tip: Add a little zing to your BBQ thing with a house-jarred rub of brown sugar pork or espresso.
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The Butcher’s Fancy
961 McLean Ave, Yonkers; 914.327.8260
With good humor, Irish charm, and serious butchering “chops,” County Leitrim’s Oliver Charles has been providing Old Country delecatables to Westchesterites for three-decades plus, specializing in Irish bacon and sausage, burgers, and all manner of steak. Top sellouts include homemade pork and leek sausage, and the not-to-be-missed curry links. Burgers with Irish bacon and Irish cheddar are also popular, along with the Irish spiked burger: flavored with marinara, onion, and sausage seasoning.
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