Here are the answers to some of our most frequently asked questions:

Why does this meat taste so good?

We only carry meats from animals raised on small, local, sustainable farms, and we butcher everything ourselves in-house with care and skill. None of the beef, pork, and lamb we purchase has ever received antibiotics or hormones and all are raised on pasture eating the food they’re meant to eat. By working closely with our local farmer partners, we guarantee that our rigorous standards are always maintained. And by focusing intensely on our own training and craft throughout the butchering process, we insure that the quality established at our farms is honored in the final product. This obsession with animal care and quality from start to finish in the supply chain results in the best-tasting meat.

What is "Craft Butchery" ?

Craft butchery is a values-driven practice that combines modern-day ideals with old-world traditions. At Fleishers, craft butchery has five aspects:

  • Skills, knowledge and service
  • Sourcing from local farms
  • Sustainable practices
  • Using the whole animal
  • Delivering unrivaled quality

For us “craft butchery” isn’t a fad or marketing angle. It’s a way of being. An ethos that is helping to change the way we experience meat by proving there’s a better way. Like small-batch spirits, handcrafted microbrews or fine cheese, craft butchery is defined by a master’s knowledge and expertise, local farms, sustainable practices and a nose-to-tail philosophy that eliminates waste. Most important, the quality of meat it produces cannot be matched.

How do you select Farmers?

We only work with farms and slaughterhouses that meet our high standards for ethical sourcing, humane treatment, and sustainable practices that minimize environmental impacts. All are partner farms are family-run and located in the New York, Pennsylvania, and Connecticut region. This is one reason why we’re able to bring you the freshest, best-tasting meat possible.

What's the difference between Pasture-Raised and 100% Grass-Fed?

This distinction is not meant to confuse. We are strict adherents to a pasture-based system as opposed to the commercial confined animal feeding operations (CAFO’s) that represent more than 95% of our industry. However, given the harsh winters that our farmers frequently endure, we do allow for some of our farms to supplement the all-grass diets of the animals with small amounts of grain to give the animals enough energy to keep warm during the cold New England months.

Our 100% grass-fed animals are always raised on pasture with their herd, free to forage and eat grass as their bodies are intended to do. These steers eat a diet that is exclusively forage, primarily consisting of various grasses and legumes. This yields naturally leaner beef that is high in Omega 3’s and CLA, nutrients that are beneficial against cancers, heart disease and high blood pressure. In 100% grass-fed beef, the color of the fat will vary more throughout the year as the compositions of the grasses they eat changes.

Similarly, our pasture-raised animals are also always raised on pasture with their herd, free to forage and eat grass as their bodies are intended to do. As with everything else that we produce, these animals are never given hormones or sub-therapeutic antibiotics. However, these animals are also fed some grains, especially in the cold winter months. In addition to improving the welfare of the animals over the winter, this practice also results in superior marbling while yielding leaner beef and significantly more health benefits than commercial beef.

Raising beef the way our farm partners do — whether it’s 100% grass-fed or pasture-raised — takes 50% longer than beef raised in conventional feedlots does. Our steers take 25-28 months to arrive to finishing weight, as compared to around 18 months for industrial beef, and though this is a more expensive process, it also means more flavor, more nutrients, and a better life.

What Does it Mean to Use the Whole Animal?

Our butchery philosophy has always been based on the nose-to-tail approach, which means challenging ourselves and our customers to use and eat the whole animal. We receive a limited amount of whole beef, pigs, and lamb each week, which results in a limited supply of every cut, roast, steak, and bone. This approach makes us creative, thrifty, and dedicated to honoring every part of every animal we butcher. We want to create as little waste as possible. On occasion, we may not have exactly what you came into the shop for, but we promise you will leave with something equally delicious and exciting.