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Fleisher's In The Press: Print and Online
Every Wednesday, Jessica and Joshua publish The Butcher Blog for Saveur Magazine where they share links that help us understand what artisanal butchers do and to appreciate where our meat comes from.
Here are some samples of where you might have seen Fleisher's in the news.
Slaughterhouse Live - October 23, 2009
Students can also enroll in an eight-week apprentice program with master butchers at Fleisher’s, an organic meat purveyor run by Joshua and Jessica Applestone in the...
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Young Idols With Cleavers Rule the Stage
- July 7, 2009
If chefs were rock stars, they would be arena bands, playing hard and loud with thousands cheering. Farmers, who gently coax food from the earth, are more like...
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Brooklyn's New Culinary Movement - February 25, 2009
To get the slightly battered convection oven for their new Brooklyn chocolate factory, Rick and Michael Mast traded 250 chocolate bars. The chocolate is as good as legal...
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The Taste Bone's Connected to the ... Soup Bone - February 25, 2009
MY pipes froze. I had shoveled 1,350 linear feet of snow in the last five months. I wanted soup. If it's damp, I haul out the soup pot. Usually I prefer water-based vegetable ...
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Take Half a Ton of Beef...- September 20, 2008
For years, Diner has tried to get grass-fed meat with sufficient regularity to keep customers in burgers seven days a week. Their needs were met for a while by Josh...
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Stray Questions for: Julie Powell- July 13, 2007
Julie Powell is the author of “Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen.”...
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On the Trail, at Last, to the Big City - July 26, 2006
It was that “so close yet so far” quandary that drove Mr. Applestone, a chef who was at the time a vegan, and his wife, Jessica, an author, to a career in cutting meat. Ms...
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The Concierge | Vegetarian Seeks Steak Frites - May 29, 2009
I haven’t eaten red meat in over 15 years, but I’m finally ready to go back to beef. I want my first time to be special. I am dreaming of a delicious dinner of steak frites and...
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The Concierge | Sustainable Dining Minus the Attitude
- August 10, 2009
I consider myself a fairly responsible type: I won’t be installing my air-conditioner this year, I recycle, I call my mom on Sundays. Still, I’m finding all the recent focus on...
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2010 Martha Stewart Tastemakers - March 2010
They’re culinary artisans– people who are putting modern spins on traditional foods, like beer, cheese, bread and meat.
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Maverick Butchers - November 2008
Fleisher’s Josh Applestone is an unlikely butcher: He was a vegan for 17 years. His wife, Jessica, only ate meat from pastured animals, preferably from local farms. Now the...
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Best of Beef - January 2007
From lean grass-fed meat to ultrarich wagyu, beef has become a food obsession. Here, eight top chefs share their best recipes for their favorite cuts, and F&W gives a lesson...
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How YouTube (Almost) Made Me a Cooking-Show Star- March 2007
Meat has long been my passion, and butchery is a skill I'm obsessed with—so obsessed that I'm writing a book about my attempt to learn it. For research purposes, I've...
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Vegetarian Butchers - April, 4, 2009
When I met Josh six years ago, he was a vegan,” Jessica Applestone says of her husband, Josh Applestone, the co-owner of Fleisher’s butcher shop. A former vegetarian...
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Top 100 for 2008 - Jan/Feb 2008
The annual award honors "favorite restaurants, food, drink, people, places and things. The magazine which is known for eschewing trendy restaurants and celebrity chefs...
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Inventing a New Business Model for Butchers - May 23, 2011
One day in early 2004, Jessica Applestone, then a fussy, unhappy, "bacon-exception" vegetarian, told her husband Josh that she wanted to eat meat again. The catch? She refused to give up...
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Vegan Turned Master Butcher Changes the Way America Thinks About Meat
April 19, 2010
In 2004, Applestone and his wife, Jessica, opened Fleisher's Grass-fed & Organic Meats in Kingston, New York, which he describes as "an old-fashioned butcher shop offering...
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The Technique: The Perfect Burger with Bacon (on the Inside) - July 2010
A few weeks back, I stopped by Fleischer's butcher shop in Kingston, New York, about an hour and a half north of the city. I was looking to buy a rack of lamb to grill up on the...
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Why Every Man Needs A Butcher
- October 2009
The first time I went to a butcher was in college. I wish I could say it was my idea, but the inspiration belonged to my roommate, Robert, a sophomore from Burbank...
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Julie Powell's revelations in 'Cleaving' cut to the bone - November 25, 2009
Writer Julie Powell, the Julie of the hit book and movie Julie & Julia, looks like a butcher. Here at Fleisher's Grass-Fed and Organic Meats shop, she's wearing a steel-mesh...
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Ways To Dine Well During A Downturn - October 2008
At Fleisher's Meats in Kingston, N.Y., owner and butcher Josh Applestone still fills orders for grass-fed beef tenderloin that costs $40 a pound. But more frequent these days...
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Not For the Lily-Livered - October 2009
As a child, like millions of other kids from peasant stock, I used to happily eat tongue. Then came the ill-fated day somebody told me where it came from. And that was the...
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Twenty Rugged Survivors in Dying Industries - November 2010
The traditional butcher shop is fading from American society as shoppers buy meat at supermarkets instead of at independent shops. In 2006, 5 percent of supermarket shoppers purchased meat...
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Tough Crowd- January 2010
You may not have even noticed it, but New York is in the midst of a jerky craze. Suddenly, the barklike jawbreakers—once a survivalist food associated with Native ...
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Get Mario Batali’s Meat Delivered to Your Door
- October 2008
Fleisher’s Grass-fed & Organic Meats, Kingston-based supplier to the likes of Casa Mono, Diner, Freemans, and Savoy, is coming to your home in November. Starting then...
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They Feel Good About Their Necks
- February 2007
But it’s not just chefs who recognize the cut’s potential. “Lamb neck is fantastic,” says Jessica Applestone, co-owner of Fleisher’s Grass-Fed and Organic Meats in...
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DIY Butchering - April 19, 2010
The thud of heavy knives bashing bones, the splat of dead muscle hitting the table, the twisting of heads off bodies and the tearing of flesh from limbs. Is this a preview for...
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Prime Cut: Behind the Home-Butchering Craze
- March 2010
The thud of heavy knives bashing bones, the splat of dead muscle hitting the table, the twisting of heads off bodies and the ripping of flesh from limp, cold limbs...
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On the Table: Farm Stands of New York's Hudson River Valley - Huffington Post
October 19, 2010

My home away from home for my Hudson River Valley trip was the home of my brother-in-law Larry. Larry, who is also our Frog Commissary Director of Operations, still has a home in...
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Tasty trips to the source - July 20, 2010
IT is impossible to think of Seattle and not the fabled Pike Place Market. There is no Barcelona without lunch at La Boqueria. Dear old Philadelphia without the Amish girls dishing up shoofly pie at the Reading Terminal Market?
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Holy cow!
- July 3, 2010
This year, Fleischer's Grass-Fed and Organic Meats in Kingston, NY — the butchery where "Julie & Julia" author Julie Powell learned to carve a cow — started hand...
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10 Menu Trends We'd Like to See in 2011 - January 3, 2011
Whether it's lamb (the new bacon), donuts or small plates, menu trends are pretty easy to spot. Well here are a few that we'd actually like to see more of in the upcoming year...
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The Nasty Bits: Pigs' Feet - June 1, 2010
I'm back at Fleisher's, the butcher shop where I've been apprenticing in Kingston, NY. Last week was out of the ordinary in a couple of ways. When I first arrived on a...
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The Nasty Bits: How to Break Down a Pig - May 4, 2010
"It takes four cuts to break down a side of pig," Josh Applestone told me. "I can teach you how to do it in two hours, tops."Josh made good on that promise on my third day...
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The Nasty Bits: Pig's Head - April 20, 2010
Two months ago I began an apprenticeship at Fleisher's Meat Shop in Kingston, New York, that started with a single premise: Could Joshua Applestone and his team...
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The Butcher's Cuts: Going Whole Hock - April 22, 2010
"You want to grip the knife like this," Josh said, holding his arm out at a right angle and gripping the handle of a 5-inch boning knife so that the tip of the instrument...
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The Nasty Bits: Welcome to Fleisher's Meats, Where Brains are Just a Bandsaw Away - April 20, 2010
Two months ago I began an apprenticeship at Fleisher's Meat Shop in Kingston, New York, that started with a single premise: Could Joshua Applestone and his team...
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The Meat and Chocolate Trend - September 23, 2009
Chocolate and meat may have started with the Aztecs (in their thick, chocolate-tinged mole sauce) but the food marriage has been spreading to the artisanal candy aisle...
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Favorites from the Return of New Amsterdam Market at the South Street Seaport - September 2009
The Fleisher's Meat folks were there in full force. Co-owner and master butcher Joshua Applestone told me told me he is offering a 6 to 8 week butcher training course up...
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Carnivore Knowledge - Manhattan, March 2011
"It was an act of craziness and stupidity," says Jessica Applestone, recalling when she and her husband opened Fleisher's Grass-fed and Organic Meats in 2004.The shop was on an out-of-the-way side street in Kingston, New York, whose Hudson Valley location belied its mainstream...
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2010 Local Heros Award for Best Food Artisan

Edible Hudson Valley is proud to present it’s first ever Local Heroes Awards, designed to spotlight the businesses, organizations and individuals who help to make our community a better place by positively improving our access to and understanding of local, sustainable food. Winners were chosen by the magazine’s readers who voted online last Fall for their favorite food heroes across five categories: Chef/Restaurant, Farm/Farmer, Beverage Artisan, Food Artisan, and Non-profit.
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The Right Cut - Hudson Valley, Fall 2009
Most of the meat Americans eat comes from animals raised in feedlots, processed in factories and displayed like candy bars in the supermarket aisle. It’s a cost-effective...
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The Slaughterhouse Problem - Manhattan, November/December
While it’s never been so easy to buy pedigreed produce in Manhattan, conscientious carnivores are asking: “Where’s the beef?” Not to mention pork, lamb and even poultry.
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Return of the butcher - June 4, 2010
In the Hudson River Valley's Kingston, N.Y., a 6-year-old butcher shop is thriving by specializing in local, free-range meat that hasn't been treated with pesticides or...
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To Find Success, Butchers Stay Close To Home - May 27, 2010
The shift toward local, sustainable eating has gone beyond farmers markets, CSAs, and restaurant menus and into a bloodier realm: butcher shops. In search of meat...
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These Days Butchers Are So Bloody Cool - February, 2010
There was a time when only rock stars were rock stars. Then, sometime in the last decade, the public decided that chefs were rock stars, too. The latest profession to get..
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Other Publications
Fleisher's Gets the Hollywood Treatment - The Villiage Voice
December 30, 2010

My home away from home for my Hudson River Valley trip was the home of my brother-in-law Larry. Larry, who is also our Frog Commissary Director of Operations, still has a home in...
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Reel Food: James Beard House Butchering Demonstration - June 28, 2010
Though Applestone is said to be able to break down whole beasts in 44 seconds or less, he slowed down the pace for this intimate, Wüsthof-hosted Jame Beard House event.
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How to Be a Butcher: 4 Pro Tips on DIY Dismemberment - Popular Mechanics
June 16, 2010

"I'm not a killer, I'm a butcher," says Joshua Applestone as he prepares to sever the leg from a 90-pound half-pig flayed and displayed on a white tablecloth in the courtyard...
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Best of Hudson Valley 2010 - Hudson Valley Times - October, 2010
Reader choice: butcher
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Love me tenderloin - Hudson Valley Times - May 15, 2010
That the meat we eat comes from animals is a self-evident truth, but it has become possible to embrace the axiom without considering the ax. Far removed from the...
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Butchers Under The Bridge - October 22, 2009
The New Amsterdam Market monthly market in the former location of the Fulton Fish Market is committed to bringing back the idea that urban marketplaces can provide...
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Cut a Deal - Tasting Table New York - January, 2010
In this new dawn of butchery, whole-animal dressing comes with practical responsibility: what to do with all that extra meat? Only so much can be sold as hamburger or ...

Garden of Eating - Arrive Magazine - September, 2008
Fleisher’s Grass-Fed and Organic Meats, a modern country butcher shop with outposts in Rhinebeck and Kingston, is like a microcosm of the Hudson Valley itself. Since it ...
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Gastronome - Airtran Airlines Magazine - March, 2007
The meat from a grass-fed steer is more muscular, and lower in fat and cholesterol than corn-fed cattle, as anyone would be if they ate only green leafy vegetables...

The Butcher's Conscience - Chromogram - November 2005
From behind a glass case displaying freshly cut meats, Joshua Applestone is explaining how he gave up his vegan diet and became a butcher. Contrary to my own recent ...
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Curd is the Word - Chromogram - July 2009
It’s a hard time to be a dairy farmer. Milk prices are currently so low that the market pays less per gallon than it costs to produce. In response to this untenable situation...
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High on the Hog - Chromogram - June 2009
The pig first evolved in Asia around two and one half million years ago before extending its habitat north into Russia and Japan and west into India, Mongolia, Central Asia...
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The Carnivore's Solution - About Town - Fall 2007
If you're going to eat beef, grass-fed is the ideal: it has very little saturated fat (much less than grain-fed) a healthy ratio of omega-3 fats—high in conjugated linoleic acid...
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Orphan Beef - Woodstock Times - August 2007
Jessica Applestone is passionate about her beef. She and hubby Josh own Fleisher's, the hip new spot for 'clean' meat in Kingston and Rhinebeck. Former vegetarian turned ...

Meat, politics meet in Rhinebeck - Daily Freeman - June 2007
Fleisher's is an old-fashioned butcher shop with modern day sensibilities, as it is one of the only butcher shops in the nation to sell pasture-raised and organic meat...
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Meat of the matter - Hudson Valley Business - Fall 2007
Some patrons were loyal customers, having visited Fleisher’s in Kingston or its booth at the Rhinebeck farmers’ market last summer. Sydney Ratner, a resident of New...

Local Eats, Finding fresh grass-fed meat at a farm near you - House Magazine
There are still places where contented cows, woolly sheep, and big, blocky porkers blink their long eyelashes and look out on green hills. There are still livestock farmers that...
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Lean, Green, And Clean - New York House Magazine
It’s not every day I see a shopping cart piled with pig carcasses rolling along a sidewalk. They are heading for Fleisher’s Grass-fed & Organic Meats, a unique butcher shop...
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Happy Cows - Healing Lifestyles & Spa Magazine - Fall 2007
If you're going to eat beef, grass-fed is the ideal: it has very little saturated fat (much less than grain-fed) a healthy ratio of omega-3 fats—high in conjugated linoleic acid...
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From our lectures, butcher demonstrations or our famous one-on-one butcher training classes, you can have an experience that is designed to give you the ability to learn from our years of sustainable butchery experience.
Click here to learn all about our classes
   
Fleisher's carries ONLY pastured meats raised on small, local, sustainable farms. The animals have never been given antibiotics or hormones and have a strictly vegetarian diet.
Read about what makes our meat different
   
Read about how Joshua Applestone went from a Vegan to carry on his family tradition as a master butcher.
Read about our Heritage and Legacy
   
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