The Meat House

The Meat House

Meat: Alligator, Boar, Ostrich

Though available for franchise opportunities and currently operating in 10 states, The Meat House is not the beef-based equivalent of Walmart; they do not offer frozen puck-like hamburgers and ginormous mayonnaise jars. Instead, it is focused on resuscitating the traditional neighborhood butcher and its accompanying nostalgic comforts. The Meat House provides communities with locally sourced, hand-selected meats, exotic ones, too!

“We’re an upscale butcher and grocer and we try to cater specifically to our community,” says Joseph Brakatselos, executive chef and manager of The Meat House’s only Long Island location, which opened in January. “The people of Roslyn are very conscious about their health, so we serve a lot of lean meats that are free-range with no antibiotics or growth hormones. Ostrich is a good example of that.”

Within a department dedicated to local exotic meats, The Meat House’s ostrich fillets, raised on New Jersey’s Fossil Farms and described by Brakatselos as “earthy and tender, perfect after grilling for 10-12 minutes with high heat,” sit near boar, alligator and venison.

It can become exotic-er at The Meat House, however. “I have customers who order mutton and ox tail on a regular basis,” says Brakatselos. “We can get basically anything, though, and it’ll be local and we’ll pick each piece.”

niko krommydas

Niko Krommydas has written for Tasting Table, BeerAdvocate, Munchies, and First We Feast. He is editor of Craft Beer New York, an app for the iPhone, and a columnist for Yankee Brew News. He lives in Brooklyn, New York.