Butcher Shop



1411 Third Avenue (Lower Level)
(NE corner of 80th Street)
New York, NY 10028

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Monday - Friday: 8am - 7pm

Saturday - Sunday: 10am - 5pm

Contact & Order

(212) 772-7206


Eli's Butcher Department


Eli’s Butcher Department is New York's leading purveyor of USDA Prime grade, dry-aged beef as well as the finest all-natural veal and lamb, fresh poultry, Berkshire pork, and specialty products. Here are definitions for some of the terms often used when talking about meat.

ALL NATURAL This term is intended to give the impression that the animal has been thoughtfully raised but is virtually meaningless.

BERKSHIRE HERITAGE PORK The Berkshire is a British breed of pig. Traditionally, these animals are humanely raised and cared for, and that care shows in the end product. The marbling in the meat is abundant and the clean bright white fat is a sure sign of quality.

DRY-AGED At Eli’s, this means that after careful selection we monitor the beef through a 36-day process of controlled temperatures and humidity that allows the flavor of the prime cuts to develop while natural enzymes break down the connective tissue. The result is steaks and chops of incomparable flavor, complexity and tenderness.

GRASS FED & GRASS FINISHED This indicates that an animal has been raised on grass, not grain. Expect wonderfully mild flavors from this diet, and lamb that is never “lamby.”

ORGANIC The animal has not received steroids, hormones or antibiotics. No animal biproducts were used in the feed and the animal has been raised on a vegetarian diet.

PORTERHOUSE is a steak that offers two cuts, a filet mignon and a strip loin.

PRIME This indicates the amount of marbling in a piece of meat.

SHELL STEAK Often called a bone-in New York Strip, this is a juicy cut from the loin, one of the most tender cuts on the animal.

TENDERLOIN is the very tenderest cut on the animal. This is where the filet in filet mignon comes from.

USDA PRIME is the U.S. Department of Agriculture's certification of a premium piece of beef. This meat is from young cows, often 12-14 months old, where the beef has a significant degree of marbling.

Milk-fed VEAL means the young cows are raised on mother’s milk, no grains, no grass.

POULTRY A free-range bird is not raised in a cage and is free to graze on grasses or grains. Organic means a free-range bird raised without the use of antibiotics, steroids or pesticides, a bird raised on an organic and vegetarian diet.

Eli’s ABCs of Grilling


1. Remove protein from refrigerator at least an hour before you plan to cook it. Unwrap it and let it air dry.

2. Preheat your grill before you start cooking. A well-heated grill will sear food on contact and helps prevent sticking.

3. It's easier to remove debris when the grill is hot, so after preheating, use a long-handled wire grill brush to clean off charred debris. Scrape again immediately after use.

4. Lean foods may stick when placed directly on the grill. Oiling your hot grill rack with vegetable oil will help alleviate this problem. A great way to do this is to take a paper towel, fold it, dip it in the vegetable oil of your choice and wipe it across the grill.

5. Leave an inch between pieces of meat on the grill so that they cook evenly. You also need room to maneuver your tongs in response to any flare-ups.

6. Is it done yet? The best way to answer this question is with an instant-read thermometer. Don’t measure through the top of your protein; instead, inserting thermometer into the side of the meat or poultry will give a much more accurate temperature.

7. Let your protein rest 10-15 minutes when it comes off the grill. This “relaxing" lets the juices settle in and spread throughout the meat.

Pro-tip: Make a basting brush for your barbecue out of fresh herbs like rosemary and thyme, and use it with Eli’s Mediterranean olive oil while your meat is grilling.

Tools of the trade

Ready to fire up the grill? Before you start, here are a few essentials that make for a good grilling experience. Your grill setup should include an instant-read meat thermometer, tongs, a perforated spatula, a grilling fork with strong, narrow tines, a basting brush, mitt-style pot holders and a grill brush for cleaning up. Choose long, non-slip handles.
KNIVES The most important tool for any carnivore is a good knife and keeping that knife sharp is equally important. The days when a tinkling bell announced the arrival of either ice cream or a knife sharpener are over. However, you can bring your knives to the butcher’s department at Eli’s and take advantage of this essential service. Remember: Sharp knives, never serrated!



Can I get the same products on Third Avenue as I can online?
Yes! The butcher department at Eli’s carries all these cuts and more. We encourage you to call us at 212 772-7206 and talk to us about your menus, grilling plans and holiday needs. Or stop in and say hello. You’ll find a lot of inspiration in the butcher case at Eli’s.

Can I visit the butcher shop at Eli’s?
Absolutely! We love to meet our customers in person. Please stop by, say hello and introduce yourself.

I live in New York City. Should I order online or from the butcher shop at Eli’s?
An order placed by phone at Eli’s will be delivered the same day. An order that is shipped to you will take longer—our goal is delivery within 24 hours, but depending on what you want and where you live, it may take up to 48 hours or longer to receive your order.



Eli's Butcher Shop

1411 Third Avenue
(NE corner of 80th Street)
New York, NY 10028

Getting There

Train: #6 to 79th Street/Lexington or 86th Street
Bus: M79 crosstown, M1, M2, M3, M4