Jeffrey’s Meat Market

I only got to patronize the shop once before it closed and I miss it terribly. A lot of folks have been trying to find Jeffrey Ruhalter to see if he’s set up shop elsewhere. So far, it doesn’t look like it.
I did find a statement he issued on the closure of the store.

I wish they were still open! Phone has been disconnected.

Just thinking about my Saturday spent in Jeffrey’s sausage making class brings a warm fuzzy feeling to my heart. There’s not much I can say about Jeffrey, his staff, and his class that hasn’t been said below. Part history lesson, part sausage making lesson it was definitely a great way to spend 4 hours on a Saturaday afternoon (even though it’s supposed to be 2 leave yourself extra time). Despite the $ 75 price tag the class was a steal considering all the sausage you eat and how much you take home!

Exactly what a butcher should be. Jeffrey is EXTREMELY friendly (story below), reasonable prices, good selection (not amazing).
I came in here one Saturday to grab some bacon for breakfast, and Jeffrey had his back to me breaking down some chickens. A father and daughter walked up next to me and Jeffrey turned around and asked them what they wanted, but the father told Jeffrey that I was there first, I told them I wasn’t in a hurry and to go ahead. After he served them, I asked for a pound of bacon, and he gave it to me free of charge for being patient. Absolutely made my day.
Not saying that will happen to everyone, but that is service you won’t get at Key Food.
If you live within walking distance to Essex Market and go to a supermarket for your meat, you’re doin’ it wrong.

Your meat guy. Seriously, go there once and he will become your meat guy, as loyal to you as you are to him. A true New York character and a truly generous local butcher of the old-​fashioned mold with a thoroughly tenderized heart muscle. His family has been in the business since the 19^th century, and his shop has been around for decades, probably one of New York City’s longest running butcher businesses. And have you ever heard of a butcher hosting live bands and art exhibits before? I should also mention that the meat is excellent. Jeffrey gave me a few sausages, his own recipe, for free. I can say with authority that his fine product will convert even the most stubborn vegetarians.
So don’t be chicken, go «meet» Jeffrey, his butchery «bacons» you to visit. And don’t be cowed by the thought of going somewhere other than Whole Foods. He’s «veal» nice and if you don’t have a beef with him, he’ll link you up with something to pig out on. It will taste so good, you’ll be sheepish about letting other people in on the secret. The rest of the butchers are just tripe. Actually, he has tripe, too, and if you’re game, he’ll let you wear it on your head for a photo. If you’re lucky, a band will be there among the drumsticks. Want to take a class in butchering? He’ll show you the chops. You’ll definitely be telling people after your visit that Jeffrey is «so sage» among meat purveyors. If you bring your dog, maybe it’ll get a treat, too, but you shouldn’t let your «mutt on» the counter. I’m willing to «steak» my Unilocal reputation on Jeffrey. Don’t forget to tell him I said thigh!

JEFFERY IS A LES SUPERSTAR
I have never written a review on Unilocal and probably never will again, but I felt compelled to write a glowing review of Jeffery and his staff.
I took a lamb butchering class here with some friends after we bought a coupon of some daily deal site thinking it would be a cool day. Jeffrey turned out to be a real character, regaling us with stories of his youth and old New York. And to boot, he brought out a whole lamb and took us through butchering the entire animal. He went through all the primal cuts and lets us operate some of the heavy machinery (band saws, etc.) despite the fact we were, uh, imbibing.
Not only that, but he was generous enough to give us a substantial portion of lamb that we then took home for a huge family style dinner.
Give this man your business, not whole foods. Save the LES and people like Jeffrey.

This is truly a NYC jewel. Jeffrey, his market, and especially his class is absolutely top notch.
Just got back from a class. Picture this. it’s the saturday after thanksgiving and new york is empty. We’d signed up for a beef butchering class (they teach all sorts of classes — beef, pork, sausage, game and poultry i think). We got to the class and Jeffrey explains that he’s got laryngitis and cant talk too much. would anyone mind if he makes the class a sausage class instead of beef? we all happily nod, not knowing the journey we’re about to take.
Despite the fact that he said he couldn’t talk too much, Jeffrey talks about (in no order) beef, pork, prewar germany, new york at turn of the century, dry aging beefs. He shows us porterhouse steaks dry aged. he explains why dry aging makes beef tastier. He takes out a prime rib cut, he takes out a side of a pig. He shows us how they are so similar to one another. He takes out a pigs head with frost on it’s eyeballs.
We left three hours later (yes, he apparently could speak for 3 hours) with tears in our eyes from laughing and some custom blended sausage we made from scratch, grinding, spicing and all.
My husband always said he missed having a butcher who he knew by name. now we have one. phenomenal class, phenomenal meat.

Old school butcher with throwback prices.
Fresh. Reasonable. Super friendly.
Went here for the first time today. Got two pounds of fantastic looking ground chuck. Jeffrey is super knowledgeable and friendly, from a family that’s been in the meat business since 1873.
He asked me, «do you like bacon?»
By the time I’d replied hell yes he’d already grabbed a good handful of slices out and handed them to me.
Already loving this spot.

Jeffrey’s Meat Market is THE BEST butcher shop in the LES. Chinatown has great fishmongers, but if you want organic whole chickens, thick cut farmhouse bacon, sweet Italian sausage, succulent pork chops or black angus strip steaks, Jeffrey’s is where you need to go.
The prices are great and the service is wonderful. I’ve always been really hesitant to buy meat from a butcher because I have little knowledge of the different cuts and always feel intimidated. But the guys at Jeffrey’s are extremely knowledgeable and help me choose the right cuts for whatever I’m trying to make for dinner that night.

Jeffrey is a super nice guy and knows meat like few other mortals. Real butchers are so hard to find these days, this is the place!
the quality and price CANNOT be beat in nyc

So, I’ve only been here once so far, but I will be back again, and again, and again, and again…
CHEAP MEAT
I was speechless when I saw the prices of the gorgeous meats behind the counter. Really. Absolutely flabbergasted. Fresh looking, quality meats at 2 cent hooker prices. Can’t beat that.

Places are so much better to me if the people who work there are cool. It doesn’t take much, just stop being a dick.
I usually don’t trust guys with ponytails but Jeffrey is a good dude. He is extremely knowledgeable and will help you decide what to get and than even tell you how best to prepare it. From meat to chicken to coldcuts, this is my go to spot.
They also have the best magnets I have ever seen.

I went to the pig butchering class there this past Saturday. Can’t wait to go back for more classes AND to buy stuff.
Love steak! :)

UPDATE: Was at Essex Street Market. Jeffrey’s is CLOSED. The cases are empty with Post it notes stuck on the glass from customers in every language: ‘We Miss you” «Jeffrey come back» etc.
What can you say about Jeffrey? He knows meat and he is an incredible all around good guy. First time I was there I asked him to cut up some chicken, he grabbed me by the hand, pulled me into the ‘butchering’ station and tried to get me to cut it. LOL His Black Feather chicken is undeniably the best chicken ever. He will guide, instruct you when you have a question about cooking beef.
He is flirtatious with all of the ladies and buddies with all of the men. People flock to him. He will always steer you on and to the right course.
The best butcher around

I can’t write an unbiassed review of Jeffery’s. It’s not that I work there – I don’t – but Jeffery thinks I do.
«What are you doing standing out there like a customer!» he screams at me, so I have to go behind the counter, take off my coat, put on an apron, wash my hands like a surgeon, get in everyone’s way, rummage through the cooler for my heritage breed chicken, realize I don’t know where it is, ask for help, have a real butcher get it and wrap it for me, wash my hands again, change back into my civillian clothes … and pay.
But I wouldn’t have it any other way. From the first day I walked in, Jeffery made it clear that he was MY butcher. Anything I wanted, he could get. Pasture-​raised Thanksgiving turkey from an Amish farm? Berkshire pork chops cut as thick as my head? A prime rib roast aged 10 weeks (try that at Lobel’s, and see if it isn’t cheaper just to buy the ranch)? Long Island duck? Veal bones, tripe, trotters? No problem. And his prices are criminally cheap. I want to pay double sometimes, just to make sure he stays in business.
A couple of tips: talk to Jeffery about custom aging meat for you for a special occasion. You will have a hard time finding another butcher anywhere who does this. And don’t miss the black plume chickens. Really, don’t. I mean it. Don’t.
How awesome is Jeffery? I just fixed him up with one of my best friends. Turns out she’s quite the carnivore.

Organ meat. They got it. Cheap.
I bought a whole tripe for i think around $ 5-​$ 6 which I made into a spicy tripe stew, that fed 6 at a dinner party.
After coming here, I don’t see how anyone can pay $ 9 for a piece of seran wrapped steak at your local grocery store. I’m going back for pig’s feet next time.

«You want pancetta? We don’t have that… but I’ll give you something even better,» Jeffrey says, smiling and heading towards the back room.
«I save my bacon ends to give away to customers, ’cause it’s way better than pancetta. Pancetta has such a weak flavor – this, this is real flavor,» he continues, handing me a bag with the meaty bacon slab.
«Have a great day, and enjoy that,» he says. I thanked him, slightly in wonder at my porcine gift, and walked away smiling.
The bacon end looks great, though I haven’t cooked with it yet. But the bottom line is, Jeffrey has already won me over with his personable service – I’ll be back. There’s a reason this place has been here for over 75 years.

I kind of fell in love with Jeffrey when I went to pick up some porterhouses to bring my dad on Christmas.
First of all, it was roses for the ladies day. Any woman who walked by the counter — not just customers — was given a rose. Why not?
Then, Jeffrey himself is just charming. You just like him right off the bat. And he likes you, too.
Now, the meat. My parents claimed it was better than Luger’s. I think two proud 1.5 inch thick steaks cost around twenty bones (ha, get it?).

I love the LES. I’ve been cat sitting for Passover — so, on my Saturday am walk to the F train, I stop at The Donut Plant for a tres leches and coffee, then on to Fried Dumpling for a bag of frozen dumplings $ 5.00 — then on to Jeffrey’s in the Essex Street Market.
As I walked up to the counter, Jeffrey was entertaining some customers, he quickly interrupted his story, smiled a genuine hello and sweetly called someone over to serve me.
They were out of hangar steak, but offered some skirt steak, and then I perused the pork section, and decided on some Boston Butt for Sunday. The man helping me offered to debone and cube the Boston Butt. I smiled, said no thank you, I’m working on my knife skills. When he handed me my change ($ 17.00 for 1.14 lbs skirt steak and just over 3 lbs Boston Butt — he also handed me a wrapped piece of candy) — nice, personal touch.
I love shopping at Jeffrey’s.

Everything from dry-​aged prime beef to pig’s feet is available here at prices that seem too low for Manhattan. Exotic stuff (including a good mergeuez sausage) is represented as well. Ask.
Jeffrey is a pleasure to do business with, and quite a character. He’s also incredibly knowledgeable and helpful. He’s got old school skills, so if you need a special cut for a special dish he can oblige you. Shopping here is a pleasure.
Need locally grown free range pork from a small producer? He’s got it. Top quality beef and lamb? Check, for nearly half of what butchers charge uptown. Wild boar sausage? I’m not kidding! How about a great rib eye (or NY strip) steak for $ 15 a pound? Even pedestrian cuts like sirloin steak or pork chops make what you get in the supermarket seem kinda sad by comparison.
Jeffrey’s makes it possible for an average person to have the service and quality of a dedicated butcher without paying uptown prices. Add to this the character of the place (it does double duty as an art gallery) and Jeffrey himself and you have a five star no-​brainer!