Meat Middleman

Jake Dickson brings locally raised protein to your door

Jake Dickson wants to be New York's go-to meat curator. The 29-year-old scours the state's family farms for the finest beef, pork, lamb and mutton, which he sells at area farmers' markets and through his new online store.

Dickson left a career in marketing to give himself a crash course in meat. He worked at a slaughterhouse and a butcher shop, then apprenticed under the livestock coordinator at the Stone Barns Center in Westchester. Now he sources meat directly from farmers and follows it to the slaughterhouse, where it's butchered to his specifications.

Because Dickson buys whole animals, he can offer specialty items like suckling pig, pork jowls, leaf lard and oxtails. He also dry-ages entire sides of beef (including chuck, top round and skirt steak—not just the pricier loin), so every cut has a rich, concentrated, beefy flavor. To keep prices down, Dickson doesn't ship his products: Simply select a pickup date and location on the web site. Plus, he's giving Tasting Table subscribers a 20-percent discount through Dec. 25; just enter the "tastingtable" coupon code when you check out.

Dickson's Farmstand Meats are available on the weekends at the Morningside Park (Saturday) and Park Slope (Sunday) farmers' markets, and online at dicksonsfarmstand.com.

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