More Beef, Less Beefcake  

Dickson's Farmstand Meats opens in Chelsea Market 
| New York City   Cooking | Helen Hollyman
Dickson's Farmstand Meats

Breaking: Bread

Ten of our favorite loaves from NYC bakeries »

Home Schooling

The League of Kitchens runs cooking classes... »

Pro Tips

Last-minute gift advice from chefs »

There's been plenty of focus lately on the rock-star status of young butchers, but not nearly enough on the proteins they prepare.

But the just-opened Chelsea Market shop from "meat curator" Jake Dickson will change this, with NYC's most intimate meat counter to date: a large, glass-enclosed cutting room where you can watch the guts and glory of whole-beast butchering.

Dickson's goal: to provide a "candy shop for carnivores" full of handpicked proteins that arrive fresh from local farms. In addition to standard butcher-case cuts, his offerings will include specialty poultry (guinea hen, partridge and goose) and the more underrated parts of lamb, pork and beef.

The multipurpose space also houses a classroom and lunch counter, where chef Gabe Ross (an alum of Savoy and Gramercy Tavern) creates a rotating menu of hearty sandwiches made with pulled pork, lamb shanks and braised beef. And the giant in-house smoker will allow him to make custom bacon, ham and sausages.

If you want to get even closer to your protein, butchering classes will be offered in the see-through cutting room, where all can watch your handiwork (or lack thereof).

Dickson's Farmstand Meats, Chelsea Market, 75 Ninth Ave. (between 15th and 16th sts.);

Dickson's Blog
  • article-action-jsddm
    • jsddm-arrow
    • article-btns-ico0
    • article-btns-ico1
    • article-btns-ico2
    • Pin It
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
SEE MORE: Chelsea,  Farms,  Shops,  Classes,  Butchers,  Local 
Dickson's Farmstand Meats 75 9th Ave. New York NY 10011 212-242-2630
Tasting Table Join