American Butcher Story

Tiberio Custom Meats is at your service

Is that a butcher shop framed by grandmotherly rose wallpaper at home-style Italian restaurant Sauce on the Lower East Side?

It sure is.

There, smack against large windows on Rivington Street, is a butcher block where Adam Tiberio and partner Erik Hassert of Tiberio Custom Meats butcher whole animals. Behind a counter, mere feet away, these same guys sell meat from a petite four-foot-long case.

There are brawny benefits to having Tiberio and Hassert hock the beef, pork and poultry they butcher. For example, the duo recommends little-seen cuts such as Sierra steak ($19 per pound) and boneless chuck short ribs ($17 per pound).

Tiberio's résumé is deep, with time spent at Dickson's Farmstand Meats and slaughterhouses, and personal relationships with farmers in New York and Vermont.

Such a dainty space allows for total personalization. If you dream a cut, Tiberio can bring it into being.

Soon, the butcher block will do doubly duty as a table come nightfall, when the space will turn into an after-hours steakhouse. Acquaint yourself with your neighborhood butcher now, and who knows–you might get the first word about those intimate dinners.

Tiberio Custom Meats, 78 Rivington St. (at Allen St.); 718-374-5148 or tiberiocustommeats.com