The Butcher's Blog

"To be excellent, consistent and customer focused in everything we do!"

About

The Meat House field and harvest market has the best meat in the area, but we’re not just about beef, poultry and seafood. We take great pride in having the freshest produce and a wide range of grocery market items. Each of our store locations features local vendors with regional favorites. From homemade desserts to prepared meals, we have everything you need to create a magnificent lunch, dinner or catered event. Simply put, we’re the market that makes you amazing!

The Meat House opened its first store in 2003 in Portsmouth, New Hampshire. The aim of its original founders was to revive the art of the neighborhood butcher.

The company was built around marinades and high-quality proteins, hospitality and modern conveniences.  The signature Meat House� marinated steak tips have become legendary. The company continues to innovate and develop creative recipes that provide convenient and delicious meals.

The Meat House feature a wide selection of proprietary marinated products that offer something for everyone. We employ several unique processes that provide flavor throughout the protein. Our goal is to make your life as simple as turning on the grill and enjoying more time with family and friends. Our stores focus heavily on field to table products, and we have relationships with every vendor we do business with. Our customers wanted more options than just meats, so the stores have evolved over time to become local markets with everything from meat and fish to prepared food, groceries and dessert.

Today, the new owners of The Meat House have stores around the country that deliver superior products along with the personalized service and customer satisfaction of by-gone days.

12 comments on “About

  1. kim
    May 14, 2010

    I liked your website and articles and would like to see more. I am always looking for new and interesting recipes about food I love to cook. I am not atrained chef but love to mess around in the kitchen and always welling to learn more about cooking and pairing up on them and beverages. Can not wait to hear from ya.

  2. Evan
    January 6, 2012

    Which of your cuts are all-natural? Which of them grass-fed? Please be very clear. Thanks for all your hard work, gentlemen! Love the product.

  3. Mary Bolster
    March 30, 2012

    I am looking for a Leg of Lamb for Easter that is not prepackaged. Do you offer this and how much does it cost?

    • meathouseblog
      April 1, 2012

      Hi Mary,

      Yes we do offer this, bone-in or boneless. The cost of a leg of lamb may vary depending on your local Meat House store’s suppplier so give your store a call to find out exactly how much they are.

  4. Mary Bolster
    March 30, 2012

    What do you charge for Leg of Lamb?

    • meathouseblog
      April 1, 2012

      Hi Mary,

      The cost of a leg of lamb may vary depending on your local Meat House store’s supplier. Give your store a call to find out exactly how much it costs.

      Thank you!

  5. g.laroche
    April 29, 2012

    where does the meat come from?

    • meathouseblog
      April 30, 2012

      Our meats come from a variety of sources as we strive to provide options to our consumers like local, organic, all natural and grass-fed. Give your local Meat House a call to find out exactley where their meat comes from.

  6. tim
    April 3, 2013

    Jamie Stachowski, “The Georgetown Butcher” has been making instructional and entertaining web videos about meat from his shop in Georgetown.

    Your readers might be interested in watching some of these videos.  Here’s a link to one that details how he prepares and cooks a Delmonico Steak.

    –Tim

  7. FHM
    July 27, 2014

    I trսly love your blog.. Excellent colors & theme.Diid ƴou build this website ƴourself?
    Please reply ƅack aѕ I’m planning to create mƴ owwn personal website аnd wouuld lіke
    to fіnd ouut wher you got this fгom or exactly
    whɑt the theme is named. Thank үοu!

  8. Katie Walsh
    November 4, 2014

    Hi there,

    I write for spoonuniversity.com and I was wondering if I could use your photo of ground beef in an article I am writing. I would cite and link back to your blog. Let me know if this is possible. Love your blog!

    Thanks,
    Katie Walsh

  9. Ricky Hirsch
    June 20, 2015

    Hi Meat House!
    Introducing Think Jerky – Famous Chef’s making Jerky!
    Our Chefs include:
    1. Laurent Gras – Three-Star Michelin Chef
    2. Matt Troost – Farm-to-Table Champion
    3. Gale Gand – Food Network Host
    I just wanted to tell you that I and our Chefs are huge fans of your work! I’m sure you get 10,000 of these e-mails a week but I really wanted to tell you about our company.
    Think Jerky is the first jerky company that uses grass-fed beef, restaurant-quality ingredients, in recipes crafted by famous Chefs!
    I was just wondering if you had a couple free minutes to check out our Kickstarter page at http://www.ThinkJerky.com
    I really value your opinion and would love to know what you thought of our video.
    As you know, starting a business is so tough, and especially difficult as a one-person-operation!
    Please let me know if you have any comments or ideas to help us get the word out, we need all the help we can get!
    P.S. Our Jerky is one of the healthiest things you can eat! All of our nutritional info is on our page at ThinkJerky.com
    Thanks!
    Ricky

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