Hudson & Charles

Restaurant Review: The Butcher Cooks the Meat at Hudson & Charles Dinette | The New Yorker

"I admire Hudson & Charles Meats' commitment to conscientious sourcing: founded in 2013 (and expanded to the Upper West Side in 2016), the shop supplies meat that is one hundred percent local and sustainable, sourced from small farms in the Finger Lakes, the Hudson Valley, and the Poconos where animals are pastured and cows are both grass-fed and grass-finished rather than being fattened on corn and soy before slaughter. That ethical, small-farm focus places them among a small group of butchers (Fleishers, Dickson’s Farmstand, the Meat Hook, Marlow & Daughters) that have found an edge, and with Dinette they join other specialty shops (Russ & Daughters, Murray’s Cheese) that have opened restaurants to showcase their wares and capture liquor margins." - Hannah Goldfield