Ends Meat
Butcher shop · Sunset Park ·
Butcher shop & deli crafting dry-aged burgers, Italian sausages
Butcher shop & deli crafting dry-aged burgers, Italian sausages
"Ends Meat makes some seriously good sandwiches. Sure, Hometown does too - but sometimes you don’t feel like eating a huge mound of brisket or pastrami. And that’s when you should go to Ends Meat. Their beef neck sandwich has caramelized onions, thin slices of beef layered on top of one another, and just enough Thousand Island dressing to make its presence known. The first time we ate it, we immediately walked back over and asked where they get their (charred, crispy, fluffy) bread. “We make it,” they said. And that’s another reason why you should eat here." - bryan kim
"Sandwich delivery and takeout available - call to order." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren
"There has never been a better time to build beautiful sandwiches. If you live in Manhattan or Brooklyn and want high-quality slab bacon or beef tenderloin delivered to your apartment, you can order from either Ends Meat location (call 929-306-6014 for Manhattan, and 718-801-8895 for Brooklyn). They’re available every day, and you can check out the full selection here. They also have a grill pack for $65 and will make you the hero of your family." - hannah albertine, nikko duren, bryan kim, matt tervooren
"We’re guessing you’ve been eating more sandwiches than usual these days. We’re also guessing your current deli meat isn’t as good as what you can get at Ends Meat. Their Industry City and Market Line locations are both delivering meat, sandwiches, and sides like pickles and olives all over Manhattan and Brooklyn right now (call 929-306-6014 for Manhattan, and 718-801-8895 for Brooklyn). They’re available every day, just make sure to place your order before 4pm." - hannah albertine
"A meat-centric shop that focuses on precise balancing and deliberate layering: a signature beef dip with taleggio demonstrates the need for restraint with pungent washed-rind cheeses so they don’t overpower the sandwich. The founder recommends thoughtful placement of ingredients (for example, separating bacon and pork liver pâté on opposite sides of the bread, toasting those sides, then adding the rest in the middle) because layering changes the way each bite reads. Temperature is also key — hot sandwiches require more protein because fillings reduce and meld into the bread, and heat will wilt greens and melt cheese — and ongoing experimentation is encouraged to refine combinations." - Jaya Saxena