The Meat Hook

Butcher shop · Williamsburg

The Meat Hook

Butcher shop · Williamsburg

54

397 Graham Ave, Brooklyn, NY 11211

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The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
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The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
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The Meat Hook by null
The Meat Hook by null
The Meat Hook by null
The Meat Hook by null

Highlights

Local butcher offering grass-fed beef, house-made sausages & more  

Featured in The Infatuation
Featured in Eater
Featured in Grub Street

397 Graham Ave, Brooklyn, NY 11211 Get directions

themeathook.com
@themeathook

$$ · Menu

Information

Static Map

397 Graham Ave, Brooklyn, NY 11211 Get directions

+1 718 609 9300
themeathook.com
@themeathook

$$ · Menu

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Last updated

Sep 18, 2025

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@onthegrid

On the Grid : The Meat Hook and The Brooklyn Kitchen

"When the weather gets warmer, we heat things up with regular grill feasts at the office. Our favorite place to get provisions is the Meat Hook, conveniently right across the street. Find everything from grass-fed beef, freshly made sausages and everything else you need to have a good time. Looking to improve your cooking? Take one of their classes! Our skills in the kitchen have never been this good." - Krrb

https://onthegrid.city/brooklyn/north-williamsburg/the-meat-hook-and-the-brooklyn-kitchen
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@eater

An Old Hudson Diner Has Been Relaunched by an Exciting Culinary Team | Eater NY

"Originally a Brooklyn butcher shop founded by partners who later expanded into restaurants, this business has opened a Hudson outpost and additional retail locations while operating food programs and restaurants that lean toward casual tavern and steakhouse fare. Its menus have included items like shrimp cocktail, spicy meatballs, oysters Rockefeller, rigatoni, and burgers, and the owners have a history of launching neighborhood concepts and filling local pork/charcuterie gaps left by longtime purveyors." - Melissa McCart

https://ny.eater.com/restaurant-openings/399308/hudson-diner-upstate-ny-the-meat-hook-mel-the-diner-opening
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@eater

Black Flamingo Is Closing After a Decade | Eater NY

"A Williamsburg butcher shop was selected as one of nine awardees by Revitalize Brooklyn (Clara Wu Tsai’s Social Justice Fund with Barclays Center) and will receive $50,000." - Nadia Chaudhury

https://ny.eater.com/2025/1/29/24354080/black-flamingo-williamsburg-closing
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@infatuation

The Brooklyn Delivery & Takeout Directory - New York - The Infatuation

"Deli meats and groceries available for delivery and takeout - order here." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren

https://www.theinfatuation.com/new-york/guides/the-brooklyn-delivery-takeout-directory
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@eater

Video: How Brooklyn’s Cozy Royale Makes Their Iconic Dry-Aged Burger | Eater

"This neighboring sister butcher shop preps all of the restaurant’s meat and handles the dry-aging and trimming that create the more indulgent burger offerings. "This burger is over a month in the process of making," explains Greg Bardwell, the head butcher. "That will give it its scarcity; it’s also just super special and rich." The dry-aged-burger process begins with the trimmings of a dry-aged sirloin, which are transformed into two two-and-a-half ounce patties; the patties are smashed to let the excess fat render out and concentrate the beefy flavor. The shop also prepares the blended morning-before-service grind used for the tavern burger (an approximate 70:30 lean-to-fat ratio), ensuring consistent fat content and render characteristics. The result of these techniques is both a reliably classic tavern burger and a scarce, deeply flavored dry-aged burger (limited to ten a day) that leans into intensified beefy umami and richness." - Kat Thompson

https://www.eater.com/24289612/cozy-royale-meat-hook-video-brent-young-burger-icons
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