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Specialty butcher Moriarty Meats open Saturdays on Grant Street

A specialty butcher selling locally raised meat, including French cuts, has opened on Grant Street.

On Saturdays, Moriarty Meats welcomes customers to 23 Grant St., the former Frank Zarcone & Sons store.

Each Saturday, French-trained butcher Thomas Moriarty aims to offer a local animal and other meat, plus freshly made sausage. On Jan. 20, selections will include cuts from a grass-fed steer from Dunkirk's Stand Fast Farms, and white, unsmoked kielbasa.

"The central feature of the week is the local whole animal, and then we fill in the case around that," said Caitlin Moriarty, the butcher's wife. "Whole animal butchery is a lost art that Tom is bringing back to the area in contrast to just boxed meat."

Other offerings include frozen organic chicken and ready-made meals that will change frequently, like pork rillettes, beef bourguignon, pork vindaloo or "Sunday sauce."

"Every week it's going to be a different offering across the board," she said.

The Moriarty difference includes the ability to ask the butcher questions, including getting advice on how to prepare specific cuts, she said.

Hours: Saturday 10 a.m.-5 p.m.

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