For the Chef at the Heart of Every Foodie: Vincent’s Meat Market
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Vincent's will provide the best cuts...the rest is in your hands!
Most food enthusiasts will agree that making great food at home is just as rewarding, if not more so, than going out for a great meal. Usually the problem is that it is difficult to know where you can get the best ingredients and then even harder to know what to do with them once you get them. Enter Vincent’s Meat Market; located on the Bronx’s famous Arthur Avenue in the heart of that borough’s Little Italy, this meat shop is here to help you get the dining out experience in the most comfortable place there is – your home. The shop is always bustling with customers (many of whom are there each day) and the butchers behind the counter are there to make sure you don’t get lost in the commotion.
The experience of looking through and trying to decide what to get from Vincent’s massive fresh cut selection – they have everything from t-bones to duck to ribs to lamb to well, I could go on and on – can be quite daunting to the inexperienced. However, thanks to the helpful and knowledgeable staff you need not worry. They are able to offer suggestions based on the taste you are looking for, can offer tips on how to prepare your meal, and basically make it so that you can walk in not knowing what a cow looks like, but leave knowing more than even Wikipedia could tell you (without the bias). Vincent’s is known for their Homemade Italian Sausage, of which there are numerous variations, but that doesn’t mean nothing else is worth checking out. The t-bone cuts, ribeye, fresh duck, baby back ribs, and pork chops have all received their fair share of praise. In short, Vincent’s Meat Market is a must try for anyone out there who enjoys the feeling of creating a great meal as much as they enjoy eating one and fortunately this Bronx gem gives you the opportunity to experience both.
Vincent’s Meat Market
(718) 295-9048
2374 Arthur Ave. (between 187th and 186th St.)
Bronx, NY
Price: $$ (depending on type of cut and poundage)
