Your Local Butcher Shop in Amherst, New Hampshire

You may have seen us on The Phantom Gourmet. Stop in and you'll see why they keep coming back.

Our beef case starts at choice-grade and goes up from there — including beef from Brandt Farms and a full USDA Prime tier cut daily: Prime ribeyes, filet mignon, porterhouse, T-bones, and sirloin strips. Alongside the everyday steaks, roasts, and ground beef, you'll find the cuts serious cooks ask for by name:

• Bavette — a loose-grained steak that takes a hard sear and big flavor
• Plate-cut short ribs — taller, meatier, and better marbled than short ribs cut from the chuck
• Thor's Hammer shank — a showpiece cut for braising or the smoker
• Tri-tip — the West Coast favorite, great grilled whole and sliced against the grain
• Oxtail — rich, gelatinous, and built for slow cooking
• Whole packer briskets — point and flat together, ready for a long smoke

Full-Blood Wagyu

We carry full-blood Wagyu from Stone Axe and Westholme. Full-blood means 100% Wagyu genetics — no crossbreeding — which is where the breed's famous intramuscular marbling comes from. That marbling melts as it cooks, and the result is beef that's rich, tender, and unlike anything else in the case. Ask us to cut a steak to the thickness you want.

Our pork loins and chops come from Hatfield Premium Reserve, with marbling you won't find in standard pork — the chops are a customer favorite for a reason. The rest of the pork case runs deep: pork tenderloin, pork belly, baby back ribs, St. Louis spareribs, ground pork, and thick-cut bacon, including Indiana slab bacon and half-inch Duroc. For the smoker, we keep bone-in pork butts on hand — and if you're cooking for a crowd, we can set aside butts and briskets in volume. Just call ahead.

Our chicken is all-natural, premium, and non-GMO — a real step up from the grocery-store bird. The case carries boneless breasts and thighs, wings, and stuffed chicken breasts ready for the oven — plain or marinated — with the same cut-to-order service as the rest of the counter. Cooking for a crowd? We'll pack chicken in volume too.

We carry fresh domestic lamb from Superior Farms: kidney chops, frenched racks and lollipop chops, boneless legs, and shanks. If you're planning a rack for a dinner party or a leg for a holiday table, our team will french, trim, or butterfly it for you.

Ask a regular what to buy first and you'll hear the same answer again and again: the steak tips. We marinate them in-house in a rotation of flavors — Steakhouse, Maple Bourbon, Sweet & Sticky, Teriyaki, and Fire Master — and every batch is vacuum-tumbled, which works the flavor deep into the meat instead of leaving it sitting on the surface. The same treatment goes into marinated chicken breasts, thighs, and wings, marinated pork chops, and seasonal specials like Korean-style short ribs. Pick a pack, bring it home, and it's ready for the grill — no prep, no cleanup, no guesswork.

We grind fresh chuck and sirloin every day, so our hand-pressed burgers and ground beef are as clean and fresh as beef gets — pick up patties ready for the grill, or ask us to grind a blend for you. Our Italian sausage is made in-house from 100% pork butt, in hot, sweet, and garlic cheddar. And the hot dog cooler stays serious: Pearl all-beef and Kayhem pork-and-beef natural casing dogs, plus a seasonal Wagyu hot dog worth timing a cookout around.

Every cut in our case can be adjusted to your cooking. Thicker steaks for the reverse sear, a trimmed brisket for a shorter smoke, a roast tied for the oven — our meat experts do it every day, and there's no charge for asking. Tell us what you're cooking and how many you're feeding, and we'll get you the right cut in the right amount. Season it from our line of signature spices, made and bottled right here in the shop.

Visit The Flying Butcher on Route 101A in Amherst, or call (603) 598-6328 to place a special order.