Your Cary steak rebellion starts here at 1225 Kildaire Farm Rd. Real meat, real flavor, no factory nonsense.
What if your favorite meal started with the freshest cut? I’ve been behind this counter at The Butcher's Market of Cary, knife in hand, for years. Watching folks light up when they taste meat that actually tastes like something. Not that pale, pumped-up stuff from the chain. Ours? Dry-aged ribeyes with that perfect marbling. Grass-fed brisket that smokes like a dream. Lamb chops so tender they blush.
This ain't some sterile market. Smell the sawdust. Hear the cleaver thwack. We're defiant about quality in a world of shrink-wrapped lies. 4.6 stars from 506 reviews don't lie, people crave this. I source from local farms, hand-trim every piece. Custom cuts? You name it, I carve it. That cheese steak some rave about? Layers of shaved ribeye, dripping with provolone. Yeah, we do that too.
Cary's growing, but we're holding the line. No corporate scripts here. Just me, the crew, and meat that makes you swear off the supermarket forever. Come see. Feel the weight of a real steak. Your grill's been waiting.
We smoke brisket low and slow. Marinate pork butts till they beg for the pit. Cheese steaks shaved thin, piled high.
Need sausage? We stuff it fresh, hot Italian, mild breakfast, chorizo with kick.
Seafood too: wild-caught salmon fillets, shrimp by the pound.
Everything portioned your way. Steaks thick-cut. Roasts tied tight. Come hungry, leave loaded.
Take a look at our space and what we have to offer
Don't just take our word for it - hear from our satisfied customers
Absolutely. Bring your specs, thickness, size, bone-in or out. We carve it exact while you watch.
Our dry-aged ribeye, 1.5 inches thick with perfect marbling. Sear it hot, rest it right.
Many are, sourced from NC farms. Ask for grass-fed beef or lamb, we label it clear.
Yep. Call or swing by. We'll prep platters, smoked meats, everything ready to roll.
Fresh wild salmon, shrimp, crab legs. Delivered weekly, filleted same day.
Meat's fresh, keep it cold, cook it soon. Issues? Bring it back, we'll make it right.
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