If you're new here, let us introduce ourselves. We are a 3rd-generation, family-owned artisanal butcher shop that serving up quality meat since 1922. The shop was built on a simple promise: quality products and personalized customer service.
Three generations later, those values haven't changed. We still hand-cut steaks in Hell’s Kitchen. We still source from farms we know and trust. We still serve the same restaurants that helped define New York dining. And now, we bring that same quality to home cooks who believe dinner should be worth the effort.
BBQ means something different depending on where you're from, and in New York, we've got it all.
🐷 Kansas City - low and slow everything, pork, beef, and chicken. All over hickory wood and sweet, tangy sauce.
🍖 Texas - beef is king. Brisket, smoked over oak or mesquite for 12+ hours, no sauce needed or wanted. Don't argue with a Texan about this.
🐔 Carolina - it's the whole hog or pork shoulder, vinegar-based sauce, and a debate between East (as is) and West (add ketchup) about which style is correct.
🍗 Memphis - Pork ribs and pulled pork, with dry rub ribs, slow smoked, served with or without sauce. Underrated. Deeply good.
🥩 Santa Maria, CA- tri-tip over red oak, simple seasoning, the West Coast's answer to Texas. Slept on by most of the country.
Every one of these starts with the right cut. The rest is technique, time, and a strong opinion.
💬 Which BBQ style are you riding for? Drop your favorite below.
It's Graduation Season. Not sure what to cook? We have what you need.
Think: Italian Sausages that are chef's kiss. Baby back ribs slow-roasted until they fall off the bone. Chicken done right: both wings and whole chicken so everyone is happy.
The key is to keep it simple. And we keep it simple for you. Our summer BBQ Party Pack has it all. Start with quality meat, and everything else will be delicious.
💬 Tell us in the comments: what's your go-to dish when you're feeding a crowd?
NYC apartments don't have wood-fire grills, but they can still produce some of the best steaks in town!
Here's how the pros do it in tight spaces:
Dry brine the night before. Salt generously, leave uncovered in the fridge. (it's a game changer!).
Broil steak on high, flipping 2-4 minutes until it reaches the right internal temp.
Rest it. Five minutes minimum. No excuses.
Butter, garlic, thyme baste in the last minute of cooking. Non-negotiable.
The cut matters just as much as the technique. Start with USDA Prime bone-in ribeye or NY strip, as Paul does from Piccinini Bros., and half the work is already done.
💬 Which of these tips are you already doing, and which one are you trying next? Tell us below.
#SteakTips #PiccininiBros #ButcherShop
Get restaurant-level flavor in your home kitchen.
Spicy Soy-Braised Short Ribs from NYTCooking
It's the kind of dish you put on low and let it do the work. Deep, savory, and rich.
Pro Tips on how to get restaurant flavor at home:
Season with kosher salt, about 1 teaspoon per pound for proper flavor.
Don’t worry about perfect knife work. Rough cuts are fine for garlic.
Use regular soy sauce, not low sodium, for deeper flavor.
Cook low and slow. The tenderness comes from time, not heat.
Ingredients:
1½ tablespoons vegetable oil
4 pounds bone-in beef short ribs
Salt and pepper
10 garlic cloves, peeled
½ cup soy sauce
¼ to ½ cup chile garlic sauce
1 cup chopped fresh cilantro, leaves and tender stems, plus more for garnish if desired
Cooked rice or ramen noodles (both optional), for serving
Instructions:
Step 1 - In a large pot over high heat, heat up oil until it shimmers, about 1 minute.
Step 2 - While the oil heats, season the short ribs with salt and pepper all over. When the oil is ready, sear the meat on the two largest sides, working in batches if necessary, about 3 minutes per side. Transfer the seared short ribs to a plate after they’re seared and pour out and discard any excess oil. Return the meat to the pot over high heat.
Step 3 - Add garlic, soy sauce, chili-garlic sauce, cilantro, and enough water to reach above the meat (about 9 cups).
Step 4 - Bring the mixture to a boil, about 10 minutes, then lower to medium-high and cook at a steady boil, covered, for 2 hours and 50 minutes. Check on the water levels throughout the cooking process, adding additional water as needed to ensure the meat is fully covered for the first 2 hours of cooking. Take the meat off the stove once it is fall-off-the bone tender.
Step 5 - Discard the bones and plate the meat. Serve the meat with white rice and garnish with fresh cilantro, or use the broth to make ramen and top the noodles with the short ribs. This dish can also be prepared in advance and refrigerated for later serving.
Save this for your next set it and forget it meal. 🔥🥢
It's almost Mother's Day, and she deserves a restaurant-quality meal -- or a day full of them! And you don't have to leave the apartment to pull it off.
From a Sunday morning spread to a full dinner that would make any NYC chef proud, here's how to build a Mother's Day menu around the best cuts in the city.
🥚 Breakfast: Thick-cut bacon and breakfast sausage, scrambled eggs, the works.
🥗 Lunch: Herb-roasted chicken over a simple salad, easy, stunning, done.
🥩 Dinner: A hand-cut filet mignon
She's worth it.
💬 Tell us in the comments, what are you making for Mom this year?
#MothersDay #NYCFood #PiccininiBros
May is Small Business Month. We've been a small business in Hell's Kitchen since 1922!
We've watched New York City change around us, and we're still here.
Same block.
Same family.
Same artisanal butchery.
When they want the best, New Yorkers always know where to go. Thank you for being part of what keeps our family business going! Every order, every visit, every recommendation to a friend, it matters more than you know.
💬 If you've been coming to Piccinini Bros. for years, tell us. what's your go-to order?
#SmallBusinessMonth #ShopLocalNYC #PiccininiBros
What to look for when buying a steak?
🥩 Marbling = flavor
🔪 Thickness = control (go at least 1.5” so you can determine your ideal doneness)
And the part most people miss… Ask your butcher for advice!
We’ll tell you what just came in, what chefs are buying, and how to cook it.
Because buying steak shouldn’t feel like guesswork.
#ShopLikeAChef #SteakGuide #ButcherShop #NYCFood #CookingTips
Garlic & Herb Crusted Lamb Chops - Save this for later.
Spring lamb chops, seared hard, finished with garlic, rosemary, and lemon. Simple preparation that lets the quality of your ingredients speak for themselves.
🔥 How to do it:
First - Season the lamb chops with
3 tbsp olive oil
3 garlic cloves, finely chopped
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme
Zest of 1 lemon
Salt + freshly cracked black pepper
Second - Sear 2–3 minutes per side for a medium-rare finish. Don't move the meat around to let a crust form.
Finish with a butter baste for 30 seconds for a next-level chop
Lastly - Rest. Always Rest!
That’s it. Restraint. No overthinking.
Pair with a simple arugula salad with lemon vinaigrette for a perfect spring meal.
Forget about Prime day. Today is Prime Rib Day.
Prime rib at home > steakhouse prime rib
Here are some tips for the perfect prime rib at home.
Here are 4 tips chefs swear by:
🔥 Bring it to room temp - Cold meat cooks unevenly. Give it 1–2 hours out of the fridge before roasting.
🧂 Season early - Salt it the day before if you can. That's how you get that deep, steakhouse flavor.
🌡️ Low and slow, then hot - Roast at 250°F until medium-rare, then finish high for that perfect crust. (5-10 min max on high roast)
⏳ Let it rest - 20–30 minutes. No cheating.
This is what makes the prime rib everyone talks about well after the dishes are done. And it all starts with the quality of the cut.
🛒 Order prime rib online for pickup or delivery
🏪 Or stop in and we’ll help you choose the right size for your table
#PrimeRib #CookLikeANewYorker #HolidayCooking #ButcherTips #NYCFood #SundayRoast
#PrimeRib #CookLikeAChef #NYCButcher #SteakNight #FoodExperience
Ever heard of Lechon Manok? 🇵🇭🔥
The Philippines’ answer to rotisserie chicken—bold, tangy, garlicky, and built on our family’s 1985 recipe. Now being served in the heart of NYC at Piccinini Bros.
HOW TO GET YOURS:
🍗 Rotisserie (Special Order): Freshly prepared by their team. Pre-order via their website or call to reserve.
🐓 In-Store: Grab our 1985 Bacolod Inasal Marinade + “Liquid Gold” Chicken Oil while you’re there.
📍 633 9th Ave, Hell’s Kitchen, NYC
✨ Limited quantities available.
#lechonmanok #piccininibros #jmchickeninasal
🚨New Product Alert! 🚨 Meet your new grilling obsession. 🔥🔥
We're bringing the flavors of the Philippines to Hell's Kitchen, and our Filipina team member, Rayn, personally vouches for their authenticity and deliciousness.
We now have @jmchickeninasal 's Bacolod Inasal Marindade and Chicken Oil available in our shop. Use on their own, or together for an amazing taste. We also have Filipino Rotisserie (Inasal) Chicken that takes out the cooking and will be ready for your table. These flavors make you close your eyes on the first bite.
Now available in limited quantities:
🍗 Filipino Rotisserie (Inasal) Chicken (pre-order 1 day in advance)
🫙 Bacolod Inasal Marinade (16oz)
🧄 Chicken Oil (the secret weapon for grilling, basting & drizzling over rice)
⚠️ Stock is limited, so order via the link in bio or stop by the store. ⚠️
#PiccinininiBros #FilipinoFood #NYCButcher #ShopLikeAChef
