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Tuesday 11am - 7pm Wednesday 11am - 7pm Thursday 11am - 7pm Friday 11am - 7pm Saturday 9am - 7pm Sunday 9am - 4pm

Fat Butcher

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Fat Butcher brings the neighborhood butcher back to Pittsburgh.

10/14/2026

Pork chops are back today in the shop!

We got in two lovely hogs yesterday and have bone in chops available again! We also have a ton of your other favorite cuts, anyone fancy a pork tenderloin in this dreary weather? Our pork shoulders are also looking great and would make an excellent addition to your dinner as carnitas, pulled pork, or a warm coppa roast! Our chickens are fully broken down too, so we have plenty of whole chickens and marinated drumsticks along with leg quarters and breasts. We will be making our sausage today for our case tomorrow, so keep an eye out and feel free to stop in before our beef comes in tomorrow. See ya!

10/13/2026

Warm weather calls for celebration, maybe with some beautiful lamb porterhouse chops?

In addition to our regular offerings, a fresh batch of beef bacon just came off the smoker and will be back in stock on our deli menu soon. We have a little lamb left this week, including a gorgeous bone in lamb leg. We will be getting in two whole hogs and breaking it down today, so your favorite bone in chops will be back in stock soon! If you are looking to take advantage of the sunshine and grill out, we also have a really nice selection of steaks too. Sirloins, strip steaks, ribeyes, and more. Give us a call and stop in today to see what we have or place a thanksgiving order and deposit. See ya!

10/11/2026

Rainy Sunday, but we are all smiles and sunshine today at the shop!

We have some beautiful short ribs that are begging to get braised this week, as well as some ribeyes and strip steaks looking for a good home. If you love a roast but don’t necessarily like braising or want something you can slice, consider a steak roast! These are whole muscle roasts that normally would be turned into individual steaks like the Picanha, Ranch, Sirloin, Chuck Eye Steaks, etc. These are a great option if you want easy roasting for maximum tenderness and flavor! We also have a limited selection of sausages, lamb, and chicken left so stop by today if you don’t want to miss out. We are still taking thanksgiving preorders in person or over the phone, give us a call with any questions or to place your order and deposit. See ya!

10/08/2026

Hey, it’s that time of the week again. We have four fresh sausages in the case this week!

Starting out strong with some classic flavors: Sweet Italian, Hot Hungarian, and Linguiça! We haven’t had Linguiça for a while, so in case you forgot it is a super tasty Portuguese sausage with paprika, cayenne, garlic, and marjoram. Almost like a Portuguese style hot sausage with a heat that simmers instead of sears! We also have the return of the Grilled Cheese and Tomato Soup sausage! This guy has a bunch of nostalgic spices, cheddar cheese, tomato, and toasted panko to round out the experience. It’s ultra savory and hopefully reminds you of cozy dinners. Give us a call today to have any set aside, or to place your thanksgiving preorder. See ya!

10/07/2026

Happy Wednesday, we are busy at work today making all of our sausage to be retail ready tomorrow morning!

We ground some beautiful beef for our case to go along with our cuts, and got our pork and chicken side full too for all of your dinner needs. Before our beef comes tomorrow we might be a little limited on cuts, but we do have some fun ones including a 35 Day Dry-Aged NY Strip! As a reminder, we opened our thanksgiving preorders yesterday and will continue to take those through Sunday, 11/15. Stop by today or give us a call with any questions or orders. See ya!

10/06/2026

Thanksgiving preorders are open Today 10/6 through Sunday 11/15!

We are accepting orders over the phone and in-person for turkeys (whole or otherwise), hams (our boneless in-house ham or from Thoma), loose pork sage sausage, and any cuts of beef, pork, chicken, or lamb! We will also be making brine kits again and bringing in kielbasa from Thoma too! We require a $50 non-refundable deposit to reserve any turkey orders or $20 for other preorders and can accept payment over the phone for your convenience. Order pickups will be from Sunday 11/22 through Wednesday 11/25 (closed Monday 11/23 as usual), and we will be closed on 11/26 and 11/27 for our staff to celebrate with their families. We cannot make any exceptions for preorders outside of the order window, and after the deadline availability will be subject to first-come, first-serve after we complete our other orders. If you have any questions don’t hesitate to call or stop by, we want you and your family to have a great experience and we look forward to helping you this holiday.

We also got chickens and hogs in today, so we are restocking our case now with our regular cuts and some jerk rubbed drumsticks. See ya!

10/02/2026

Woah- we’ve stocked up again on all of our beef cuts, including our beautiful local dry-aged ribeyes!

We got two beef in yesterday and got right to work breaking it down into all of your favorite cuts. Our beef is dry-aged by our processor before it even arrives at the shop, and depending on demand and space, we take it even further! This means that unlike most grocery stores or meat markets, all of our cuts are dry aged, not just our rib and short loins! We can also dry aged loins by request even if we don’t have any available at the time. If you know you are going to want a special cut for a certain celebration, give us a call early to talk through our aging options (standard is 14-28 days, but we also do 35, 45, 60, or longer by request) and see when you may need to order and place a deposit by. See ya!

10/01/2026

Full menu on Thursdays is back!!!

As we head into the colder months our entire menu of hot sandwiches on Thursdays and online ordering is available again! We also made a bunch of fun sausages this week, with some classics like Hot Italian, Hot Hungarian, Beef and Lamb Merguez, and two special ones! Chilly weather also brings back our beloved Toulouse sausage! Toulouse is a mild French Sausage with garlic, white w**e, and a bunch of warming spices like black pepper, nutmeg, and thyme! Traditionally used in Cassoulet, this is a versatile link great with potatoes and onions, or in soup. We also have a Fat Butcher Original for the first time in the shop- Strasbourg! Like the name, it is a French and German inspired sausage. White w**e, garlic, mustard, and white pepper are the stars here. This is a great sausage to base a weeknight dinner around, and would be excellent with some cabbage or sweetened up with relish or pickles! Stop in today for lunch or to see what else we have stocked up. See ya!

09/30/2026

You’ve made it halfway through the week already and we’ve restocked on a bunch of stuff at the shop!

To celebrate, we brought in two whole hogs this week and got them broken down for some lovely bone-in chops! We are hard at work making our sausages today so keep an eye out for our post tomorrow with all of our options. Our chicken is fully restocked, and we have marinated drumsticks available this week. They’re super herby and punchy, great for the grill or in the oven with some roasted vegetables. Our local eggs and milk are back now too, so if you have been asking about when we restock- today is the day. Stop by or give us a call, see ya!

09/29/2026

Happy Tuesday! We have tons of cuts left, including your favorites like Denver, Ranch, and Flat Iron!

All of these lovely cuts come off of the Chuck primal, and we break these down in house into the retail cuts you know and enjoy. The Denver is sometimes known as “Boneless Short Rib” because it sits underneath the Chuck short rib plate and has a similar visual appearance. The Denver though, does not need to be slow cooked, and is great as a steak or as a whole steak roast! The Ranch is similar in both cooking style and recommended cook temp (medium) to the Denver, but it comes from the bicep/tricep of the beef and is much leaner! Both have excellent beef flavor and a really nice texture when cooked to the right temperature. Lastly, the Flat Iron is the most tender of the three, coming right off of the shoulder blade. It comes off as one whole roast sometimes called the blade, and we separate them into two large pieces to remove a thick line of silver skin. These are a quick simple cook, but still flavorful and tender enough to be a great addition to a nice celebratory dinner!

Address

5151 Butler Street
Pittsburgh, PA
15201

Opening Hours

Tuesday	11am - 7pm
Wednesday	11am - 7pm
Thursday	11am - 7pm
Friday	11am - 7pm
Saturday	9am - 7pm
Sunday	9am - 4pm

Telephone

+14124083213

Website

http://www.fatbutcher.com/

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