The Hungarian Butcher

The Hungarian Butcher Hand crafted, locally sourced, aged meats.

We would like to thank everyone who came out to our last supper club of our summer series, and everyone who supported us...
08/30/2026

We would like to thank everyone who came out to our last supper club of our summer series, and everyone who supported us in this project. It was so much fun to transform the shop into a completely different space and provide these intimate dining experiences.
We will be taking a break for the fall/holiday season but we are looking forward to starting them back up in 2027.

1. BLT
2. A-5/foie gras carpaccio
3. Ballantine
4. Ox-Tail
5. Schweinebraten
6. Chocolate Mousse

Chef Dan and the team at Hungarian Butcher take a lot of pride in knowing where their food comes from and what goes into...
08/29/2026

Chef Dan and the team at Hungarian Butcher take a lot of pride in knowing where their food comes from and what goes into the final product. We know our farmers. We know every ingredient that goes into our products because we make them ourselves.

For more information on our purveyors you can visit the website. If you have any questions about the product, feel free to come in and talk to us.

Fresh Cut Friday! Since everyone has been asking we figured we would get some USDA Prime Flank Steaks in and feature the...
08/28/2026

Fresh Cut Friday! Since everyone has been asking we figured we would get some USDA Prime Flank Steaks in and feature them. A go to at every cook out. This cut is tender, flavorful and easy to cook! We even took the time to make a nice garlic and herb marinade to save you some time!

Sausage of the week!Braised Leek Veal Sausage: fresh ground veal, butter braised leeks, garlic, nutmeg, mace, lemon zest...
08/26/2026

Sausage of the week!

Braised Leek Veal Sausage: fresh ground veal, butter braised leeks, garlic, nutmeg, mace, lemon zest, rosemary, thyme and white wine w a little chili flake.

DEEEEE-licious.

08/26/2026

Chef Dan and crew have been hard at work filling these smoked cases!
Beef pastrami, turkey pastrami and pork pastrami! Other lunch meats like smoked turkey, wagyu bologna, mortadella.
Escargot terrine and country patè. We have it all and it is all made RIGHT HERE!

Stop in and grab something delicious.

Fresh Cut Friday!This week we are featuring wagyu Denver steaks from Sakura Wagyu Farms . We have probably featured thes...
08/21/2026

Fresh Cut Friday!

This week we are featuring wagyu Denver steaks from Sakura Wagyu Farms . We have probably featured these before but they looked so good we had to highlight them.
The Denver is a tender and well marbled(obvious) cut from inside the shoulder. It sits right under the shoulder blade on the chuck side. Simply sear on each side and enjoy. Putting a whole piece in the smoker is also a great option and will crush a brisket in the flavor and tenderness department.

Chef Dan created another one of his favorite things this week!Torchon de Foie Gras! Hudson Valley foie gras seasoned wit...
08/20/2026

Chef Dan created another one of his favorite things this week!

Torchon de Foie Gras! Hudson Valley foie gras seasoned with salt and white pepper and poached in Tokaji(a Hungarian desert wine).

Stop in and grab some. It’ll be here ‘til it ain’t!

Gaby brought back Chistorra! Chistorra is a fast-curing, thin pork sausage from northern Spain, specifically Navarra, th...
08/19/2026

Gaby brought back Chistorra!
Chistorra is a fast-curing, thin pork sausage from northern Spain, specifically Navarra, the Basque Country, and Aragón. Made with minced pork, garlic, salt, and generous amounts of paprika, it features a bright reddish hue and a rich, savory, slightly smoky flavor profile in a lamb casing.

08/15/2026

Last Saturday the shop closed so that Chef Dan and crew could cater a party. As you can see, a whole lamb was seasoned a roasted whole. It took all night but it was goooooooooood!

“Fresh Cut Friday” is here and this is a fun one. This week we’re highlighting Pork “Butcher Cuts”!PRESA: this is the “D...
08/14/2026

“Fresh Cut Friday” is here and this is a fun one. This week we’re highlighting Pork “Butcher Cuts”!

PRESA: this is the “Denver” of the hog. Comes from inside the shoulder, just under the shoulder blade. It is incredibly tender and full of flavor. Treat it like you would your favorite steak. I like to sear it on both sides and bring it up to 135 internal and let it rest, leaving a nice pink center.

BAVETTE: This muscle sits just under the tenderloin in the side. Super tender, cooks quickly. Great for tacos or with a chimichurri.

FLANK: Sits where the side meets the leg, right next to the Bavette. More tender than its beef counter part. Great for marinating and slicing thin.

TRI TIP: Sits at the bottom of the sirloin. Also extremely tender and each steak is about the perfect 8oz serving. Just sear it like you would a steak and serve it. It is also nice sliced thin for tacos.

Stop in and grab something you won’t see at most butcher shops!

Address

2177 W Dublin Granville Road
Worthington, OH
43085

Telephone

+16146002254

Website

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