In a city as vibrant and food-obsessed as Atlanta, the butcher shop isn’t just a place to grab a steak—it’s a cornerstone of community, craftsmanship, and culinary inspiration.
From the historic charm of neighborhood markets to modern emporiums showcasing wagyu and house-made sausages, our local butchers are elevating everyday meals into extraordinary feasts.
Best Atlanta Butcher Shops for Where Quality Cuts
With a surge in demand for sustainable, locally sourced meats, these spots are drawing crowds from Midtown to Buckhead and beyond. We’ve rounded up five of the top-rated butcher shops in Atlanta, each backed by glowing Google reviews that capture their magic.
Whether you’re prepping for a tailgate or a family dinner, these destinations deliver the goods.
1. Midtown Butcher Shoppe
985 Monroe Dr., Unit C Atlanta, GA
Tucked away in the heart of Midtown, this sleek shop specializes in premium dry-aged beef, fresh seafood, and custom cuts tailored to your needs. Owners Danielle and Katie bring a personal touch, offering expert advice on everything from grilling techniques to wine pairings. It’s a go-to for urban dwellers seeking convenience without compromising on quality.
Here’s what one reviewer says of Midtown Butchet Shoppe: “I’ve always relied on Midtown Butcher Shoppe for quality meats and their product has always been incredible! However, today I made my first seafood purchase, and it was the best!! I pre-ordered some diced sushi-grade tuna to make homemade Ahi Poke!”
2. Buckhead Butcher Shop
3198 Cain’s Hill Place NW Atlanta 30305
Nestled in the upscale Buckhead neighborhood, this butcher is a haven for meat aficionados, boasting an impressive array of Japanese A5 wagyu, Australian specialties, and house-aged ribeyes.
The knowledgeable staff excels at custom orders, and the inviting atmosphere makes it feel like a high-end lounge rather than a traditional counter.
Here’s what one customer says about the Buckhead Butcher Shop: “Finally, a quality butcher in Atlanta. They have Japanese A5, Australian Wagyu (Carrera, my favorite), and the staff is incredibly helpful. The cuts are pristine, and the prices reflect the premium quality without breaking the bank.”
3. Frazie’s Meat & Market
2030 Main St, NE Ste R204, Atlanta, Ga 30318
In the revitalizing Riverside area, Frazie’s combines old-school butchery with a modern market vibe, offering everything from sandwiches and homemade sides to ethically sourced proteins.
Owner Mark Frazie’s vision of a neighborhood staple shines through in the fresh, local focus and community events like grilling demos.
Here’s what one patron says about Frazie’s: “This is a great addition to Atlanta. This is a beautiful old school butcher shop and market with high quality products and knowledgeable staff. The sandwiches are delicious (try the Atlas) and the sides are homemade. Frazie’s is a can’t miss.”
4. The Spotted Trotter
229 Moreland Ave, SE Atlanta, GA 30316
A true Atlanta icon in Inman Park, this charcuterie-focused shop crafts artisanal sausages, pâtés, and whole-animal butchery with a nod to sustainability. It’s perfect for charcuterie boards or stocking up on heritage pork—expect bold flavors and a team passionate about farm-to-table transparency.
Here’s what one reviewer says about the Spotted Trotter: “Spotted Trotter is by far the best in town! Their sausages are next-level, and the staff knows everything about ethical sourcing. Grew up around butchers, and this place rivals the greats. Worth every penny.”
5. Kinship Butcher & Sundry
1029 Virginia Ave, Atlanta, GA 30306
Virginia-Highland’s cozy gem, Kinship Butcher & Sundry, emphasizes traceability, with meats from regional farms and a sundry section for spices and accoutrements. Chef-owners Myles and Sarah Moody curate selections that tell a story, making it ideal for home cooks who care about provenance as much as flavor.
Here’s what one customer says about Kinship Butcher & Sundry: “They have a small, carefully curated collection of gourmet foods, a high quality butcher shop, and an incredible selection of meats from local farms. The staff is so knowledgeable—feels like a trusted neighborhood secret!”
What Cut Of Meat Should I Get?
Here’s a table of high-quality beef cuts to know when visiting a butcher shop, focusing on popular and premium cuts, their characteristics, and best cooking methods. This is tailored for someone looking to make informed choices for various dishes.
| Cut | Location on Cow | Characteristics | Best Cooking Methods | Notes |
|---|---|---|---|---|
| Ribeye | Rib section (ribs 6-12) | Richly marbled, juicy, flavorful with a good fat-to-meat ratio | Grilling, pan-searing, broiling | Includes the “ribeye cap” (spinalis dorsi), a tender, flavorful part. |
| Filet Mignon | Tenderloin (center of back) | Extremely tender, lean, mild flavor | Pan-searing, grilling, roasting | Often wrapped in bacon to add flavor due to low fat content. |
| New York Strip | Short loin | Firm texture, good marbling, bold beefy flavor | Grilling, pan-searing, broiling | Also called Kansas City strip or top sirloin. Versatile for steaks. |
| T-Bone/Porterhouse | Short loin/ tenderloin | T-shaped bone, combines strip and tenderloin; Porterhouse has larger tenderloin | Grilling, broiling, pan-searing | Porterhouse is thicker; great for sharing. |
| Sirloin | Upper hip/rear back | Leaner than ribeye, good flavor, slightly less tender | Grilling, pan-searing, roasting | Top sirloin is more tender than bottom sirloin; budget-friendly. |
| Brisket | Chest/breast | Tough, fatty, rich flavor when cooked properly | Slow smoking, braising, slow-roasting | Popular for barbecue; requires long cooking to break down connective tissue. |
| Short Ribs | Rib or plate section | Meaty, rich, lots of connective tissue; very flavorful | Braising, slow-cooking, smoking | Bone-in or boneless; ideal for hearty dishes like stews. |
| Chuck Roast | Shoulder | Tough but flavorful, marbled with fat and connective tissue | Slow-roasting, braising, pot roasting | Great for pot roasts or shredded beef dishes like tacos. |
| Flank Steak | Abdominal muscles | Lean, fibrous, bold flavor; thin and flat | Grilling, broiling, pan-searing (slice thin against grain) | Popular for fajitas or stir-fries; benefits from marinating. |
| Skirt Steak | Plate (below ribs) | Thin, flavorful, loose grain; more marbled than flank | Grilling, pan-searing, quick cooking | Great for tacos or carne asada; slice against the grain. |
| Tri-Tip | Bottom sirloin | Triangular, lean but juicy, robust flavor | Grilling, roasting, smoking | Popular in California; versatile for slicing or serving whole. |
Tips for Butcher Shop Visits:
- Ask for Freshness: Inquire about when the meat was cut or sourced. Grass-fed or grain-fed options may also be available.
- Marbling: Look for fine streaks of fat (marbling) in cuts like ribeye or strip for better flavor and tenderness.
- Thickness: For steaks, ask for at least 1-1.5 inches thick for better control over cooking doneness.
- Butcher’s Advice: Butchers can recommend cuts based on your recipe or budget and may custom-cut to your preference.
- Dry-Aged Options: If available, dry-aged beef (aged 21-28 days) offers concentrated flavor but is pricier.
This table covers versatile, high-quality cuts suitable for various cooking styles.
Final Word
As Atlanta’s food scene continues to evolve, these butcher shops remind us that great meals start with great ingredients—and even better people.
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Next time you’re planning a cookout, skip the supermarket and support these local legends. Have a favorite we missed? Drop us a line in the comments. Happy carving, Atlanta!
