**Filmed prior to Covid-19.
It takes time to dry age one of our impeccable prime steaks.
21 days to be exact. Three weeks of care and attention in meticulously controlled temperature and humidity conditions that encourages the robust flavor of beef to fully develop.
But that’s far from all the time that goes into a perfect steak from Citarella.
It starts at the source, where our partners in America’s pasture lands ethically raise some exceptional beef cows. And when we say “exceptional,” we mean it. Only 10% of beef in the United States qualifies as prime. We only source the top 3% of that. That means only 0.003% of beef meets our Citarella standard. You’ll see it in the rich marbling (i.e. intermuscular fat) in all of our cuts. And you’ll taste it in the rich, bold flavor.
But it’s more than just time on the ranch, farmers, and cows.
It’s the time that our own people put into their craft.
People like Charlie Gagliardo.
What our own Joe Gurrera is to fish, our head butcher, Charlie Gagliardo is to meat. So, when the sun is rising on the city each morning, know that Joe will be at Fulton Fish Market hand selecting the freshest seafood while—across town—Charlie is in the Meatpacking District carefully choosing from the city’s finest sides of prime beef.
And Charlie’s dedication to excellence knows bounds. Applying decades of experience in his trade, he’s helped build what we’re proud to call the finest craft butcher shop in the city right in the center of our gourmet market. There, our team of artisan butchers hand cut and grind only the most exquisite dry aged prime beef, heritage pork, quality lamb, and organic free-range poultry available on the market today.
And we work with greatest purveyors to source it—everywhere from America’s heartland to local, organic farms in upstate New York. Sources like David Newman, third-generation hog farmer (and Ph.D. in meat science and muscle biology) who raises Berkshire pork on a farm nestled in Missouri’s beautiful Ozark range. Pork that’s certified humane and exceptionally flavorful. Or, our friends at Plainville Farms in New Oxford, Pennsylvania—where over 200 years of family farming know-how results in an “uncommonly good,” ethically raised, organic turkey.
Our traditional butchering craft reflects a commitment to quality meat over 100 years in the making. And we promise you’ll enjoy that time-tested excellence on your plate with beef, pork, lamb, and poultry freshly sourced (and hand cut with razor-sharp mastery) by Citarella.
