Across Alaska, of the 30 butcher shops we list, 30 give a phone number, 6 publish opening hours and 20 have a website. No national chains here — every shop on this page is independent.
Cities
Largest first. Towns with a single shop are listed further down this page.
Alaska, by feature
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Other towns in Alaska
One shop each — too few for a page of their own, so they live here.
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Bills MeatsBethel
2200 Chief Eddie Hoffman Highway, Bethel, AK 99559
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The Chop ShopCraig
Tidelands Addition to USS 1429A downtown Craig, Craig, AK 99925
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Delta Meat & SausageDelta Junction
1413 Alaska Hwy, Delta Junction, AK 99737-9315
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Mike's Quality MeatsEagle River
12110 Business Blvd, Eagle River, AK 99577-7741
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Galleto’s Frozen GoodsKodiak
2065 Selief Ln, Kodiak, AK 99615-6924
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Mid State MeatNorth Pole
1561 Levee Way, North Pole, AK 99705
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Northern Susitna Meats & SmokehouseTalkeetna
37815 S Sunshine Ln, Talkeetna, AK 99676
Guides for shop shoppers
All guides
BuyingComplete Guide to Beef Tenderloin and Filet Mignon
Learn how to select, trim, fabricate, and cook whole beef tenderloin and tender filet mignon steaks for skillet searing, grilling, or beef Wellington.
BuyingBistro Steaks: How to Choose, Prep, and Grill Flank, Flat Iron, Hanger, and Bavette
This guide breaks down four classic butcher cuts, explaining how to spot quality at the meat counter, tenderize tough muscle fibers, and grill bistro steaks to peak tenderness.
BuyingBeef Short Ribs, Plate Ribs, and Flanken Cut Guide
Learn the structural differences between English cut short ribs, flanken-style ribs, and whole plate ribs, along with butcher counter ordering tips and proven cooking methods.
Good to know about butcher shops in Alaska
What is hanging weight?
Hanging weight is the weight of a slaughtered animal after skinning and evisceration, but before final trimming and dry aging. When purchasing a side or whole animal in Alaska, local processors charge based on this weight. Browse 30 meat processors across Alaska on ButcherAtlas to learn more about custom carcass purchasing.
How to make sausage at home?
To make sausage at home, chill high-fat meat and grind it, mix thoroughly with seasonings and ice water until sticky, then stuff into natural casings. Keep all equipment cold to preserve the emulsion and texture. For custom meat grinds and fresh casings, visit any of the 30 specialized meat markets listed across Alaska on ButcherAtlas.
How to cook venison backstrap?
Prepare venison backstrap by trimming all silver skin, seasoning simply, and searing in a hot skillet with butter to medium-rare. Avoid overcooking, as wild venison is lean and dries out quickly. For expert trimming or custom cuts in Alaska, consult one of the 30 butcher shops on ButcherAtlas.
How long do meats last in freezer?
Raw cuts like steaks and roasts keep optimal quality for 6 to 12 months in the freezer, while ground meat lasts 3 to 4 months. Proper vacuum sealing prevents freezer burn and extends shelf life. Explore 30 butchers in Alaska on ButcherAtlas for vacuum-packaged, freeze-ready cuts.
Who has prime rib on sale this week?
Weekly prime rib promotions vary by region, market conditions, and seasonal demand. Browse local listings across Alaska on ButcherAtlas to compare specialized butcher shops in your area.