All states›Butcher Shops with Dry-Aged Beef›New Jersey

Butcher Shops with Dry-Aged Beef in New Jersey

12 of the 944 butcher shops, meat markets and specialty food stores we track in New Jersey have dry-aged beef. Full listings for every city are on the New Jersey page.

12shops
11cities
944shops statewide

Every butcher shop's map listing looks the same, but dry-aging beef takes a dedicated cooler, weeks of time, and real trim loss most shops don't bother with — a detail that only surfaces if you dig through reviews or call and ask. Every shop on this page has dry-aged beef confirmed from its own case list, menu, or website, not guessed from the word "butcher."

Cherry Hill 2

  1. Arnie's Gourmet Butcher Shop & Culinaria

    219 Berlin Rd, Cherry Hill, NJ 08034-3571

    tues-fri 1000am - 600pm; sat 1000am - 500pm

    Custom cutsDry-aged beefHouse-made sausage
    Call Website All Cherry Hill

  2. Arnie’s Gourmet Butcher Shop & Culinaria

    219 Haddonfield Berlin Rd Ste A, Cherry Hill, NJ 08034-3571

    tues-fri 1000am - 600pm; sat 1000am - 500pm

    Dry-aged beefHouse-made sausage
    Call Website All Cherry Hill

Berlin 1

  1. Bringhurst Meats

    38 W Taunton Rd, Berlin, NJ 08009-9702

    Dry-aged beefHouse-made sausageGame processing
    Call Website All Berlin

Bridgewater 1

  1. Hind and Fore

    452 RT-28, Bridgewater, NJ 08807-2408

    Dry-aged beefHouse-made sausage
    Call Website All Bridgewater

East Greenwich Twp 1

  1. Haines Pork Shop

    518 Kings Hwy, East Greenwich Twp, NJ 08056-1407

    Dry-aged beefHouse-made sausage
    Call Website All East Greenwich Twp

Jersey City 1

  1. DeBragga and Spitler

    65 Amity St, Jersey City, NJ 07304-3509

    Dry-aged beefHouse-made sausage
    Call Website All Jersey City

Milford 1

  1. The Little York Country Butcher

    23 Bridge St, Milford, NJ 08848-1226

    Dry-aged beefHouse-made sausageLocal farms
    Call Website All Milford

North Arlington 1

  1. Fire Pit Quality Meats

    617 Ridge Rd, North Arlington, NJ 07031-4836

    Monday to Saturday: 8:00 am to 6:00 pm

    Custom cutsDry-aged beef
    Call Website All North Arlington

Princeton 1

  1. Omaha Steaks

    649 Nassau Park Blvd, Princeton, NJ 08540

    Dry-aged beefHouse-made sausage
    Call Website All Princeton

Scotch Plains 1

  1. John's Meat Market

    389 Park Ave, Scotch Plains, NJ 07076-1155

    Tuesday to Saturday 9:00am to 5:00pm

    Dry-aged beef
    Call Website All Scotch Plains

Washington 1

  1. The Meat Shoppe by Arctic Foods

    251 E Washington Ave, Washington, NJ 07882

    Monday: 10:00am – 6:00pm

    Dry-aged beefGame processingLocal farms
    Call Website All Washington

West Long Branch 1

  1. Pop's Butcher Shop

    175 Monmouth Rd, West Long Branch, NJ 07764-1012

    Dry-aged beef
    Call Website All West Long Branch
Call ahead for cut and aging-length availability. Dry-aged cuts sell out fast since aging ties up cooler space for weeks, and the exact aging length varies by batch — asking ahead saves a wasted trip for a specific steak.

Also in New Jersey

Good to know

What's the difference between dry-aged and wet-aged beef?

Dry-aged beef hangs uncovered in a temperature- and humidity-controlled cooler for weeks, concentrating flavor and tenderizing the meat as moisture evaporates and natural enzymes break down muscle fibers. Wet-aged beef ages sealed in vacuum-packed plastic, which tenderizes it too but keeps more moisture and skips the nuttier, more concentrated flavor dry-aging produces.

Why is dry-aged beef so much more expensive?

Dry-aging loses a meaningful share of the cut's weight to moisture evaporation and requires trimming a dried outer crust before it's sold, on top of weeks of cooler space and monitoring. Shops pass that lost weight and labor into the price, which is usually noticeably higher than the same cut wet-aged.

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 New Jersey, local processors charge based on this weight. Browse 12 meat processors across New Jersey 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 12 specialized meat markets listed across New Jersey on ButcherAtlas.