Hours
Closed Tuesdays and Holidays.
Monday: 9:00am - 6:00pm
Tuesday: Closed
Wed - Friday: 9:00am - 6:00pm
Saturday and Sunday: 9:00am - 6:00pm
Barb’s Butchery
Barb’s Butchery is a whole-animal, nose-to-tail butcher shop — we’ve been at it since 2014, and after over ten years, we know what we’re doing. We break down everything in-house and offer fresh cuts of locally raised, grass-finished beef, pork, and lamb from Meiller Farm in Pine Plains, NY, plus poultry and eggs from Freebird, an Amish farm collective that shares our respect for the animal.
We make a wide variety of sausages — fresh pork, lamb, beef, and chicken, along with smoked sausages — all crafted in-house, with care and real flavor. We also make smoked hot dogs, slab and jowl bacon, smoked turkey deli meat, smoked boneless ham, pastrami, brisket, pulled pork, liverwurst, cooking fats, bone broth, pub grub beef sticks, and a bunch of beef jerky varieties that tend to disappear fast.
Oh — and we’ve got a hot food menu if you’re hungry now, and a cheese case if you're building the perfect board. Come hungry, leave happy.
Meet The Team
Barb Fisher - Owner and Operator
I’m Barb, owner and operator of Barb’s Butchery here in Beacon, NY. I’ve lived in the Hudson Valley for almost 20 years, and staying local matters—to me, to this community, and to the way we do business.
Before this, I was a math teacher. Two degrees in math, no commercial kitchen experience—and somehow, I ended up behind the block, breaking down whole animals and turning pot pie into sausage. And I wouldn’t have it any other way.
Everything we sell is made in-house—from the grass-finished beef, pork, lamb, and poultry, to the jerky and hot dogs. We’ve got over 50 sausage varieties at this point, and yeah, a lot of them are weird on purpose. That’s the fun of it.
When I’m not at the shop, I’m usually snowboarding, mountain biking, or doing CrossFit—mostly to keep up with my two kids and the physical demands of this job. I love figuring out how to use the trickier parts of the animal and making them approachable, affordable, and worth coming back for.
This is butchery done right. And I’m glad you’re here.
Lauren Zilahy - General Manager of Barb’s
I’ve had a passion for food and cooking for as long as I can remember. My first job was in a kitchen washing dishes and chopping vegetables—and while most people cringe at the idea, I loved it. It confirmed exactly what I wanted: a real career in food.
I trained at the Culinary Institute of America in New York, then studied further at Le Cordon Bleu in London. From there, I worked as a Sous Chef for Jean-Georges at ABC Kitchen in NYC and later as Chef de Cuisine under Terrence Brennan at the Roundhouse in Beacon.
In 2016, I walked into Barb’s and said, “I want to learn how to cut meat. I don’t know how, but I want to.” I started as a part-time cook and butcher’s apprentice—and never left.
Now, I’m the general manager and head butcher. I run daily operations, lead the team, and make sure everything behind the block and in front of the counter runs sharp, smooth, and right.
-
John
After 40 years in the restaurant industry in one form or another, I realized I needed a change. I came to Barb’s to cut my way out of the kitchen and into a completely new trade.
These days, I’m learning the ins and outs of whole animal butchery. It’s hands-on, fast-moving, and way more rewarding than plating parsley on a line.
In my spare time, I collect vinyl and vintage stereo gear, walk my dog, and fully enjoy the perk of clocking out while the sun’s still up.
Come on in and watch living proof that you can teach an old dog new tricks.
-
Dan
Hi, I’m Dan. I grew up in Wappingers Falls, studied architecture, and somehow found my way from blueprints to butchery. Life’s funny like that.
These days, I live in Beacon with my wife (a vegetarian, believe it or not) and our two kids. I’m a soccer nerd through and through—and yes, I’ve been to Anfield.
Not big on talking about myself, but I am big on helping people get exactly what they came in for. So come say hey—I’ll get you set up right.