Cuts Prepared the Old-Fashioned Way
Butchery in Forked River for customers who want fresh meat cut to order and house-made sausage using traditional Italian recipes
When you walk into A & F Italian Specialties Market, the butcher case is stocked with cuts prepared in-house that same day—no pre-packaged meat shipped from a warehouse. You're seeing ribeyes, pork chops, and braciole that were trimmed and portioned by hand, along with house-made sausage seasoned according to authentic Italian recipes passed down through generations. The butcher will cut steaks to your preferred thickness, prepare custom sausage flavors, and handle special requests that grocery store meat counters simply don't accommodate anymore.
The butchery focuses on quality over volume, sourcing whole cuts that are broken down in the shop rather than buying pre-cut portions. This allows for better marbling control, precise trimming, and the ability to prepare specialty items like braciole—thinly pounded beef rolled with seasoning and tied for slow cooking. The sausage is ground and seasoned daily using fresh pork, fennel, garlic, and other traditional ingredients, with options to adjust spice levels or add custom flavors based on what you're cooking.
Talk to the butcher about specific cuts or sausage preferences before your next meal or gathering.
Why Fresh-Cut Meat Matters
Meat that's cut to order on-site has a shorter time between butchering and cooking, which directly affects moisture retention, tenderness, and flavor. Pre-packaged cuts often sit in modified atmosphere packaging for days or weeks, which can alter texture and cause surface oxidation. When the butcher cuts a steak from a whole primal that morning, you're getting meat that hasn't been exposed to air, hasn't lost moisture to packaging, and hasn't been handled multiple times during shipping and distribution.
After you cook a steak or chop from the butcher case, you'll notice the meat browns evenly instead of steaming in its own liquid, the fat renders cleanly without leaving a greasy residue, and the seasoning penetrates properly because the surface hasn't been sitting in plastic for a week. The house-made sausage holds together during cooking without splitting or drying out, and the flavor is noticeably fresher than mass-produced versions that rely on fillers and preservatives to extend shelf life.
The butcher can also prepare cuts that aren't commonly available in grocery stores, such as specific thicknesses for stuffing or rolling, frenched chops, or custom sausage blends tailored to regional Italian recipes. This flexibility is possible because the shop works with whole cuts rather than relying on pre-portioned inventory.
Questions About the Butcher Counter
Customers often ask about availability, customization, and how the butchery process works at A & F Italian Specialties Market in Forked River.
What cuts are available at the butcher counter?
The case typically includes ribeye, New York strip, pork chops, braciole, and other traditional Italian cuts, along with house-made sausage in multiple flavors. Availability depends on daily preparation, so calling ahead ensures the specific cut or quantity you need is ready when you arrive.
How is the house-made sausage different from store-bought versions?
The sausage is ground and seasoned in-house using fresh pork and authentic Italian spice blends, with no fillers, preservatives, or artificial casings. You can request adjustments to heat level, fennel intensity, or other flavoring preferences, and the butcher will prepare it fresh based on your specifications.
Can I order custom cuts or specific thicknesses?
The butcher can cut steaks and chops to your preferred thickness, prepare braciole by pounding and rolling beef to order, or break down larger cuts into portions suited for specific recipes. Custom orders work best when placed a day in advance, especially for larger quantities or specialty preparations.
How long does fresh-cut meat stay good?
Because the meat is cut to order without preservatives or modified atmosphere packaging, it's best used within two to three days when refrigerated. The shorter shelf life is a trade-off for superior freshness and flavor compared to pre-packaged alternatives that sit for weeks.
What's the difference between braciole and regular beef cuts?
Braciole is thin-sliced beef that's been pounded, seasoned with breadcrumbs and cheese, rolled tightly, and tied with string for slow-cooking in sauce. The preparation requires specific knife work and pounding technique that most grocery stores don't offer, making it a signature item at traditional Italian butcher shops.
A & F Italian Specialties Market restocks the butcher case daily based on demand and scheduled custom orders. Stop by to review available cuts, or call ahead to request specific items, thicknesses, or sausage flavors for pickup.