Dry-Aged Beef
Ribeyes and strips aged 28+ days in our temperature-controlled room for deep, nutty, concentrated flavor and a tender bite.
Gilbert's craft butcher shop
Cut by hand.
Cut by hand.
Aged with patience.
Dry-aged steaks, custom cuts done at the counter, house-made sausage and charcuterie, and pasture-raised meat sourced from Arizona ranchers. Real butchery for Gilbert tables.
Now taking holiday roasts & grilling-season orders across the East Valley.
From the case
What's at the counter
Everything is cut, ground, stuffed, and aged right here in the shop. Tell us how you cook and we'll cut to match.
Custom Cuts
Thick-cut chops, tomahawks, tied roasts, butterflied or frenched — cut to your exact thickness and trim while you watch.
House-Made Sausage
Ground, seasoned, and stuffed daily — bratwurst, hot Italian, breakfast links, chorizo, and rotating small-batch specials.
Charcuterie
House-cured salami, pâté, and pancetta plus curated boards. Pick up a tray ready to serve or build your own selection.
Pasture-Raised Poultry
Whole birds, airline breasts, and spatchcocked chicken from local pasture-raised flocks — plus heritage turkeys by season.
Special Orders
Prime rib for the holidays, whole-animal shares, party packs, and grilling bundles. Give us a few days and we'll have it ready.
Rubs, Marinades & Pantry
House spice blends, dry brines, stocks, and bones for broth — everything you need to finish the meal at home.
Not sure what to grab for the grill? Tell us your menu and we'll cut for it →
Why Gilbert Butchery
The difference is in the hands
No shrink-wrapped trays from a warehouse. Whole animals, real butchers, and a counter where you can ask anything.
Whole-animal butchery
We break down whole carcasses in-house, so nothing's wasted and every cut is fresher than anything pre-packed.
Local Arizona ranchers
We source pasture-raised beef and pork from family ranches across the state and know exactly where your dinner came from.
Properly dry-aged
Our dedicated aging room runs the temperature and humidity that turns good beef into something unforgettable.
Advice, not upselling
Tell us how many you're feeding and how you cook. We'll point you to the right cut and how to nail it.
Order ahead, skip the line
Call or send your list a day before and we'll have it cut, wrapped, and waiting at the counter when you arrive.
A neighborhood shop
We're built for Gilbert — for the weeknight cooks, the weekend grillers, and the holiday hosts who want it done right.
Know your cuts
Steer you in the right direction
A quick map of where the favorites come from. Walk in and we'll talk you through the rest.
- RibeyeDry-aged, marbled — the showstopper steak
- NY StripBig beefy flavor, clean to cook on the grill
- Tri-TipThe Valley's favorite for the smoker
- TomahawkCustom-frenched, cut to your thickness
Want a cut you don't see here? Ask us — if it's on the animal, we can cut it →
From the regulars
Gilbert keeps coming back
A few of the kinds of things our customers tell us across the counter. Representative of the feedback we hear most.
The dry-aged ribeye ruined every other steak for me. I drive past two grocery stores to get here and it's worth it.
I called the morning before Thanksgiving for a tied prime rib roast. Cut perfectly, ready on time, with cooking notes. Lifesavers.
Their house chorizo and brats are the reason our cookouts have a reputation now. You can taste that it's made fresh.
Quotes above are representative samples for this demo, not verified reviews.
Good to know
Frequently asked
Can I order a custom cut or thickness?
That's the whole point of a real butcher. Tell us the cut, thickness, and how many you're feeding and we'll trim it exactly the way you want — chops cut to 1.5", a tomahawk frenched for the table, a roast tied and ready. Walk-in or call ahead.
How does the dry-aging work?
We age select beef in a dedicated, climate-controlled room for 28 days or more. That time concentrates the flavor and tenderizes the meat for a richer, nuttier steak. Ask what's in the case — and let us know if you'd like a longer custom age.
Where does your meat come from?
We work with family ranches across Arizona for pasture-raised beef, pork, and poultry, and we break down whole animals in-house. If you want to know the source of a specific cut, just ask at the counter — we're happy to tell you.
Can you handle holiday and party orders?
Absolutely — prime rib for the holidays, party packs, grilling bundles, and whole-animal shares are some of our favorites to put together. Give us a few days' notice (more during the holidays) and we'll have everything cut, wrapped, and ready for pickup.
Do you take orders ahead of time?
Yes. Call us or send your list through the form below a day ahead and we'll have it prepped so you can skip the line. For larger or specialty orders, the more notice the better.
Cooking something worth doing right?
Call the shop or send your order, and we'll have your cuts ready at the counter.
Special orders & questions
Place an order or ask the butcher
Send your list, your cook, and your headcount and we'll get back to you with what's in the case, pricing, and a pickup time. Single steak or a whole-animal share — we've got you.
- (480) 555-0100
- hello@gilbertbutchery.com
- Serving Gilbert, Chandler, Mesa, Queen Creek & Tempe