Fleisher's Meats carries premium products from local farmers who have raised their animals on a primarily grass-based diet or according to organic standards. These animals live natural stress-free lives and are not treated with antibiotics, hormones or fed animal-by-products and therefore produce healthy, great-tasting meat, milk and eggs. Joshua and Jessica consider themselves partners with farmers who share their standards and practices.

Fleisher's Meats, however, is about more than just great food. "The act of eating is inherently a political one," Joshua points out. "Every bite of food that you consume affects someone or something; the animal it came from, the farmer that raised that animal, the environment and your health. Starting Fleisher's was a philosophical choice."

It’s a choice that not only Hudson Valley residents have responded to, but chefs as well. Called a "matchmaker between chefs and farmers" by the New York Times, Fleisher's sells to some of the finest restaurants in New York City like Blue Hill, Savoy and Il Buco as well as places much closer to home like Rhinebeck favorite Gigi Trattoria.

Fleisher's Grass-fed and Organic Meats also offers wine and cheese tasting classes as well as cooking demonstrations by chefs, nutritionists and its own knowledgeable senior staff. Informative talks by local farmers and readings by well-known authors round out the menu of offerings. Many of these classes are free of charge or available for a nominal fee to encourage the public to learn more about the food they eat and where it comes from. After all, aside from selling great meat, that is Fleisher's main objective.


Three Generations of Butchers—

The History of Fleisher’s Meats In 1901 Wolf Fleisher came to America to ply his trade as a kosher butcher. His shop, Fleisher’s Meats, soon became a beloved fixture in his Windsor Terrace, Brooklyn neighborhood, known for high-quality beef and poultry and Wolf’s exacting standards.

His sons, Joseph and Jack followed in their father’s footsteps. Fleisher’s Meats continued to grow, building on the reputation Wolf had created by offering superb meats and fine service.

In the 1970’s, a young Joshua Applestone (Wolf’s great grandson) helped in the shop every weekend. A truly formative experience, working in Wolf’s shop with Grandpa Jack influenced Joshua to choose a life in food; and as a chef, he has cooked in award-winning restaurants around the country.

Opening Fleisher’s Grass-fed and Organics Meats, was a natural progression. “Butchering is in my blood and I feel strongly about working with first-rate products, whether they the perfect steak, farm-fresh eggs or a wedge of local artisanal cheese.”

For Joshua though, Fleisher’s Meats is not just about the product—for Josh, opening Fleisher’s was a philosophical choice.

Jessica, his wife agrees, “We wanted to create a place where people can come and feel good about what they eat. Not only because it is delicious, but because they know that the animals were raised and slaughtered humanely; that they are buying a product that doesn’t contain antibiotics or hormones.”

Both Joshua and Jessica had one only one concern when they opened their doors. “The one thing that I could only hope to recreate was the soul of my Grandfather’s shop, the intimacy, the neighborhood feel,” says Joshua. “Somehow it has happened naturally. My customers often come into one of our shops and remark how it reminds them of the butcher shops of their youth. They love it because of that very feeling. More than anything else I think my Grandfather would be proud of me for somehow recreating the essence of the original Fleisher’s Meats.”