Butchers in Sarasota, FL

“I drove two hours to try this meat market. Let me tell you the staff was great and the meat was even better. This is a top notch place with great hospitality and very clean. I’ll definitely be making this my go to place. Keep up the great work !!!”

“Place has got some fresh steaks and really good sides and stuff. Really good food. You won't regret coming here if you like grilling stuff! Really good marinated stuff too.”

“This place is awesome! I by far am no chef/cook and I went in there having no clue what I needed, just a recipe. Their staff was so kind and helpful and took the time to explain to me what to do and what type of wine to go with my meal. The cut of meat they provided was excellent-my meal turned out fantastic thanks to their help! They cut the meat perfectly so I had the best piece for my Beef Wellington. The rest he cut into Filets, which were fantastic!”

“I came to this meat shop a couple days ago and I just want to say the meat was great. The meat was very fresh and the prices were affordable. Not only were they fresh and affordable but the customer service was great.”

“Alpine Steakhouse & Butcher Shop is the oldest premier restaurant, steakhouse, meat market, butcher shop and small specialty grocery all under one roof in Sarasota, Florida. Located at 4520 South Tamiami Trail, it is open from 9 to 9 Tuesday through Saturday and has earned a wide-spread reputation over more than 40 years for its turducken and German dishes. Turducken, the ultimate poultry dish, popular at Thanksgiving, consists of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Call it a three-bird roast. It was made famous by legendary football coach/broadcaster John Madden, who introduced turducken to the world on December 1, 1996 before an NFL game on national TV. With apologies to turducken, my wife and I chose something more traditional when we made our most recent visit to Alpine. We started with shrimp cocktail and bowls of tomato bisque and baked French Onion soup. For her entree, my wife had an eight-ounce filet, a prime center cut with bearnaise sauce, baked potato with sour cream and fresh vegetables. I opted for a 14-ounce Delmonico steak, a prime ribeye, cut from a succulent rib roast, with a stuffed twice baked potato and sauteed mushrooms and onions. For dessert, we shared portions of hot apple strudel and peach cobbler. I'll bet John Madden would have a difficult time passing up either of those meals.”