Dana Sayles, Executive Chef
I have been working with Lee and the Main Street Meat team for the last 5 years and I wouldn’t have it any other way.
Lee and his team are very hands on, they make the meat experience personable and interactive.
They are very open to any and all request which makes my life easier as a Chef because I can rely on them meet my expectations.
I always say quality over quantity and Main Street Meats embodies that, their approach to meat and customer service is next to none.
Jack Clarke, Executive Chef
The Village Club of Sands Point:
I have been a Main Street customer since 1994. They were one of the first purveyors to deliver Sat & Sun and they have grown along with the industry and demand on Long Island. I really appreciate the convenience of the relatively new online ordering, but it is good to know I can call and speak to Lee or Mike with any question.
We are in this very difficult hospitality industry and it is so comforting to have their support and service to help achieve our goal of keeping the membership and guests happy with consistent high quality meats.
Chef Michael Rozzi
The 1770 House Inn and Restaurant:
I’ve been a customer of MSM since 1996. What sets them apart from the competition is several things. 1. If you want to speak to the owner you can, he’s always available. 2. Custom cuts..anything you want or need they can provide in small or large quantities. 3. They are “Main Street” still your local butcher not a huge company. Personal service. 4. Early prompt delivery by a person who you are comfortable having on the property. 5. If there is a problem they solve it in person.
Chef Lorcan O'Connell, Executive Chef
Old Oaks Country Club:
I have been buying from Lee and Main Street Meats for 5 years and can safely say I have never had an issue with quality, price or delivery.
They are a great company to deal with and the quality is always the best available!! Their house 1946 Blend burgers are better than any others around!
Philip J. Sinisi, Regional Executive Chef
CulinArt Catering Collection:
Impeccable service , the word NO doesn't exist at Main Street Meats , they have all learned from the best Meat Guru Kent , old world charm , understanding what it's like on the other side of the knife .
Chef John Yashinowsky
As a Hamptons restaurant Chef and now Private Chef I have been purchasing my meats from Main Street Meats for over 20 years. No other Proveyors comes close for quality and service on the east end.
Bobby Antonetti, Executive Chef
Wheatley Hills Golf Club:
When I am looking for the Best Quality Meats and Consistency knowing every time I order, I choose Main Street Meats.
They are unparalleled when it comes to Meats, as well with their Staff that treats you like Family and amazing Service.
Being a customer for over 20 years I as a chef can be confident that they deliver Delicious Meats to all Members & Guests alike.
Joseph Badalato, Executive Chef
Nissequogue Golf Club:
I love Main Street meats! Always have. I have been buying from Main Street Meats for 20 plus years. I have taken them with me to every restaurant, club, hotel and catering hall I have worked at. Always great fresh product, competitive pricing and always friendly, flexible service from Lee, the people that answer the phone and delivery drivers. Couldn’t ask for more. The best!
Phil Castro, Executive Chef
Pine Hollow Country Club:
Main Street Meats has been my meat purveyor for over 13 years. Lee and the gang have been nothing short of amazing to work with on all of my meat needs. I buy all of my meats exclusively from Lee. They provide me with the best quality products for every event at the club. Members continue to rave about how we have the best meat in town. Lee has always come to the rescue when I had a last minute order for the same day. Main Street is my go-to butcher when our reputation is on-the-line. You guys Rock!