The class is called "The Art of Butchery," and the Mosner family proves that it's an art. Seth, Jessica and Ben Mosner, along with master butcher Chris Bauso, make the day fun, informative, and practical. To begin, once you're enrolled in the class, Seth provides you with all the information you'll need, from how to get there to how to dress. Whatever you do, pay attention to the dress code! It's cold in that meat locker! Kept at a uniform 32 degrees F, the hanging meat isn't the only thing that freezes... When you arrive, you suit up in butcher coat and two layers of gloves (cotton/acrylic for warmth, blue latex for food handling safety). Then Ben takes great delight in leading the "Meat Cheer." This breaks the ice (so to speak) nicely, and sets the tone for the next couple of hours. Then it's on to the fun part -- getting to know our meat! Did I mention that they have a whopping 250,000 pounds of meat on hand? That's 125 TONS. And that's what they go through in a week! One can't help but notice how absolutely spotless and odor-free the facility is. I mean, this is clean enough that my Grandmother would have found nothing to complain about (and she was a fanatic when it came to cleanliness!). Seth, Ben and Jessica took the class through the facility showing us an entire veal carcass, explaining what veal is and how it's raised, and answering any and all of our questions. Next, Jessica explained to us what meat labeling is all about. Think you know what "ALL NATURAL," or "NO HORMONES" mean? Curious about the difference between "GRASS FED" and "GRASS FINISHED?" Want to know if cows like corn? These mysteries and more were all revealed, some of which came as quite a surprise to the class. Then, we did an about face and watched a true artist at work. Chris Bauso, master butcher, made quick work of an entire loin of a hog, quickly and efficiently reducing it to chops, roasts and stew. We were admonished to pay close attention, as it was our turn next. But first, we were offered the opportunity to purchase prime meat from the Mosner's, and all at wholesale prices. Beef, pork, lamb...what could make a carnivore happier? I'll tell you what, exotic meat. Alligator, kangaroo (two kinds, I think), rattlesnake, rabbit (OK, not too exotic, but still). Finally, the main event. On to the butchering floor for our hands-on lesson. We were all given half of a hog loin, either the roast or chop end. Working with knives that are sharp enough to shave with (and kept that way by honing them every five minutes or so), we worked at recreating what we'd seen Chris do. I won't tell you whether I succeeded, but I will tell you that I enjoyed myself no end. And, as if all of this weren't enough, at the end of the day, the meat you've butchered is packed, vacuum sealed and boxed up for you to take home. Does it get any better? Actually, it does. The best part of the day for me came when I asked Ben, "So when will we get to see your reality TV show?" Ben chuckled and said, "Never. It's not like we haven't been approached, but we lack one crucial element of reality TV. There's no conflict between us." And it's true. One gets that idea that this family truly likes one another, and that they share a mutual respect that's rare. They really give the impression that not only are they family, but, at least for the time you spend with them, you're family too. And it really doesn't get better than that. If you're a carnivore, take this class. Between what you learn, and the fun you'll have, it'll be worth its weight in pork! Seth, Jessica, Ben and Chris, thanks for a great day! read more

I took part in the Art of Butchery class, it really was a lot of fun. The Mosner family & "Da Butcher" were great hosts and made you feel very at home at their business. The whole event was very organized (including before hand). As we moved around their building all the stations were set up, so there was little hanging around. My class was split into a few sections, after a little team bonding and shouts of "meat" we got going. Firstly a run through of the anatomy of animals and things to look out for or attributes that change taste, we even touched on a few ethical issues which were interesting. Secondly Jessica ran through food labeling which was very interesting, I consider myself pretty well educated on meat purchasing but learnt a few things (I didn't know to look out for 1000% grass fed vs grass fed). Finally we got into the butchery section, initially with a demo then an attempt ourselves. I definitely learnt a lot of techniques I could use and they helped you throughout. Overall the class was great fun, the instructors were very helpful and at the end I had a lot of delicious meat to take home. Highly recommended. Matt read more

Mosner Family Brands - Peoples efforts on butchering Pork loin - Meat Shops Near Me - Bronx, New York

Still incredible service, meat, and price. They were consistent, awesome, delicious meat, and reliable during COVID lockdown and service and meat are still of the highest caliber. My friend in Chicago even ordered based on my recommendation and she loved the meat and said all was still chilled when arrived. She's ordered again. Any questions and Jessica Mosner personally emails back within hours. I order about every other week and the meat is packed amazing, still frozen/chilled, with multiple ice packs. Doesn't matter if COVID restrictions or not, Mosner is my go-to now on for meat. read more

I took their Art of Butchery class, and it was a great experience. The class consisted of a mixed lecture and demonstration, followed by a hands-on, guided session during which students broke down a piece of meat into various cuts. The lecture was very helpful to me as a buyer of meat. Not only knowing where the meat comes from--both on the animal and in terms of sourcing--but what common descriptions (for example, the difference between "grass fed" and "grass finished") mean have already helped me when trying to buy quality meat. After the class, you take home the meat that you cut. I'm very much looking forward to cooking mine. read more

Despite a small glitch in the order they were outstanding. The meat is superb and the people are a pleasure to deal with.

I should have posted months ago but have been slacking. My wife arranged for us to take the Butchering class and Chris and Seth made sure we had a great time and learned a lot. We have been enjoying the meat from our pig, and everytime we do we end up talking about how great the experience was. The pork is delicious and has been used to make hams sausages and plenty of Barbecue. We were given two packs of the Black Pepper Beef Brochettes. Highly recommend ordering a few for storage in the freezer for a tasty quick meal. read more

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Outstanding class, great people. Made everyone feel welcome, and really provided a lot of value in understanding how meat is harvested, fabricated, and enjoyed. Will be going back for further education. Also - bought a choice standing rib roast (20lbs), that we had for Christmas dinner - outstanding cut, and leftovers were as tender re-heated as the roast right out of the oven. read more

The Art of Butchery class was a lot of fun and interactive. The brief overview of anatomy helps when it is your turn to cut. The 2.5 hour class is held in a meat locker so come prepared if you get cold easily. I wore wool socks, boots, thermals, an extra pair of gloves, a fleece hat, and 2 layers of down. I know it sounds like overkill, but I was comfortable and only my digits got cold. I had so much fun, I would take the class again. read more

I took the Art of Butchery class a few months ago and am still thinking of how great it was. Initially I was concerned about traveling to the Bronx alone during off-peak hours, but it ended up being really easy. I took a train and then a bus right to their location. First of all, the family is amazing! The business has been in their family for generations. Jessica, Seth and Chris, thank you for being so welcoming, accommodating and informative. They helped us understand the whole cycle of meat - where it comes from and the importance of how it is treated. I knew that natural did not really mean much, but they enlightened us that if you truly want hormone and antibiotic-free meat, you need to ask for no hormones/antibiotics ever or that may only apply to the animal's last 30/60/90 days. Same for grass-fed vs. grass finished. This is important to everyone who buys meat, not just those interested in learning how to butcher it. The class was a great value, as we were able to take home a lot of pork that we prepared ourselves. They also have us an opportunity or buy other meat wholesale, which is worth the price of admission alone. They sell to the best butchers and restaurants in NYC. Everything I purchased has been amazing - porterhouse steaks, rib-eye, lamb chops. I wish I had a huge freezer to store even more. I cannot recommend it more highly and will certainly be back. read more

I just got done with the BUTCHER CLASS. It was really amazing! With the butcher class itself I walked away very aware of my meats , from their origin on the farm to the cuts of meat at the market or butcher. These guys have nothing to hide about the meat industry so It's nice to get a ton of first hand info here and not some shitty infomercial of documentary to scare you off of meat. Ben, Seth and Jessica walked us through the facility to tell us how they operate and then they showed us how to operate! I met a lot of people interested in cooking and we have started trading recipes. I'm looking forward to taking another class with them! read more

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Took the The Art of Butchery class in January and it was great! Staff and the family are nice and accommodating. Boy was it cold in there. They explained all the differences in the type of meats then to the butchering floor for our hands on lesson. We were given half of a hog . We were copying what Chris did. And, at the end of the day, the meat you've butchered is packed, vacuum sealed and boxed up for you to take home. I bought some steaks also that were amazing read more

Just took the art of butchery this past weekend The class was like no other butchery class you will ever take its intense from start to finish The mosner family kicks ass and carlos aka edward scissorhands is a bad ass master butcher . FYI take this class you will love it ! read more

My boyfriend arranged for us to take the Art of Butchery class here. To start, the class was super informative. Jessica, Ben and Seth made everyone feel like a welcome part of the family. They also were very knowledgeable in the latest concerns regarding food and all the confusing terminology used. Seth and master butcher Chris did a great job teaching us how to properly identify and breakdown a pork carcass. All of the pork we were able to take home. It has been delicious and juicy. Additionally, we bought a beautiful bone in rib-eye. They offer all kinds of specialty meats, and if the Bronx isn't your scene, they offer home delivery. I can say for certain I will be ordering from them again! read more

I came here this past weekend with my boyfriend and two friends for the intro butchery class and we can't say enough good things. We had an amazing time and learned so much. This is probably the nicest family I've ever met. They were so excited to welcome us to their family business, they were so thorough with everything throughout the class and they answered all our questions and shared a ton of insight. The facility itself was spotless. During the intro class, you spend about an hour learning more about the farms, what cuts of meat come from where and what to look for when you're buying meat. Then you come outside and sample some of the delicious meats, then head back inside for about an hour of hands on butchering. We all worked with pork and my boyfriend and I came home with about 15 pounds of pork that we cut up ourselves - bone in pork chops, boneless pork chops, tenderloin, a boneless roast, a rib roast and some leftover meat to make stew or fajitas. We were also able to buy some meats at great prices. So far we've made a porterhouse steak and bone in pork chops, and the meat is the best quality we've ever had. We will definitely be buying meat directly from them again. Helpful hint: If you're coming to take the class and can drive over taking public transportation, I highly recommend it. We drove and it was so much easier than taking our meat on a train and bus! Thanks again to the Mosner family for a wonderful afternoon! The classes and their products were worth every penny. read more

Mosner Family Brands really made our Christmas dinner special this year. I met Seth Mosner at an Art of Butchery class his family runs (highly recommend this to beginners interested in anything from types of cuts of meat in general to how to butcher an animal). I asked Seth a few months later if he could do an entire 7 bone beef rib roast for our Christmas dinner. Our family does a whole rib roast every year but this year we wanted to try a dry-aged rib roast. This was Mosner Family Brands USDA Prime Beef and dry-aged for maybe 27 days or so. We also roasted a smaller 4 rib roast that was not aged and not quite USDA Prime, purchased from a local neighborhood store we usually use. The Mosner Roast stood out. It was gone the instant it hit the table, while the other roast sat there, jealously hoping someone would try a second helping. The Mosner roast was delicately trimmed, and left bone-in. Seth took down all of the details, including the extra fat we requested to make the Yorkshire pudding. The almost nutty, creamy flavor of the aged beef really crushed the non-aged beef. The fat marbling was excellent. The whole roast was tied perfectly and shipped to us overnight in a vacuum-sealed package. Seth made sure we got exactly what we wanted, and this was in the middle of the busiest season of the year for them, so we appreciated the diligence and attention to detail. The only thing better than the beef at Mosner is the attention the family paid to making sure we were happy and satisfied. These guys & gals are great people and take time to make sure even the "little guy" gets taken care of. Can't wait for the Mosner Family Brands leg of lamb at Easter! read more

Said simply, the Introduction to the Art of Butchery class is terrific and the Mosners (Seth, Benjamin and Jessica) are great. My son and I took this class together; they treated him like a king and we both had a fantastic time! As a home cook, I have often tried but failed to understand the relationship between a given cut of meat and the animal as a whole. This class has bridged the gap for me and completely changed my understanding of meat. They strike the right balance between instruction and hands-on practice. Our course began with Seth and Benjamin showing us an entire animal carcass; they discussed the various parts and demonstrating the first stages of butchering - cutting the animal into the basic "sub-primals". After that (and a great food break, in which we got to sample some of their offerings) came the hands-on portion of the class. Everyone gets to work with an entire pork loin, butchering it into chops, racks, filets and roasts. The instruction is great: there are plenty of people, the Mosners and others, there to help out, answer questions, and give pointers. And your handiwork goes home with you in cryovac packages along with recipies for the cuts you have created. And having already worked my way through a number of the cuts, I can say that the meat is delicious! (Probably the moreso for the sense of accomplishment that comes with remembering how the nice looking cut on the plate was created from a large, intimidating looking side of pig!) My son has already told me that we are going back, and we are hoping to take the Mosner's advanced class (when you butcher a whole hog) for his birthday! read more

We returned to Mosner Family Brands for some steaks and pork chops because there is NO ONE who has better. Immediately cooked some flat irons when we got home and they were awesome. We now have tons of delicious meat in our freezer again. And once again Seth and all those we came in contact with were so friendly and helpful. Seth in particular was so responsive as we chose what we wanted to order, how we wanted it packaged, and arranging pick up. This company serves some big name restaurants and organizations so taking that much time with a small order like ours was very impressive. They have a life long customer in us. If you want to learn and have fun, take the class. But if you want to keep enjoying such fine quality meats, keep coming back. I can't recommend them highly enough in terms of quality, service, and just plain great experience. read more

Much like all the other reviewers, I also have nothing but great things to say about the Art of Butchery class. It was a fantastic experience all around. Seth, Ben, and Jessica were all very friendly and made you feel welcome throughout the entire process. They were also incredibly knowledgeable, just like you'd expect from a family who's been in the trade for generations. Watching Chris work was also astounding. Not only do you get to take home the meat you butcher (which so far has yielded a delicious pork stew) but they also have a variety of meats at wholesale prices, including some rarities (kangaroo!). I would recommend this experience to any true meat lover! read more

Introduction to the Art of Butchery - Wow, what a fantastic experience! Throughout the entire experience, from the very beginning of my email correspondence with Seth Mosner regarding scheduling, all the way through to the follow-up thank you after the class, my girlfriend and I were truly treated like one of the energetic, friendly, welcoming, and extremely knowledgeable Mosner family. This amazing class was loaded with general information about the meat industry, an extremely helpful and demystifying discussion about what all those trendy catch phrases on today's meat packages actually mean (e.g. "free range", "all natural", "grass fed", etc.), as well as the different USDA grades (prime, choice, select), and a fantastic hands-on butchering segment. Questions were enthusiastically encouraged throughout the entire duration, and everyone was eager to assist with anything we needed. We left the class with a ton of great meat that we cut ourselves, as well as some fantastic cuts of USDA prime beef and lamb at great prices. I can't say enough good things about this class and the Mosner family. It is a MUST for anyone who has ever wanted to know more about selecting meat, whether it be at a restaurant, your local grocery store, or at a fine butcher shop. Thank you so much to Seth, Benjamin, and Jessica. 1....2....3.....MEAT!! read more

These guys are fricking awesome! Tons of passion, education and a truly exciting day. Would recommend this class to anyone who's passionate about great food and is looking for an outside of the box Saturday. Not to mention the quality of there meats are phenomenal. They take great pride in their family run business and it certainly shows in there meats. read more

This was a true experience, the class was led by Jessica, Ben and Seth; siblings to the 3rd generation family owned business. It was educational, interesting, and freakin awesome all rolled into one. Definitely a must attend, kinda like a bucket list item. You truly dont know about meat until you take the class. read more

The Introduction class to "butchering" was an amazing experience - Seth, Chris and the entire staff provided an experience beyond expectations !! And then, the tastings after the class - NEVER have I tasted such clean, fresh, delicious beef, veal sausage and hot dogs, chicken, pork in my life ! Hopefully, their products will soon be available for consumers to purchase on line as I live in California and would love to buy more. read more

What a great experience!!!! First the Mosner family is as accommodating as anyone can ever be!!! Rather than being in a 20,000 square foot cold room meat processing plant, I felt like I was in their living room. First, the lecture explaining where the carcasses come from, the USDA certification, the difference between prime and choice, organic vs. conventional, the difference between grass fed and grass finished, "natural" (what really in this world is "natural"?) laid the groundwork for this Art of Butchery class. I learned the various cuts of meat and how they come into Mosner's...flash frozen from New Zealand, fresh lamb from upstate, etc... Why does the beef carcass arrive with all the organs removed except the kidneys? (you'll have to take the class to find out) Next I used my knife skills to remove the vertebrae from the loin...I prepared a tenderloin, tenderloin chops, and a roast...I got to take the product home...I couldn't wait to cook it....Delicious!!! Why? It's a Mosner quality product and.....I was the one who cut it!!!! A great experience I will not forget...I'm ready for the advanced course, guys. Thanks, Mosner family. You're the BEST!!! read more

I ordered a roast from MFB via a voucher purchased from gilt. To start with the communication was excellent! They were very prompt, kind, and accommodating with my shipping requests. The shipping was what I expected ($40 yikes! from NY to CA) and it was packaged well. The meat itself was beautiful; my husband said the marbling was nice and when he prepared it there were raves about how tender it was. The only thing that was mildly disappointing was when we received it, my husband felt it was a little light. The roast was advertised as 8-9 lbs but when my husband took it to our grocery store for weighing, it came out as 7.45 lbs. I'll chalk up the lightness to using a discounted voucher, but that's almost a 7% difference in advertised minimum weight. When I contacted them, they did offer me a 10% discount on my next purchase, but I declined because I didn't want to pay shipping. read more

What garbage. Just because they cut it for you doesn't make it better. I have had better meat at McDonald's. The pricing is outrageous and this is just a fluff company making money off of trendy ways to sell meat products. Do not waste your time or money, you can find a better product at your local Whole Foods or Fairway. read more

This was my Christmas gift from my wife. Sure, she thought it was odd that I was asking for a hog butchery class, but so it goes. I contacted Seth Mosner, and he walked me through the many options they have. Given what my goals were, we settled on a custom class. Next up was to discuss and decide the protein. Seth offered various options (lamb, forequarter of a cow, hindquarter of a cow, hog), and we settled on a heritage breed pig, the Berkshire Kurobuta. When we arrived at their facility in the Bronx, Seth oriented us to his family's business, how they got started, and their business philosophy (short version: well cared for, humanely-raised and antibiotic-free animals make the best food). We were given a tour of the co-op market, but more importantly of their impeccably clean facility. Next, we met the guest of honor, the hog (I will note that we did not give it a name so as not to feel at all odd in consuming it). Master butcher Chris then got right to work, showing me how to break the hog down to its primal cuts and subsequently to portions. I was amazed at the limited number of tools we used - a saw and three knives. In fact, the majority of time, I used a short boning knife. Chris explained that if you can't see the tip of your knife, you are likely cutting into - and ruining - something expensive. By the end of the class, a 200 lb hog was reduced to neatly vacuum-sealed packages ready to take home. We will be eating alot of pork in the coming months, but more importantly will know where it came from and how it came to be in the shape that it is. We like to know where our food comes from, and this class delivered on its promise. I recommend this class for anyone who wants to gain better knife skills or appreciates great ingredients. More, you'll meet some wonderful people who care deeply about their profession. read more