Strip District Meats

Strip District Meats is a nostalgic treat, reminding you of the butcher shops of a bygone era. We carry a full line of beef, pork and chicken. The shop offers rabbit, quail, pheasant, duck and goose, which are available frozen. We also offer the popular flank steaks, hanger steaks, flat iron steaks and skirt steaks for the grill. Strip District Meats offers tongue, sweetbreads, and brains for the adventurous pallets. And for the gastronomic risk takers, mountain oysters, the euphemism for bull testicles. The list of exotic specialty products is endless, anything you can imagine we probably carry, and if we don’t we can get it for you. Check out our exotic and specialty sections on our website www.stripdistrictmeats.com

Established in 1952.
Strip District Meats, which was formerly Farmer’s Choice Meat and Poultry, has been in the Strip for over 60 years. It is a nostalgic treat, reminding you of the butcher shops of a bygone era. Its a visual delight thanks to head butcher Raymond Turkas’ artistic inclinations who studied art and sculpture at Carnegie Mellon for a year and arranges rows of pork chops, chicken, yards of homemade sausage, steaks and ribs into visions of wonderful meals. We carry a full line of beef, pork and chicken. The shop offers rabbit, quail, pheasant, duck and goose, which are available frozen. We also offer the popular flank steaks, hanger steaks, flat iron steaks and skirt steaks for the grill. Strip District Meats offers tongue, sweetbreads, and brains for the adventurous pallets. And for the gastronomic risk takers, mountain oysters, the euphemism for bull testicles. The list of exotic specialty products is endless, anything you can imagine we probably carry, and can order for you!

Raymond T.
Business Owner
Raymond Turkas Jr. is the owner of Strip District Meats and also the senior butcher of the cutting room. Ray began working at the store over 45 years ago when the store, owned by his parents, focused on poultry and was originally located in McKees Rocks. It was Raymond, who expanded the store to sell pork and beef many years ago, as it moved to its current location in the Strip District. Raymond attended Carnegie Mellon University as an art major after high school, his love of art and his passion for creativity are evident in his work with meat today. Over the past few years, Ray has really expanded the exotic meats sold at Strip District Meats. Many people are interested in trying and preparing new types of animal protein, and Ray recognizes that interest.