About the Applestone Meat Company

If you’re like us, it’s important for you to feel comfortable with your food sources. You want to know that the meat you eat comes from animals raised in a safe and healthy environment, and you want to support farmers and butchers who make it possible.

The meat industry has changed a lot since we came onto the scene over ten years ago. Great options are easier to come by, but it can still be inconvenient — and expensive — to make responsible food choices. That’s why we do everything we can to keep our meat both accessible and affordable. Our stores are open 24 hours a day, 7 days a week, and we provide options that accommodate budgets — and appetites — of every kind.

We take our responsibility to connect you with great food seriously, and we continually do extensive research to locate and develop ethical meat sources. All of the meat we source is from animals raised without added hormones or antibiotics, and they’ve all been raised by farmers who are truly committed to their well-being. When you walk into any of our stores to make a decision about dinner, you can rest assured that every choice is a good choice.

About Joshua Applestone

Over 14 years ago, Joshua Applestone opened a small whole animal butcher shop selling organic and grass-fed meats in New York’s Hudson Valley with his wife, Jessica. The store sparked a national movement. In the ensuing years, similar custom-cut shops — many helmed by butchers Applestone inspired or trained — have partnered with local farmers and opened all across the country as Americans have become more and more educated about the origins of their meat. With his latest project, The Applestone Meat Company, Josh is on a mission to tackle what he sees as two important challenges in the sustainable food movement that need addressing: accessibility and affordability. Applestone Meat Company shops are always open 24/7 — customers can stop by whenever works for them and purchase fresh cut meat from vending machines. Working with the same local suppliers as always, but with lower overhead than a traditional butcher shop, Applestone is able to pass along the financial savings to his employees and customers. Applestone, the co-author of The Butcher’s Guide to Well-Raised Meat, hopes this creative model will galvanize others and help evolve an industry, change the retail experience, and bring quality food to a far wider audience.