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  • The wide varieties of meats and preparations *should* sell itself, it's so fresh and beautifully displayed, but I know the standoffish service can sometimes be a pitfall. Don't let it deter you. (I'm told it's being worked on.) This place really is a nice alternative to an aloof butcher at the supermarket who doesn't know the difference between a rib eye and a filet mignon. Here, you'll not only get the basic cuts, but you can also pick from premium aged beef, or kobe. The prepared foods section of pasta salads and veggies is a nice addition-- as is the freezer case toward the back of their own variety of pastas, etc. The employees are, I think from NY, and won't necessarily be cheery in helping you, so you need to ask them what they recommend and to explain what the best way to prepare the veal is. PS: Have had a sandwich here too, which was made of Boar's Head and their cheeses. It was okay, and hit the spot at the time. But really, I say the meat is what shines at the NYBS.
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