Arcadia Meat Market, which we previewed late last year, opens today in Phoenix. The shop sources meat from all over the American West, and from ranches up and down Arizona. The large majority of the market's meat will be grass-fed. Meat from humanely raised animals will be the focus.
The market spotlights head butcher Luigi Paroli. Paroli has been in the business of artfully dividing animals into parts since the 1970s. He has been a butcher in places ranging from New Zealand to Alaska. He is familiar with all kinds of different cuts (cuts vary across cultures), and can custom-cut to your specifications.
Nick Addante is Paroli's partner in the market. Addante has worked for AZ Grass Fed Beef.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Phoenix New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Phoenix's stories with no paywalls.
Support Our Journalism
In the months leading up to Arcadia Meat Market's opening, Addante and Paroli scouted dozens of producers throughout the American West.
In addition to beef, the market will offer meat from pigs, chickens, bison, yak, and lamb. The shop will source and butcher whole animals.
If you stop by, let us know how the porterhouse tastes.
Arcadia Meat Market. 3950 East Indian School Road, #130; 602-595-4310.
Monday 9 a.m. to 7 p.m.; Tuesday closed; Wednesday to Friday 9 a.m. to 7 p.m.; Saturday 8 a.m. to 5 p.m.; Sunday 10 a.m. to 2 p.m.