The Modern Butcher

Frequently Asked Questions

Please feel free to reach out with additional questions by calling 978-750-9829 during business hours or by emailing us a themodernbutchershop@gmail.com

What are your hours of operation?

Tuesday - Friday 11am - 5pm

Saturday 11am - 4pm

Sunday 10am - 2pm

Monday CLOSED

Sandwiches are currently available Tuesday - Friday 11am to 4pm (or sell out).

All snacks available daily from open to close. When possible on Weekends a "Counter Sandwich" will be available.

Where do your meats come from?

We work with local farms that we've personally visited and farmers we know. All the farms are within 150mi of the shop. You'll see MontShire located in Haverhill & Laurel Ridge Farm in Ashby, MA.

Do you offer online or call ahead ordering?

All sandwiches are Walk-In Only. If you're looking for a specific cut of meat please give us a call during business hours.

What's the deal with the sandwiches?

CURRENTLY AVAILABLE TUESDAY - FRIDAY ONLY (11-4)

We offer multiple sandwiches regularly and one additional sandwich that rotates. The daily offerings will be posted to our Social Media at opening.

What's the deal with the Roast Beef 3-way?

BEEFS ARE BACK ON SATURDAYS STARTING AUGUST 5th!!!

We take the “North Shore“ Roast Beef 3-Way seriously... As lifetime NS residents we put a lot of care and effort into this sandwich with its cult-like following. We only offer beefs on Saturday (and New Years Day) - this is for several reasons.

There is a lot of work and care that go into creating these beefs.

We sous-vide the meat for a minimum of 24hrs to get that melt-in-your-mouth texture.
A Roast Beef is made from the top round of the cow. In an effort to stay true to our principals we won't over source this cut of meat. We simply refuse to compromise quality in order to meet the overwhelming demand of this specific sandwich.

What's the deal with the Sausages ?

Our largest and most creative line up pf sausages is posted to our social media every Friday. But, we are constantly updating flavors throughout the week to keep up with the demand. We offer a selection of Pork, Beef and Chicken - most being Gluten free, Dairy free or both!

What's the deal with Beer & Wine?

We serve beer and wine now and we're SO excited about it!!! Currently these are for in-house consumption but we hope to soon have a to-go program in place.

All wines support regenerative agriculture and small farmers. We invite you to try the selection of Natural Wines.
Beer selections are curated by Lisa to showcase small breweries offering creative and delicious beers.

What's the deal with classes?

Stay tuned! Classes will be offered again as soon as we have the ability. Drinks & Snacks provided. *PLEASE NOTE THESE CLASSES ARE DEMONSTRATION ONLY*

Beef 101 Class ($165 pp) : Watch the breakdown of half a cow, while we educate on the various cuts, proper cooking techniques and some of our most used tips & tricks. At the end of the class each attendee takes come various cuts from the demonstration.
Pork 101 Class ($120 pp) : Watch the breakdown of half a pig while we educate you on the various cuts and how to cook them. We will also demonstrate how to make your own bacon and basic charcuterie. at home. At the end of the class each attendee will take home pork chops & pork belly.
Kitchen 101 Class ($75 pp) : Watch while we demonstrate how to break down a chicken, spatchcock, fully debone and stuff it. We discuss cooking methods and recipes for various parts of the chicken. We will also go through he basic parts of the pig, make bacon at home, cook the perfect steak and other season recipes. At the end of the class each attendee will take home a whole chicken.

The Modern Butcher

Our Story

Driven by a love for meat and the kind of intimacy that comes when you cook and share a meal with the people you love.

Beginning in February 2019 The Modern Butcher opened the first store front in Newburyport, Massachusetts. Navigating a new business and then adapting during the pandemic has given The Modern Butcher the reputation for excellence it's customers have come to know. In April of 2023 they expanded the space and relocated to Danvers, MA where you can find them welcoming guests into the shop.

Our Philosophy

We focus on how the animals were raised, what they eat and how there were cared for. We source from farms committed to sustainable and ethical farm practices. The Modern Butcher came from the desire to respect the animal to it's fullest by offering Whole Animal Butchery - where nothing goes to waste; Bones are made into stock, tallow is made into candles, trim is used in our ground or sausages and we even have treats for your furry friend!

Our Style

In order to respect the animals we work hard to not over source a single part of the animal. As a result we can offer the most ethical form of butchery and the best quality meats to our customers.

About Us

The Modern Butcher Shop

Meeting in 2015 while Warren was working in Pathology and Lisa in a restaurant in Boston. Using their days off to take up an apprenticeship in Western Mass, they slowly learned the craft of Butchery. With a desire to expand their knowledge they forged strong relationships with local farmers. The couple became engaged in 2017 where Warren proposed with a ring in an custom oyster shell box. A ode to the things Lisa had given him the courage to try over their relationship, starting with an oyster. Securing a space at 226 Merricmac St in Newburyport, MA in 2018, they reached for their dream and The Modern Butcher in February 2019. Wasting no time ensuring they would always be busy and laughing they welcomed daughter Poppy Rose to the family in September of 2019.

The Modern Butcher relocated to

36 Maple St. Danvers, Massachusetts in April 2023.

Warren Means, Co-Owner - The Scalpel

While working in Pathology Warren's interest in butchery became more than passing and he took his days off to apprentice in Western, Mass. His desire to introduce people to new cuts, new cooking techniques and new recipes lead to what The Modern Butcher has become. You'll see Warren's face at the shop from open to close. He'll be the one up front educating and guiding people to a new cut of meat they'll love! His butchery skills are unmatched as his care and commitment shine through every slice he makes.

Lisa Nichols, Co-Owner - The Cleaver

Danvers native, Lisa has spent a lifetime in Restaurants and you may even recognize her as your former server! She's got a love of craft beer, trying new foods and curating the Social Media of The Modern Butcher! If you have ever asked a question on a post, sent an email, taken something from the Grab & Go, drank a beer or wine with us.. if you've raved about an inventive sausage flavor...that's all Lisa!

Poppy Rose Means, HBIC - The One & Only

The heart and soul of everything Warren and Lisa work so hard for. Born September 2019 this feisty little one keeps us all laughing with her love of food, monorails and story telling.

Family & Friends

All the faces you see behind the counter are Friends and Family of Lisa and Warren - and we mean that literally! We're a VERY SMALL operation of the ones Warren, Lisa & Poppy Rose share their lives and our love with. Those sausages were ground over a drink and good times with friends. That beer list is was made from what WE want to explore. We couldn't do this without them!

The Modern Butcher

The Modern Butcher

36 Maple Street, Danvers, Ma. 01923 978-750-9829

Frequently Asked Questions