Barb’s Butchery opened in December 2014 with a modest offering of locally raised beef, pork and chicken. During the following years, Barb’s has grown! Continuing to offer cuts of locally raised, grass finished Black Angus beef, pork and lamb (sourced from Meiller Farm, Pine Plains, NY) and locally raised poultry/eggs (sourced from Fazio Farm, Modena, NY), Barb’s also carries 40+ types of fresh pork, lamb, beef and chicken sausage, a variety of smoked sausages, smoked hot dogs, slab and jowl bacon, (lamb bacon upon request), smoked turkey breast meat, smoked boneless ham, smoked pastrami, braised corned beef, smoked brisket, smoked pulled pork, oven roasted pork belly, chicken bologna, liverwurst, cooking fats, bone broth, pub grub meat sticks and several kinds of beef and pork jerky. Everything sold at Barb’s is made at Barb’s. Barb’s also has a hot food menu featuring some of the store’s offerings.

Barb Fisher is the owner and operator of Barb’s Butchery, a butcher shop in Beacon, NY that sells nose-to-tail meats from local Hudson Valley farms. Staying local is important to Barb, who’s lived in Beacon for more than a decade. A career as a college math teacher brought Barb to the Hudson Valley and the Hudson Valley's passion for supporting high quality locally sourced food will keep her here.The shop sells grass-finished beef, pork, lamb and poultry, and everything—from the hot dogs to the jerky—is made in-house.

It may be surprising that someone with dual degrees in mathematics and no real experience in a commercial kitchen would become such a passionate butcher. But Barb loves making the products by hand and playing the mad scientist who finds creative ways to squeeze familiar favorites like pot pie and loaded baked potato into sausages. In fact, the butchery currently sells more than 50 varieties of artisanal pork, lamb and chicken sausage.

Barb spends her free time snowboarding, mountain biking, and doing crossfit—all of which help her keep up with the physical demands of her job as a butcher and a mom of two. “I really enjoy finding new and creative ways of using the more challenging parts of animals and making it more accessible to people.”