Hand-Cut Meats
Every cut is trimmed and wrapped at the counter, not pulled from a back-room tray.
Our Story
This Is Not a Grocery Store Meat Case.
Since 2007, The Butcher Shoppe has served Pensacola with hand-cut meats, custom service, and an old-school commitment to quality. This is who we are — and the history that got us here.
Est. 2007
Built on craft, not convenience.
The Butcher Shoppe opened in 2007 with a simple idea: Pensacola deserves a real butcher shop. A place where the person behind the counter knows how to trim a brisket, takes the time to understand your order, and answers your questions.
Years later, that idea has not changed. The cases are fuller, the regulars are family, and we're still a local meat market first.
2007
Opened on Langley Ave
Daily
Hand-Cut & Stocked
7 Days
Open for Pensacola
The Difference
Craft over convenience.
Grocery store meat cases are anonymous. Ours aren't. Every cut is selected, trimmed, and wrapped by hand — and if you want it a different way, we cut it while you wait.
- Hand-cut at the counter, not pre-sliced off-site
- Custom thickness, trim, and portioning
- Access to specialty cuts and large-format roasts
- People behind the counter who know the case
Our Promise
What has not changed.
The shop has grown, but the things that matter stay the same. These are the principles we cut by.
Custom Service
Tell us how you want it — thickness, trim, portion, or special request.
Real Counter Help
Ask questions. Get recommendations. Talk to someone who knows the case.
Full Cases
Beef, pork, chicken, sausage, prepared items, and daily selections.
Honest Guidance
Not sure how much to buy or how to cook it? We'll help you figure it out.
Local Trust
Pensacola families, grillers, and pitmasters have been coming back for years.
Open Daily
8AM–6PM, seven days a week. We're here when you need dinner.
People Who Care
We treat your dinner like it matters — because it does.
Local
A Pensacola meat market.
We're on Langley Ave because this is where Pensacola lives, grills, and feeds its people. From backyard cookouts to holiday tables, we've had a hand in a lot of meals around here.
- Backyard grillers picking up weekend cuts
- Families stocking the freezer for the month
- Holiday roasts and special occasion dinners
- Pitmasters prepping for competition and cookouts
- Neighbors who know the counter by name
- People who want better meat and real service
Langley Ave, Pensacola
Why a Real Butcher Still Matters
Options a grocery case cannot give you.
A real butcher shop gives you more than a package of meat. It gives you answers, options, and a plan. You walk in with a recipe or a headcount, and you leave with the right cut, trimmed how you want it.
- Ask questions and get honest answers
- Customize thickness, trim, and portions
- Plan portions for your grill, smoker, or oven
- Request specialty cuts and large-format roasts
- Call ahead for big orders, events, or freezer stocking
- Leave with a plan, not just a package
History & Legacy
Built from scratch. Passed forward.
What began as Mallery's Meat Market on Pensacola's west side became The Butcher Shoppe through stubborn determination, old-school customer care, and an obsession with quality. Kevin Green learned butchering from the ground up, built a team that treated customers like regulars, and turned a local shop into a name known by pitmasters across the country. In 2026, he passed the business to Stelios and Cristin Peterson of Greek's Catering — a Pensacola family with its own deep food legacy — with a simple mandate: keep the standards, honor the community, and write the next chapter.
The Green Era — 2007 to 2026
From zero experience to a trusted name.
Kevin Green had never cut meat when he bought the shop in 2007. A planned partnership fell through at closing, leaving him with no employees and a steep learning curve. He studied cut sheets, worked the counter, and built a team that believed in hand-cut, in-house butchery.
- Cut and ground everything in-house
- Offered custom thickness, trim, and portioning
- Developed a following for competition briskets and Wagyu
- Earned repeated Best of the Bay recognition
- Received national praise from barbecue expert Malcolm Reed
2007
Opened in Pensacola
10+
Years Best of the Bay
2021
National Recognition
Timeline
The milestones that shaped us.
The Beginning
Kevin Green purchases Mallery's Meat Market on Pensacola's west side and opens The Butcher Shoppe with no employees and no butchering experience.
Learning the Trade
Kevin steps behind the counter, commits cut sheets to memory, and becomes an active part of the daily craft.
A Family Butcher
Kevin's son, Jordan Green, becomes a key face behind the counter and grows into the role of Master Butcher.
First Major Press
Emerald Coast Magazine profiles the shop, highlighting specialty cuts and the old-school approach to customer service.
Competition Meats Take Off
The shop begins shipping competition briskets nationwide and starts a long streak of Best of the Bay recognition.
New Home & Honors
The Butcher Shoppe consolidates to its current location at 2405 Langley Avenue and is named EntreCon Small Business of the Year.
National BBQ Community Notices
Malcolm Reed and the HowToBBQRight podcast begin regularly mentioning The Butcher Shoppe to a national audience.
A Community Pillar
During the COVID-19 pandemic, the shop keeps cases stocked and helps fill gaps when grocery supply chains falter.
National Recognition
Malcolm Reed names The Butcher Shoppe among the best butcher shops in the country, spotlighting its old-school standards.
On the Podcast
Kevin joins HowToBBQRight for a full episode, discussing Wagyu, dry-aging, and nearly two decades behind the counter.
A Decade of Votes
The shop marks ten consecutive years of Best of the Bay recognition, voted by the Pensacola community.
A New Chapter
Kevin sells The Butcher Shoppe to Stelios and Cristin Peterson of Greek's Catering, passing the legacy to a new Pensacola food family.
The Peterson Era — 2026 onward
A new family, same standards.
Stelios and Cristin Peterson built Greek's Catering from a single sports concession in 2015 into a multi-truck catering operation known for Greek salads, gyros, and chicken kabobs. Stelios comes from a Pensacola restaurant family — his grandmother founded a wholesale seafood market that became Maria's Seafood, a local staple for more than 30 years.
The Petersons are learning the butchering craft from the existing team, including Jordan Green. Their plan is to keep the cases full, the staff in place, and the old-school service intact — while adding Greek pantry items, modern ordering convenience, and the fast curbside service they perfected in the food-truck business.
- Preserve hand-cut, in-house butchery
- Keep the existing staff and customer relationships
- Add Greek specialties and Mediterranean pantry items
- Introduce curbside pickup and smoother ordering
- Use the Langley Ave shop as a home base for Greek's Catering
By the Numbers
The story in short.
2007
Year Opened
10+
Years of Best of the Bay Recognition
Nationwide
Competition Briskets Shipped
2026
New Ownership Begins
In Their Words
What people say about the counter.
"We went to the closing with no employees and no experience. We made our way — it was pretty meager beginnings for sure. But we figured it out. Fear is a great motivator."Kevin Green, Founder
"He's an old-school, hometown butcher that's doing it right and you don't find that these days... He honors that skill to the best."Malcolm Reed, HowToBBQRight
"They have created just the legacy of it all. Obviously, our biggest job right now is to make sure that we learn what has been working all this time."Cristin Peterson, Co-Owner
"Your customers always come first. As long as they leave happy, you've done your job right."Jordan Green, Master Butcher