Cappuccio’s Meats

WORST Steak I’ve ever had. Dry-​Aged Prime NY Strip $ 25. Ugly, smelly, 50%+ FAT. We cooked it to a perfectly medium rare, it was nearly taste-​less, certainly not juicy. Even the cats didn’t want it! We thought we would splurge on a dry-​aged prime strip — we have had those in steakhouses around the country and loved them. Not Carpuccio’s though — what a disappointment! Possibly the WORST meat I have ever tried to eat.

Cappuccio’s sells the best steaks in Philadelphia, hands down. They dry age them in house, the quality is incredible, and you can’t beat the value given that this is a truly premium product.
I recently popped in here and they had fresh lamb brains on offer. Very impressive! I’ve never seen them for sale in Philly, only in cookbooks on exotic old world cuisines. I prepared them more or less according to the butcher’s instructions and they were absolutely delicious! I’ll be back for the sweetbreads, which they sell frozen.
Try their ‘city pork’- slices of somewhat salted pork belly that you can fry up in 5 minutes and serve with a sauce and salad. Very cheap!
Cappuccio’s is the best butcher in Philly IMO.

We love everything at Capuccio’s. The Chevalatta is our favorite but the lamb sausage, chorizo and spinach/​provolone are the best! We also just bought two dry cured rib eye steaks and cooked them according to the butchers instructions-​best steak we ever made-​on a charcoal grill! We even give this sausage as presents to our sons-​in-​law!

Great shop — my favorite butcher in Philly. Always friendly, knowledgeable and dependable. I get whole lambs for Easter and whole pigs for summer spit roasts here. Love their dry aged steaks and freshly ground beef. I’m always very satisfied with the quality, price and service.

They not only make the best sausages in the city (try the lamb) but also still dry age steaks. I believe it’s a third generation family run business and they take justifiably great pride in their products.

I came here for a shoulder of lamb because my regular butcher was out of them. I asked, and a guy quickly showed one, skin side up, to me. The fore-​shank was squared off and missing, which is a shame.
When I got it home, I found that it is not properly butchered at all, it is just a chunk of a split whole lamb carcass that was simply cut and squared off with a band-​saw. So, it still has all the neck, back & rib bones — and probably the scapula — still in it. You expect this sort of thing from a cheap supermarket, not an allegedly specialist butcher and meat market.
First (and last) time customer here. Lesson learned. In future it’s Esposito’s, just up the block, or nothing.

3 generation family business. Old fashioned butcher shop an old fashioned customer service. Many selections on the type of sausage they provide. They specialize in custom cuts of beef, veal pork, lamb and goat.

This is THE PLACE to go for your meats in the Italian Market. The sausages are wonderful! They are meaty, well flavored and made fresh. You might walk in and see them making the sausage right then and there. The butchers here love their work and it shows. I had a Groupon and tried them. I eat less meat than I used to for health reasons – but when I do – I treat myself to the best. Why go anywhere else? I would give them 6 stars!

By far the best butcher shoppe in the city. Great quality with good old fashioned service. I can see why they’ve been in business for such a long time. Their lamb with rosemary sausage is my favourite.

You need meat? You come here. Great customer service and fantastic meat. Have a craving for sausage? They have about 40 different kinds. Pork, turkey, beef, chicken; they’ve got it. You need a delicious pork butt for pulled pork? Done. 17 lb brisket? Yup. Fresh chuck turned into ground beef in front of your eyes? You bet. Love this place!

We here for the first time. And I picked a coupon on Groupon you spend $ 13.00 dollars and get $ 20.00 dollars in meats. I just loved it because I’m having a brunch at my house. My guests have a lot of opinions to choose from. I can’t wait to try the chicken sausage with provolone Cheese and spinach. The chicken with tomato and basil. Oh I haven’t had let slab bacon in a long and the butcher slice it nice and thin for me. If everything turns out right and the meat are delicious I will definitely be back.

Cappuccio’s is by far one of the most amazing butcher shops in the city. On my first visit, I was unsure of what to get. I popped in shortly before the place was going to close for the day, but that didn’t matter — the employees were beyond friendly and helpful. After some discussion, I decided to go with some pork chops, which had to be cut. No problem, the staff was willing to cut the chops to the thickness of my liking. And man, were they some of the best pork chops we’ve ever had.
I had such a great experience that I went back 2 days later, this time with my husband, a lover of all things meaty. We were again greeted and helped by the exceptional staff. The experience you will have at Cappuccio’s is worth the trip alone, but their meats are also exceptional. I think we’ve found our local butcher shop.

Whenever I visit the Italian Market, I find myself wondering which of the places are authentic old-​world places vs. which are Disney-​esque caricatures. One thing is for sure, this place is for real. From the older mother who owns the place yelling at her middle-​aged sons who work there, through their knowing everyone who comes through the door, Cappuccio’s is the real deal.
But you don’t just come here for the charm – you come here for the meat. And it’s some of the best product I’ve seen around. They have an array of housemade sausages for sale – in fact they were making the next batch while we were there. My wife got the signature spinach-​provolone sausage, and I, on the advice of a Unilocal review, asked for the hottest sausage they have.
The best, though, was getting a dry-​aged prime rib cut. I asked about it, they brought over a rib roast, and I decided I had to have a piece of it. So I asked for a 1″ thick steak. They brought it over to a bandsaw, and scored the meat to show me what it would look like. After I agreed, they cut it and lovingly trimmed it so that it was ready to cook. The steak was 1lb and came in at about $ 22, which is a great price for dry-​aged beef.
If you have never had dry-​aged beef, I unconditionally recommend it. I’m generally not one to use pretentious food language, a drawling – «it has a subtle nuttiness and earthiness, evocative of the earth from which the animal came.» But – it has a subtle nuttiness and earthiness, evocative of the earth from which the animal came. Seriously, try it out. I had a steak identical to this at Barclay once, and it set me back $ 60 with no sides. I made this steak and some delicious sides from the produce at the market for $ 25, and it was plenty for both me and my wife.
Finally, it’s worth noting that everyone here is so nice. I would come back here just to support the great people who work here.

Love this old shop, the butcher block looks like it was well used. Nostalgia at it’s best. We got different style sausages to go home and they took the time to bag it with ice for our 2 hour trip. Thanks for the extra effort.

I stumbled on this place one day when I was visiting my in-​laws from San Francisco. Ordered two Pterodactyl (honestly that is how you spell it), sized 25 plus dry aged Prime Rib Eye’s. They were exceptional. And about the same price as regular prime rib eye’s at Whole Foods in San Fran. They had a unique gamey flavor which is what you expect from dry aged, but very seldom get. As in never from Whole Food’s meats.
I have since moved to PHL, and shop here for special occasions. Would shop more but the drive from the ‘burb’s is a pain.
I have never tried the sausage, but the Pork Butts for soups, etc. are terrific as well.
All that is a 5 star, but then if the Mom is in the House, you get an extra show as she is awesome and right out of central casting! Totally keeps those boys in line. So, shop here for the meat, and hang around to enjoy the show.

Do you want a dry aged steak cut to an inch and a half thick? This place has a band saw, a ruler and a butcher happy to help you out with your request.
All matter of meats, homemade sausage and a wonderfully helpful staff is the name of the game at this Italian Market gem. This is not the place for vegans, vegetarians or those who prefer their meat to come in small, neatly wrapped packages. This place is about as real as you can get.
The tools of the trade hang from the walls and ceiling proudly. There are hooks, large knives and cutting boards that have seen their fair share of use and a simple display counter showing you the cuts available. The staff is perfectly happy to answer questions, dispel what I like to call «butcher lore» and get you exactly what you want. They even will sell you bones for your dog to munch on. Pig ears? Sure they have those too.
I’m happy a place likes this exists. It gives me hope that we all won’t be swallowed up by mega marts with rows of pre-​packaged pink slime injected garbage. You should come here to see what real meat looks like and then treat it with care in your kitchen. You’ll never want to touch the stuff in those mega stores again.

I went to Cappuccio’s after calling and visiting a few butcher shops in Philly and South Jersey looking for someone who would cut some ribs to my specification for a BBQ contest. Some of the prior places I’d visited or called were friendly and helpful, but none of the other places seemed happy to help while also having the product I was looking for at a good price.
Yesterday, I gave Cappuccio’s a call after finding them here on Unilocal,and a gentleman named Domenic (sp?) answered, and he was hands-​down the friendliest and most helpful person I’d spoken with of all the places I’d called. He set aside a case of ribs for me, and when I got there today, he was more than happy to use the meat saw to cut the full case of ribs exactly the way I asked him to.
I’ve finally found my place, and I’ll be back!

I reviewed this place under the 9^th Street Italian Market label, and as a repeat customer, I’m giving it the same praise — this place is DA BOMB. I’ve got another batch of their super-​hot made to order sausage coming down to Virginia this weekend and I can’t wait! (I ask them for triple hot, in case you’re interested.)
On the next batch, I’ll see if we can include some more «sweet» with the «heat»; they’ll know how. Then maybe add some thyme to the next one, and after that… well, you get the idea. Take your sausage orders there, folks; you will NOT be disappointed.

Call me crazy, but while most meat lovers are quick to dub bacon their pork product of choice, there’s just something about a quality sausage (get your mind out of the gutter!) that makes me go loopy (
). And when it comes down to it Cappuccio’s delivers some of the best!
From classics like peppers & onion and broccoli rabe, to stand out ones like the Sicilian washed in wine and beer garlic; Cappuccio’s dishes out plenty of links that are pretty hard to resist. You’ll even find an incredible lamb sausage, and the best chorizo to come out of a location that ISN’T of Spanish or Mexican origin.
Of course if you are a bacon fan then theirs should more than suffice. And they also have quality dry aged beef and other such carnivore cravings.

Beyond the old world charm, this is just another meat market I think. I bought veal there recently and made a blanquette out of it that tasted really, really good but since this was the first time I’d eaten veal since I was 12 or something I have nothing to compare this product to.
I was substantially less impressed with the Italian sausage I got there. Naturally Fiorella’s was closed (are they ever open?) and Esposito’s had run out of hot sausage. So after buying hot sausage with fennel here I unwrapped it to cook it and it had an odd, fishy smell. Most of the meat didn’t taste that way after being cooked but a few pieces did and it was fairly offputting.
I also get the feeling that standards of cleanliness aren’t their forte. I squeamed a little as I watched the guy cut my meat without using gloves, then use his meaty, unwashed hands to wrap it up, put it in the bag (you have to touch the bag of course), take my credit card, the whole nine yards. I swear I’m not a hypochondriac or germophobe but isn’t wearing plastic gloves a very basic thing when you’re working in a butcher shop?