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    A Pledge of Superiority
    0 A Pledge of Superiority

    With unsurpassed taste and tenderness, the Manhattan Meat Market, your locally owned butcher shop, is a proud provider of Allegiance premium pork.  Allegiance pork is the highest level of fresh pork available in the United States and comes from the top 20 percent of hogs available in the U.S., raised from a southern Nebraska family farm and a single-source packer.  Allegiance Premium Pork is 100% all-natural, with each hog being raised on local farmer-grown corn diets which contribute to beautif...

    What you want. How you want it. Only better than you expected.
    0 What you want. How you want it. Only better than you expected.

    That was the dream of the founders of the Manhattan Meat Market. In June 2017, five friends opened the doors to this friendly, specialty butcher shop. It’s the kind of shop you can walk into and tell the butcher to cut an extra thick ribeye or ask for some help in how to prepare a special treat for friends and family.

    Most of all, Manhattan Meat Market is about premium meat products with a story. High quality food that comes from the heartland – most of it local, some of really, really local.


    Grilled Pork Tenderloin with Honey and Sage
    0 Grilled Pork Tenderloin with Honey and Sage

    This simple combination of grilled pork tenderloin with honey and sage is as delicious as it is easy to put together. This sweet glaze complements the rich taste of the pork without overpowering it. We recommend grilling the tenderloins,  however this recipe can also be prepared roasted in the oven.

    Grilled Pork Tenderloin
    with Honey and Sage

    Serves: 4

    • 2 Allegiance Pork Tenderloins
    • 6 tablespoons honey
    • 1 tablespoon hot water
    • 3 teaspoons fresh sage
    • Salt and Pepper

    Light your grill. While ...

    Braveheart Kansas City Strip with Lemon-Chimichurri and Charred Onions
    0 Braveheart Kansas City Strip with Lemon-Chimichurri and Charred Onions

    Originating in Argentina, chimichurri is a sauce of parsley and olive oil, designed to accompany grilled beef. Its light, fresh flavors make it a perfect accompaniment for steaks, offering brightness without overpowering the beef. It is a great sauce for spring and the beginning of grilling season.

    Braveheart Kansas City Strips with Lemon-Chimichurri and Charred Onions

    • 2 Braveheart KC Strips
    • 1 red onion
    • ½ cup parsley, finely chopped
    • 2 teaspoons minced garlic
    • ½ cup extra virgin olive oil
    • ...
    Ahi Tuna Poke
    0 Ahi Tuna Poke

    This week we have sourced a shipment of sushi grade ahi tuna. This tuna is very fresh and always goes particularly fast whenever we offer it, so we encourage you to come in soon if you intend to get some. Ahi lends itself best to raw or barely cooked presentations. This week I have featured a dish that has been increasingly popular the past few years, poke.

    Poke is a traditional Hawaiian dish that has undergone a great deal of innovation and changes in its preparation as it has spread across th...

    Grilled Branzini with Lemon and Paprika
    0 Grilled Branzini with Lemon and Paprika

    As we continue through our tour of Catholic cuisine, we are pleased to have a shipment of branzino. A small European bass with a mild white flesh, branzino is prized throughout the Mediterranean and is of particular importance in the cookery of Italy, Spain and Greece. In all these countries the fish is typically prepared in similar manners: either grilled or roasted whole and dressed with fresh herbs, olive oil and lemon. I have decided to feature a Spanish learning approach, though with the ex...

    Easter Pre-Orders Available!
    0 Easter Pre-Orders Available!

    Take one more thing off your Easter to-do list by pre-ordering your Easter dinner meat or any of our other products and we will have it pre-packaged and ready to go for you! $25 is due upon placing your order with the remainder charged at the time of pickup.

    Call the Market at 785.712.2888 to make your order now and guarantee your Easter meal is amazing!


    • Braveheart bone-in prime rib roast: wet aged bone-in ribeye roast, cut to your specification in 3-16 pound sizes
    • Braveheart boneless...
    Blackened Snapper with Dirty Rice
    0 Blackened Snapper with Dirty Rice

    This week we have been able to source a shipment of American red snapper. A mild and moist fish with a large white flake, red snapper is among the most prized fish in the gulf. For this week's recipe I have suggested keeping true to this fish's origin with a Cajun dish well known the world over: blackened snapper. New Orleans’ cuisine is a rich combination of Spanish, French and African influences that have been married over the centuries to create on of the most impressive food cultures in the ...

    Rockfish a la Meuniere
    0 Rockfish a la Meuniere

    This week we have a shipment of rockfish from the Chesapeake Bay. Also known as striped bass, rockfish is one of the most prized fish from the eastern seaboard. The fish has mild to medium flavor, and a large white flake. Rockfish is a versatile fish that takes well to most cooking methods, though its flakey needs makes it better suited the pan or oven than to grilling.

    As we continue our Lenten journey through cuisines with a strong Catholic it is time for a stop off in a country with a revere...

    Grilled Mahi Mahi Tacos
    0 Grilled Mahi Mahi Tacos

    This week for lent we continue our tour of Catholic cuisines with a stop off in Baja California. As the most western part of Mexico, and with extensive coastline, the culinary tradition of Baja is steeped in seafood. Perhaps no dish from the region is more revered worldwide than the fish taco. Likely one form or another of this dish has been present in the region for centuries, if not millenia. However, in its current form it goes back about fifty or sixty years and typically includes a mild whi...