Ends Meat

Whole Animal Butcher & Salumeria

Based out of Industry City, Ends Meat is a whole-animal salumeria inspired by traditional Italian styles and methods. Founded by former restaurant chef and self-taught butcher John Ratliff, Ends Meat is committed to working with responsible farmers who raise their animals on pasture. Shoppers will not only find delicious cuts and spreads served at Ends Meat in the Market Line, but will also discover their outstanding sandwiches such as the Hogfather – filled with mortadella, salami, pancetta, nduja, and provolone.

Get to know: Ends Meat

John Ratliff

Head Honcho Guy

In addition to operating an outstanding butcher shop in Brooklyn, you've created a close relationship with the local community by offering the Ends Meat Club, similar to a CSA. With your first out post in Manhattan coming to The Market Line, in what ways are you looking forward to connecting with the community of the LES?

To be honest I’m not straying that far from the foundation we have out in our IC location. The best part of doing whole animal and from scratch foods is that they all have a story. We want to engage our guests into hearing that story and believing in the products they are purchasing from us whether it be through a “how to” sheet we send along with our CSA packages or through one of our service assistants at the counter. So I believe the first step is to continue what we have already started.

You're a former restaurant chef who decided to teach yourself about butchery out of your Greenpoint apartment. What lured you away from cooking in restaurants towards butchery and when did you know you wanted to open your own shop?

I was actually living in Bushwick doing cured meats out of my apartment while Sous Chefing in restaurants and then built out a small space in a loft building in Greenpoint in 2012 when I formulated Ends Meat. I left the restaurant industry for many reasons. One being not wanting to work for anyone else and another being I wanted to continue my curiosity into cure, fermented and dried meats. It was frustrating not being able to do any of the practices in a restaurant kitchen. So I created a scenario where I could.

When I think of the Lower East Side, I think of...

College kids, dive bars, beautiful buildings and iconic streets. Ever since moving to NY I wanted a space in the LES.

Best thing about NYC and worst thing about NYC:

Best thing being support for small biz and worst being cost of living.

What is your earliest food memory?

Probably burning my mouth on ramen noodles.

What’s the one food you can’t live without?

I don't have one but if I did a runner up would be any type of street food like tacos.

Preferred method of transportation:

I wanna say bike but usually I'll take the car if I can.

What is your most essential ingredient in the kitchen?

Vinegar.

In addition to operating an outstanding butcher shop in Brooklyn, you've created a close relationship with the local community by offering the Ends Meat Club, similar to a CSA. With your first out post in Manhattan coming to The Market Line, in what ways are you looking forward to connecting with the community of the LES?

To be honest I’m not straying that far from the foundation we have out in our IC location. The best part of doing whole animal and from scratch foods is that they all have a story. We want to engage our guests into hearing that story and believing in the products they are purchasing from us whether it be through a “how to” sheet we send along with our CSA packages or through one of our service assistants at the counter. So I believe the first step is to continue what we have already started.

You're a former restaurant chef who decided to teach yourself about butchery out of your Greenpoint apartment. What lured you away from cooking in restaurants towards butchery and when did you know you wanted to open your own shop?

I was actually living in Bushwick doing cured meats out of my apartment while Sous Chefing in restaurants and then built out a small space in a loft building in Greenpoint in 2012 when I formulated Ends Meat. I left the restaurant industry for many reasons. One being not wanting to work for anyone else and another being I wanted to continue my curiosity into cure, fermented and dried meats. It was frustrating not being able to do any of the practices in a restaurant kitchen. So I created a scenario where I could.

When I think of the Lower East Side, I think of...

College kids, dive bars, beautiful buildings and iconic streets. Ever since moving to NY I wanted a space in the LES.

Best thing about NYC and worst thing about NYC:

Best thing being support for small biz and worst being cost of living.

What is your earliest food memory?

Probably burning my mouth on ramen noodles.

What’s the one food you can’t live without?

I don't have one but if I did a runner up would be any type of street food like tacos.

Preferred method of transportation:

I wanna say bike but usually I'll take the car if I can.

What is your most essential ingredient in the kitchen?

Vinegar.

In addition to operating an outstanding butcher shop in Brooklyn, you've created a close relationship with the local community by offering the Ends Meat Club, similar to a CSA. With your first out post in Manhattan coming to The Market Line, in what ways are you looking forward to connecting with the community of the LES?

To be honest I’m not straying that far from the foundation we have out in our IC location. The best part of doing whole animal and from scratch foods is that they all have a story. We want to engage our guests into hearing that story and believing in the products they are purchasing from us whether it be through a “how to” sheet we send along with our CSA packages or through one of our service assistants at the counter. So I believe the first step is to continue what we have already started.

You're a former restaurant chef who decided to teach yourself about butchery out of your Greenpoint apartment. What lured you away from cooking in restaurants towards butchery and when did you know you wanted to open your own shop?

I was actually living in Bushwick doing cured meats out of my apartment while Sous Chefing in restaurants and then built out a small space in a loft building in Greenpoint in 2012 when I formulated Ends Meat. I left the restaurant industry for many reasons. One being not wanting to work for anyone else and another being I wanted to continue my curiosity into cure, fermented and dried meats. It was frustrating not being able to do any of the practices in a restaurant kitchen. So I created a scenario where I could.

When I think of the Lower East Side, I think of...

College kids, dive bars, beautiful buildings and iconic streets. Ever since moving to NY I wanted a space in the LES.

Best thing about NYC and worst thing about NYC:

Best thing being support for small biz and worst being cost of living.

What is your earliest food memory?

Probably burning my mouth on ramen noodles.

What’s the one food you can’t live without?

I don't have one but if I did a runner up would be any type of street food like tacos.

Preferred method of transportation:

I wanna say bike but usually I'll take the car if I can.

What is your most essential ingredient in the kitchen?

Vinegar.