Family Run Business
Sam Solasz opened Master Purveyors Inc. in August 1957 with a commitment to handling only the country’s finest meat. With that commitment to selling the country’s finest beef, veal, lamb, pork, poultry and provisions, Sam earned his reputation by treating customers like family. More than 50 years later, Sam and his two sons – Scott and Mark – carry on that tradition of excellence, serving the area’s finest restaurants, hotels, grocers and institutions.

Personalized Attention
As a family business, we personally guarantee the best possible quality and service. Although current technology has been incorporated into some areas of the business, we do not allow it to replace our traditional hands-on approach to the operation. That’s why Sam, Scott and Mark are on the plant floor by midnight, making sure each order is prepared accurately, checking weights and prices. Those overnight hours are necessary because our 16 signature bright yellow refrigerated trucks begin to roll at 5:30 a.m. – one of the earliest departure times in the market.

Time Honored Traditions
Unlike most of our competition, who only handle pre-packed boxed beef, Master Purveyors continue the time-honored practices of master butchers by fabricating fresh hanging beef. This yields us the highest quality and price advantage on fresh and dry-aged meats, such as short loins, shells, ribs and top butts. In fact, many of our competitors come to us to purchase fresh and dry-aged product!

Hand Selection
It means just that. Sam, Scott and Mark are responsible for checking marbling, weight specs, size confirmation and texture. We understand detail is key to your success. And for those who feel more comfortable “stamping” your own meat right off the rail, we invite you to do so.

Product Superiority
We have worked hard to earn the trust of so many quality and value conscious customers. Our commitment to excellence means we will do whatever is necessary to guarantee our products satisfy your highest standards. We at Master Purveyors specialize in only one thing: Meat, that’s what we master best.