About Joe’s Butcher Shop
Joe’s Butcher Shop and Fish Market was founded by my wife, Kathy, and me, Joe Lazzara, in 2006. We proudly offer metro Indianapolis’s finest selection of farm-fresh beef, veal, lamb, pork, homemade sausages, and chicken, as well as the area’s freshest and highest quality seafood. We aim to be a one-stop shop for our customers. This means that we also offer a wide variety of fresh artisan baked bread, unique sauces, breading, marinades, and a hand-selected group of boutique wines to complement your meals. And, we can’t forget our deli area that carries seasonal, homemade gourmet side dishes, exceptional Boar’s Head brand deli meats, and cheeses. To add to our deli section, we have fresh, made-to-order sandwiches from a large and unique menu.
We pride ourselves on award-winning customer service. We back all our goods with a 100% money-back guarantee. If you are not satisfied with your purchase, simply return your unused portion for a no-hassle refund or store credit!
Stop by the shop to experience all Joe’s Butcher Shop has to offer. Speak with our highly trained staff and let them help you shop or browse around the store! Let us show you how great customer service, properly trimmed proteins, and delicious house-made items can be just as affordable as shopping at your local grocery store.
Our Roots and Passion
It is our passion here at Joe’s Butcher Shop to find great food and share it with our community. It all started in South Bend, Indiana where Joe Lazzara was raised. His grandparents ran a Sicilian fruit and vegetable market where food quality, customer service, and a sense of community were a top priority. Joe’s parents also taught him the value of giving back to the community. These were the building blocks that helped Joe build a successful business.
In the late 1980s and early 1990s, Joe got into the sales field and obtained a job that allowed him to travel and dine in some of the best restaurants. This gave Joe the opportunity to meet famous chefs such as Susan Spicer (Hotel Maison deVille), Emeril Lagasse (Commander’s Palace), Tom Douglas (Dahlia Lounge), Douglas Rodriguez (Yuca), and Rick Bayless (Frontera Grill). Joe noticed that all of the chefs had something in common when it came to their cooking. The secret was the quality and freshness of the proteins they used paired with the unique way in which they were combined with other fresh ingredients.
In early 2005, Joe noticed that the butchers working in large supermarkets didn’t have much knowledge about the proteins they were selling to the customers. With this, many couldn’t answer simple questions such as where the meat had come from. This is when Joe realized he needed to give the customers these answers when it came to purchasing quality meats and seafood.
In January of 2006, Joe’s Butcher Shop opened. Joe built the shop on the guarantee that he only buys protein from farmers who are committed to the highest standards of animal husbandry and to sustainable environmental practices, meaning the cattle and hogs are raised free from hormones and antibiotic influences.
The company’s mission is to not only bring the best of food and service to customers but to use the business to serve the community. Joe’s Butcher Shop received the Chamber of Commerce Business of the Year award in 2009 and multiple awards from publications such as Indianapolis Monthly and WRTV’s Indy A-List.
Community involvement is also a top priority at Joe’s. The staff contributes to and supports local charities, schools, and religious institutions with donations of time, food, and money. The staff is also encouraged to get involved and to be part of what makes the city one of the best places to live in the United States.