You walk into some butcher shops and it feels like a sterile laboratory. White tiles, fluorescent lights, and plastic-wrapped mystery meat. Arnie's Butcher & Gourmet Shop Cherry Hill NJ is the exact opposite of that. The second you push open the door at 219 Berlin Road, the smell hits you. It's a heavy, glorious mix of aged beef, dried herbs, and that distinct "Italian kitchen" aroma that makes you want to cancel your dinner reservations and just cook at home.
Honestly, it’s one of those places that feels like a time capsule.
Arnie Madrigale started this spot back in 1985. He didn't just decide to open a shop one day; he grew up in the family business over at the Italian Market in Philadelphia. That Philly DNA is all over the place. It’s in the way they cut the steaks, the way the staff treats you like you’ve been coming there for twenty years, and the sheer quality of the prime meats they move through those glass cases every single day.
What Actually Sets Arnie's Apart?
Look, anyone can sell a steak. But not everyone has their own dry-aging room. That’s the big differentiator. Most grocery store beef is wet-aged in a bag. It’s fine, but it’s not great. Arnie’s focuses on Prime Certified Angus beef that sits in a temperature-controlled room until the flavor intensifies and the texture gets so tender you could practically cut it with a butter knife.
People obsess over the Tomahawk ribeyes here. They are massive. Like, "Flintstones" massive. But if you’re not looking to drop a fortune on a single piece of meat, the marinated London Broil or the Denver-style club steaks are surprisingly affordable for the quality you're getting.
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The Culinaria Factor
It isn't just a butcher shop. They call it a "Culinaria," which is basically a fancy way of saying they have a kitchen in the back making food that tastes better than most restaurants in Camden County.
If you haven't had the Nick & Tony’s roast beef sandwich, you're doing Cherry Hill wrong. It's hot roast beef, sharp provolone, and plenty of au jus. Simple. Perfect.
They also do these "Entrees by the Pan" which are lifesavers for anyone who works a 9-to-5 and realizes at 5:30 PM they have nothing for dinner. You can grab a half pan of Chicken Parmesan or Eggplant Lasagna that actually tastes like someone’s grandmother spent six hours over a stove making it.
The variety is actually a bit overwhelming if you're not prepared:
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- Chicken Marsala: Real mushrooms, real wine, no weird thickeners.
- Stuffed Peppers: They do them three different ways.
- Homemade Sausage: The parsley and provolone pork sausage is the local favorite.
- Seafood: They get their stuff from Samuels and Son, so the salmon and sushi-grade tuna are legit.
The Pricing Reality
I’m not going to lie to you—Arnie’s isn't the cheapest place in town. If you’re looking for bottom-dollar bargain meat, you go to the supermarket. You come here when you want the good stuff.
A center-cut Filet Mignon is going to run you about $37.95 per pound. A Prime Bone-In Ribeye is around $31.95. Is it more than the "Choice" cut at the big box store? Yeah. Is it worth the extra ten bucks when you’re celebrating an anniversary or hosting a backyard BBQ? Absolutely.
The interesting thing is that their marinated meats—like the Abruzzi or Tuscan chicken breasts—are often around $8.99 a pound. When you consider that they’ve already done the prep work and the seasoning, it’s actually a pretty solid value for a quick weeknight meal.
Local Tips for Your First Visit
If you’re heading there on a Saturday, be prepared for a crowd. It’s a small shop, and it gets packed. The staff is fast, but they take their time with each customer to make sure the cuts are exactly what you want.
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Parking can be a bit of a squeeze. There's a lot, but during the lunch rush, it fills up fast.
Don't skip the "Grab 'N' Go" cases. Even if you're just there for steaks, grab a quart of their Marinara or Vodka sauce. It’s better than anything you’ll find in a jar. They also have an Ocean City location if you're heading down the shore in the summer, but the Cherry Hill mothership is where the magic really happens year-round.
Why This Place Still Matters in 2026
In an era where everything is becoming automated and "curbside only," Arnie’s represents a disappearing breed of business. It’s about the "shopping experience," as Arnie himself says. It's about asking the guy behind the counter, "Hey, how should I cook this?" and getting a three-minute masterclass in searing techniques.
They’ve adapted, sure. You can order online now. They did the whole curbside thing during the pandemic and kept it going because people liked the convenience. But the heart of the place is still that old-school, Philadelphia-style expertise.
Actionable Next Steps:
If you’re planning to visit Arnie's Butcher & Gourmet Shop Cherry Hill NJ this week, here is the smartest way to do it:
- Check the specials first: They often have weekend-only items like Crab Cakes (Friday/Saturday) or Gnocchi Di Nonna.
- Ask for cooking instructions: If you're buying a $50 roast, don't wing it. The butchers will literally tell you the exact temperature and time you need for a perfect medium-rare.
- The "Dinner for Two" trick: Grab an entrée container (like the Braised Short Ribs) and one side (the Broccoli Rabe with Roasted Garlic). It’ll cost you less than a mediocre takeout meal and taste ten times better.
- Note the hours: They are closed on Mondays. Don't be the person pulling on a locked door at noon on a Monday.
Tuesday through Friday they’re open 10 AM to 6 PM. Saturdays they close a bit earlier at 5 PM, and Sundays are 10 AM to 3 PM. Plan accordingly, bring a cooler if you have a long drive, and definitely get the Italian Hoagie.