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✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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Hours
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 10 AM–9 PM |
| Wednesday | 10 AM–9 PM |
| Thursday | 10 AM–9 PM |
| Friday | 10 AM–9 PM |
| Saturday | 10 AM–9 PM |
Address and Contact Information
Address: 64-1032 Mamalahoa Hwy, Waimea, HI 96743
Phone: (808) 657-4178
Website: http://www.waimeabutchershop.com/
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Reviews
Arleen Smith
All 3 of our entrees were delicious: osso bucco, bbq combo, pancetta & herb mafaldine pasta!!
Good live music!! but that made it difficult to enjoy conversations at our table.
… moreGood live music!! but that made it difficult to enjoy conversations at our table.
Ellen Stavreff
I was very impressed by the food here! We tried the barbecue sampler plate with pulled pork, smoked brisket, smoked sausage, slaw and barbecue beans. We also tried the cheeseburger. All the meat was incredibly tender and flavorful! The sausage was amazing! I highly recommend to have lunch here, and I’m sure the butcher shop meats are amazing to cook with also.
… moreTherese Howe
Wish I lived in Waimea just to be able to come back and try everything on the menu! Had to try the barbecue since hubby has been raving about it since he discovered it on a work trip years ago. Definitely worth the trip from Hilo!
… moreEd C
**update**
After some research, I learned grass fed free ranged beef is leaner than grain fed so naturally grass fed steak will be less tender and chewy. However, the aging should have tenderized the beef and also how you slice the steak. I should have properly educate myself before dining here.
I came with high expectations, as the restaurant sources its meat locally and I’ve often heard great things about Hawaiian beef, especially from the Big Island. I also appreciate the restaurant’s overall concept and mission.
Unfortunately, my 40-day dry-aged New York strip was overcooked (I got medium rare and asked on the rare side due to other reviews) and was extremely tough, lacking the tenderness you would expect from a premium cut. I’ve dined at many steakhouses and have never had a steak this difficult to chew. It also didn’t deliver the signature dry-aged depth or “funk” I was hoping for. The demi-glace sauce was overly salty and felt unnecessary—when you have quality beef, you want its natural flavor to shine through. Offering the sauce on the side might be a better approach.
My wife’s bavette had similar issues, as it was also tough and paired with a herb chimichurri that leaned too salty. On a brighter note, the beef tartare was well executed and quite enjoyable.
I truly wanted to like this place, and while the concept and sourcing are admirable, the steaks unfortunately fell short of expectations.
… moreAfter some research, I learned grass fed free ranged beef is leaner than grain fed so naturally grass fed steak will be less tender and chewy. However, the aging should have tenderized the beef and also how you slice the steak. I should have properly educate myself before dining here.
I came with high expectations, as the restaurant sources its meat locally and I’ve often heard great things about Hawaiian beef, especially from the Big Island. I also appreciate the restaurant’s overall concept and mission.
Unfortunately, my 40-day dry-aged New York strip was overcooked (I got medium rare and asked on the rare side due to other reviews) and was extremely tough, lacking the tenderness you would expect from a premium cut. I’ve dined at many steakhouses and have never had a steak this difficult to chew. It also didn’t deliver the signature dry-aged depth or “funk” I was hoping for. The demi-glace sauce was overly salty and felt unnecessary—when you have quality beef, you want its natural flavor to shine through. Offering the sauce on the side might be a better approach.
My wife’s bavette had similar issues, as it was also tough and paired with a herb chimichurri that leaned too salty. On a brighter note, the beef tartare was well executed and quite enjoyable.
I truly wanted to like this place, and while the concept and sourcing are admirable, the steaks unfortunately fell short of expectations.
Ben Bergin
UPDATE
Had a great lunch…which is extra nice since it was pretty late, they serve Lunch until 4pm! My wife and I shared the brisket sandwich and the pastrami. Both were delicious and the accompanying coleslaw and beans were great too!
Dinner
Amazing space! Walk-in with no reservations but they are recommended. Started with unusual drinks, easily one of the best MaiTais on island! Steak tartare was delicious and the mustard complimented the beef perfectly. The filet was perfectly cooked and horseradish sauce not overpowered. I’ll definitely get the entree next time! We’ll be back and can’t wait to try the Lamb Ragu. Rachel’s live music was great!
… moreHad a great lunch…which is extra nice since it was pretty late, they serve Lunch until 4pm! My wife and I shared the brisket sandwich and the pastrami. Both were delicious and the accompanying coleslaw and beans were great too!
Dinner
Amazing space! Walk-in with no reservations but they are recommended. Started with unusual drinks, easily one of the best MaiTais on island! Steak tartare was delicious and the mustard complimented the beef perfectly. The filet was perfectly cooked and horseradish sauce not overpowered. I’ll definitely get the entree next time! We’ll be back and can’t wait to try the Lamb Ragu. Rachel’s live music was great!
William Boyer
If you love meat, this is the place to go in Waimea. Whether you want a burger or brisket or pulled pork, or you want to get some fresh cut, or dry aged steaks, they got you covered. Don’t forget their house made BBQ, get a lot of it. They make their own jerky too. This is a meat lovers paradise, not for vegetarians. I got the combo place, quite good. It is Paniolo Country, after all. Free parking. A little hard to spot from street for first timers, but if I got there, you can too.
… moreK J
Made a reservation but we were early. They had no issue and had us set up in a jif. Really happy we did bc we got to listen to live music for most of our dinner. Lady seating us checking in multiple times and was very warm.
Portions great. I had the bavette. The chimichurri was outstanding. We also had the filet, pulled pork sandwich, chopped beef sandwich. All delicious. When you walk up you can see the smokers. Lots of care went into our dishes.
Wish we would have found them sooner. They had beautiful cuts of meat to cook back at our place. And a cute little shop for local things like coffee, honey, spices.
Would highly recommend hitting up this place early on your trip bc you’ll want to go back.
… morePortions great. I had the bavette. The chimichurri was outstanding. We also had the filet, pulled pork sandwich, chopped beef sandwich. All delicious. When you walk up you can see the smokers. Lots of care went into our dishes.
Wish we would have found them sooner. They had beautiful cuts of meat to cook back at our place. And a cute little shop for local things like coffee, honey, spices.
Would highly recommend hitting up this place early on your trip bc you’ll want to go back.
Coryne S Suzuki
I am a huge fan of the Waimea Butcher Shop – their steaks, sausages, cured meats, headcheese, sandwiches, chili, etc. They’ve been open for about 10 years now and the quality of their products has always been tops! Their staff members are knowledgeable, friendly and so helpful, which makes for such a lovely overall experience.
Waimea Butcher Shop recently started dinner service and I’ve been eagerly awaiting an opportunity to visit. I live on the east side of Oahu and practically never venture farther than the airport LOL But I will happily drive over an hour each way, just to get a taste of the Waimea Butcher Shop!!! Every single dish that we tried on their dinner menu was absolutely delicious!!!
* Tartar – hand chopped sirloin, mustard seed caviar, fish sauce cured egg yolk, shrimp chips. Beautiful and perfectly seaoned.
* Anda Dog – beef brat, shoyu mustard. The perfect ratio of delicious, crunchy on the outside, fluffy on the inside, batter with a savory brat bite on the inside.
* Deep Fried Headcheese – Portuguese bean soup headcheese, citus and herb aioli. Savory and bright, familiar but fancy.
– Spicy Lamb Pate, toast points – spicy deliciousness. I only wish I had a thick slice of crunchy, chewy bread to slather the pate over, instead of the delicate toast points that came with it. Our sweet server later brought some extra crackers for us as we had so many appetizers ☺️
* Spicy Lamb Ragu – 4 hour braised, Kai(n) mafaldine. Tender chunks of tasty lamb and fun noodles that cradle the sauce in their little curves.
* Bavette‐garlic chimichurri. DELISH!
I cannot gush enough about the food or the service! Amira was our main server and she was just SO wonderful! Mills, the owner, stopped by each table and shared stories behind the dishes, his favorite items and explained the preparation of the dishes. He is so engaging and personable, you cannot help but want to hug him, high five him and thank him for doing what he does! The entire crew is really professional and work well as a team to make sure everyone enjoys their evening. Kudos to all!
Oh, I had the Snoked Honey and Namasu cocktails. Both tasty, boozy and balanced. And there live music!
… moreWaimea Butcher Shop recently started dinner service and I’ve been eagerly awaiting an opportunity to visit. I live on the east side of Oahu and practically never venture farther than the airport LOL But I will happily drive over an hour each way, just to get a taste of the Waimea Butcher Shop!!! Every single dish that we tried on their dinner menu was absolutely delicious!!!
* Tartar – hand chopped sirloin, mustard seed caviar, fish sauce cured egg yolk, shrimp chips. Beautiful and perfectly seaoned.
* Anda Dog – beef brat, shoyu mustard. The perfect ratio of delicious, crunchy on the outside, fluffy on the inside, batter with a savory brat bite on the inside.
* Deep Fried Headcheese – Portuguese bean soup headcheese, citus and herb aioli. Savory and bright, familiar but fancy.
– Spicy Lamb Pate, toast points – spicy deliciousness. I only wish I had a thick slice of crunchy, chewy bread to slather the pate over, instead of the delicate toast points that came with it. Our sweet server later brought some extra crackers for us as we had so many appetizers ☺️
* Spicy Lamb Ragu – 4 hour braised, Kai(n) mafaldine. Tender chunks of tasty lamb and fun noodles that cradle the sauce in their little curves.
* Bavette‐garlic chimichurri. DELISH!
I cannot gush enough about the food or the service! Amira was our main server and she was just SO wonderful! Mills, the owner, stopped by each table and shared stories behind the dishes, his favorite items and explained the preparation of the dishes. He is so engaging and personable, you cannot help but want to hug him, high five him and thank him for doing what he does! The entire crew is really professional and work well as a team to make sure everyone enjoys their evening. Kudos to all!
Oh, I had the Snoked Honey and Namasu cocktails. Both tasty, boozy and balanced. And there live music!
Lina Ignacio
Waimea Butcher Shop is one of my favorite local spots! All their meats are locally sourced and super fresh, you can really taste the quality. The fish dip made with local fish is amazing, and their whiskey sour is a must-try. They even do live music during dinner, which makes the vibe even better.
It’s also a great spot for lunch — prices are more reasonable, and the tuna melt is seriously one of the best around. Don’t forget to grab Nadine’s cookies if you see them — they sell out fast! Awesome food, great drinks, and such a good Waimea atmosphere.
… moreIt’s also a great spot for lunch — prices are more reasonable, and the tuna melt is seriously one of the best around. Don’t forget to grab Nadine’s cookies if you see them — they sell out fast! Awesome food, great drinks, and such a good Waimea atmosphere.
Ju Joh
The starters and such were great! Burger and Bavette were good too. But the ribeyes were overcooked. “40-day” dry aged strip and ribeye were served well done when I asked for medium rare, and also lacked any hint of tenderness or the beefy flavor normally present in dry aged steaks.
They were kind enough to do a new ribeye at my request, but still came out medium well instead of medium rare…very disappointing as I had seen the high stars and had high expectations.
Seems most of the good reviews are around their non-steak cuts, e.g. brisket.
… moreThey were kind enough to do a new ribeye at my request, but still came out medium well instead of medium rare…very disappointing as I had seen the high stars and had high expectations.
Seems most of the good reviews are around their non-steak cuts, e.g. brisket.