Vegetarians, cover your eyes, two high-profile purveyors of carnivorous consumption are coming to our little corner of paradise.

First up is a Boca Raton outpost of Big Apple burgermeiser Danny Meyer’s Shake Shack chain, which joins Shacks in South Beach and Coral Gables, both of which have been killing it since the day they opened. Our local Shack will go into the University Commons shopping center and is scheduled to debut sometime in the middle of next year.

If you haven’t been to the Shack, it turns out four-ounce burgers made of a proprietary blend of sirloin, brisket and short rib, all-natural Angus beef, cooked medium (unless you say otherwise). They also do hotdogs cooked on a flattop, “concretes” (a rich, dense frozen custard), fries (of course), and beer and wine. Their closest local competition is BurgerFi, which makes a pretty good burger of its own but will face a stiff challenge from Meyer & Co.

Next up is a hip, sexy successor to the venerable Palm Beach Steakhouse. That would be Meat Market, a second location of the wildly successful SoBe meatery cheffed by talented toque Sean Brasel, expected to open before season, next year.

The dining room will undergo a major reno, and if the Miami menu is any indication, look for not just the usual assortment of steaks and sides, but such creative twists as white truffle Wagyu tartare; a sampler of Wagyu, Prime and buffalo filets; “reserve cuts” like the almost impossible to find A5 Kobe filet mignon (for an equally reserve-like $95); and a variety of butters and sauces, from chili molé butter to Jack Daniels pasilla-garlic sauce.