Nicolosi’s Berkshire black bone-in pork chop
photos by Taylor Heller and Jaclyn Juers
Back in the day, purchasing meat for the home was personal. Before machine-cut beef and imported frozen lamb, folks would pop down to their local butchers and purchase fresh, hand-carved meats of higher quality than what many restaurants serve today. They knew their butcher’s name, and he knew theirs. Blake the Butcher wants to bring those days back — from the comfort of your laptop.
Scarsdale’s Blake Heller is third in a line of meat experts. His grandfather, Harry Heller, was an old-school butcher who once had a Mount Vernon butcher shop, and his father, Marty Heller of Dobbs Ferry, has more than 60 years’ experience in meat distribution, including to Yankee Stadium and Zabar’s. Following the family tradition, Blake was raised with a “basic, massive passion for food,” and sought to make high-quality meat affordable and accessible to modern cooks or, in his words, “bust the prime market open!”
Barbara Jean, Blake, Martin, and Taylor Heller
At BlakeTheButcher.com, home cooks can order HACCP-certified meats (i.e., meeting USDA inspection standards) from trusted sources, such as Weichsel’s and Yonkers-based Max Braun & Sons (the same space Blake works out of) for often affordable prices: a 6-8-oz Certified Angus filet mignon goes for just $7.14. Popular selections include Prime bone-in rib-eye, domestic lamb loin chops, and Berkshire pork. Poultry, veal, and cured meats are also available (look out for their new Spanish chorizo), along with grass-fed and organic options upon request. Choose your delivery date and time for optimum freshness, and expect to greet either Blake or Marty at the door. Whoever it is, he’ll know your name.