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28-Day Dry-Aged Shell Steak

The Kansas City Strip Steak, Dry-Aged style and straight from the short loin. This sirloin favorite is best compared to the porterhouse and T-bone without the filet.


Skirt Steak

Pulled from the diaphragm, this increasingly popular muscle works so well with or without marinade.


PRIME Porterhouse Steak

The Granddaddy of the family. Cut from the short loin, this specialty combines the succulence of the filet with the juiciness of the shell.



PRIME T-Bone Steak

Porterhouse-style cut straight from the short loin, with a slightly smaller filet. Just as satisfying!



PRIME Bone-In Shell Steak

The Kansas City Strip Steak, derived straight from the short loin. This sirloin favorite is best compared to the porterhouse and T-bone without the filet.



PRIME Boneless Shell Steak

The Kansas City Strip Steak, derived straight from the short loin with the bone removed.



PRIME Bone-In Ribeye

The Famous Cowboy Steak, with all the additional flavor thanks to the bone. Forgotten for quite some time but has made its triumphant return.



PRIME Boneless Ribeye

The center of the standing rib roast, straight from one of the most highly marbleized parts of the beast.



PRIME Bone-In Rib Roast

The Famous Prime Rib Roast. Cowboy steak-style, with the bone included for even more flavor!



PRIME Filet Mignon

The Famous Pismo, defatted and ready for use. An internal muscle, and the most tender of the cuts!



North End Quality Blend Chop Meat

A unique and prime blend of some of the most tender, juicy, and flavorful meat out there.



Fresh Brisket Roast

Old World Style, hand-tied with just the right amount of fat to disperse flavor from the first taste to the last. You don’t see many of these around anymore!


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Bone-In Pork Chops

These chops come from both ends of the center-cut, from the blade-bone side to the round-bone side. So much flavor!



Boneless Pork Chops

These chops come straight from the loin, with the bone removed for simpler preparation.



Bone-In Pork Roast

This roast is derived from the center cut of the pork loin, and cooked on the bone. One of Martin’s personal favorites!



Boneless Pork Roast

This roast is derived from the center cut of the pork loin, deboned with the bone tied back on for extra flavor! The loin is butchered in such a way that bone removal after cooking is as easy as 1, 2, 3.



Baby Back Ribs

True Baby Backs, attached to the loin. So tender, and undoubtedly the MEATIEST you’ll find!



St. Louis Ribs

The center cut of the spare rib. These ribs are uniformly shaped, thus facilitating consistent and trouble-free preparation.



North End Quality Sweet Sausage

Real pork butts. Real sweet taste. REAL deal!



North End Quality Hot Sausage

An All-American classic, Hot-style and perfect for barbecues! Real pork butts and extra meaty-tasting!



North Country Smokehouse Bacon

Thick-sliced pork strips from the belly, hand-trimmed and fully smoked to produce an aroma and a flavor as bold and as rich as it gets in the domestic market.

Recognized by the New York Times, Men’s Health Magazine (#2 in the “Top 5 bacons blessed” by the Men’s Health Guy Gourmet blog!), Saveur Magazine, and a handful of the finest hotels in the United States for its consistency of quality, it is our pleasure to share this New Hampshire specialty with you!



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Bell & Evans Whole Chickens

A little taste of all parts of the chicken in this typically 3 ½ to 4-pound beast. Very healthy, and all-around EXTRA tender. One of the best tasting whole chickens you’ll ever eat!



Bell & Evans Bone-In Breasts

The Classic, Old World Chicken Breast, with the bone included for maximum flavor!



Bell & Evans Boneless Breasts

One of America’s most popular cuts of poultry, these chicken cutlets are as tender as they come. So easy to prepare, and so many uses!



Bell & Evans Thin-Sliced Boneless Breasts

The Famous Chicken Cutlet, taken a step further for those who prefer the thin-sliced experience. Supremely tender!



Bell & Evans Bone-In Thighs

The true hidden star of the leg, with the bone included for maximum flavor. Perfect for dark meat lovers!



Bell & Evans Boneless Thighs

For those dark meat lovers looking for fast and simplest preparation, look no further. One of Blake’s personal favorites!



Bell & Evans Chicken Legs

The bone-in thigh attached to the drumstick, this versatile part is Martin’s personal favorite. So meaty; So juicy!



Bell & Evans Chicken Drumsticks

The leg minus the thigh, and consistently one of America’s favorite parts of the bird. These drumsticks are so tasty, so tender, and SO easy to enjoy!



Bell & Evans Chicken Wings

One of America’s favorite pastimes, done the Healthy way! Larger than the more commonly-consumed party wings, and EXTRA meaty!


Bell & Evans Chicken Tenders

The Filet of the Chicken Breast, breaded and seasoned to perfection. So much flavor, and so versatile! (12 oz. Tray Packs – Frozen Only)



Bell & Evans Chicken Nuggets

Healthy and delicious chicken breast nibbles. So easy to enjoy, and a true childhood favorite of many! (12 oz. Tray Packs – Frozen Only)



Spring Domestic Loin Lamb Chops

Cut from the saddle, these porterhouse and T-bone chops are remarkably underpriced. Their large eyes and sweet taste make them a significant value.



Spring Domestic Leg of Lamb Roast

Incredibly tender, and EXTRA meaty thanks to the muscle-fat ratio of the leg. The leg contains just the right amount of fat to maximize its assistance in the cooking process. One of the Heller family’s personal favorites!



Nature Milk Fed Loin Veal Chops

The Porterhouse of Veal Chops, straight from the loin. Remarkably underpriced, as is the case with the loin lamb chop. A true customer favorite!


Why Choose Our Product?

Why Choose Weichsel Beef Co?

Wholesalers of New York City's famous Peter Lugers, Citarella, and Zabar’s, very few people in the industry emphasize high quality and consistency like the team at Weichsel Beef Co. Located in the heart of Manhattan’s Meat Packing District, their family has been hand-picking beef and lamb for New York City’s finest dining rooms since 1976. They are a true representation of what the Blake The Butcher family is all about: consistency of quality and customer satisfaction, above all else.


Why Choose Bone-In? 
The meat cooks uniformly, and is therefore juicier and more flavorful throughout when it is bone-in. It is now cooking not only from direct heat, but also from heat transference through the bone. Our personal favorite style!


Why Choose USDA Prime Grade Beef?
The highest graded meat on the market, and untouchable on the texture, tenderness and marbleization scales. These cuts are some of the most flavor-packed and juiciest in the world: A true slam dunk, Blake The Butcher Style!


Why Choose Dry-Aged Beef? 
Simply stated, thanks to 28 days straight of acid removal, the taste is sweeter and the meat is appreciably more tender. Also well worth the extra dollar!


Why Choose Certified Angus Beef? 
From the specially bred, humanely raised Angus cattle, this coveted lineage must meet a very specific standard of marbling: a standard which, for all intents and purposes, ensures a product that stands amongst some of the top-rated choice and prime grade beef on the market*. Best known for its unique combination of tenderness, juiciness, and flavor, Certified Angus is a beef lover's favorite!

*Certified Angus Beef has passed an additional ten step, science-based specification (ensuring a certain level of quality) that the regular Angus and Superior Angus you’ll find most everywhere else do not qualify for.


Why Choose Bell & Evans Poultry? 
n our humble opinion, it is the #1 tasting AND satiating organic-style, hormone and antibiotic-free poultry on the market. These all-natural chickens are human
ely-raised and fed an all-vegetarian, organic diet with grains grown solely in the United States. They are also 100% air-chilled, and therefore do not retain any water. A true-to-form investment in your belly, your taste buds, and your well-being!


Why Choose our Lamb? 
We promote Choice, Spring-graded and Domestic lamb ONLY, assuredly a step and a half up from the Australian or New Zealand lamb you’ll find most everywhere else. Typically milk-fed, you can count on Spring lamb for a uniquely healthy look, and an appreciable difference in meat-to-bone ratio, flavor, and tenderness alike. A taste truly unlike any other!


Why Choose our Veal? 
We promote Nature Milk Fed, humanely raised and Domestic veal ONLY. Consumption of the mother’s natural milk (hence, “Nature” milk), loaded with vitamins and nutrients, and free of any fillers, hormones, and antibiotics ensures a quality, color, and flavor unmatched in the majority of the domestic market. Healthier looking, healthier tasting, and just flat out delicious. The Nature Milk Way.


Not finding everything you were looking for? Want to try something new? Feel free to give us a call at 914-874-3069 during our normal business hours, and we will get back to you with further information as quickly as possible. All special requests will be fulfilled at price and quality levels which are sure to satisfy.


"Over 50 Years of Combined Experience Serving the Tri-State Area!"

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