Butcher stakes out new territory in Reading Terminal Market

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 Butcher Nick Macri shows off ribs at Reading Terminal Market. (Tom MacDonald/WHYY)

Butcher Nick Macri shows off ribs at Reading Terminal Market. (Tom MacDonald/WHYY)

A former chef is working to build his own name in the world of meats at the Reading Terminal Market. 

Harry Ochs was the place to buy meats in the Reading Terminal Market for years, but now chef-turned-butcher Nick Macri said he’s working to make a name for his LaDivisa meats tucked into a corner at the rear of the market.

“We didn’t come in to fill Harry’s void or whatever void was left by him, we just came in to do a job that we thought we would be good at,” he said.

When he butchers, Macri said, he uses everything from the animal.

“Which means we don’t buy anything by the case or by the piece,” he said.

The meat is also sourced from area farms with humane operations.

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