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Katy the Butcher — A Dream 16 Years in the Making
Hi, I’m Katy Wilhelmi, but for nearly sixteen years I’ve been known as “Katy the Butcher.”
Now that name is about to become more than a nickname — it’s becoming my dream come true:
The name of my very own butcher shop in Highland Park, Illinois.
Opening a business is no small feat. I’m raising funds to supplement my savings and the SBA loan I’m applying for — to help bring Katy the Butcher to life.
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How It All Began
In 2009, I was nine months pregnant with my third child, Arlo — I was 27 years old, working hard but craving something more (and yes, a really good steak).
On a whim, my mom and I stopped by the University of Arizona Meat Sciences Laboratory because we heard they had the best meat in Tucson.
We walked through the 40° processing room — people in bloodied whites cutting bacon, sealing packages, breaking down sides of beef — and I knew instantly:
This is what I’m meant to do.
I asked the professor, “What do I have to do to work here?”
They laughed. My mom rolled her eyes. But I wasn’t joking.
Butchery runs in my blood — my grandfather, his seven brothers, and my great-grandmother were all butchers, and other family members on that side were also bakers, and cheesemakers. We work with our hands and our hearts.
Two weeks after giving birth, I came back and said, “I’m ready now.”
Three months later, I became the first woman to attend and complete the Mastery of Meat Cutting program, learning everything from field to finish: selecting livestock, humane slaughter, butchering, trimming, curing, and packaging.
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The Butcher’s Journey
After graduation, I moved my three kids to a 12,000-acre ranch north of Tucson.
We lived off the land — raising animals, tending garden, and selling natural meats at farmers markets and restaurants. My kids grew up without video games or internet — just hard work, food, and family.
When that chapter ended, I kept growing: I worked at grocers, became a sommelier, and earned a degree in math. But I never stopped butchering.
In 2022, back in the Midwest, I heard that Al’s Meat Market in Wilmette was short-handed. On the very day I arrived to ask for a job, the head butcher Joe Spera had just returned from recovery from a heart attack.
It was meant to be.
Four years later, I’m still behind that counter, proudly serving North Shore families. Now, with Joe (the owner) retiring, it’s time for me to step up and carry on the craft.
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The Vision: Katy the Butcher in Highland Park
The mission is simple:
To provide the highest-quality meats, responsibly sourced and cut with care — honoring the old-world art of neighborhood butchery.
Beyond retail, the shop will be a cornerstone for North Shore families, local restaurants, and chefs who value quality, trust, and tradition.
This isn’t just a butcher shop.
It’s a legacy of craftsmanship, food, and community.
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How Your Support Helps
Funds raised will help cover:
• Moving and restoring equipment from Al’s Meat Market
• Build-out, refrigeration, and inspections
• Initial inventory and permits
• Marketing, signage, and a grand opening worthy of Highland Park
The total project cost is approximately $350,000.
With SBA loans delayed due to the current government shutdown, your donations mean more than ever.
Every contribution — large or small — helps keep true butchery alive in our community.
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❤️ From My Heart
I’ve spent 16 years mastering this craft, raising my family alongside it, and dreaming of the day when I could finally open my own doors.
That day is almost here — and with your help, I can make it real.
Thank you for believing in me, for sharing my story, and for supporting small businesses that still believe in hand-cut, honest, old-school work.
— Katy the Butcher