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We dry age our beef for 14-21 days, allowing for the flavor to develop.
Our procurement and supply chain process allows us to foster a close relationship with our farmers who supply us high quality meats every time.
And the green bean doesn’t get the credit it deserves for being super healthy like other more popular vegetables do.
But the green bean is rich in beta-carotene, even though it is not orange.
Our shop began as an idea in 2010 by two UBC alumni’s when we decided we wanted to continue to work in the food industry.
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At the same time, it was difficult for us to find locally sourced, sustainably raised meat that we felt comfortable cooking at home.
We figured if we were having that problem, everyone else was too!
Our butchers are also trained chefs, ready to help you with cooking suggestions, recipes, and a personal connection to the farms where the animals are raised.
Because we only buy whole animals, we can butcher any imaginable cut for you on the spot, and we pride ourselves in customization. We make all of our patés, sausages, deli meats, stocks, stews and dog food in house features our meat, local farmer’s market produce and locally made bread.