By sourcing from pastures in Vancouver Island and Triple A Alberta Beef and dry aging and hand-cutting it at our own facilities, we’re setting a new standard for meat. Once you taste the difference, you’ll never go back.
Cooking for two or ten? Firing up the grill or the skillet? How you’re cooking matters, and we want to help you get it right every time. By practicing whole-animal butchery, we’re able to offer tons of incredible cuts and can guide you toward the perfect one for any occasion.
FROM CHICKEN TO BEEF, NOSE-TO-TAIL, THERE’S SO MUCH MEAT TO LOVE.
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