Farmer's Pick: Your Friendly Neighbourhood Market

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Pat, the Butcher

We don't think of this as "the meat department." This is a butcher shop that just happens to be inside a supermarket. And when it comes to quality, service and value, that makes all the difference in the world.

Go into a big supermarket these days and sometimes there isn't a butcher and everything comes pre-packed. Or maybe there's just one butcher doing the premium cuts. Here at Farmer's Pick there are six of us, all qualified butchers. And everything, and I mean everything (even chicken!) is butchered right here, by us.

You can really taste the difference. We don't sit on our product. And our meat doesn't end up lying in a cooler for days before you take it home. That's not good for meat. Once you butcher meat, the flavour starts to drain.

• Meet the Owner
• Meet the Greengrocer
• Meet the Butcher
• Meet the Cheese Guy
• Meet the Deli Man
• Meet FNG Italian Bakery

Our meat - the flavour is still in it. We get in chicken, pork and beef every day. And we butcher it as we need it. When you come in here and pick up a nice cut of meat, chances are it's been butchered that day or late the day before.

And it's good meat, too. All our beef comes from Alberta farmers. It's matured 21 days before butchering. Our pork is local; we get it from farms just over on the Quebec side. Our lamb is Ontario lamb. Most veal is grain fed and sent to market at four to five months. Our veal is milk fed and sent to us at under three. All our hamburger is fresh ground. We even make the patties ourselves.