Once upon a time — 25 years ago to be exact — a young P.E.I native picked up a butcher knife and never turned back. Now it has been some time since that young man started his long career in the butcher industry, but his values still rang true: unprocessed, hormone-free, properly aged meats, while still being easy on the pocket book. This man's name is Cornelis (Cory) Lamers. Cory had a vision of the butchers of old, and keeping to the traditions in use 40 years ago such as hang drying meat for 28-30+ days to ensure quality and tenderness. Local was key as well. Keeping 95% of the store a 120-mile radius of the selected location and providing fresh options for today’s family. Alongside Cory stands his wife Sheryl. Together, they set to make this dream a reality, opening a shop in Woodstock with local products, gluten free options, low sodium, reliable services and affordable pricing for families young and old.more...See more text
Great meat, great prices. I go about once a month to stock up my freezer. I'm not sure what the other reviewer "Tasha" was doing with her chicken, but I suspect that "letting it melt" was the source of her problem. Generally one thaws chicken, you don't melt it. Also, you keep it refrigerated, not at room temperature.
I bought a frozen chicken and had it for like a week in the freezer. When I removed it and it melted, I had a really bad scent. I have never smelled chicken so bad. I also bout 2 fresh pieces that weren't frozen and they had a very similar scent but not as strong as this chicken. I WILL NEVER GO BACK TO THE BUTCHER SHOP
We like to support local businesses. However i will not be returning here. On more than one occasion we have come in to get steaks. We like to buy beef tenderloin. We have purchased them a few times. The last two visits i have been told they don't sell them. Which is funny because I've bought them before. And then was told they save them all for the restaurants.Well i guess we just have to find a new butcher that does have what we want.
