VANCOUVER: As part of a growing trend in Canadian consumers around sustainability, the butcher profession is receiving a make-over that is changing the way meat is prepared and sold in major metro areas.
A new breed of butcher, typically more educated and focused on unique, sustainable and high value cuts of meat, is beginning to find traction in major Canadian metro centres.
These butchers are more focused on the story around how the meat is produced and its sustainability story, rather than simply slicing up sides of beef.
Savvy in social media, business practice and marketing, they are beginning to make inroads into the premium meats market.
Source: The Globe and Mail
