The Town Butcher
Pick Up in Chilliwack

Our cattle are raised in Aggasiz, and finished off with a diet of barley, and are primarily grass-fed, alfalfa hay and pecans. They have a healthy vegetable diet, and have not had any salt-water injections.We pride ourselves on our deluxe deli sandwiches and while we have a few favourites (like our Turkey Bacon Avacado Crossiant, mmm.) were happy to let you customize your own sandwich. Butchers dont typically age meat these days, as the cost of aged beef can be high, due to the weight that is lost during the aging process (about 1% a day), but we find that the final product is well worth the wait! Dry-aging, we feel, is a becoming a lost art, and we happy to be able to offer it to our customers! Our chickens are raised right here in Chilliwack, on farms that provide them with access to the outdoors. Dry-aging is an old-school method that is done by hanging meat in a controlled, refrigerated environment. We dry-age (or hang-age) our beef in a cooler for 21-28 days, and for the water to evaporate, which allows time for the meat to break down and become tender, which concentrates the flavor. Dont forget to pick up a cup of home-made soup or grab a large size to take home for dinner.