The Better Butcher
3.7/5
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One of the arguments for vegetarianism and veganism is the unethical treatment of animals, including the use of antibiotics, hormones and improper living conditions. For meat-eaters, this argument has also helped bring more ethically raised meats into the food industry. “I’d like to see completely hormone- and antibiotic-free beef,” The Better Butcher owner Randy Hnatuk says. “Hormones haven’t been used in chicken for 20 years, same with pork. They are only starting to advertise that now, but that’s been the reality for Canadian chicken and pork for years.”

Randy has been working in butcher shops since he and his wife moved from Saskatoon to Calgary in the late 80s. The SAIT butchers program beckoned and soon enough he was getting experience in the butchering industry. “I opened my shop in 1994 and grew to love it,” he recalls.

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3.7/5
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  • Mauvais
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    rang5933
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    We regularly shop at The Better Butcher and have found the meat consistently excellent and of great quality. Service is friendly and the staff is very knowledgeable. I would definitely recommend this shop.

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    User434000
    Par

    Not the better butcher, I dropped off deer to be made into sausage, i asked for a 50/50 mix but they didnt do this. So instead if getting back the 160lbs of sausage i was excpecting, i revieved only 120lbs and it is rather gamey tasting with out the rest of the pork added. Just from the few packages i opened, the casings were not done well and meat was pressing out the ends and the sausage was not packed to tight. Not overly impressed considering it was still over $400.00.

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