In operation since 2004, Urban Butcher – formerly known as Second to None Meats – has met its fair share of challenges. It has weathered them all, becoming a true success story. However, it might not have lived on were it not for the tenacity and passion of its operations manager and master butcher Bob Choquette.
Bob and his team at Urban Butcher greet each customer that walks through the door enthusiastically and he proudly points out some of their most sought-after products. Racks of every kind of meat one can imagine are neatly packaged and organized: smoked ribeye, striploin, sausage and jerky. Even the burly Ron Swanson would approve of the protein-packed foods on display, including beef tenderloin meatloaf, lobster mac and cheese and elk meat sauce. Spices, sauces and jams of every flavour are displayed on shelves with artistic deliberation.
The interior of the store sports a modern yet rustic aesthetic, with half-bright white brick and half wooden paneling. There are several paintings of buffalo along the walls and even an adorned skull –a tribute to the great animal that has given them so much. Bob couldn’t be more content with how things are going – now partnered with Canadian Rocky Mountain Resorts (CRMR), business is booming.
