Two Rivers Meats – The Shop

October 16, 2017
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Two Rivers Meats is now selling sustainable and ethically produced meats directly to the public with a new butcher shop called The Shop.

The secret ingredient to the success of Two Rivers Meats is hidden in plain sight – the name. Founded in 2007 by Jason Pleym and Margot Millerd-Pleym, a union of two souls with a passion for bringing award winning farm-to-table meats to restaurants and vendors in Western Canada embody an image of two rivers with an in-common flow and purpose.

Now you can enjoy its first public-facing butcher shop and eatery, aptly named The Shop.

Adjacent to the company’s newly renovated North Vancouver headquarters, The Shop boasts a traditional working butchery, complete with a glass-walled dry-age room; a European-style deli and take-away counter; and a 32-seat, eat-in restaurant — all laid-out on a terrazzo-floored, 2,500 square-foot industrial space with an additional 16-seat patio.

Two Rivers Meats selects, prepares and sells only ethically and sustainably raised products from like-minded farms, including Cache Creek Natural Beef, Peace Country lamb, Cheam View Pork, Farm Crest Chickens, Canadian Rangeland bison, Yarrow Meadows Farm duck, and many more.

Customers across Vancouver can now source their meat like the pros: purchasing house-made sausages, dry-aged beef, and hand-tooled cuts by Pasqual Stufano and his team, who employ time-honoured and traditional seam-butchery techniques for more authentic and flavourful results. The adjacent take-out deli counter will also stock artisanal salumi and charcuterie.

Under the same roof, Chef Tony Starratt’s kitchen and family-style eatery will work in tandem with the butcher shop to highlight the best preparations for a multitude of products. As part of the Two Rivers Meats commitment to education, the restaurant will also offer customers a wealth of recipe ideas for those looking to try a product before taking it home.

Menu items such as the 60-Day Dry-Aged Burger and Rotisserie Chicken are posted on the overhead board alongside the daily Charcuterie and Butcher Features, a house-made chicken or beef Bone Broth and, of course, hand-cut French fries cooked in beef tallow. In keeping with Two Rivers Meats’ local focus, a rotating selection of local B.C. beer and wine will be available on tap.

Two Rivers MeatsThe Shop is now open Monday to Saturday 10 – 7.