Your Friendly Community Butcher & Market

Address:

1487 Derksen Road
Vanderhoof, BC
V0J 3A0

 

Hours

Monday - Friday : 9am-5pm

Saturday : 10am - 3pm

Deliveries

We do BC deliveries through Clark Freightways or check our delivery schedule for your nearest community drop off. We travel from Vanderhoof through to Haida Gwaii several times a year!

Order Request Form

How it works:

  • You fill out the form (or call) to request product online

  • We’ll email back to give you an approximate pick up date

  • We’ll send you an invoice by text or email

  • You pick up your order and start the BBQ

Cut and Wrap Appointment Form

How it works:

  • You fill out the form (or call) to request an appointment

  • We’ll email back to give you an appointment date and pickup date

  • We’ll send you an invoice by text or email

  • You pick up your order and dig in!

Download Forms

Feel free to download our forms to get a head start. Need a hand or have a question? We’ll fill out or check over your form to make sure we understand.

Frequently Asked Questions

  • Yes - We are a “Northern Health Approved” facility that takes our cleanliness game to the next level. We pride ourselves on keeping our shop the cleanest in the valley!

  • No - “Government Inspected” falls under the jurisdiction of the slaughtering process of the animal. We do not offer “Government Inspected” slaughter. However, we will soon be offering Non-Inspected Slaughter under the BC Farmgate Plus License for beef, pork, and lambs. This allows for your meat to sold to the public within BC.

  • Learn more about the farmers we work with on our "Meet Your Farmers" page.

  • As getting animals processed is such an overloaded market, we try and base our hangtime off of 10-14 days. This time frame works best for the size of our cooler, and the size of our crew to get orders out as quickly as possible for everyone.

  • Hunting season begins September 1, and runs into mid November every year. We know these months are prime time to have your domestic animals processed, but the hunters only have a small window every year to make a shot on their game. As a farmer, you have 10 months a year to finish your animals off and get them ready for processing. As a hunter, you only have a small window during those 2 months of the year, and we try to cater to those hunters during those months.

  • We are a 3 man crew! From September to November, we work 7 days a week to ensure we get as many hunters out the door with cut & wrapped animals. We had to turn down MANY hunters last year due to the cooler being too full. Being a hunter stranded in warm weather with a fresh kill is always very panicking. We’ve learned that if we push sausage making back to January, we are able to accommodate up to 10-15 more hunters per week. That's a total of 80-100 more hunters per season.

  • We will be taking back everyone's sausage meat in January after hunting season to make your custom sausage.

  • 1 whole beef requires roughly 14cu/ft freezer space.
    1/2 beef requires 7 cu/ft freezer space.
    1 whole pig requires 5 cu/ft of freezer space.

  • The term “on the hook” refers to the weight of the carcass once the animal has been slaughtered, gutted & skinned. On the hook weight is what the customer pays per lbs when buying beef or pigs from The Speckled Sow.

  • The term “on the hoof” or “live weight” refers to the weight of the animal while it is still alive.