Your Friendly Community Butcher & Market
Address:
1487 Derksen Road
Vanderhoof, BC
V0J 3A0
Hours
Monday - Friday : 9am - 4:30pm
Saturday : Call Us!
Sunday : CLOSED
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
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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!
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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.
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Learn more about the farmers we work with on our "Meet Your Farmers" page.
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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.
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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.
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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.
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We will be taking back everyone's sausage meat in January after hunting season to make your custom sausage.
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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.
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The term “on the hoof” or “live weight” refers to the weight of the animal while it is still alive.