Experience half hour demos delivered by some of Canada’s most celebrated butchers who reveal important trade secrets, addressing trends in the sector and touching on relevant topics of interest – from health and safety to storying and preserving meat and how to prepare that classic meat dish.
Peter has honed his skill for 29 years, working in high-end butcher shops and for large meat processors before purchasing his own shop three years ago, which he operates with his wife, Keri. Peter is a three-time winner of Ontario’s Finest Butcher competition and the current Captain of World Butcher Challenge Team Canada
Peter’s favourite thing about butchery - " Being a butcher means that I have the opportunity of being part of people's backyard BBQs, Holiday dinners and special occasions because we are responsible for putting the protein front and center at every meal".
Dave Vander Velde
Trained in sales and marketing from Niagara College, Dave has over 25 years butchery experience. He has worked in all areas of the meat industry including abattoir, wholesale, and retail businesses and is currently the Store Manager for VG Meats in Stoney Creek, Ontario. Dave is always learning and trying new things while searching for ways to be creative and efficient.
Dave’s favourite thing about butchery - “Being able to ‘take pride in a job well done’ while using creativity to produce high quality results.”
Nine years’ experience butchering, currently working at Townsend Butchers in Simcoe, Ontario. I have completed the Ontario Apprenticeship Program for becoming a Butcher as well as attended formal training at Seaway Valley Meat Cutting Institute in Cornwall, Ontario. I have experience in all aspects of being a Butcher, from the Slaughterhouse, to Cutting, to Sausage Making and Selling. I love to cook what Meaty ideas I create, love a good wine, and learning all things Butchery.