The Little Butcher in Port Moody has become a neighbourhood favourite for meat lovers, known for its precise butchery and local sourcing. Open since 2016, this compact 800-square-foot shop specialises in dry-aged beef and house-made charcuterie, and you can tell from the smell in the air when you walk in that they take their craft seriously.

You’ll find an honest, straightforward product range. Their signature 28-day dry-aged ribeye is a regular recommendation, alongside heritage pork from Vancouver Island farms and free-run chicken. The deli case holds made-in-house items like smoked bacon, maple-glazed ham, and garlic-thyme sausages. They also offer custom cuts for home cooks, rotisserie chickens on weekend afternoons, and seasonal game when available, such as venison and elk sourced through approved BC suppliers.

What sets The Little Butcher apart is how they work. The team, led by Red Seal-trained butchers, break down whole primal cuts on-site rather than relying on pre-packaged boxes. They’ll trim to your preference, demonstrate different cooking-friendly cuts, and advise on portion sizes for gatherings. Orders for weddings, BBQs, or dinner parties are handled personally; call ahead for curbside pickup and they’ll have everything wrapped and labelled. The shop keeps strict traceability records and posts supplier info so customers know where the meat came from.

Locals choose The Little Butcher because it feels like a proper neighbourhood business rather than a faceless chain. They support nearby farms, participate in community markets, and staff remember regular customers by name. If you want clear guidance, a reliable weekend roast, or a custom butchered order, this is the place to go.

Phone: 604-469-9274
Website: http://thelittlebutcher.ca/