Blog & Articles
May 31, 2017
BBQ DIY: 5 Secrets to Slinging a Savoury Secret Sauce
Western Canadians have cooked food outside for a long time, but recently specific barbecue traditions from across the...
Apr 30, 2017
4 REASONS TO BUY MEAT FROM A BUTCHER
Over the last few decades, food markets have been dominated by huge “box-store” chains thanks to a culture of conveni...
Mar 30, 2017
HOW TO: Build A Better Butcher’s Board
We’ve come a long way since sliced cheddar, garlic sausage and some saltines– a nostalgic classic that lacks some of ...
Feb 28, 2017
DOMESTIC GOURMET: 5 Tips for Cooking Wagyu Beef at Home
Now a mainstay on gourmet menus, wagyu (literally: “Japanese cow”) was widely mislabeled as Kobe beef. While Kobe bee...
Jan 30, 2017
PORK BELLY: At Home
If you have been out to eat in the last few years, you probably have heard or seen the words “pork belly” on a menu o...
Dec 29, 2016
JERKY TO SUCCESS: What’s the Story on Beef Jerky?
Beef jerky– we’ve all seen the processed stuff: cookie-cutter bits of greasy meat, hanging in a row of colourful plas...
Nov 29, 2016
Learn More about Mangalitsa Pork
Mangalitsa or Mangalica (pronounced man-gal-eets-a) is a breed of pork that is gaining both recognition and appreciat...
Oct 15, 2016
The 411 on Hormones & Antibiotics in Meat
Once groundbreaking, scientific discoveries, the words ‘hormones’ and ‘antibiotics’ have almost become curse words in...
Sep 30, 2016
Certified Humane - What Does it Mean
Major Canadian chains like A&W, Earls and Sobeys made headlines recently by adopting “Certified Humane” programs ...
Aug 30, 2016
Certified Organic - What Does it Mean
The “certified organic” trend started in grocery aisles, but we see it in all sorts of products and services these da...
Jan 8, 2016
BUTCHERS’ BEST-KEPT SECRETS: The Truth from Behind the Counter
Since we are the ones that handle the meat from some of its earliest stages, D’Arcy’s butchers have seen it all. Fro...
Dec 25, 2015
GIVE YOURSELF AN EDGE: The Importance of a Sharp Kitchen Knife
We’ve all done it before: you head to the drawer or knife block, you grab a trusty blade, you go to work on an onion...