Frequently Asked Questions

Frequently Asked Questions

Will I be able to tell the difference between meat from Urban Butcher compared to meat from big-box grocery stores?

You definitely can tell the difference between mass-produced meats and the meat we sell. All of our meat products are fed with vegetation as opposed to manufactured feed used in big operations, and as you can image, this effects the taste of the meat. Our beef is also aged for a minimum of 4 weeks, and this guarantees tender, tasty, juice meat every time.


How do you select your farmers & suppliers?

Over the past 13 years, we have very carefully selected products that are local and raised without the use of additional growth hormones, steroids, and absolutely no antibiotics. We say “additional” because, in their natural growth phases, these animals release hormones that have steroids in them.


Why should I buy local meat?

When you choose to buy local meat from butchers or markets, as opposed to big-box and chain grocery stores, you are having a positive impact on the local economy as well as reducing your carbon footprint immensely!


What does it mean to use the whole animal? Does Urban Butcher do this?

Using the whole animal is exactly what it sounds like – deconstructing the whole thing and using as many of the separate cuts and parts as you can. At Urban Butcher, we do our best to utilize all parts of the animals that are brought to us. We offer certain beef, pork, and lamb products which, when bought by our customers, guarantees full usage of the animal.


What is the difference between hormone free and antibiotic free?

Hormone and antibiotic free meat is from an animal that has been raised with no additional chemicals. This is also called naturally raised, because although this meat has been given no additional chemicals, the animals naturally release their own hormones throughout their growth.


What is the difference between pasture raised and grass fed?

Pasture raised and grass fed meat comes from animals that have been raised outside as opposed to in a barn. Because of this exposure to the outdoors, they are able to eat their natural foods like grass when in season, and will be fed harvested vegetation when fresh grass is not available during the late fall and winter.


What makes Urban Butcher different from other markets or butchers?

At Urban Butcher, we have partnered with qualified chefs from Canadian Rocky Mountain Resorts to bring you delicious new products that are exclusively available in our butcher shops. We’ve wanted to incorporate a more well-rounded approach to cooking with meats from the butcher, so we are also now providing recipes, grab-and-go items that make it easy for you to cook at home, and incorporating the knowledge and experience of our chefs and butchers into our daily practices.


Are there any additives or fillers in your burger patties and sausages?

Absolutely not! We pride ourselves on selling only our products in their true state with no use of fillers, MSG, or gluten.


How long is your meat good for?

At Urban Butcher, we offer two kinds of packaging. We can do it the old fashioned way using brown freezer wrap, which keeps your frozen meat good for about 3 months without getting freezer burn. Any meat kept fresh in brown freezer wrap should be used within 3 days.

We also offer vacuum-sealed plastic packaging when asked to. When packaged this way, meat can last approximately 12 months in your freezer. If this packaging is kept in your fridge and sealed air-tight, it can be kept for up to approximately 10 days.


Do you hand cut all of your meats?

Yes we do!


Is your meat delivered fresh or frozen?

Most of our meat is delivered fresh from our suppliers, but from time to time, we will get an offer to buy frozen meat at a good price. This, however, will be marked as previously frozen when we sell it to the customer fresh and this will be reflected in the lower price.


What is the best way to defrost meat?

We recommend that you plan your meal at least two days in advance so that you can let the meat thaw out in your fridge, as opposed to more rapidly on the counter. There is always potential for meat to create bacteria growth when defrosted at room-temperature.


Can you make a special or custom cut for me?

Absolutely. And if you are fairly unfamiliar with cuts of meat, feel free to bring in your cookbook and show any of our qualified butchers. They will be happy to give you some guidance, as well as tips on how to cook any cut properly!


Do you sell anything besides meat?

Yes, we do. We have a whole variety of items that help make Urban Butcher a one-stop-shop to create well-rounded meals at home. We sell bread, milk, eggs, frozen ready-to-eat entrées, chef-inspired condiments, pizzas, and produce (when available). Not to mention, for the festive seasons our chefs carefully prepare fully cooked meals to take the hard part out of enjoying holiday food with your friends and family.


Is your meat certified organic?

Our meat is not certified organic, although it is Naturally Raised. This means that all of our meat comes from animals without the additional growth hormones, steroids, and antibiotics. These animals have been brought up in the right conditions to be considered organic, they just don’t have the government certification.


Can you still buy from a butcher if you are on a budget?

Yes, you surely can. Please come in to your neighborhood Urban Butcher and discuss your needs with our qualified staff, and they will be happy to help you out. We sell many lower-priced items that you would be happy to feed your family.


Which meats should be cooked rare and which should be well done?

Any tender beef such as sirloin, prime rib, ribeye, tenderloin, and striploin could (and should, in our opinion) be cooked medium-rare or rare. Tougher cuts of beef such as blade, cross rib, and inside or outside round need to be cooked well done. This should be done slowly and at a lower temperature to help break down the muscle tissue and increase the tenderness of the meat.


How long can I keep ground product such as ground beef, pork, lamb, or poultry fresh in my fridge?

24 hours, and no more than that! If you keep ground product fresh for longer than 24 hours, you risk making you and your family sick. At Urban Butcher, we follow the government standard when we sell ground product fresh, and as such, we freeze it after one day. You should follow this rule at home too.


Why is my ground beef dark in the middle when I break it up to cook?

This is an incredibly common question, to be honest! This darkening is not because of a machine or any kind of processing, it is a natural phenomenon. When the muscle is fresh before grinding, the natural color is somewhat purple. But when it is exposed to the air, the oxygen causes the blood on the muscle to surface, oxidize, and turn red – in the meat industry, this is known as “blooming”. This means that every little piece of ground meat is red by the time it is packaged. But when some time goes by, the surface of the meat that is not exposed to air anymore tries to revert back to it’s original state. In a sense, the oxidization process reverses! This results in the inside meat becoming darker, while the surface meat remains red.


Do you sell Halal and Kosher meats?

Sorry, we do not.


Does Urban Butcher have recipes available in-store?

Yes, we do! We have many recipes at the store that we would be happy to give you to take home and try with any of our meats. Our chefs have worked very hard to provide you with the means to cook a wonderful meal for you and your family, while still being able to enjoy cooking.