Farm to Fork
A traditional butcher store providing high-quality meats
Farm to Fork
A traditional butcher store providing high-quality meats
About Legacy Meats (2024) Ltd.
Our Story
Our Ingredients
Our Ingredients
Our team consists of Dan Koenig the new owner. The original owner, Kelly Forsyth is a fourth-generation butcher who mentors Dan. Dan Koenig carries on the legacy as his great-grandfather was a butcher in England. We wanted to carry on the legacy of a traditional butcher shop providing high-quality meats.
Our Ingredients
Our Ingredients
Our Ingredients
Our meat is sourced from local farmers and suppliers. We believe in supporting our community and providing our customers with the best possible meat.
Our Shop
Our Ingredients
Our Shop
- Weekly fresh sausage and burgers
- Custom cuts as requested.
- Custom ground beef grinds.
- BBQ sauces and spices.
- Seasonal meats such as corned beef, Easter hams, etc.
- Beef bones (tell your dogs!), chicken feet, tallow.
- In-house-made bacon, jerky, Montreal smoked meat, pastrami.
- Contact us for your next catering or fundraising event.
Game Processing Price List 2024
Carcass Processing:
Must be gutted, skinned, and washed clean of hair before arrival. Unclean animals will be rejected.
$1/Lb Cut and Vacuum Sealed.
Minimum $200 per animal Deer, Antelope, Sheep.
Minimum $300 per animal Elk and Moose.
Receiving between 6PM and 9AM, or any time Sunday or Monday: add $30.
Animals will be processed within 1-2 Days. We do not have the space to dry age or freeze your order.
Additional Processing
Grinding: $1/lb.
Patties: Additional $1/lb, extra for spices.
Sausage Making 50/50 Game/Pork: $4/lb (Includes grinding fee/most
spices). For 50/50 Game/Beef Mix, $6/lb.
Fermenting (for salamis etc): $1.25/lb
- Add Cheese/Jalapeno/Other Veggies: $1/lb (Onion $0.50/lb).
- Add Bacon: $1.25/lb.
- Extra fee for heavy spicing or using expensive spices (e.g.
mace/cardamom).
Curing: $1.25/lb.
Fermenting (for salamis etc): $1.25/lb.