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.
- Smoked products including bacon, jerky, and Montreal smoked meat.
Game Processing Price List Winter 2026
Carcass Processing:
No Longer Accepting Carcass Game
Due to increased demand and sales of my central product and business offerings, I am no longer able to process carcass game. I'm still able to process your trim into sausage, etc.
Additional Processing
Grinding: $1.50/lb.
20 lb minimum
$4.00 if blended 50% pork
$5.50 if 50% beef
Patties: Additional $1lb, extra for spices.
Sausage Making 50/50 Game/Pork: $5.00/lb (Includes grinding fee/most
spices). For 50/50 Game/Beef Mix, $7/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.
Jerky, $2/lb for slicing. Minimum $20 charge.
$6.50/lb for curing and spicing jerky (based on wet weight). Minimum order $40.
Minimum Order 20Lbs for custom, non-game grinds.