Meat the Butcher

Sam Adamson is the Butcher and Owner of Meat the Butcher Fine Meats.

Sam grew up in White Rock, B.C. and always had the passion for food and global cuisine.  He would cook along-side his Mother as a little boy.

In his 20’s, Sam became a professional trained Red Seal Chef. With his love for travel and culture he moved to Asia for a few years where he got to experience Asian and Southeast Asian cuisine.  After coming back from Asia, Sam worked at the prestigious Vancouver Club where he was exposed to fine dining cooking and butchery. 

From there, Sam’s love for butchery grew and he decided that butchery is what he was passionate for.  Sam worked for Whole Foods Market and Blue Goose Cattle Company where he learned the ins & outs of the retail and producer’s aspect of the business. Years later, Sam’s dream came true as he opened Meat the Butcher Fine Meats in 2016 where whole animal butchery & sourcing sustainable local products is utmost important to him.  

Sam is a truly unique Butcher with a Chef’s background.  When he is not at the Shop, he would be creating and brainstorming Ideas and recipes for unique Sausages and house made items. 

Next time you are in the Shop, please meet Sam as he gives excellent suggestions on how to prepare your meat and even introduce you to lesser known cuts!