The GOODS from Big Lou’s
Vancouver, BC | Big Lou’s Butcher Shop is pleased to announce the arrival of a shipment of fantastic, 55-day dry aged Certified BC Beef from the Horn Family Ranch outside 100 Mile House. These humanely-raised, unmedicated cattle are grazed on the natural pasture in the ranchlands around 100 Mile House and raised without hormones or antibiotics.
While most beef is butchered before dry-aging, this beef is uniquely dry aged as a full carcass allowing for a longer dry aging process – 55 days – and ultimate taste and tenderness. Big Lou’s Butcher Shop is offering a wide range of cuts, including strip loins, sirloins, and more.
The Horn family has long history of ranching in the 100 Mile House area dating back to the 1940s when Chris and Helen Horn founded the ranch. Much later on, the Gregg family moved to 100 Mile House and Karl Gregg of Big Lou’s vividly remembers standing next to the fence as a child, impressed at the size of the cattle grazing in the next farm over. Who could guess at the time that years later, Karl would be stocking Horn Family beef in his own butcher shop?
Chris and Helen Horn’s son Gus now runs things and has built a genetically diverse herd of healthy animals which produce the highest-quality meats. Big Lou’s Butcher Shop is proud to work with farmers like the Horn family to bring great products to our customers.
The great beef is not only going to be available in Big Lou’s Butcher Shop; it will also be on the menu at Cork & Fin for beef lovers who want to enjoy the products from Horn Family Ranch in a restaurant setting.
This shipment of superb BC beef won’t last long, so visit Big Lou’s Butcher and shop soon for best selection. Big Lou’s Butcher Shop is open 7 days a week at 269 Powell St. and at www.biglousbutchershop.com.
About Big Lou’s Butcher Shop
Located in a bright heritage storefront at the corner of Gore and Powell Streets, Big Lou’s Butcher Shop has brought traditional European boucherie-inspired butchery and preparation to Vancouver’s East side culinary community and residents. Big Lou’s combines a retail butcher operation, a New York-style deli sandwich counter, boucherie-based catering services, butchery classes and a unique event and dining space into one place.
In a tribute to old world butcher shops, Big Lou’s Butcher Shop supplies a diverse selection of meats from award-winning local suppliers like Polderside, Pemberton Meadows, Sloping Hills and Two Rivers along with seasonal game and imports. The shop is hands-on, with a focus on head-to-tail butchery and in-house handmade products like sausage, charcuterie, stocks and sauces–all made as much as possible using our own home-grown herbs. The guiding principle throughout is to have all processing done in house under the watchful eye of our team. To serve the full spectrum local residents, Big Lou’s Butcher Shop also stocks a selection of certified meats and poultry alongside the small farm choices to offer the widest range of price points to customers.
Big Lou’s Butcher Shop is in the traditional butcher shop style with an in-house cutting area, large display case and expert staff crisply-dressed in traditional oxford shirts and aprons. Along with meats, the product offering also includes an ever-changing menu of house made fresh sausages, charcuterie, pates, stocks, gravies, demi-glaces, and other dressings and ingredients. The focus on rubs, marinades and grilling accompaniments makes Big Lou’s the one stop for expert advice and quality ingredients before any BBQ.
The sandwich counter is dedicated to true deli-style sandwiches built around traditional cooked, cured and smoked meats. All the sandwiches are built around great flavours built into fresh breads and detailed authentic recipes. Reflecting the diversity of the City, sandwich favourites include the Banh Mi and Bulgogi Chicken alongside classics like in-house made Pastrami, Porchetta, Roast Beef and Meatball.
Big Lou’s Butcher Shop also offers catering and butchery classes The catering is based on the deli menu and also includes with a range of custom menu options and special requests. Big Lou’s is also available for event including reception style or seated dinners in the great naturally-lit, character shop space. The market-driven menus will emphasize rustic French and Italian tastes and focus on integrating fresh, sustainable Pacific Northwest ingredients into those two great food cultures. Butchery classes span sausage-making and basic butchery to whole carcass work and game butchery.
Butchery is again at the forefront of food culture in Vancouver and Big Lou’s has been a leader in reintroducing traditional, artisanal butchery skills to Vancouver’s vibrant food scene.