Every three weeks, a full animal from North Vancouver’s Blue Goose Cattle Company arrives at Sebastian Cortez’s artisan butcher shop.
That’s the way he likes it. “From the nose to the tail,” said Cortez. “Certified organic beef.”
Cortez was once a chef in Toronto, working for Jaime Kennedy, but the frenzy of late night and weekend work drove him away from the profession.
Cortez wanted to try something else but still work with food. He decided to help out a friend who worked at a farm with meatpacking.
“It was very intimate,” he said. “When I worked as a chef, I don’t think I cleaned any pieces of meat. The executive chef would take all the protein and I’d just end up watching.”