Butchery Demonstration & Animal Fabrication 2025

Experience the butchery process from beginning to end; interact with peers and mentors in a stimulating environment; get your hands in there and learn with us!

Ray Bucknell, Butcher

Ray Bucknell has worked in the meat industry since he started his apprenticeship at a grocery store in a small town in interior BC, nearly 25 years ago.

The butchering business, along with his passion for the outdoors has taken him around western Canada and overseas working in butcher shops, abattoirs, wholesale packing plants, and two educational facilities.

His formative time entering into the hospitality industry was during his 5 years as the production manager at Two Rivers Specialty Meats, where he oversaw day-to-day production, as well as being on the leadership team during the growth of the company.

His current role is as Instructor of the Butchery and Charcuterie Management program at the Southern Alberta Institute of Technology, where he continues to teach his main discipline, the conscious processing of animals for food.

In addition to teaching butcher and cooking students the art of meat processing at the main campus in Calgary, he works with Indigenous teens and adults in their own communities teaching modern butchering with traditional meats, and runs an ethical, on farm animal harvesting business in central Alberta.

Taryn Barker, Butcher, The Little Butcher

Taryn Barker has held numerous positions in the meat and food industries for over 19 years. She started out her career at the age of fifteen as a customer server in a small family run butcher shop, and just celebrated her 13th anniversary as the owner and head butcher of The Little Butcher in Port Moody BC. The Little Butcher practices whole animal butchery and works strictly with B.C. meat producers. Through online tryouts in 2018, she became a member of the first Canadian butcher team, Butchery Team Canada.

Jason Pleym, Two Rivers Meats

Meat Two Rivers’ founder, Jason Pleym. Jason, who is obsessed with local, sustainable food, started Two Rivers Meats in 2007 with the dream of connecting BC chefs with incredible Canadian farms who share his passion for ethically raised, high-quality meats.

After graduating college, Jason found himself in a food sales role that connected him with chefs. He loved it so much that he even considered returning to school to become a chef himself. Fortunately, opening Two Rivers allowed Jason to combine both career ambitions and support the hospitality industry he admires. Jason’s passion and drive awarded him a place on Business in Vancouver’s Forty under 40 list in 2011, a list highlighting the achievements of BC’s young entrepreneurs. Two Rivers Meats was also recognized as “Supplier of the Year” by Vancouver Magazine Awards in 2011.

Traditions are strong. Especially when it comes to food. Jason has built the company around creating modern traditions with old-school techniques — raising livestock and getting back in touch with the land and the entire food ecosystem.

Valuing quality, transparency and providing an educational/consultative approach to the customer has differentiated Two Rivers, making them one of B.C.’s foremost meat experts, proudly supplying restaurants, retailers, chefs, home cooks and everyone in between.

Jason started Two Rivers Meats with a handful of like-minded people working out of a very tiny space — his office was a card table and he personally had his hands in sales, butchery and even delivery, to get the business off the ground. While the space, team and product line have grown considerably over the years, his purpose remains the same — share his love of outstanding, local food with passionate people.

When you talk to Jason, you’ll learn quickly he is a wealth of knowledge and wears his passion and joy for the industry on his sleeve. You’ll know the conversation went well if it ends with a “Boom”.

Corey Meyer, Acme Meat Market/Butchery Team Canada

Corey Meyer – Butcher for 29yrs and owner of Acme Meat Market in Edmonton, and proud member of Butchery Team Canada since 2018.

Ben Carson, Butchery Team Canada

Ben Carson, I am a breaker on Butchery Team Canada, with 23 years experience in the meat industry. I currently co own and operate a full retail and custom cutting butcher shop in the west Kootenays, Legendary Meats income with a passion for sustainable practices and while animal utilization.

Dave Vander Velde, Butchery Team Canada

Dave Vander Velde, I’m a second generation butcher, and I’ve had the opportunities to work in all sectors within the meat industry from abattoir to sausage kitchens. I have been a member of the Canadian Butcher Team since 2018, and we are absolutely thrilled to have placed 5th in Paris France this past March with only a couple points separating us from 1st place.
Currently I am the Store Manager/Head Butcher of VG Meats. With our own regenerative farms and abattoir, we have an holistic mindset that connects the consumer with the earth while producing quality antibiotic free/hormone free protein.

Ronnie Keely, Butchery Team Canada

Ronnie Keely, from Savona British Columbia and 16 years of butcher experience at kam lake view Meats, Ronnie has competed in the World Butcher Challenge 2 times ! Once in Sacramento USA and once in Paris France. He will be competing for his 3rd time in 2028 .

Olaf Mertens, Butchery Team Canada

Olaf Mertens – Culinary Chef professor at Niagara College. Culinary Consultant and Butcher Team Canada Team Manager.