MARKET MEATS

You are in for a treat the moment you walk through Market Meats’ sliding glass door. The large butcher shop is a visual feast with beautifully stocked display cases, but equally important are the staff behind the counter and their commitment to their customers. It is both the quality products and kind acts that make this business truly shine.

Market Meats’ president Zul Suleman worked for 17 years with his father, who was also a butcher. As a teenager, Zul worked alongside him during holidays and vacations. Like his father, this has been Zul’s lifelong career. When his dad retired, he started his own business.

His loyal customers would agree he does his job exceptionally well.

The first Market Meats shop opened in 1998 in Port Coquitlam. Zul sold that shop and two years later opened Market Meats in Kitsilano. This popular storefront is a community anchor that people turn to for top-quality meats and gourmet food items.

In October 2019, Zul opened his West 41st Avenue shop. He had been looking for a second location for Market Meats for several years and identified Kerrisdale as the perfect community as a butcher was noticeably absent. The shop is three times larger than the Kitsilano store; there is plenty of room to spread out and take in the wide variety of meat, poultry, seafood, and gourmet foods.

The bustling shop has seen steady growth in customers and sales. There are 10 to 12 employees on the floor all day. Zul comments, “We have been embraced by the community.”

Stringent protocols are in place during the pandemic; both staff and customers safety is taken very seriously. Cleanliness is extremely important to Zul; he has a cleaner come in every day after hours. He says, “Having a spotless shop all of the time is just common sense.”

He notes, “During the pandemic people are staying close to home and cooking at home. They are going out of their way to support smaller businesses.”

He hopes this loyal support has created a habit and will carry on once the pandemic ends.

“We are lucky to be open during the pandemic. It’s the simplicity of life; people will always need to put food on their tables,” says Zul.

It’s like a flashback to a simpler time, the way Zul assists customers and makes a point of doing things himself. He believes in providing extra care and attention.

He and his knowledgeable staff will happily carry a bag to a customer’s car or offer suggestions about cuts of meat and tips on how to properly prepare a mouth-watering meal. Zul adds, “It’s kindness. Customer service is all about treating people the way you would like to be treated.”

Zul says, “I look for the cool factor when I stock the shops.”

Market Meats is committed to high quality, unique food. In normal times, Zul travels to international food shows where he discovers new products and equipment. He mentions, “Keeping on-trend is really important.”

Among the gourmet food selections you will find cheese, charcuterie, pasta, homemade stocks, condiments, rubs, marinades, and sauces. The Kerrisdale shop has a full kitchen, smokehouse, and brining factory where sausages, smoked turkey, smoked ham, and bacon are created. Zul explains, “We produce our own products and control what goes into them.”

He mentions, “We try to do things on a quarterly basis according to the season. For example, in the summer people are grilling, they are not making pot roasts. We have to know what our customers want.

Meat and poultry originate from organic farms where animals are fed natural diets. You will find veal from Quebec, along with foie gras and duck. Beef is brought in from Alberta, B.C., and P.E.I. and poultry is sourced locally.

In addition to quality artisan meats, Market Meats offers a wide range of prepared cooked foods made on-site by three chefs. Whether customers are looking to feed one person or a family, they love the convenience of these diverse meals. If it is a cooked turkey dinner you are looking for, this is the place to visit.

The kitchen looks at annual celebrations such as Chinese New Year or Jewish holidays and creates dishes to help celebrate these special dates. A Chinese New Year dish may feature pork while meals for Rosh Hashanah might include chopped liver or brisket.

There will be great offerings ahead for Easter. Zul anticipates there will continue to be smaller gatherings, and traditionally the most popular meats include ham, lamb, and turkey.

Zul derives joy from being behind the counter and on the floor, looking after customers and helping them get what they need.

“I stand by what I sell. I will never sell anything to a customer that I wouldn’t be willing to put on a plate for my family,” he says.

“Market Meats is thrilled to be in the neighbourhood. We are going to be here for a long time looking after our customers,” Zul concludes.

Market Meats 2233 W 41st Avenue Vancouver, BC V6M 2A3 Telephone 604-737-0905 www.marketmeats.com