Hopcott Meats has been in the family since 1932. This third-generation, family owned and operated farm, store (and newly-opened bistro) takes great care in both producing and procuring the finest, healthiest meats and products for the community. It should come as little surprise that animals are able to grow more naturally when they haven’t been given growth hormone implants.
“We don’t implant our animals with growth additives, hormones or antibiotics. For the first half of the cattle’s lives, they range the land and are completely grass-fed by our devoted ranchers. Once we bring them home, the cattle are fed a specially formulated vegetarian diet, containing the cleanest and highest quality grain available in addition to a mixture of our homegrown, non-gmo corn & grass silage. We believe strongly in humane animal management, and animal welfare is our top priority.”
Since 2006, Hopcott’s been dedicated to giving its customers a farm to table experience alongside decor that evokes a simpler time. Just under an hour from Vancouver (our group headed out from downtown during rush hour), this friendly shop works closely with their ranchers who’ve become friends over the years.
The Hopcott family pays regular visits to these ranchers (Kane Lake Ranch in Merritt, Pincott Ranch in 100 Mile House and Big Smokey Ranch in Lumby) to learn about their cattle. Listening to both Mike Lindsay (General Manager, Head Butcher) and Jenn Hopcott-Foxley (Operations Manager), one becomes deeply aware of their passion for farming.
Over time, their 125-acre farm has needed to diversify according to their customer’s needs. Land is pricey in these parts (between $80 – $100k an acre), making it necessary to take measures to keep the profitability margin high. Although it’s easy to cut corners and follow in the footsteps of packing houses, the Hopcotts produce quality, hormone-free meat products. They’ll even be able to tell you the animal’s birth year via a scannable RFID (Radio Frequency Identification) ear tag (in accordance with federal regulations).
We visited and featured Hopcott back in spring of 2014, and my oh my have they grown! The recent expansion’s seen an added retail and production area totaling 13,000 square feet in addition to a casual bistro focusing on locally-sourced and foraged ingredients, cooking and butchery courses and a full-service coffee bar.
Mike took us on a behind-the-scenes tour of the newly-revamped facility. Hopcott’s secret to their meat is keeping it simple. The process involves dry-aging the meat for a minimum of 21 to 28 days, resulting in a tastier, more tender cut of beef. It may take more work, but it’s something the team’s found to be worthwhile in the end.
Educating – and listening – to their customers has turned their business into a much-loved destination for loading up on fresh produce, meats and locally-made products.
A group of local writers, bloggers and influencers were invited to sit down with the team alongside local craft brewer Yellow Dog Beer and Fraser Valley’s Backyard Vineyards to enjoy a longtable experience. Charcuterie, potato corn chowder and mini Yorkshire puddings served with Hopcott rotisserie beef led up to the Hopcott Platter: a smorgasbord of meatballs in orange ginger sauce, BBQ pulled beef sliders (not shown in the photo below), smoked Gouda and roast beef panini and turkey havarti panini on cranberry bread.
After dinner, we were treated to homemade fudge by Debbie Hopcott. Her range is nearly endless, each piece a delectable treat to finish a fine meal of locally-produced, locally-sourced ingredients.
A big thanks to the organizers, to Pitt Meadow’s newest craft brewery Yellow Dog Beer and to BC VQA wine producer Backyard Vineyards for coordinating some lovely pours during our relaxed evening of conversation together with several Hopcott family members!
Open seven days a week, stop in for lunch and dinner (and soon breakfast) while taking in panoramic views of the farm. Find Hopcott Meats at 18385 Old Dewdney Trunk Road in Pitt Meadows.