To us, butchery and service is not just a job. It’s a passion.
West Side Beef Co. first started in 2010 when a customer was looking to get the same quality of beef that he would eat at his favorite restaurant. The beef share was created and West Side Beef Co. was born. Through word of mouth we grew, and in 2015, we built our first website. Over time, more and more people wanted to get restaurant quality meat to use in their own house. We added the chicken and pork shares in order to increase our offerings.
This allowed people to place more personalized and flexible orders. In Oct 2019, we launched subscriptions allowing people to subscribe and receive a standing order every week or month, and later every 2 weeks.
Over the years, we have continued to work with new and local farmers and launch new offerings. As we continue to grow, we make sure that we can always stick to our core values:
Animals that are raised locally and ethically without the use of hormones or antibiotics at any point during its life
Supporting our farmers by buying the whole animal and paying them well for their work, all while supporting the local economy
Delivering our offerings fresh every week
OUR history
Proudly serving the GTA for 15+ years
From a single beef share in 2010 to a growing community of home cooks and restaurants, West Side Beef Co. was built on trust, transparency, and a passion for quality. Over the years, we’ve expanded our offerings, partnered with incredible farmers, and stayed true to our roots—bringing fresh or frozen, local meat to more tables across the region.
2010
First started
West Side Beef Co. first started in 2010 when a customer was looking to get the same quality of beef that he would eat at his favourite restaurant.
2015
First website
Through word of mouth we grew, and in 2015, we built our first website.
2019
Launched subscription
In Oct 2019, we launched subscriptions allowing people to subscribe and receive a standing order every week or month, and later every 2 weeks.
2024
Moved operations
January 2024 we officially moved operations to Hamilton and simultaneously opened up an OMAFRA provincial meat facility bringing The Packing House and West Side Beef Co. together under one roof
2025
Keep growing
We’ve expanded with new farmers and offerings over the years, always staying true to our core values as we grow.
The Team in Action
At West Side Beef Co., butchery is more than just a process — it’s a craft. Our team works with focus and precision, hand-cutting every order to meet the highest standards of quality. From trimming to packing, each step is done with care, skill, and a deep respect for the animal. These behind-the-scenes moments are where tradition and purpose come together and where great meat truly begins.
Meet the owner.
Jeremy
Owner & President
Starting his culinary journey at just 14, Jeremy developed a deep respect for food through hands-on experience in the kitchen. His passion for quality and craftsmanship led him to The Healthy Butcher, where he hone his skills by starting at the bottom as a burger maker, working his way up to one of the butchers. Healthy Butcher also taught him the importance of where your meat comes from and a true appreciation of the farmer and butcher relationship. He later took on the role of Head Butcher at Dolce Luciano, training under the esteemed John Zagaria and refining his expertise in whole animal butchery and artisanal meat preparation, including salami and cured meats.
In 2016, Jeremy founded The Packing House with a clear mission: to bridge the gap between small-scale farmers and the Greater Toronto Area’s restaurants and butcher shops. Recognizing a disconnect in the supply chain, he set out to create a platform that gave farmers direct access to urban markets. His commitment to transparency, quality, and local sourcing quickly earned TPH a strong reputation in the industry.
To further enhance operational control and sustainability, Jeremy acquired West Side Beef Co., bringing procurement and processing in-house. This strategic move allowed for greater consistency, traceability, and alignment with the company’s values—ensuring that both producers and customers benefit from a more connected and responsible food system.