The Butcher's Block

The Butcher's Block Butcher's Block is your locally owned and operated source for the finest in meat and meat products. At Butcher's Block, we know meat!

Butcher's Block opened its doors back in 1985 and are still happily serving our customers today. We know meat, and we're here to share that knowledge with you whether it's in choosing the perfect juicy steak, a slab of ribs, pork steaks, a fresh chicken, a grade A turkey, one of our smoked products or, our famous sausages that are made fresh daily in the store! And now we know Deli too...
The But

cher's Block Deli now open! Stop by for some delicious lunch creations at our brand new Deli counter featuring an assortment of specialty meats, cheeses, and delicacies!

09/05/2026

Thanks so much for sharing this video, Selena! That BBQ beer-can chicken looks absolutely delicious. We're proud to keep the shop stocked with fresh, local Comox Valley chickens for everyone looking to try this at home!

At The Butcher’s Block, we make our raw pet food in-house using real, simple ingredients. Ground, frozen, and pre-portio...
09/02/2026

At The Butcher’s Block, we make our raw pet food in-house using real, simple ingredients. Ground, frozen, and pre-portioned into easy-to-feed blocks:

Raw Beef Blend
Packed with nutrient-rich beef heart, liver, kidney, sinew, fat, and meat, balanced with fresh carrots and kale.

Health Benefits: Loaded with essential vitamins (A, B-complex, iron), organ meats boost energy and immune health, while sinew and healthy fats support strong joints and a shiny coat. Added kale and carrots provide gentle fiber and antioxidants for digestion.

Raw Chicken Blend
Made with whole chickens, chicken backs, and high-protein cuts.

Health Benefits: Highly digestible, lean protein that promotes lean muscle growth. Natural ground bone supplies vital calcium and phosphorus for strong teeth, bones, and overall skeletal health.

Why Switch to Raw?

Cleaner teeth and fresher breath
Healthier skin and softer, shinier coat
Better digestion and smaller, firmer stools
Natural energy from whole-food nutrition

Stop by the shop today to stock up for your best friend(s).

Nothing beats fresh, locally raised chicken, except pairing it with the ultimate The Butchers Block sauces! Whether you’...
09/01/2026

Nothing beats fresh, locally raised chicken, except pairing it with the ultimate The Butchers Block sauces! Whether you’re firing up the grill, roasting, or pan-searing, we’ve got a flavor lined up for every taste:

Peach Grilling Sauce & Hickory – Sweet, smoky perfection for classic BBQ chicken thighs or drums.

Carolina Gold & Chili 'N' Lime – Tangy mustard glaze or a zesty citrus kick for grilled wings and breasts.

Honey Garlic & Hot Honey Garlic – Rich, savory crowd-pleasers with just the right amount of sweetness (or heat!).

Szechuan & Honey Hickory Chipotle – Bold, spicy, and packed with flavor for a stir-fry or glazed roast.

Pick up your fresh Comox Valley chicken in-store today and grab a bottle (or two) to complete your dinner!

Get ready to warm up your dinner table with a bowl of rich, hearty perfection. This isn't just chili, it's a bold, slow-...
08/31/2026

Get ready to warm up your dinner table with a bowl of rich, hearty perfection. This isn't just chili, it's a bold, slow-simmered masterpiece loaded with savory ground meat, tender beans, and a fiery kick of spices that will have everyone running back for seconds. Topped with a dollop of cool sour cream, sharp cheddar, fresh cilantro, and served up with crispy tortilla shells, it's the ultimate comfort food done right.

Ingredients
1 tbsp (15 mL) olive oil
½ cup (125 mL) diced onion
1 tsp (5 mL) minced garlic
1 tbsp (15 mL) tomato paste
1 lb (454 g) Lean Ground Beef
4 tsp (20 mL) chili powder
1 tbsp (15 mL) brown sugar
1½ tsp (7 mL) ground cumin
½ tsp (2 mL) salt
¼ tsp (1 mL) fresh ground pepper
¾ cup (175 mL) beef broth
1 cup (250 mL) finely chopped tomatoes (fresh or drained canned)
1 cup (250 mL) strained tomatoes (passata)
¾ cup (175 mL) drained rinsed canned kidney beans

How to Make It:
Heat oil over a medium-high heat in a medium pot for 1 minute.
Cook onion, stirring, for 3 to 4 minutes until soft and translucent.
Add garlic and cook, stirring, for 1 minute or just until fragrant.
Stir in tomato paste and cook, stirring, for 1 to 2 minutes.
Add beef and cook, stirring often and using back of spoon to break up meat into small chunks, for 6 to 7 minutes or until beef is browned.
Stir in chili powder, sugar, cumin, salt, and pepper.
Stir in broth, chopped tomatoes, strained tomatoes and beans.
Bring to a gentle boil; reduce and gently simmer for 20 minutes, stirring occasionally.
Ladle chili into bowls and garnish with toppings, as desired.

08/29/2026

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Gas, charcoal, or whatever Uncle Dave has going on in the backyard... we don't judge how you grill.No matter your techni...
08/28/2026

Gas, charcoal, or whatever Uncle Dave has going on in the backyard... we don't judge how you grill.

No matter your technique, make sure you're starting with top quality local meats that deserve the heat. Stop by The Butcher’s Block this week to grab your cuts for the weekend!

Back to school is approaching fast, but summer camping season isn't over yet! If you're heading out for a campout this w...
08/27/2026

Back to school is approaching fast, but summer camping season isn't over yet!
If you're heading out for a campout this weekend, we have everything you need. Stop by The Butcher’s Block to stock up on top quality local meats sourced right here on Vancouver Island or Alberta for your campfire cookout.

THE DAILY CHUCK: Jokes from the BlockWhy did the steak cross the road? Drop your best guesses below! We'll post the answ...
08/25/2026

THE DAILY CHUCK: Jokes from the Block
Why did the steak cross the road?
Drop your best guesses below! We'll post the answer in the comments at the end of the day.

08/24/2026

Pro-Tip from The Butchers Block: Always let your meat rest!
Taking your steak or roast off the heat and letting it rest for 5 to 10 minutes allows the delicious juices to redistribute evenly throughout the cut. Trust us, it’s worth the wait!

BBQ Baby Back RibsThese tender, fall-off-the-bone baby back ribs are prepped with a dry rub, slow-cooked in the oven/BBQ...
08/22/2026

BBQ Baby Back Ribs
These tender, fall-off-the-bone baby back ribs are prepped with a dry rub, slow-cooked in the oven/BBQ wrapped in foil, and finished with a caramelized glaze under the broiler or on the grill.

Ingredients
1 to 2 racks baby back ribs

1 tbsp yellow mustard (acts as a binder for the rub)

Dry Rub
2 tbsp brown sugar, packed
1 tbsp smoked paprika

1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
½ tsp ground cumin
½ tsp dry mustard

Glaze & Finish
1 cup your favorite barbecue sauce
2 tbsp apple cider vinegar (optional, for thinning the sauce)

Instructions
1. Prep the Ribs
Preheat your BBQ/oven to 135°C (275°F).

Flip the ribs over to the bone side. Use a knife or the edge of a spoon to pry up the corner of the thin, membrane. Grab it with a paper towel and peel it completely off the back of the ribs. This step ensures the meat absorbs the flavors and stays tender.

2. Apply the Binder and Rub
Rub a thin layer of yellow mustard all over both sides of the ribs.
In a small bowl, mix together all the dry rub ingredients. Generously season the ribs on both sides, pressing the spices into the meat.

3. Wrap and Bake
Place a large sheet of heavy-duty aluminum foil on a baking sheet. Place the ribs meat-side down on the foil.
Wrap the foil tightly around the ribs to create a sealed packet so the steam and juices stay trapped inside.
Bake in the preheated oven or BBQ for 2.5 to 3 hours, or until the meat easily pulls away from the bones.

4. Glaze and Caramelize
Remove the ribs from the BBQ/oven and carefully open the foil. Flip the ribs so they are meat-side up.
Brush a generous layer of barbecue sauce over the top of the ribs.
Turn your oven to broil (high) or heat an outdoor grill to medium-high. Place the ribs uncovered under the broiler or on the grill for 3 to 5 minutes, watching closely, until the barbecue sauce bubbles and caramelizes.

5. Rest and Serve
Let the ribs rest for 10 minutes before slicing between the bones to serve.

Address

319 4th Street
Courtenay, BC
V9N1G8

Opening Hours

Monday 8:30am - 5:30pm
Tuesday 8:30am - 5:30pm
Wednesday 8:30am - 5:30pm
Thursday 8:30am - 5:30pm
Friday 8:30am - 5:30pm
Saturday 8:30am - 5:30pm

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