Big news from the Fresh Valley Farms butcher room.
This week, Matt Kemp officially became a certified Meatcutter in British Columbia. He completed the highest level of butchery certification currently recognized in the province, and he did it while working here at Fresh Valley Farms.
Matt has spent the last several years deepening his skills and knowledge of whole-animal butchery. He recently returned to Thompson Rivers University for the second time in three years to complete the final requirements of the program. The training is intensive, hands-on, and grounded in real-world food systems work.
The Meatcutter program at Thompson Rivers University is a full-time, nine-month program focused on both technical skill and industry standards. Students train in beef, pork, lamb, poultry, and seafood processing, along with sausage making, curing, food safety, meat science, and business fundamentals. Precision cutting, sanitation, knife skills, portion control, and full utilization of each animal are core parts of the curriculum.
At Fresh Valley Farms, we believe strong local food systems depend on people who deeply understand animals, food safety, and respectful processing. Skilled butchers play a critical role in connecting farmers to eaters and ensuring animals are honored through careful, efficient use of the whole carcass. Matt brings that mindset to work every day.
Matt has been an integral part of our processing team. He approaches his work with focus, care, and curiosity. He pays attention to details. He treats animals and food with respect.
Matt also has a clear long-term goal of opening his own butcher shop one day, rooted in local agriculture and transparent food systems. This certification is a major step toward that future.
We are grateful to be part of his journey and lucky to work alongside him at this stage. Seeing skilled tradespeople invest this much effort into their craft gives us a lot of hope for the future of regional food systems.
Congratulations, Matt. Well done.
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