Our Story
A Local Abattoir by Local Farmers
The Metchosin abattoir has been in existence for some time, founded and operated for many years by Bernie Nikkels, and subsequently by Mike Peterson then Mike Windle. When Mike Windle wanted to leave the business and focus on his store, in 2014, it was taken over by the current owners, John and Lorraine Buchanan of Parry Bay Sheep Farm. The Buchanans’ primary interest is sheep farming, but in order to be able to continue farming and supplying their many customers with lamb, they agreed to take over the operation of the abattoir, and Metchosin Meats was born.
It has turned out to be a very good thing for the farm and for its animals, since the Parry Bay sheep don’t need to travel far to market and they are gently handled at the abattoir by some of the same farm employees who are involved in their daily feeding and care. This means a very humane end-of-life experience for them, which is of paramount importance to the Buchanans and the basis of Metchosin Meats. We choose to farm because we like raising sheep and feel responsible for their wellbeing. They deserve a good life, which includes a good death.