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w at er lo oc hr on ic le .c a W at er lo o C hr on ic le | T hu rs da y, F eb ru ar y 28 ,2 01 9 | 4 666 Victoria St. N., Kitchener Mon.-Fri. 9-9; Sat. 9-6; Sun. 10-5 We reserve the right to limit quantities. Some items may not be exactly as shown. Some items may be limited in quantity. www.kwsurplus.com a uniq ue sho pping experi encek-w surp lus $799 PEDIGREE JUMBONE 1.39kg 14 Treats For medium dogs Beef Flavour $999 AMBIANCE LUXURY QUEEN PILLOWS Fiberfill Comfortable for all sleeping positions $799 DOUBLE WALLED DRINKING BOTTLES 500ml Stainless Steel Cold for 24 hrs Hot for 12 hrs $699 DECORATOR FLOOR REGISTERS 3x10 / 4x10 Large Assortment $2999 BRAND NAME SOFT TOOL CARRIER Lots of Storage Steel wire frame HAWAIIAN TROPIC SUNSCREEN 30 SPF Ultralight - won't clog pores 240 ml compare @$14.98 compare @$49.99 $599 $999OR 2 For GOiNGSOUTH? They say if you can't handle the heat, get out of the kitchen. Forequarter Butcher Shop's Colby LeMoine did just that. The former dishwasher and Real Seal certified chef, who spent more than 10 years in the hospitality industry, found his way as a business owner on the cooler side of the business - butchery. "I haven't looked back. I love it," said LeMoine from his Louisa Street neigh- bourhood butcher shop. After starting as a dish- washer and eventually be- coming a cook, LeMoine got his opportunity to han- dle meat at Vincenzo's in Waterloo, before he started his own business in July of 2018. In North America, there is no standardized educa- tion for butchers - many learn on the job. LeMoine is no exception. Through his experience both in the kitchen and behind the butcher counter at Vincen- zo's, he's built up a wealth of knowledge that he's not afraid to share with cus- tomers. "I think that's why we've gotten such a good response so far," he said. "You have the full attention of the butcher who can tell you ex- actly where it came from and even what it was fed." Using connections from his time in the restaurant industry, LeMoine sources local beef, chicken and pork to keep in stock dur- ing the week. On week- ends, he has a constantly rotating schedule of other meats, such as venison or lamb. With its location on Lou- isa Street just off of Weber, Forequarters has embod- ied the neighbourhood butcher of yesteryear. Kitchener, specifically the downtown core, has a rich history of neighbourhood shops for different types of food. In fact, Vincenzo's, the now-famous European food store, started in a home. Even more signifi- cant, Schneiders originally started in a house in 1892 before expanding into a larger plant. But through word of mouth, business is expand- ing outside of that geo- graphical area. "I don't think I would have achieved a neighbour- hood butcher shop if I was on a busy street like Victo- ria Street," said LeMoine. With local, quality meats, one would assume the cost to be much higher than supermarket meats. But LeMoine said the pric- es are similar to local re- tailers Zehrs and Sobeys, with an upgraded level of quality. "It's the care that we bring in," said LeMoine. "We take a lot of care with the meat that comes in and we want to create that envi- ronment where they can come in and get a custom cut." When butchering, the shop breaks down whole hogs into recognizable cuts and since LeMoine makes his own sausages, most of the pig is put to good use. When it comes to beef, they take in large sections and break it down from there. Forequarter Butcher Shop is open Monday to Friday 9:30 a.m. to 7 p.m., Saturdays 8:30 a.m. to 4:30 p.m. and closed on Sun- days. Forequarter Butcher Shop owner Colby LeMoine, left, and butcher Waseam Masri have had a busy first six months of business. LeMoine owes it to the customer service they provide. Adam Jackson/Torstar Communities FOREQUARTER BUTCHER SHOP PUTS A FOCUS ON TRADITION ADAM JACKSON ajackson@waterloo chronicle.ca BUSINESS