Fresh, local cuts seven days a week at Boucherie B. Poirier.

In the heart of Saint-Louis-de-Gonzague, four generations of the Poirier family have been in operation for 85 years, offering fresh cuts to their local community and Montreal restaurants. It all started in 1939 when Omer Poirier took the plunge, buying a shop with an abattoir next door for him and his son Bernard to run together. They kicked things off by going door-to-door in their village, selling freshly prepared steaks, roasts, and sausages. From its humble beginnings, Boucherie B. Poirier has grown into a well-known shop, offering all kinds of cuts and ready-made meals.  

In 2023, the boucherie passed the torch to a local farmer and longtime customer of the shop. Originally a banker with no farming experience, Michael Zepetelli was passionate about switching up his career and connecting to the land. In 2018, he took a leap by purchasing a small ranch and a herd of six Angus cattle. Learning on the go, Michael quickly expanded his operation, leading him to the Poiriers and their reputable abattoir. Along the way, Michael casually expressed interest in buying their shop - already contemplating their business's future amid personal challenges, the family took him up on the offer.

With a great understanding of the Poiriers’ values and history, Michael now runs the show. He rose to the occasion in 2023, keen to combine his newly found passion for ag with his experience in business. With a great team already in place, Michael still works with the same 30 employees, including former owner Pierre-Luc Poirier (Bernard’s grandson) and his parents, François and Raymonde.

The journey from farm-to-table is short, keeping things fresh and local. To support nearby farms and maintain a short supply chain, the team gets their cattle from rearers within an hour drive from the shop. As for freshness, they prepare customized cuts just across the street from their abattoir - no transportation required, saving time, money, and resources. 

Micheal’s team of expert butchers use the entire cattle to avoid food waste. From the marrow sold to restaurants to the bones used for homemade broths, nothing’s wasted - Michael even experiments with the animal fat, churning it into butter and soaps. Any parts the team can’t use themselves is sold to make pet food and treats. 

Boucherie B. Poirier’s fresh range is cut every night for the next day’s baskets. Jacob, our meat expert, really had his work cut out for him, convincing Michael to supply us with freshly prepped meat daily (even on Sundays when they’re usually closed). In the end, Michael seized the opportunity - by introducing evening shifts, he can keep the meat fresh and the equipment humming, while also pushing his business forward. 

With our distribution centre located just 40 minutes away, Boucherie B. Poirier allows us to offer Lufavores fresh, affordable cuts seven days a week. Get your hands on their lean and extra lean ground beef, veal hanger steak, beef strips, filet mignon, and T-bone steak among others - on our Marketplace just in time for BBQ season.  

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