When we give in to carnivore cravings, it’s usually in a fit of hunger too close to a hotdog stand.

Now that we’ve discovered West Vancouver’s Sebastian & Co., we vow to only indulge in meat worthy of the wagon jump.

Sebastian Cortez’s opened up his boutique butcher shop in 2007. A small, stylish slip with a classic glass display case, dark wooden floors and trendy lighting, it wasn’t long before the world took notice. Mentions in Maclean’s, EnRoute Magazine and the North Shore News Readers’ Choice Award for #1 Butcher Shop came in the first year.

But it’s not the accolades that keep a steady stream of loyal customers coming. Behind the glass counter, you’ll find organic meats that come from animals humanely bred and naturally-raised no further away than Alberta. Sebastian works directly with the farmers so he can figuratively and literally stand behind his selection of meat.

The truth is, it’s what he does with the meat that has made his shop a destination. One of the top draws is his dry-aged beef. Starting with only the best cuts of meat, he dry ages them at the perfect temperature for more than 40 days to create the most flavourful and tender steak you’ve ever sunk your teeth into.  

He also house-cures prosciutto, makes a range of artisan sausages and butchers any cut to your exacting demands. He even has a good selection of wild game to satisfy your adventurous side.

So many reasons to fall off the vegetarian wagon. And so little guilt.