For many in Penticton, stepping into Tony’s Meats & Deli is more than just picking up tonight’s dinner — it’s visiting a hub of tradition, connection, and craftsmanship.
That’s why this year’s Best of Penticton win for Best Butcher Shop feels especially meaningful: not only does it honour a longtime staple of the community, but it also celebrates the next generation of passionate owners now at the helm.
What makes this win unique? It’s not just about quality meat — it’s about the people behind the counter. Tony’s Meats & Deli was recently acquired by two of its own: Chris, who worked in the shop for over 13 years, and his business partner, who joined the team more than three years ago.
Together, they made the leap from employees to owners, carrying the torch of a business that has been part of Penticton’s food scene for decades. “We were already thinking about starting something from scratch,” one of the owners shares.
“But when the opportunity to take over Tony’s came up, it just made sense. We already knew the community, we knew the shop, and we had a vision for what it could continue to be.”
That vision? To preserve the heart of Tony’s — the traditional European-style deli and butcher shop atmosphere — while continuing to evolve with the needs and tastes of their growing and diverse customer base.
At its core, Tony’s remains proudly hands-on. You won’t find rows of shrink-wrapped, mass-produced cuts here. Instead, what sets this butcher shop apart is its dedication to custom à la carte butchery — whether it’s a specific steak thickness, a rare cut tied to cultural traditions, or preparing meat for your next backyard smoker session.
“We get all kinds of requests. Someone might come in and ask for a specific cut they grew up with in the Philippines or South Africa. We do our best to make it happen. If we don’t know it yet, we’ll research it. We love being part of that food journey.”
They’re blending the best of both worlds: artisanal skill and community responsiveness. Whether it’s helping someone prep for a weekend barbecue or supporting game hunters with custom sausage-making supplies, Tony’s has become a go-to spot for both the everyday cook and the culinary adventurer.
“We see people come in with ideas, like wanting to make porchetta, for example. We help them figure it out from start to finish — the right cut, the weight, how to butterfly it, how to tie it. That’s the service we’re most proud of.” Another point of pride is accessibility.
Despite their bespoke approach, Tony’s remains competitive with grocery store pricing — a deliberate choice that keeps them approachable and trusted by locals from all walks of life.
They also note a growing trend: people wanting to reconnect with how their food is made. With the rise of smoking, barbecuing, and cooking from scratch, the team at Tony’s often acts as both butcher and guide.
“People are really getting into it — briskets, pork butts, specialty sausages. A lot of them are new to the process, and they come in for tips, advice, and ingredients. That kind of connection is what makes this work so fulfilling.”
As for the art of butchery itself, the team knows they’re keeping something special alive. While most large-scale meat operations are broken into segments — from slaughterhouses to meat cutters trained in pre-portioned routines — Tony’s offers what’s known as craft butchery.
It’s a hands-on approach that requires deep knowledge, intuition, and years of experience.
“We don’t want to be a luxury. We want to be your go-to, everyday butcher. Whether it’s chicken breasts from a farmin Armstrong or a few pounds of ground beef portioned just how you like, we’re here to make your meals easier, tastier, and more personal.”
While most large-scale operations focus on standard cuts from primal segments, Tony’s goes further, creating custom cuts and specialty items that often require additional skill and technique.
In some cases, such as with BC fresh lamb, they work with whole animals to meet customer needs. While they don’t offer butchery services for farmers, which require a different set of licenses, the team excels at transforming primal cuts into custom creations for everyday cooks and culinary enthusiasts alike.
“It really is a craft. We take pride in going beyond standard merchandising practices to offer customers something truly personal and precise. That’s why we support butchery education, stay involved in training programs, and help keep traditional skills alive.”
And while meat might be the product, people are the purpose. Regulars know they can walk in with a vision and walk out with everything they need — and more importantly, with someone who actually listened.
For newcomers, it may be surprising just how much you can ask for — from custom grinds to niche imports for the deli.
“It can be intimidating at first,” they admit. “But once people realize there’s no pressure, they get excited. You don’t have to settle for what’s on the shelf. We’ll cut it, portion it, prep it — however you need it.”
“We also have a lot of respect for the previous owners and for the original Tony himself,” they add. “Our goal is to carry the torch with care, honouring over 25 years of tradition while making sure this experience lasts for decades to come.”
So what does the future look like for Tony’s? A continued investment in their deli offerings, expanded sourcing of unique items, and more conversations with the people they serve.
Because at the end of the day, it’s not just about meat — it’s about trust, tradition, and community, something that Penticton values deeply.
📍1848 Main Street – Unit 142, Penticton, British Columbia, V2A 5H3 Apple Plaza
📞(250) 492-5578
🌐https://www.tonysmeats.ca/
✉ [email protected]
🕓Tuesday — Saturday 9:00am — 6:00pm
