The Story Behind MEATSMITH

I started MEATSMITH because I got tired of reading ingredient lists that looked like a chemistry exam.

My family eats meatballs every week. My wife has sensitivities. My kids are picky. And I got fed up paying for products full of fillers, wheat, and dairy derivatives we were trying to avoid.

So I did it properly — trained, certified, and operating out of a licensed commercial facility under a Food Safety Plan formally approved by Fraser Health.

Now I make every batch by hand. I weigh the temperature at every critical step. I label every bag with its production date. And I only sell product I would serve to my own family.

That's MEATSMITH. Nothing more, nothing less.