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JUST SOME OF THE GREAT THINGS THAT HAVE HAPPENED AND ARE HAPPENING AT SECOND TO NONE MEATS.
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| Globe and Mail (Newspaper) |
View Article |
| Date Published: 2008-08-02 |
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| “With two locations and a third opening in September, Second to None Meats in Calgary, specializes in all-natural, locally raised beef.” |
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| Swerve Magazine |
View Article |
| Date Published: 2008-04-25 |
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| “Bob Choquette knows the stereotype: "The butcher is the guy with the big cleaver and bloody smock. The shop is smelly, the place reeks. It's unsanitary." Well, that's partly accurate but mostly hogwash, evident enough upon walking into the spick-and-span, almost epicene boutique mart that is Second To None Meats.” |
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| Shop Talk (Book) |
View Article |
| Date Published: 2008-04-02 |
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| “This impeccable shop is a dream come true for Bob Choquette after years in the meat cutting trade. Shopping here is like a 'best of the best' cook's ingredients menu, with possibilities to see you from breakfast to bedtime.” |
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| Anne Hayden (Customer) |
View Article |
| Date Published: 2008-01-01 |
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| “My curve was complete; my energy level has found new life and I know the meat, any meat I buy at Second To None Meats is completely safe as the production process set by the Canadian Celtic Company adheres to extremely stringent guidelines.” |
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| Avenue Magazine |
View Article |
| Date Published: 2007-03-01 |
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| “Searching for the best places for meats, vegetables, sweets and chocolates? Our go-to grocery guide names the top destinations for the tastiest ingredients.” |
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| Canadian Living Magazine |
View Article |
| Date Published: 2006-06-04 |
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| “Bob and Arlene Choquette of Second To None Meats in Calgary say, "Our beef stands alone. Naturally raised and grain-fed finished Alberta beef has a flavor you should experience on your own.” |
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| Calgary Herald (Newspaper) |
View Article |
| Date Published: 2006-05-21 |
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| “For those looking for high-quality, naturally raised beef without the drive to Okotoks, business to Second To None Meats is booming as it heads into its second anniversary.” |
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| Wine Access Magazine |
View Article |
| Date Published: 2006-04-15 |
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| “This is a modern dish based on two traditional ingredients - duck and sour cherries. It's easy and impressive, the perfect main course for a dinner when you really want to wow your friends (Brome Lake duck supplied by Second To None Meats)” |
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| Alberta Views Magazine |
View Article |
| Date Published: 2006-04-02 |
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| “In 2004, a group of Alberta ranchers approached Bob Choquette to open a shop that would showcase their naturally raised beef. Second To None Meats opened in August 2004 and Choquette works directly with ranchers of naturally raised, fresh Alberta beef, lamb and pork.” |
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| The Food Lover's Guide (Book) |
View Article |
| Date Published: 2005-12-31 |
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| “It's a small, spotless meat market, and Bob and Arlene Choquette are justly proud of their True Taste Piedmontese Beef, Galloway and Highland from the Canadian Celtic Co.” |
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| Wine Access Magazine |
View Article |
| Date Published: 2005-08-01 |
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| “There are entire restaurants devoted to serving them and chefs who make a point of mentioning high-quality canned ingredients on their menus (Meat supplied by Second To None Meats).” |
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