The Very Good Butchers 2024: Beans over Beef!

Mitchell Scott, co-founder and CEO of The Very Good Butchers tells us more about his bean-fuelled company, located in Victoria, British Columbia, Canada.

What was your motivation for launching The Very Good Butchers?

James Davison, our co-founder and chief research and development officer, wanted something that he could happily feed his young and growing family. He became vegan and found that a lot of meat alternatives on the market were over-processed and filled with ingredients he couldn't even pronounce. This is how the idea for The Very Good Butchers was conceived.

Are plant-based meat alternatives healthy?

It depends on what alternatives you're looking at. Our products are filled with whole foods – such as veggies and beans – that are full of nutritional value and great for your body. That being said, few doctors would recommend eating burgers everyday anyway. 

Tell us about the beans in your products

We use different beans for different “meats”. For example, our Pepperoni and Smokin’ Burgers are made with adzuki beans (a red Japanese bean). We also use black beans, kidney beans, and chickpeas for our “chicken” products.

What other ingredients go into your products and are they organic?

We fill our products with veggies, although not all of them incorporate the same ones. Our Very Good Burger is stuffed full of carrots, onions, mushrooms, garlic, beets, celery, and more, as well as beans. We have BBQ Pulled Jackfruit, and jackfruit can be found in the Ribz and Steak, too. Our British Bangers feature apples and leeks. We’re not certified organic at this time, but use many organic ingredients in our products.

Which products are your bestsellers?

The Very Good Taco Stuff'er, made with barley and organic navy beans, as well as the Ribz, Burgers, and our Stuffed Beast (a veggie roast).

How much processing is carried out to create products that look and taste like charcuterie?

Our charcuterie (for example, the adzuki bean pepperoni) goes through a similar process to our other plant-based meats. We chop and fry our veggies, beans, herbs, and spices, and they’re blended and mixed with vital wheat gluten to form a dough. That dough is shaped and then steamed. Once it’s steamed, it’s cooled down until it’s ready to be sliced for the charcuterie board. 

How close to meat are your products in terms of flavor and texture?

Our intention is not to replicate meat texture but to give plant-based foods the flavor they deserve. Everybody's tastes are different, but we think we’re hitting the mark for both vegans and meat-eaters alike. 

Have you ever performed blind-tastings?

Yes, we have. And many people preferred our products! We’re also working on a new line of ultra-realistic products called Butcher's Select, which will go head to head with animal proteins.

What lies ahead for The Very Good Butchers?

We’ve always strived to show that making better food choices doesn’t mean sacrificing flavor. 

We’re going to continue making plant-based eating as approachable, nutritious and delicious as possible, while being kind to both animals and the planet, and having a little fun along the way.