Tendercuts, Prairie Rose Meats change hands

Longtime butcher Andrew Wrightson is the new owner of Tendercuts Meat & Deli in Brandon and Prairie Rose Meats in Souris.

But for loyal customers, Wrightson said little will change in the way the two businesses operate.

“There will be absolutely no changes,” he said.

“The past owner had a very successful recipe, and I plan to stick with it. I was very fortunate to learn from him, and any sausages or products made at Tendercuts in the last six years — I’ve already had a hand in making them.”

The two operations work as a team. For the past 27 years, Prairie Rose has handled the slaughtering, cutting, curing and sausage making, while Tendercuts has served as the retail outlet for customers for the last 23 years.

Between both locations, the business employs about 10 people — six in Brandon and four at the Prairie Rose site.

Owning a butcher shop has been a lifelong dream rooted in family tradition, Wrightson, who has been cutting meat for 25 years, told the Sun.

“My dad was a butcher as well,” he said. “Some of my earliest memories were going to see him at the butcher shop in Oak River or in Brandon. It’s something that’s been part of my life since I was a kid.”

Wrightson began working at Prairie Rose Meats in 2016, and over the past eight years, he learned the trade from the shop’s former owner, Marc Bellon, a Swiss master butcher who became a mentor and friend.

“He had a wealth of knowledge and was an amazing mentor,” Wrightson said. “I’ve worked with German butchers, Canadian butchers — many old-school professionals — but he was special. He taught me how to do things the right way.”

He said the purchase process started a few years ago, but only recently came to completion. The sale was effective Oct. 15.

“This deal has been ongoing for the last six years but was sealed recently,” Wrightson said, adding that stepping into ownership feels both rewarding and natural after years of experience in the shop.

Wrightson described his team as one of the company’s greatest strengths.

“The staff of Tendercuts and Prairie Rose are exceptional,” he said. “They’re an amazing group of people who care deeply about what they do. I couldn’t do this without them.”

He also hopes to add to his team in the coming months. “I could use three or four more people — skilled or willing to learn,” he said. “Brandon is full of doctors and lawyers, but when it comes to master butchers, there are only a few of us left. It’s a trade that takes years to perfect.”

While Wrightson is committed to preserving the company’s heritage, he’s not afraid to experiment behind the scenes. “We’re always trying new things,” he said. “At the moment, we’ll stick to the products people know and love, but we’re always testing recipes and looking for ways to make our offerings even better.”

The butcher’s pride in his craft runs deep. For him, the satisfaction lies not just in the process of meat cutting but in creating something meaningful for customers. “It’s very satisfying to make products that people really enjoy,” he said. “Food is such a big part of our lives. If we can be part of everyone’s Christmas dinner, that’s something special.”

Despite his optimism, Wrightson acknowledged that the meat industry faces some tough realities. “One of the main challenges right now is keeping costs affordable for the consumer,” he said. “With the current beef prices and the volatility in the market, it’s difficult.”

He sympathizes with both sides of the supply chain. “I’m happy for the beef producers — they’ve struggled for a lot of years with hardships. They deserve to see some stability. But at the same time, I’d like to produce products that are attainable for everyone. That balance is hard to strike.”

Asked about growth plans, Wrightson said expansion isn’t an immediate priority.

“Right now, we just want to keep things running as smoothly as they are,” he said. “We’re not planning to increase production or open new locations yet, but we’ll always keep an open mind.”

Wrightson said the community’s continued support means everything to him and his team.

“We’d like to thank all our customers for their loyalty,” he said. “Their support allows us to keep doing what we love — producing quality, handmade products right here in Manitoba.”

As he steps into his new role as owner, Wrightson said he’s both humbled and motivated by the responsibility of carrying on the business’s legacy.

“Owning Prairie Rose Meats and Tendercuts is more than just running a business — it’s about continuing a tradition,” he said. “I want to honour the people who built it, from my mentors to my dad, and make sure we keep serving our customers with the same quality they’ve come to expect.”

» aodutola@brandonsun.com

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