The philosophy of using local, sustainable meat comes naturally for Vancouver chef Tim Cuff.

At his father’s John Deere dealership in Saskatchewan, Cuff said he learned to “always support small farmers” and it’s a lesson he’s carried with him into his culinary career.

Now the executive chef at West Oak in Yaletown, 90 per cent of the meat they use comes from North Vancouver's Two Rivers Specialty Meats, which supplies local meats free of antibiotics and hormones.

“We do support the local guys and local B.C. products as much as we can – meat, vegetables, fish,” he told CTV News. “We practice what we preach.”

Cuff is among dozens of chefs sharpening their knives in anticipation of this weekend’s Brewery and The Beast, one of the biggest sustainable eating events of the summer.

The second annual event, which includes unlimited meat and drinks, returns Sunday afternoon at Concord Pacific Place.

Chefs from 35 of Vancouver and Whistler’s premiere restaurants, including Araxi, Bearfoot Bistro, Hawksworth and Wildebeest, will showcase meat-centric creations with a focus on promoting local farms and businesses.

The festival, while it focuses on sustainability and food education, is also about creativity. You’ll find traditional barbeque here, but you’ll also find whole animal roasts, charcuterie and exotic dishes made from rare and unconventional cuts – and meats.

Yak is on the menu, thanks to Tyler Dallner, the chef de cuisine at Granville Island’s Edible Canada.

The meat, which comes from Marsh Brothers farm, will be served as a simple striploin marinated with red wine and herbs, and a mustard sauce. So what does yak taste like?

“It has a bit of beef properties to it, but touches of bison too. But mostly it’s just really, really good,” says Dallner.

“There’s not a lot of people out there making yak right now, but we love using Canadian farmers, but putting a twist on it. The unexpected.”

Chef Tim Cuff’s dish also takes a twist. He’s taking a traditional chicken wing and stuffing it with a chimichurri sauce and asparagus, and cooking it over charcoal.

The chicken is locally and humanely raised, something Cuff believes comes out in the flavor profile of the dish.

“It’s a happy animal as opposed to it being constantly stressed out, being forced fed, not being able to go outside. That all comes out in the meat – that comes to the plate,” he says.

“You shouldn’t have to worry about where your food is coming from.”

A portion of each Brewery & The Beast ticket benefits the BC Hospitality Foundation, an organization that helps to provide assistance to the industry’s ill or injured workers. Click here for more details.

Here’s a full list of the participating restaurants:

  • Alta Bistro
  • Araxi
  • Bearfoot Bistro
  • Bestie
  • Big Lou’s Butcher Shop
  • Blacktail Florist
  • Bottleneck
  • Campagnolo
  • Catch 122
  • Chicha
  • Cibo
  • CRAFT Beer Market Restaurant + Bar
  • Darby’s
  • Delta Burnaby Hotel and Conference Center
  • Edible Canada
  • Forage
  • Good Wolfe
  • Hawksworth Restaurant
  • Homer St Cafe and Bar
  • Nita Lake Lodge
  • Lolita’s “South of the Border” Cantina
  • Maenam
  • Mamie Taylor’s
  • Memphis Blues BBQ House
  • MARKET by Jean-Georges
  • Nuba
  • Oru
  • Peckinpah
  • PiDGiN
  • Savoury Chef Foods
  • Seasonal 56
  • Tap & Barrel
  • The Blackbird Public House & Oyster Bar
  • The Cove Neighbourhood Pub
  • The Pourhouse
  • The Refinery
  • TUC Craft Kitchen
  • Two Rivers Specialty Meats
  • West Restaurant and Bar
  • West Oak
  • Wildebeest