92-Year-Old Butcher Mervin MacPhee Continues Family Legacy in P.E.I.

At the age of 92, Mervin MacPhee remains an active force in the meat industry, continuing to work daily at MacPhee’s Meats in Clyde River, Prince Edward Island. His dedication to the family business is a testament to his enduring spirit and commitment to quality service. Despite the years, MacPhee feels as though he is just 59, proving that age is merely a number when passion drives one’s daily activities.

MacPhee’s day typically begins with him at the butcher’s block, skillfully cutting steaks and roasts for both commercial and residential customers. Located about 15 minutes west of Charlottetown, the shop has been a staple in the community since its inception in 1935. “You know, it’s great to get up in the morning at my age and put my foot on the floor and say, boy, I’ve got something to do,” he shared, reflecting on his fulfilling routine.

A Legacy of Quality and Dedication

MacPhee’s journey in the meat business began under the guidance of his father, who established the abattoir after returning to the Island from Saskatchewan during the Great Depression. “I remember holding the lantern when we were butchering the cattle,” MacPhee recalled fondly. His father’s influence continues to shape the values of the business, with MacPhee attributing its longevity to his father’s character: “He was such a respectable man.”

The family operation has expanded over four generations, with MacPhee now working alongside his children and grandchildren. “We don’t argue,” he noted, although he humorously admitted, “I’ll come in some days and they know I’m grumpy.” This family dynamic has fostered a supportive work environment that allows for smooth operations.

One of MacPhee’s favorite aspects of his work is performing custom cuts, a skill he has honed over decades. “I’m as good, if not better, than some of them at boning,” he stated confidently, emphasizing his pride in the craftsmanship involved in preparing meat. He enjoys the personal interaction with customers, which has changed over the years as consumer preferences have evolved.

Adapting to Change in the Meat Industry

MacPhee has witnessed significant transformation in the meat industry, particularly in the methods of purchasing meat. In earlier times, customers frequently bought larger portions, such as whole quarters of meat. “Now, they come in and ask for specific cuts, like ‘I want two striploin steaks,'” he explained. This shift reflects broader changes in consumer habits and the increasing demand for convenience.

While MacPhee carries on his father’s legacy, he also faces personal challenges. The passing of his wife approximately a year ago weighs heavily on him. Despite this, he expresses a strong desire to keep working. “I could go any time,” he said, “but I’m not in a rush — because I’ve still got things to do down here.”

MacPhee’s enduring presence in the community is a reminder of the value of hard work and dedication, and his story serves as an inspiration to many. As he continues to contribute to the family business, he exemplifies the idea that age does not define one’s ability to pursue a passion and make a meaningful impact.