Mervin MacPhee, at 92 years old, defies the notion that age defines his capabilities. Despite his age on paper, he feels more like a sprightly 59. MacPhee remains actively engaged in the family business, MacPhee’s Meats, located in Clyde River, just a short drive from Charlottetown. Every day, he can be found diligently working at the butcher’s block, expertly slicing steaks and roasts for customers or out on deliveries.
Being the second generation in the family abattoir business, MacPhee inherited his skills from his father, who initiated the enterprise in 1935 during the challenging times of the Great Depression. The business has since flourished, serving both commercial and residential clients with quality Island beef and pork.
Reflecting on the business’s endurance, MacPhee credits his father’s integrity as a key contributing factor. Despite facing hardships over the years, MacPhee appreciates the values instilled by his father, emphasizing the importance of respect and hard work in sustaining the business.
A pivotal aspect of MacPhee’s work that brings him joy is crafting custom meat cuts. Proficient in the art of boning, he takes pride in his skills and cherishes the opportunity to continue practicing them. Witnessing the evolution of meat processing methods and customer preferences over time, MacPhee acknowledges the shifting trends in purchasing habits, from traditional bulk purchases to more individualized selections.
Having recently experienced the loss of his wife, MacPhee remains philosophical about his mortality. While acknowledging that his time may come anytime, he remains committed to his work, finding purpose and fulfillment in his daily tasks.
Generationally, MacPhee finds harmony working alongside his relatives at the shop, appreciating the smooth collaboration among the family members. Despite occasional grumpiness, he values the camaraderie and shared dedication to their craft, ensuring the legacy of MacPhee’s Meats endures through their collective efforts.