About Maritime Meats
Maritime Meats was born during COVID, when access to premium-quality meat became limited and inconsistent.
What started as a solution to supply challenges quickly evolved into a mobile retail operation bringing high-quality cuts directly to communities.
The trailer business was built on one idea. Make premium meat accessible, without relying on traditional storefronts.
Who we are
Maritime Meats is led by two people who understand food from both sides of the counter.
Chef Nathan Susin, Executive Chef and Partner, brings over a decade of fine dining and restaurant leadership experience to Maritime Meats. A graduate of NSCC Kingstec Campus Culinary Program, Nathan trained at Digby Pines Golf Resort & Spa before refining his craft in Calgary at Bonterra Trattoria, mastering classic Italian techniques and disciplined kitchen standards.
In Halifax, he worked within the RCR Hospitality Group, contributing to tasting menus at ONYX and working the line at CUT Steakhouse. Returning to Cape Breton in 2011, Nathan helped open and lead Flavor 19 before becoming Executive Chef for the expanding Flavor group, including Flavor On The Water. He has also competed nationally, earning multiple Gold, Silver, and Bronze medals in culinary competitions across Canada.
Kevin Hearn, Co-Founder and Business Partner, brings over 20 years of hospitality leadership to Maritime Meats. A Cape Breton restaurateur, Kevin owns and operates The Sandbar in Dominion and Ziggy’s in Sydney River. As a recognized leader in the Cape Breton hospitality sector, Kevin’s operational experience and business acumen form the foundation behind Maritime Meats’ growth and expansion.
Together, Nate and Kevin built Maritime Meats to combine culinary standards with operational discipline. What began as a mobile retail solution during COVID has evolved into a premium meat retail operation built on quality, consistency, and accessibility.
Our Sourcing Philosophy
Premium is not a label. It is a standard.
"At Maritime Meats, every product is selected based on quality, consistency, and how it performs in the kitchen. Executive Chef Nathan Susin personally oversees sourcing and product selection, applying the same standards used in professional restaurant environments."
What makes a product “premium” in our selection:
- Consistent marbling and grading where applicable
- Proper aging and processing methods
- Clean trimming and professional portioning
- Reliable sizing and thickness for even cooking
- Strict temperature control from supplier to delivery
We do not select products based on trends or labels. We select cuts that meet our expectations for performance, flavor, and consistency.
If it would not be confidently served in our own restaurants, it does not make the cut.
QUALITY STANDARDS
Premium product means nothing without proper handling. Our standards protect quality from supplier to delivery.
Temperature Control
Strict cold-chain management from supplier to storage to delivery.
Continuous temperature monitoring ensures product integrity is never compromised.
Professional Processing & Portioning
Cuts are selected and prepared to professional kitchen standards.
Clean trimming, consistent sizing, and proper packaging ensure predictable results at home.
Consistency & Grading Standards
Products are selected based on grading, marbling, and structural integrity.
Every order reflects the same quality expectations, not fluctuating retail substitutions.
Storage & Handling Protocols
Controlled storage environments and disciplined handling practices protect freshness, texture, and flavor.
Quality does not stop at sourcing. It continues until delivery.
Why Maritime Meats Exists
Maritime Meats exists because access to premium-quality meat should not depend on location, timing, or inconsistent retail supply.
For years, consumers relied on traditional grocery chains or specialty butcher shops, often facing fluctuating quality, limited availability, or unnecessary markups. When supply disruptions hit during COVID, those weaknesses became obvious.
We believe premium meat should not be treated as a rare indulgence. It should be consistently available to people who care about what they cook and serve at home.
Consistency matters more than hype. Standards matter more than volume.
Premium quality should be dependable, not occasional.
Premium standards. Controlled handling. Straight to your door.
Maritime Meats
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