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Levitts meat products still around

  • b

Recently I was discussing with RomanW in the 'best place for smoked meat' thread, that Levitts went out of business around 2 years ago. Just tonight, I was looking through a Montreal newspaper from last week, & what did I see, but an ad for Levitts Whole Smoked Turkeys(Holiday Special). So Levitts products are still around? Is Levitts smoked meat(& other meat) still produced? From what I gather, it seems that a company's assets(or just its name) was purchased by another company. The address in the ad is listed as 7070 St-Patrick, LaSalle(was that the location of Levitts, when they had a plant?).

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  1. Levitt's smoked meat is available from Loblaw's.

    1. I pass this location every once in a while when sneaking into the backway of the Angrignon Shopping mall. This facility is practically spanking new (maybe 3 or 4 years - maybe more, can't trust the ole noggin...).
      I'm assuming they moved into these new digs from another locale, but they are definitely around and kicking.
      Whenever we pass, I joke with the missus "should we stop in and buy a pack of hot dogs?"

      1. Oh, and more to your question, the Levitts on St. Patrick looks very much like a plant - not at all simply an office or wharehouse - it is a processing plant.

        3 Replies
        1. re: porker

          They originally went bankrupt not too long after they opened the spanking new St. Patrick plant. It seems a year or two later, their remaining assets were purchased by multi-national food company of some kind. Don't know the full story.

          1. re: BLM

            Howdy!

            I am not certain I would call a company based in Vaughan Ontario a "multi-national food company of some kind,"
            http://www.dsmfoods.com/AboutUs.html

            1. re: zekesgallery

              Yes, you are probably correct, without checking too closely about the company.

        2. I assume with the restaurant and their international delivery, there's got to be some sort of manufacturing plant around...

          1 Reply
          1. re: devilishlyj

            I must have passed that place within the last 6 months or so and the Levitts name was still there...
            Its also not abandoned as the grounds look well kept and a good number of cars in the lot.

            I'll try to pay more attention next time.

          2. The original comment has been removed
            1. Smoked meat is supposed to be fatty. I can always tell the tourists at Schwartz's (or francophones, same dif for that place) because they order it lean. This is a crime against smoked meat!

              You're right, Dunn's is very lean (even without asking for it that way). I find it incredibly dry. Not to mention bland - most of the pepper and tasty cooked outside meat bits usually get lost as well. But if you like it that way, more power to you. Maybe you also prefer a non-marbled, well done steak.
              Just know that, again, smoked meat should be fatty as h-e-double-hockey-sticks (not opinion, but fact ;)

              1. re: Shattered

                Well put, Shattered! Couldn't agree more.
                I order my smoked meat Medium Juicy at a minimum, sometimes Fat if I'm feeling brave. Would never expect (nor want!) to see it fat-less, even if it came from a grocery store.

                1. re: anachemia

                  Thanks, I can be an opinionated guy sometimes. I was just picturing him hacking away at this brisket for two hours, like a smoked-meat axe murderer... so wrong.

                  With this thread in mind, I looked at what brand of smoked meat they sold at my local Provigo (Parc & Sherbrooke), and low & behold... Levitt!
                  Not that I'm gonna try it out; smoked meat is one of of those things I will never skimp on paying a couple bucks more per pound to get the real stuff. Schwartz's might be my favourite food ever.

                  Put it this way, whenever I consider all my (growing number of) veggie friends and the many (mostly sensible) arguments they have for eating that way, I think of never again tasting Schwartz's smoked meat and my mom's roast beef and gravy, and think... nah, screw the planet.

                2. re: celfie

                  I tend to go the medium fat route myself. I really don't care "how it should be". I just know what I like. After all, I'm only trying to impress my taste buds.

                  1. re: bigfellow

                    I'm the same, the lean is too dry for me. At Dunn's I find the medium too dry as well. I'm more of a Ruben girl anyway...

                3. Have to say that as far as smoked meat is concerned, the spiced fat is the good stuff. That's where the flavor is. I order mine medium fat or even fat. To me, only the "old fashioned" kind of smoke meat counts. I have no love whatsoever for that industrially produced "meat jello" crap.

                  1. re: rcianci

                    If the spiced fat is the good stuff then order your sandwich with "spec" the next time.Back before health concious was an issue spec (spiced fat usually taken away) was a must with smoked meat snobs.Its something that has fallen by the wayside in the last 30 years. I know that The Main (across from Schwartz) still serves Spec when asked.Try it you'll like it.

                    1. re: finefoodie55

                      I've seen an older gent ramble up to a counter stool at Schwartz' awhile back. I couldn't hear his order, but I was surprised to see what was set before him - a plate smoked meat fat. Not fatty meat, but pure, seasoned, smoked fat.

                      It looked ...
                      ......
                      delicious.
                      Mind you, being a product of modern food culture, I shivered at the thought, but at the same time was intrigued. I couldn't sleep nights.

                      I reported back to Chow and a friendly poster explained that it was 'spec' as you mention.
                      I love the fried pork belly at Fairmont, chicharon at Andes, and the chicken fat drizzled on potatoes at Cocorico.
                      Next time at Schwartz, gimme some spec!