Prime Rib

[InterFoodie]

Any ideas where I can purchase the best quality cut of Prime Rib in Montreal?

Where are the best butchers?

[carswell]

Atlantique is pretty good but I actually prefer the beef I get at nearby Boucherie de Paris, which is at least as good as the even pricier beef from Anjou-Québec. Along with bacon, prime ribs (bone-in entrecôtes as it were) and flank steaks are what BdP does best IMHO. They regularly used to sell amazing entrecôtes that they'd dry-aged two or three months (these days, you have to special-order them).

If money is no object, the prime rib at Les Fermes St-Vincent, the organic butcher at the Jean-Talon and Atwater markets, is very fine indeed. Runs about double the price of BdP's.

By the way, the guy behind montrealfood.com also has a steak blog -- http://tiedtothesteak.blogspot.com -- that you might find interesting. (It's fitfully updated, though not as fitfully as his montrealsushi.com site, which has been on the verge of rolling out for three or four years now). Anyway, check out Tied to the Steak's kobe beef horror story.

[BLM]

What about the place almost directly opposite Les Fermes St-Vincent at Jean-Talon Market? They sell well marbled angus beef, their own hams & maybe bacon. I wanted to try their angus beef, but it's very very expensive & haven't decided to spurge yet.

[carswell]

Is angus more than just a marketing ploy? Is there any proof that it's superior to beef from other breeds?

Anyhoo, since I'm happy with the product from BdP, I've been lazy about seeking out other sources. Will post a report if I give the angus place a try; you and others should do likewise.

[thomasein]

You might be interested in the following article which discusses this issue:
http://www.slate.com/id/2152674/

The concensus seems to be that Angus is prefered because of its consistent marbling which helps the texture but adds little to the taste.

[carswell]

Thanks for the link. Interesting about the marbling, though something tells me this quote probably points to the main driving factor: "Angus cattle mature quickly and put on weight well".

[thomasein]

well, marbling is the selling point for the consumer and fast weigth gain helps the bottom line for the producer. I guess it is a win-win for those uninterested in taste.

[BLM]

Just finished reading the Slate article. Very interesting, the one that had the least amount of marbling(also least expensive) won the taste test(competing against some Prime grade steaks), & it was grass-fed beef. Although it should be stated the one that had the most marbling finished a close second.

Where can I get good grass-fed beef in Montreal(I'm sure someone is carrying it)?

[BLM]

Right now, I'm also looking for butcher chops in Montreal to carry Berkshire pork. To my knowledge none are carrying it.

[flavourguy]

Got some a great shoulder roast from AGA today. They were preparing veal chops for Lucca in Little Italy when I was there. I've been there twice and liked what i bought both times. IIt is out of the way for me but I find it the best shop in town=, even better than the Atwater market butcher shops. http://twitter.com/barrylazar

[SnackHappy]

So do these places you've mentionned all sell USDA Prime and/or Canada Prime grade beef?

And slightly off-topic, does anyone know what grade of beef Magnan uses for its roasts?

[BLM]

Moishes has US Prime. Queue de Cheval also has US Prime(they also sell their steaks raw to bring home). AGA has at least AAA Canadian beef, & it wouldn't surprise me if they have some Canada Prime(they dry-aged their steaks for long periods). Magnans I believe is AAA Canadian beef(they also sell their steaks raw to bring home).

Curious, what grade of beef Joe Beef uses(I've heard high praise for their gigantic steaks before)?

[BLM]

You can try prime rib at Boucherie Aga in St-Leonard on Jarry East. Apparently they supply to top Montreal restaurants(would love to know which restaurants they supply). Otherwise you can get purchase raw US Prime grade steaks at Moishes steakhouse.

[RhondaB]

I have purchased some excellent quality prime rib at both Le Maitre Boucher on Monkland & Atlantique on CDN (near Au Duc du Lorraine).