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Can't find bison or kobe tenderloin anywhere

Hi, does anyone knwo where I can find either (preferably both) kobe and bison tenderloin? I've tried Cumbrae, White house, Wholefoods, pusateri - St' lawrence mkt. Nothing.

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  1. Try the Healthy Butcher..

    http://www.thehealthybutcher.com/

    Call them ahead of time and ask if they can order you some.

    1 Reply
    1. It seems like you're looking for two totally different meats. As far as I know Kobe is meat is cut from very fatty, grain stuffed, cattle. Bison are valued for their very low fat levels.
      I know little about the kobe style cattle here in Ontario but I can point you to bison farmers that excel in very low fat pastured animals or alternately, those that grain supplement to boost the fat content. If you can be more specific about the bison you want, I'll drop you some links and phone numbers.

      1 Reply
      1. re: torontovore

        Yes, I'm looking for both - they are for different meals - but I would settle for finding either. I need bison tenderloin and kobe tenderloin. Any contacts would be awesome - thanks a bunch.

      2. Lady & Son at Queen E. and Jones sometimes has bison.

        1 Reply
        1. re: singe

          Great I will try there, thanks.

        2. Pretty sure White house Meats carries bison cuts (including tenderloin) at the St Lawrence Market. Call ahead to be sure. 416-366-4465

          1 Reply
          1. re: BokChoi

            Thanks for your idea...tried there - they don't have loin and can't get it in anytime soon.

          2. you can't find kobe in toronto, there's been many threads talking about it. Most of what you'll find that's labelled Kobe is "Waygu", which is the American bred version descended from kobe cattle imported into the US in very limited numbers.

            9 Replies
            1. re: aser

              Yes, I can't find that either - I'd settle for it happily. I've read the chains on kobe - and not come up with anything - anywhere that has tenderloin. Thanks for your reply.

                1. re: jeannieh20

                  Jeannieh - not familiar with J-Town..that is brilliant!! Thank you - I also need shiso so that might be double'ee perfect. Thanks you..

                  1. re: letaylor96

                    letaylor96 - here's a picture with prices of the J-Town cuts of meat. I didn't see tenderloin last time I went, which is why I didn't suggest it - but now that you are open to striploin, the prices are in the pic:

                    http://www.flickr.com/photos/bokchoi-...

                    Here's an earlier post I have on J-Town
                    http://chowhound.chow.com/topics/546741

                    Cheers!

                    1. re: BokChoi

                      Whoa that kobe steak looks goooood. The price, though.. wow.

                      1. re: NovoCuisine

                        The price is relatively tame; it's American wagyu. Poor marbling and unappetizing colour and presentation, unfortunately (coming from a Japanese perspective).

                        1. re: NovoCuisine

                          Still makes my mouth water though.... Price is on par with Cumbrae's meats, which IMO are amazing. Haven't had a chance yet to try this US Wagyu yet though. Cannot wait to try real Kobe as well, so I can see it from your perspective as well, tjr.

                          1. re: BokChoi

                            The North American wagyu can be of high quality as well, at which point it is astronomically-priced and less available; wagyu of the variety in the picture is okay, but it's simply a regular steak with slightly higher fat content. I'm sure it's not a bad steak, but I'd rather go to Cumbrae's and get good dry-aged USDA prime rib/strip.

                            NovoCuisine, a quick google search on pricing of authentic Kobe, or even high grade wagyu, as well as an image search, will show you what I'm talking about. Or you could head down to Pusateri's and look at their wagyu, along with its price tag.

                2. re: aser

                  Thanks - I've been looking for both - either - any can't find them in tenderloin cut.