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ISO: Thinly sliced beef (Butcher?) (DT)

x
xIcewind Jun 21, 2009 03:28 PM

Hey.

On my quest to test out a recipe for bulgogi a friend sent me, I realized that I really don't have the facility to cut the beef as thinly as it calls for in the recipe. Apparently, it's supposed to be paper-thin, kind of like the type they use in hot pot. The recipe called for rib-eye, but I'm supposing most cuts would work.

So here's the question:

Where could I get some good quality thinly sliced meat (presliced), or perhaps a butcher that would slice the meat for me if I buy it (and maybe freeze it and bring it to him?)

I'm located near McGill, and really would incredibly prefer a location near here.

Thanks in advance.

  1. m
    Maximilien Jun 21, 2009 05:44 PM

    I've seen sliced beef for "fondue chinoise" in the freezer section of most supermarkets.

    1. carswell Jun 21, 2009 06:17 PM

      None of the bulgogi I've eaten has been as thinly sliced as the *fondue chinoise* stuff. About 1/8 inch thick, I'd guess. Definitely not paper thin.

      If you have a sharp chef's knife, you should be able to do it yourself at home; the semi-frozen meat slices quite easily. Much harder to slice thinly and evenly when the meat is unfrozen, so walking into a butcher probably won't get you what you want.

      You might try L'épicerie coréenne et japonaise (6151 Sherbrooke West, 514 487-1672), which I believe has a meat counter. Or the store on the north side of Ste-Catherine a couple of blocks east of Atwater (the address may be 2109 Ste-Catherine West and the phone number 514 932-9777, but don't quote me on that).

      Maybe moh will chime in.

      5 Replies
      1. re: carswell
        a
        Arktik Jun 22, 2009 10:27 AM

        Indeed they do have some at the épicerie coréenne et japonaise, it's great and sells for $8.99/kg (frozen). They also have pork belly sliced different thinknesses and other assorted meats, super cheap and super good.

        I know it's far from where you are but maybe you can make a trip out of it...go across the street to Akhavan for some yummy Mid-East fare....

        We don't have Bixi stands yet in NDG, but you can just take the DeMaisonneuve bike path, it souldn't take you very long...

        1. re: Arktik
          bomobob Jun 22, 2009 11:17 AM

          I shop at the épicerie coréenne et japonaise all the time, and by sheer coincidence, just tried their bulgogi meat for the first time on Friday. It's so good, life almost isn't worth living after you run out. And the spicy pork is even better. Small wonder it's my favourite shop.

          1. re: bomobob
            x
            xIcewind Jun 22, 2009 02:00 PM

            Hey everyone!

            Thanks for the responses!

            Is the epicerie coreenne et japonaise you are talking about the one on atwater or sherbrooke, or are they equivalent?

            Thanks!

            1. re: xIcewind
              SnackHappy Jun 22, 2009 02:23 PM

              It's the one on Sherbrooke. The place near Atwater has a very small frozen meat section, but they'll most probably have what you need.

              1. re: SnackHappy
                bomobob Jun 22, 2009 03:54 PM

                When I walked in on Friday, my nose led me directly to the back. The guys were sitting down to eat lunch, and the scent was enough to make your knees weak. I said, "You know, you should sell that". "We do. Right there..."

      2. e
        everyonelovessushi Jun 21, 2009 08:02 PM

        I'm no expert but I'm pretty sure the stuff Maximilien mentioned, which is available pretty much everywhere, is rib-eye and cut paper thin. You can use it for homemade beef jerky too if you so desire.

        1 Reply
        1. re: everyonelovessushi
          c
          C70 Jun 22, 2009 05:32 AM

          it's definitely not rib-eye. it's eye of round or hip, BIG difference.

          it makes good steak subs, though. :-)

        2. b
          bigfellow Jun 22, 2009 08:14 AM

          I get mine at Atwater market fromthe french butcher on the second floor. Name escapes me right now.

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