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Favorite butcher at Atwater

Let me try this: What's your favorite butcher at Atwater and why; that is, what do you buy from them?

TIA.

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  1. I've been buying from La Tour for home and restaurant use. Special requests on trimming, cuts and other things are always cheerfully met, provided you don't ask for something difficult in the middle of a Saturday rush. I like the overall quality of the meat!
    MHO

    4 Replies
    1. re: bigfellow

      I left out my answer to second part of the question: Bavettes.

      1. re: bigfellow

        I had never heard the term "bavette", until coming to Montreal. What's the appeal? Isn't it just skirt, flank, flap or minute steak? An inexpensive, tough, piece of meat. Bavette sounds fancier! In the West it's on every family restaurant menu and lives up to the tough and cheap reputation!

        1. re: eatwell

          If you know how to cook it then it does become a little piece of heaven. It is called Bavette because that is French and it is a French cut of meat. Most of the people here in Montreal are French. So I don't know about fancy sounding.

          1. re: bigfellow

            my husband gets a bavette from the organic butcher and grills it with asian marinade and it is the most amazing and tender piece of meat. mmm. I also get the organic ground beef always because i have a rather sensitive palate to the taste of meat and i find that sometimes non-organic ground beef tastes a bit off to me as most butchers will sometimes grind whatever they want to get rid of into it. But now that i am thinking about it, i realize that i have never tried ground beef from les tours,. i guess i will try that next.

    2. I like the french guy with the red buret (forgot name of store). He is very good and all the butchers at his shop are really helpful. When you ask them to recommend a cut as they hand it to you they are giving you ideas about how to cook it. I love it when the butcher is worried that i might 'ruin' his meat by cooking it at the wrong temp or without proper seasoning. (i am told i look 10 years younger than my age, so, i see why they would worry about me ruining their meat). I do have a very sensitive palate when it comes to meat freshness and this store has never yet sold me anything that i have remotely felt as being subpar. This is quite a feat.

      1. forgot to answer the second part of the question, buy whatever they recommend, and my favorite: lamb tenderloin, cooked by their recipe. mmmmmmm. y

        2 Replies
        1. re: hala

          The "French guy with the red beret" is one of the owners of Boucherie des Tours recommended by bigfellow above. I like them as well but will also use Adelard Belanger and Claude & Henri.

          1. re: eat2much

            The "French guy with the red beret" is Yves. And he just published a cookbook with recipes for all sorts of meats - it should be out now, its' originial publication was apparently delayed.
            Off the top of my head, I love their lamb, bavette, onglet, escalopes de veau, sanglier (when they have it in the fall)...

        2. I primarily use Claude & Henri but will go to Tours and Adélard Belanger as they don't completely overlap on offerings. Same reasons: quality of meats, variety.

          1 Reply
          1. re: wattacetti

            I guess I left out the second part as well. Foie gras (Claude & Henri only), duck, geese, quail, turkey wings, chicken carcasses, standing rib, striploin, pork belly.

          2. Back when I was a carnivore, I liked SOS Boucher. Nice French lady ran the place (haven't been in a couple of years, so I don't know anymore). Her place is at the north-east end of 'butcher row' upstairs.

            I liked her chicken balottines and her forcemeat-stuffed debonned whole quails. The quails made for delicious and easy suppers that would really impress guests.