HOME > Chowhound > Ontario (inc. Toronto) >

Best Butcher!?!?

j
j00nyer Dec 22, 2009 12:20 PM

First of all i'd like to say Hi, my first post, i've been lurking around the forum for a year now and haven't really contributed...mostly because i barely know anything and most of you out there beat me to it or know hell alot more than i do. and i just wanted to say i really love this forum.

and onto my question, i'm planning to have a steak dinner with family, but i'm not sure which butcher shop is the best bang for buck.
i mean i've searched around google and on this forum and i know there are many butchers such as The Healthy Butcher, Cumbrae's, European Quality Meats & Sausages, Olliffe, etc... and the list just continues.
As i've never been to any butchers....only to the ones at loblaws...sobeys....which i think are horrible yet i still go because its so close, which butcher shop gives the best bang for buck? and are the cuts at these butcher shops cheaper than your local loblaws/sobeys/nofrills?

also, whats the best way too book steak? i know its all about personal preference...but there has to be a "best way" to make it really plump and juicy...would just searing it and pop it in the oven for a few minutes be the best? or simply grilling it? (since it's winter i'd just be using a Grill pan since i don't have an indoor Griller)

Hope i didn't ask too many questions and hope someone answers them all=(

Thanks in advance!!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. TorontoJo RE: j00nyer Dec 22, 2009 12:30 PM

    Honestly, if you're looking for bang for the buck, you can't go wrong with the steaks at Costco, especially if you're feeding a crowd. If you're looking to splurge on grass fed or organically raised meat, then Cumbrae's or Healthy Butcher would be my choice.

    My preferred indoor method -- salt and pepper, let steaks come to room temp, sear in a cast iron pan at high heat and into a 450 or 500 degree oven for a few minutes.

    You're probably better off posting your cooking question on the Home Cooking board, otherwise we will probably get shut down pretty quickly here.

    1 Reply
    1. re: TorontoJo
      Paulustrious RE: TorontoJo Dec 23, 2009 07:54 AM

      I also steak my claim to Costco, provided you can eat a lot of have a decent freezer.

      I also second her (?) advice and suggest you post the cooking question on the the other board.

    2. JamieK RE: j00nyer Dec 22, 2009 12:53 PM

      Whereabouts in the city are you? In the east near Woodbine & Danforth, check out Royal Beef, great steaks and helpful advice.

      1 Reply
      1. re: JamieK
        k
        Kooper RE: JamieK Dec 23, 2009 07:41 AM

        I agree Royal Beef is an amazing option in east York. They always have a great selection and a very knowledgeable staff.

      2. Googs RE: j00nyer Dec 23, 2009 07:19 AM

        I agree with TorontoJo's indoor method. As for outdoors, there are plenty of ways all of which should include some form of wood to achieve great flavour.

        JamieK's point is well taken. You get the best bang for the buck by finding a butcher close to your home and developing a relationship with them. If you let us know your neighbourhood there's likely some Hound that knows your area.

        1. chef_vegabond RE: j00nyer Dec 23, 2009 10:42 AM

          For indoor steak grilling, I would get a skirt or a flank, grass fed/organic can fetch for $8.00 a pound at Butcher By Nature on Annette and Runnymede or at Rowe Farms, get your cast iron smoking hot, generously season the steaks and sear it on both sides to desired doneness, get the steaks rest for several minutes, then slice them against the grain and serve.
          To me, the "lesser" cuts of steak have a much better flavour than the "superior" cuts.

          1. AzulH RE: j00nyer Dec 24, 2009 08:48 AM

            Try this thread...http://chowhound.chow.com/topics/438630

            1. jayt90 RE: j00nyer Dec 24, 2009 09:54 AM

              Olliffe is way off my beaten track, and has a rep for being expensive, but: they recently announced they are phasing out USDA Choice and replacing with Ontario beef, presumably Canada grade 'AAA'.
              They are not alone in doing this, but it is worth noting for those of us interested in local grass raised beef, finished on a variety of grains rather than corn from a huge feedlot in the midwest.

              Show Hidden Posts