HOME > Chowhound > Ontario (inc. Toronto) >
What have you made lately?
TELL US

Great butcher needed.

0
02putt Mar 10, 2011 08:29 AM

I am looking for a great butcher in Hamilton. We usually buy our steaks from Sobey's (we love Sterling and think Angus is highly overrated.) We also like Jepson's at the downtown market. I would love to find a butcher or local farmer that would age beef for me. . I know it can be done at home but you have to be very careful. Aged beef is the difference between AAA and Prime which is usually reserved for restaurants. I found a website that sells prime Sterling beef but it is rather pricey. I would also like to support our local farmers. Anyone have any recommendations?

  1. l
    LJS2 Mar 10, 2011 10:07 AM

    Cumbraes has a store in Dundas. If you are willing to drive to Oakville there is a butcher that specializes in aged beef at C'est Cheese and Meat located in the "Metro Plaza" at 1011 Upper Middle Road. You can buy dry aged steaks ready to cook or you can buy a whole rib eye or strip loin and he will age it for you. His meat is top quality and his prices are reasonable. The place used to be called Mise en Place. The name has changed but the owners (and the steaks) are the same.

    12 Replies
    1. re: LJS2
      0
      02putt Mar 10, 2011 01:06 PM

      Thanks I WILL definitely check these places out. I can't wait!

      1. re: LJS2
        0
        02putt Mar 11, 2011 08:47 PM

        Went to Cumbrae's today. Didn't go to Oakville cause the weather was crappy. Bought NY Strip, Rib Eye, Flank Steak, Chicken Diablo, and 2 of their hamburgers to try. My husband said my hamburgers are the best but after watching the video on their website I just had to try. Steak looks fantastic. Having the chicken tomorrow night because of the weather. We just don't like our steak any other way than BBQ'd. We BBQ all year round, we are Canadian after all but draw the line at BBQing in the rain. Was a little pricey but figure we'll give it a try. Our boys are adults and on their own and our daughter is on a school trip to Italy so when all is said and done the price doesn't hurt as much.

        -----
        Cumbrae's
        481 Church St, Toronto, ON M4Y, CA

        1. re: 02putt
          0
          02putt Mar 13, 2011 07:20 PM

          Had Cumbrae's chicken breasts tonight. Never mind the seasoning the actual chicken had so much more flavour than the regular stuff I buy at the grocery store. The breast were so huge there is a ton of left overs for sandwiches.

          -----
          Cumbrae's
          481 Church St, Toronto, ON M4Y, CA

        2. re: LJS2
          d
          Dave5440 Mar 13, 2011 08:45 PM

          Thanks for the info also , i've been looking dry aged beef and dundas is nice and close

          1. re: Dave5440
            0
            02putt Mar 14, 2011 07:55 PM

            I am going to have to go on a diet! Had left over chicken wrapped in a tortilla with alfalfa sprouts and some jerk sauce done in the Panini for lunch. Still really flavourful and juicy. Then we had the burgers for dinner. The burgers were very flavourful but a little dry compared to the ones I make. Probably because when I make mine I put a frozen herbed disk of butter inside. Made Yorkshire buns. Ummm. I think tomorrow I will take a day of and maybe just have something light. So far 2 for 2 for Cumbrae's.

            -----
            Cumbrae's
            481 Church St, Toronto, ON M4Y, CA

            1. re: 02putt
              d
              Dave5440 Mar 14, 2011 08:08 PM

              Wow another great one(frozen butter disc) that one I will try really soon, the rest sounds good too.

              1. re: Dave5440
                0
                02putt Mar 14, 2011 08:42 PM

                "Borrowed" the idea from Ted Reader. Some of his recipes are way over the top so I personalize them and they work out great. He does know his BBQ. Met him in the pouring rain at a BBQ suppliers. He signed my book and cooked up a storm for me and hubby as we were the only ones silly enough to show up in a thunderstorm with 60km winds! Had a really great chat as I wiped the running butter that was dripping down my chin and onto my coat while trying to control my umbrella. lol Then again we're all Canadian so we'll BBQ in anything. ;)

                1. re: 02putt
                  l
                  LJS2 Mar 15, 2011 06:39 AM

                  Glad the recomendation worked out for you. Now i want to make a trip out to Cumbraes! If you were okay with Cumbraes prices you will probably be happy to see the prices for aged steak at C'est Meat in Oakvile. I think i paid around $21.00 per pound for dry aged boneless rib eye there a couple of weeks ago.

                  -----
                  Cumbrae's
                  481 Church St, Toronto, ON M4Y, CA

                  1. re: LJS2
                    0
                    02putt Mar 15, 2011 07:05 AM

                    Cumbrae's was $23.99 but I have a small family and our daughter is in Italy right now so it is just me and the hubby. One of their steaks does both of us with leftovers. But I do want to check out C'est Cheese for their different products.

                    -----
                    Cumbrae's
                    481 Church St, Toronto, ON M4Y, CA

                    1. re: 02putt
                      l
                      LJS2 Mar 15, 2011 07:18 AM

                      Be warned that they have a limited selection of product particularly during the winter. They however have game meats in the freezer. I usually go there just for the steaks amd am considering ordering a whole rib eye for to be dry aged and have the steaks cut for us as we need them. I beleive that he will age the steaks for up to 50 days.

                      1. re: LJS2
                        0
                        02putt Mar 15, 2011 07:30 AM

                        Thanks for the tip.

                2. re: Dave5440
                  0
                  02putt Mar 21, 2011 11:33 PM

                  Fired up the grill and had the Rib Eye tonight. All I can say is WOW! Restaurant Quality. Took it out of the freezer 3 days ago but got sick, no appetite. Steak had thawed so fresh ground pepper and a little salt and put it in the downstairs fridge as the door is not opened as often. Left steak open on clean paper towels. Changed daily for 3 days. Fired up grill to the max. for 15 minutes. Let steak come to room temp. Seared to 90 degrees and flipped to sear to 135. Took off and covered with stainless steal bowl until temp reached 150. Put a pat of butter on top. Steak gone! It truly was melt in your mouth. It may be short lived but I am the BBQ queen tonight!

          Show Hidden Posts