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"Reserve" Black Angus, Sterling Silver or... ???

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I don't mind paying top dollar for the best cut of steak when I want to toss them on the grill.
I want the marbelling to be top notch (OK, not wagyu) and I want them tasty.
We have had mixed results with both Sterling Silver and Black Angus. Now I see there is Black Angus "reserved" out there somewhere.
I find US Prime grade is very hard to source and sporadic at best.
Can anyone tell me where in the GTA, I can get US Prime (or similar) steak on a regular basis please?

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  1. Poorboy,

    I don't know if they have exactly what you want but the T-bones at Ellas (28 day dry aged) or the min. 40 day dry aged ones at Cheese boutique (now $3.39/100 grams = $15/lb) are very good.

    1. US prime, 2% of the total production, is hard to find consistently. Cost Co has carried this is the past, and they may do so again this BBQ season, it remains to be seen. The programs that you spoke of - Sterling Silver, Black Angus, and Black Angus Reserved, are all very similar, and will all score closely together on the marbling scale. foodyDudey has the exact right idea - it is the age of the meat that will help out greatly with the tasty steak you are looking for. Grocery stores, even Cost Co, do not age meat to the degree that is necessary for a flavourful and rewarding dinner. The debate on this will rage on I am sure, but a MINIMUM of 21 days is necessary and 28 days would be preferable. When I buy beef, I buy a whole piece, take it home and stick it in the fridge for 3 weeks before butchering. The dry age factor I disagree with as it has the effect of losing precious weight and blood from my steak. Dry aging will improve the flavour, but then we are in perception land, and for my money, I wet age 28 days and enjoy a tasty moist and blood rare steak (s). Find a butcher you can talk to and start giving them the business. It could still be the person at the counter of a chain grocery store, just buy the whole piece and age it.

      10 Replies
      1. re: meathead2

        Bruno's always carry US Prime! At least their Richmond Hill location!

        1. re: Charles Yu

          mcewan always carries US Prime perfectly aged.
          Their North 44 Steaks
          If you get lucky costco sometimes carry US Prime cryovac Rib Eye Roasts a much lower cost, but it is sporatic, and I age it at home.

          1. re: erly

            McEwan used to buy his steaks at Bruno's for N44 and Terra before he opened up his own supermarket..

            1. re: Charles Yu

              I picked up a dry aged 6oz US Prime tenderloin for $9 today at Wegmans! It's "due" tomorrow so I'm cooking it fast!

            2. re: erly

              McEwan? I doubt Poorboy wants to take out a mortgage on his steak. What is the cost of a T-bone there?

              1. re: foodyDudey

                I don't recall McEwan's US Prime much higher than other butcher shops, certainly on par with prices at Cumbrae's (though they do not sell US Prime) and Olliffe.

                Poorboy - if you want the maximum amount of marbling then stick with the Striploin or Rib Eye/Rib Steak.

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

                Olliffe
                1097 Yonge St, Toronto, ON M4W, CA

                1. re: foodyDudey

                  not more than other top end Butchers
                  If I recall last week I paid $20. lb.

                2. re: erly

                  Erly, I have never seen U.S.D.A. Prime Rib Eye roasts, in cryovac, at Etobicoke, Downsview, Scarboro, or Ajax. They usually have Canada "AAA", and in mid summer, U.S.D.A. Choice, but always well labelled .

                  1. re: jayt90

                    Bruno's at Richmond Hill has USDA Prime Rib roast at $14 per pound. They French cut ( trim the bone ) it to make it look better and excuse to charge more!! Really tender though!!

                    1. re: jayt90

                      Hi Jay,
                      I shop Ellsmere and Woodbine.
                      I knew one of the Butchers at Woodbine, and she told me that it is only when they run short around the Holidays.
                      I have been lucky a few times.

              2. Have you tried Cumbrae's? I've seen some ridiculously nice steaks from there recently.
                The Butcher Shoppe should also be able to help you, though I've never personally dealt with them.

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

                Butcher Shoppe
                121 Shorncliffe Rd, Toronto, ON M8Z, CA

                1. Prime grades are hard to find since there's short supply, 2% of total steer production; and limited demand, too expensive.
                  However, following shops do carry prime grade:
                  -Bruno's Fine Foods (richmond)
                  -Oakridges Food Market
                  -McEwan (some branch)
                  You'll have easier time looking for Prime strip (NY steak) at these store.
                  You won't find big difference between AAA, Choice grade versus Prime if you're not steak lover. (there's a fine art to cooking Prime steaks)
                  So stick with your regular Loblaws or Sobey's steak for good value.
                  Personally, I think Prime is worth every penny.

                  Question, anyone knows where I can find Wagyu meat in T.O.?
                  I would love to get my hand on them~

                  1 Reply
                  1. re: ABF_mAn

                    Olliffe, Cumbrae's, Pusateri's, McEwan's all sell Wagyu steaks. Kobe beef on the other hand, well that's another discussion - and there have been a few threads on that subject.

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

                    Pusateri's
                    1539 Avenue Rd, Toronto, ON M5M, CA

                    Olliffe
                    1097 Yonge St, Toronto, ON M4W, CA

                  2. "Certified Angus Beef" aka C.A.B. is the industry standard in Canada for highest grade beef. It is C.A.B. that steakhouses such as Harbour 60, Hy's Bardi's etc. serve in their dining rooms. Their supplier is Macgregor's Meat and Seafood in North York (which does not sell to the general public). C.A.B. is available in fine meat cases such as Michael-Angelo's Marketplace (Markham and Mississauga). I agree that Wagyu is a totally different kettle of fish (pardon the mixed metaphor), and although North American bred Wagyu is available, it is still incredibly expensive even though it is much cheaper than Japanese Kobe beef (derived from the Japanese Wagyu breed). BTW, do not confuse the word "prime" in Prime Rib with meat grade. The correct foodservice industry term for the roasts cut from the rib section of the critter is Standing Rib. Prime Rib is a slightly misleading term invented by meat marketers.

                    -----
                    Bardi's
                    56 York St., Toronto, ON M5J 1S8, CA

                    3 Replies
                    1. re: Big Kahuna 1

                      I don't understand how C.A.B. can be the highest Canadian grade of beef, when it precludes other breeds, and also Canada Prime.
                      There is a school of thought (Davwuud pointed this out to me) that Angus meat need only be from an animal with one parent black in color.
                      C.A.B. is graded as Canada AAA when I find it in my local Metro, and it is always there.

                      1. re: Big Kahuna 1

                        FYI, Harbour Sixty serves USDA prime, not C.A.B.

                        -----
                        Harbour Sixty
                        60 Harbour Street, Toronto, ON M5J 1B7, CA

                        1. re: ace123

                          Look Here: http://www.famu.ca

                          Not for the faint of heart!!!