Where your favourite butcher

[ukjason]

The place I now always go to Save on meat on hasting st. I find the meat is good quality and great price.

Where do you buy your meat?

Ukjason

[reiney]

The Honest Butcher just opened up at Broadway and Trutch in Kits - he's an evangelist for local & sustainable meat and does EVERYTHING himself, nose to tail. Won't be the cheapest but I recommend checking it out, the meat is beautiful.

[ukjason]

just went to beefway on kingsway and I am very impressed for my first time

[Shoechick]

Great to hear about beefway. I pass them everyday and have never stopped there.

[LotusRapper]

I shopped there maybe 2-3 times about ten years ago. For the longest time I thought they were strictly a beef retailer (guess I drove too fast to read their sign properly).

Somehow I never went back since, not sure why.

[eatrustic]

I've always liked Beefway. They supply lots of restaurants and are nice folks with good quality meat at a fair price. They've been my go-to for Beef Short Ribs for years as well as various cuts of pork. Too bad they're a bit off my usual trajectory :(

[ukjason]

Stop by you will like. I got $40 of meet (pork chicken beef good quality ) now I've got enough meat for a week and a haft

[flowbee]

Has anyone considered korean butchers? Like at H-Mart? I like getting boneless short ribs. I've also seen stuff like black pork.

[waver]

Alright, I'll 'fess up: I really like the butcher at Stong's. Its not super cheap but there is alot of choice, organic or non-. There are often BOGO sales that are hard to beat. And there are always a couple of butchers on hand to to look after custom orders.

[KarenDW]

Beefway and Windsor both have direct connections with farmers. I know that Windsor (25th & Main) carries Gelderman Farms pork. Market Meats on W. 4th also have great local items, but the pricing reflects the Kitsilano real estate.

[jcolvin]

Just to make things nice and confusing there is now a Windsor Meats in Mackenzie Heights unrelated to Windsor Meat Packing at Main. The Mackenzie place says they have 45 days dry-aged rib and New York steaks...at around $28/lb. Ouch. Haven't tried one yet.

[brokentelephone]

The Butcher on 10th has some nice beards!

[vandan]

I also go to save on but only on thursdays when all steaks are 15 percent off

[NRF]

In West Vancouver, Sebastian & Co. is the place for top quality organic meats. Sebastian is a trained professional chef-turned-butcher. After worked for renowned Toronto chef Jamie Kennedy, he studied the art of butchery. After working as a head butcher at a busy organic butcher shop in Toronto, Sebastian and Jessica moved out west and opened a West Vancouver shop inspired by artisan butcher shops of Europe and South America. We recently hosted a large family dinner with a 10 lb. slow roasted pork shoulder, skin-on and bone-in, prepared by Sebastian. Perfection!

http://www.sebastianandco.ca/

[NRF]

We avoid buying supermarket and big-box retailer meats, preferring butchers that deal with local farms growing animals humanely. Moccia Urbani Foods, a multi-generation family operation, produces Italian style dry cured meats that are as good as you can buy anywhere. Because of their commitment to the best quality, they source heritage breed meats from Fraser Valley farmers they know and trust. The animals are pasture raised, hormone and antibiotic free, grass fed, and humanely treated.

Much of the Moccia output goes to restaurants and specialty shops but on Thursdays, Fridays and Saturdays they open their small retail store at 2276 East Hastings. Along with cured products, you can buy fresh meats, especially pork. We regularly bring home thick cut beef rib steaks and freshly ground pork and beef as well. There is simply no comparison to the products found at high volume butcher shops and supermarkets.

[NRF]

http://www.moccia.ca/fresh.html

[ukjason]

Buy how are their prices

[NRF]

I prefer to judge purchases by value, which I think of as a factor of quality and price. The price per pound of factory food is going to be less because of the sheer volume of these massive operations. In August, Cargill recalled 36 million pounds of ground meat prepared in Arkansas and shipped nation wide to be sold under a variety of brand names. Illness and death resulted from salmonella contamination. Undoubtedly, old style neighbourhood butcher shops are safer. Cheaper, maybe not.

To answer your question as I've reframed it: In my opinion, Moccia provides excellent value.

[ukjason]

Ok i understand the difference between big bad corporations meat and mom and pop butcher meat. what i'm looking for is a reverse oxymoron good meat with good prices.

[vandan]

Superstore it's pretty hard to beat

[ukjason]

im looking for local meat not tyson meats

[Gaseous Clay]

You should pay Cioffi's a visit.

[fmed]

The prices at Moccia are a bit high. I get sausages from them, but I prefer to get meat elsewhere. The quality if the meat is undeniably high.

[NRF]

I understand that choice and I'm sure it is a thoughtful one. My wife and I made a choice for ourselves to try and buy from places that have a direct link with the farmer raising the animal, from start to finish. It is a higher cost way to go for sure but one makes personal choices about what is important. At least the extra dollars we spend don't go into the hands of mega-corporations, they go to the family farmer and the small retailer.

[LotusRapper]

When not buying from T&T Supermarket (mostly for seafood), I go to:

Famous Foods (Kingsway)
Windsor Meats (Main St)
Armando's (Granville Island public market): http://www.armandosmeats.com/

[ukjason]

I find granville Island to prices a bit to much for my liking, don't get me wrong the quality look great but for example beef short ribs $7.99 per pound V save on meat $5.29 and the quality is the same.

[fmed]

It depends what I'm making. I usually get meat from Cioffi, Columbus, T&T, Costco,and increasingly, Beefway. I really like Beefway these days.

[ukjason]

I drive by beefway every now and then, but know time to stop in. So now i will good price and good quality I'm in.

thanks fmed

[Gaseous Clay]

I second Cioffi's