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Moishes Steaks at IGA

http://www.montrealgazette.com/touch/...

I wonder if it will be dry aged or are they just going to slap a Moishes label on the styrofoam package.

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  1. Reading between the lines, "they just going to slap a Moishes label on the styrofoam package." And since they only talk about being "sourced from Moishes’ usual suppliers" I imagine that it means Alberta beef with antibiotics and hormones.

    If it was going to be dry-aged, they would have mentioned it loudly in the press release.

    If they weren't using antibiotics, they would have mentioned it loudly in the press release.

    If they weren't using hormones, they would have mentioned it loudly in the press release.

    If they were sourcing local cows, they would have mentioned it loudly in the press release.

    yada, yada, yada.

    $50 to $62.50 per kg, hmmm....

    7 Replies
    1. re: EaterBob

      Eater Montreal states that these will be dry aged. If this is actually the case it's odd that it's not mentioned in the PR.

      1. re: Fintastic

        The quote is "Moishes and IGA launch a partnership today to offer aged beef from the 76-year-old steakhouse in grocery stores across Quebec."
        http://montreal.eater.com/archives/20...

        The word "dry" does not appear anywhere in the press release. Nor does it say for how long the steaks will be aged. Heck, the time to get it shipped from Alberta is probably being counted as "aging time."

        1. re: EaterBob

          Cryovac bagged beef considered "aged" by at least the butcher shop at Le Biftheque. Yes not Moishes, but I'm guessing this "wet-aged" cow comes from the same feedlot producer(s) supplying the restaurant.

          1. re: EaterBob

            Yep nowhere in the Montreal Eater story does it say dry aged. Also on the package, nowhere does it say dry aged. I suspect, the steaks never go through Moishes Steakhouse. It's just produced for them, under their name. The steaks at Moishes Steakhouse, are individually cut & dry-aged by the steakhouse.

        2. re: EaterBob

          Moishes's beef source comes from the US(not Alberta).

          1. re: BLM

            Even worse... I would imagine that the only reason they do that is that they are sourcing based on price.

            1. re: EaterBob

              It's much more expensive sourcing US beef, than Canadian beef.

        3. I believe they get their meat from Pat LaFrieda in New York and de Cheval as well.

          1 Reply
          1. re: blondee_47

            I would like to see the proof. Not that it's not possible. Last I heard, Queue de Cheval wasn't using Pat LaFrieda. It's was the 1221 Steakhouse in it's brief run, that used Pat LaFrieda.