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    Cioffi's Cucina

    4.1 (12 reviews)

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    Mild Italian sausage with arugula on a freshly baked ciabatta bun.

    We had made the trip looking for a particular pastry (Maritozzi) which we saw in a film "Love and Gelato" the night before. The staff were absolutely fantastic! One [Portuguese] girl even walked my daughter and I to the three shops and gave us a tour of the place - as she asked her colleagues about this rare treat and where we could find it. Everyone we met was friendly and inviting. We stayed to enjoy a delicious sandwich and my favourite Italian soda (Brio Chinotto), and even took some treats home with us! With service and experience like that, I would not only highly recommend the place, but we definitely plan on going back every once in a while to enjoy the delicious array of quality Italian food!

    The Braised Oxtail panini!

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    Supreme Meat Supplies - Ad

    Supreme Meat Supplies

    2.5(4 reviews)
    1.3 km
    $$

    Part Chinese/English lesson/translation…read more Part butchery lesson relating to the above. Part Cantonese beef stew lesson. Part store review. All rolled into one. To start, this is thoroughly via trial and error on my part making 牛腩煲 aka beef (brisket) stew. Trying to make the stew by buying the western butchery cut of beef brisket results in a inauthentic launch of the desired result. Don't buy it if that's what your goal is. Don't buy from Safeway/Save-on or any other Western butcher of you want the "proper" Asian result. 牛腩 is beef brisket in Chinese. Technically, this is what it is. In reality, not so much. Why? Because in Chinese, there is no real distinction of the different cuts of the underside of the cow. It's all called the same thing in Chinese. In other words, in English butchery, generally speaking going from front to back there is: brisket, plate, and flank. This is all classified under one Chinese term. Brisket is the breast/chest area of the cow, in terms of western butchery. The cut used in Chinese beef stew is actually known as drop flank or rough flank, closer to the rear of the underside. This is not sold in western butchery stores. Come here and ask for it. Surprisingly, a younger guy here who spoke English had no idea what I was talking about, and an older lady who spoke Cantonese knew. She understood the different cuts even though they were all the same label in Chinese. She was most helpful. I ended up with beef plate. Close enough to the untrimmed flank I was really after. Guess how it was labelled in Chinese? Yep, you guessed it! $7.88/lb. OK pricing. As an aside, the lady also pointed me towards beef finger meat. Known as 牛坑腩 - another variation of "brisket' in Chinese. This cut would be a second choice for me for the stew. I've done it before with this cut. It's a factory. Don't expect fancy supermarket decor. It is was it is. Private parking lot and street parking available. They do speak English Cash debit only.

    The service is sucks and not honest it scams they write in front of cashier when you spent $88 and…read moreup they give you10% next time you buy meat from them the chick it if you used the coupon this time the owner not giving you another one for next time you buy even you spent over $150

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    Supreme Meat Supplies - Products

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    Supreme Meat Supplies

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    Windsor Quality Meats - Center Cut Tenderloin

    Windsor Quality Meats

    4.0(80 reviews)
    7.3 kmRiley Park
    $$

    Went here to get tenderloin cut for beef wellington right before on Christmas Eve, which was not a…read moregood plan cause most of holiday things are sold out. I called ahead before heading down here, "Do you have center cut tenderloin?", "Yes we have a lot". Well that was dumb of me for being not specific enough on what I'm trying to make. When I got there, I talked to one of the staff asking for the tenderloin. They proceed to show the center cut tenderloin which been cut to steak size. I explained that I'm planning to make Wellington, and that would not work. They went to the back, but couldn't find any, and told me it was sold out earlier. Then they talked about the other tenderloin cut, which twirled using string, they said I can use it but they wouldn't recommend it for Wellington as there is muscle which going to make it tough. I decided to just get the prosciutto, and another staff came to help me. They asked how much I need and what I'm making. Once they learned that I'm making Wellington, they dig around for the center cut and there was one left! Christmas is saved! Cost about $113.68 for 1.146 kg of center cut tenderloin, very good price!

    I was looking for duck fat and came across a photo on the Windsor Meats website showing a variety…read moreof small containers of lard, beef tallow and duck fat at reasonable prices ($5-6). When I drove 45 minutes to the shop I couldn't help notice that the small containers of duck fat (maybe 300 ml) were $28. That's a big difference from the advertised price ON THE WEBSITE. You wasted my time and my gas money.

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    Windsor Quality Meats - House made bacon.

    House made bacon.

    Windsor Quality Meats - Free range, organic, hormone free chicken.

    Free range, organic, hormone free chicken.

    Windsor Quality Meats - Rubs.

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    Rubs.

    Cioffi's Cucina - meats - Updated May 2026

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