I'm going to 5 star this meat shop immediately…read more
Not only did the friendly meat counter man voluntarily explain their supplier/sources, but didn't flinch when I told him that my trust in butchers has been harmed. He agreed with me, and then turned to their wide stock on display, as well to the variety/price list on the wall, as well to their butcher shop where whole carcases are butchered in plain sight of customers.
As well, he told me that I can phone in an order, or order a couple package deals that seem decently priced, all expertly cut and packaged to your specs if that is your thing.
I decided to try them out, and bought a couple of great-looking marbled beef tenderloins - PRIME filet mignon - and with it as a first-time customer he kicked in one of their home-made steak spice packs.
At home patted the blood off, and seared, rested, and basted my way into steak heaven. With fried mushrooms, garlic, fresh rosemary and thyme all slaked in lotsa butter, wow!
Among many done the same way, the best steak I've had in a year! Melt in the mouth wonderful and only $17!
Although tenderloin is superior to my usual porterhouse, NY strip, rib-eye, prime rib and top sirloin, the difference in its marbled flavour was noteworthy.
A few days later we ordered some skin-on/bone-in chicken thighs, two nice-looking NY strips, a couple frozen lamb shanks, some tasty andouille sausages. So far the thighs were excellent w little fat/skin, the NY's were very good, the sausages great in pasta sauce, the shanks super Greek spice style ...
As it's hard to trust butchers these days (!), some carefully researched advice on steaks?
The junk sold out of Co-op on certain days (and possibly Safeway, Costco, Sobeys, Real Canadian, and Save-On) is horrible: in the same meat cooler recently Coop was selling similar-looking New York strips for both $30 AND for $14 per pound, indicating something weird: the pricey cuts were new and authentic looking - for a supermarket meat counter! - but the cheaper were likely nearing or past their date/freshness limit.
The cheap steaks in the front of a separate line-up were all distinctly red; the rear ones were much darker coloured and likely a few days fresher, but, as per customer ignorance, didn't look it.
A few days later the same expensive steaks at the same Coop meat counter were $28, and the other line-up were not priced and were darker.
Folks, the reason for the bright red meat is this...
Meat that's over the 'best date' is injected and/or sprayed with carbon monoxide - in sufficient quantities it will kill you - that allows overdated meat to last months! As well, some butchers apparently 'paint' on fresh beef blood from more recent butchering.
These supermarkets are hiding the truth from us, and are likely short-cutting and ripping us in other ways too: we need to boycott their meat counters, all of them.
A friend who works in one of the meat sections said little when asked about being able to trust his big chain, but quietly directed me to meat that he said was better: it was clear he's not free to tell the truth.
As well, some meat shops in Calgary are likely out-and-out crooks.
As I used to work for them, M&M flash-freeze most of their products, and likely Urban Butchers too: they are not to be trusted for freshness, quality, or what's on the label. Additionally, there's no butcher on the premises, and so we don't know what goes into their chewy tendony 'steaks' that are most likely inferior cuts tenderized like crazy, and for which I never returned.
Some of the others?
At first trusted, Better Butcher has at least twice stiffed me with at least $5-10 worth of fat and skin on big $45-50 orders of chicken thighs. They hide the extra weight under their own shrink wrap packaging. As well, the last steak I had there was supposed to be porterhouse, but why would they separate it from the bone as that's where extra flavour for the two sides resides. As it was not all that tender, I suspect it could have been an inferior marbled cut (cannot prove it).
Calgary Meats on Edmonton Trail is okay but I was not impressed with one steak when compared to others'.
Regina Meats at Crossroads Market to some people is good, but why settle for whatever when can have the best?
Sickel Meat at the same market carries rough-looking product, but for me flavour of their sausages was off.
Silver Sage meat at Calgary Farmer's Market off Blackfoot is good-looking, but expensive!
Spinelli's Piedmontese pork tenderloin is tender and tasty; so too may be their beef steak and chicken.
BonTon Meats off Crowchild in the northwest may also be good.
The conclusion?
Check out Master Meats, and possibly Bon Ton and Spinelli.
The rest?
Steer clear. As in general prices are about the same, why not select the best, even if you have to drive a few more kms?
The masters at Master Meats are now my hands-down fav.
Go for it?
