Hi - I have a few (okay 16) serious foodie friends - and I cook for them a lot. One of them decided to start a dinner club - and I'm doing the kick off meal. I'm planning 5 courses - several of which have meat - mostly beef. I am so tired of being disappointed by the cuts of meat I get. I bought a candle roast (pork) at whitehouse that I should have paid closer attention to. It didn't have enough fat on it for dry roasting - which I ignored - and it was DRYYYY. Sadly, roast the week before from no frills out performed by about 100%.
I need some beautiful cuts of meat - some beef, some bison. Who is the best butcher in toronto? I know the grading sysetm - know the US vs Canadian - and to buy Canadian prime and avoid all US cuts (significantly inferior grading system) - but I really don't always find that white house ..st. lawrence mkt. ..and sometimes even cumbrae's delivers the best. It seems the focus is sometimes on lower fat than it is on proper cut to be cooked/roasted/braised/seared - whatever.
I am really looking forward to reading responses - the help is so much appreciated.