Fish time again! We had a few gaps last week; but we will be fully stocked by tomorrow afternoon. Ontario pickerel is not available fresh, so we are offering frozen. In fresh we will have Atlantic Salon, wild Arctic Char, Columbia River trout and north Atlantic Cod from Iceland. If you want a whole salmon filet or special cuts give me a call or email.  Smoked salmon will bbe ready Saturday afternoon

          Our frozen selection is fully stocked, including the Krunchy Haddock and Herb Crusted Cod. We are also well stocked on wild argentine shrimp.

          Last

         

         

          I hope all of you have a great long weekend and we are looking forward to seeing you.

RegardsDon & staff

Note: This blog and others are stored in our website under the Tab “recipes and blogs” if you need them for reference.

If you are aware of anyone who would like to receive my blogs please send me their email.

  

It is hard to believe it is time for fresh fish again, summer is flying away and fall is sneaking in! So’ this week we should receive, Atlantic salmon, arctic char, Columbia River trout and Ontario pickerel. In frozen we are restocking Krunchy haddock, herb and Garlic crusted cod, tuna, grouper and shrimp.

          I have included a recipe I tried for duck breasts and peaches. Peaches are in their prime at local farm markets and we have duck breasts from our supplier “La Ferme”.

           My wife always said you should first try a recipe as written and then modify it if you wish. So I tried this recipe mostly as it was written it is delicious; but you have my permission to change it up to your taste. I think the peaches would go great with other proteins like salmon or pork tenderloin.

• Roasted Duck Breast with Caramelized Peaches

Recipe Type: Meats and Main Courses

• Ingredients

For the Duck:

• 4 duck breasts (about 6-8 oz each), skin on
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

For the Caramelized Peaches:

• 4 ripe Niagara Peaches, halved, pitted, and sliced into wedges
• 3 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 1.5 tablespoon honey
• 1 tablespoon balsamic vinegar
• Pinch of salt
• Fresh thyme leaves for garnish

• Directions

1. Prep the duck: Preheat oven to 400°F. Pat duck breasts dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper on both sides.
2. Sear the duck: Place duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium and cook for 8-10 minutes without moving, until the skin is deeply golden and crispy and the fat has rendered. Flip the duck breasts over.
3. Roast in the oven: Add rosemary and thyme sprigs to the skillet. Transfer to the preheated oven and roast for 15-20 minutes , or until an internal thermometer reads 150-165°F.
4. Rest the duck: Remove from oven, transfer duck breasts to a cutting board, and let rest for 5-10 minutes. The temperature will rise slightly as they rest.
5. Caramelize the peaches: While duck rests, drain most of the duck fat from the skillet (save it for another use). Add butter to the skillet over medium heat. Once melted, add peach slices in a single layer.
6. Add sweetness: Sprinkle brown sugar over peaches, drizzle with honey and balsamic vinegar, and add a pinch of salt. Cook for 3-4 minutes, gently stirring, until peaches are tender and caramelized with a glossy sauce.
7. Slice and serve: Slice duck breasts against the grain into thin pieces. Arrange on plates with caramelized peaches on the side. Drizzle with any remaining pan sauce and garnish with fresh thyme leaves.

 

Regards, Don & staff

Note: This blog and others are stored in our website under the Tab “recipes and blogs” if you need them for reference.

If you are aware of anyone wanting to receive my blogs; send me their email.

I don’t like “snooze you lose” items and rarely sell them. We try to keep the same basic items in stock most of the time.  We do have problems from time to time with suppliers and supply chains and occasionally I can screw up and not order enough. This week , though, is different; we have rec’d a large shipment of fresh Ontario garlic and when it is gone it is gone!

We have bulbs at $5.50, 3 bulbs for $14.95 and bunches of 8 for $28.95

Ontario garlic is a seasonal item; our bulbs are large, fresh and delicious. It is a cross of Russian Red and Italian music developed for our climate. It is the right blend of piquant and mellow.

          I have attached a recipe for a garlic salad dressing that features another of our new products: French made grainy Dijon mustard from our supplier ‘Laferme” The French love their mustard and Canada grows most of the worlds supply of mustard seed. A condiment made in heaven!

 

GARLIC SALAD DRESSING

Ingredients

2              Cloves, fresh Ont. garlic

2   tsp.    Fish sauce

4  Tbsp   Lime juice

2.5 oz.    Canola oil 

2 Oz.       Olive oil

1 Tbsp.   Sesame oil

1 tsp.      Grainy Dijon mustard (houston’s) 

1/2 tsp.   Sea salt 

 

Freshly ground black pepper (to taste)

 

Instructions

 

1. . Finely chop 2 garlic cloves  chopping until it is paste-like. Add 2.5 oz. neutral oil, 1/4 cup olive oil, 1 teaspoon Dijon mustard, 1 Tbs sesame oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper if desired. Whisk or seal and and shake the jar until combined and emulsified. Or add it slowly through the feed tube of a running food processer

Recipe Notes

Storage: Refrigerate in an airtight container up to 1 week. Rewhisk before using.

         

RegardsDon & staff

Note: This blog and others are stored in our website under the Tab “recipes and blogs” if you need them for reference.

If you are aware of anyone wanting to receive my blogs; send me their email.

I missed writing last week’s blog as we had a computer crash and that really upset the apple cart.  This week in fresh we will have Atlantic salmon, Columbia River trout, wild N. W.T. Arctic Char, & wild caught Ont. Pickerel. We have restocked the frozen selection including the Herb Crusted Cod and the Krunchy Haddock, grouper, Pollack and tuna, plus the wild Argentine shrimp

          We will have our selection on display Thursday by noon July 30 and hold it fresh until Sunday noon Aug. 02. I will have smoked salmon ready for Saturday afternoon.

          Customers often ask which species of fish is the mildest or least “fishy” smelling. That is hard question as peoples scent sense and tastes are different. Instead, I will give you “rules of thumb” and specifics. Generally speaking white fleshed fish from cold salt water locations will smell fishier. Fresh Haddock smells really strong, a milk bath helps it. Sablefish (aka Black Cod) is strong smelling even after freezing. Fresh Atlantic Cod is mildly fishy.  All three of these fish taste great when cooked and not fishy. Atlantic Cod cooked is very mild. However all three can leave an odour in your kitchen from cooking, especially pan frying.

          Again, generally, freshwater fish are less fishy smelling and mild flavoured. Pickerel and Columbia trout are good examples. They say that Columbia trout is milder because they do not prey on other fish; their diet is insects.

          Breaded fish, like our Krunchy Haddock and garlic and herb crusted B.C. cod are mild fish and non odorous when cooking.

          Atlantic salmon and Halibut are mild smelling  with a unique taste profile. Arctic Char (actually a trout that lives like a salmon) is between salmon and trout in taste profile and not fishy smelling. Obviously there are more varieties of fish species than I can stock; but if you have a request I will research it for you.

          Cooking methods can make a difference in lingering odours in your house. So, use your BBQ, even the side burner if you want to poach or panfry. Poaching, steaming and baking are les odourous than pan fying.

So, enjoy your fish and improve your health

 

RegardsDon & staff

 

Note: This blog and others are stored in our website under the Tab “recipes and blogs” if you need them for reference.

If you are aware of anyone wanting to receive my blogs; send me their email.

For this week’s blog I intended to announce a Father’s day Special of: fingerling potatoes, fresh Ont. Perch and an Australian Wagyu steak for $50.00, but as I write this there is some uncertainty if the Perch will get from the wharf to the processing plant in time to ship. So, if the Perch does not connect to shipping we will substitute pickerel or Columbia trout for the Perch. So, the special will be fingerling potatoes (2 lb) and pan fish for breakfast and a 10 ounce Wagyu steak for supper. All for $50.00. Sorry guys, you have to supply your own beer.

          The other fresh fish we are expecting are: Arctic Char, Atlantic salmon, B.C. Halibut, Atlantic Cod, Columbia River trout and Ontario pickerel. We are also stocking up on frozen species of fish including Krunchy Haddock, grouper, tuna and B.C. Herb & Garlic battered cod.

          Normally our next fresh fish arrival date would be July 02, but because of the July 01 holiday shipping and supply is disrupted. I anticipate our next fresh fish will be July 16th. You may want to stock up on salmon for the July 01 holiday.

          Regarding the father’s day special steak, Wagyu cattle are native to Japan and genetically have more marbling than even our best black angus, the fat in Wagyu has a lower melting point than regular beef; so, they need a high heat fast cook. If you treat them to a dry rub and high heat for 3 minutes per side, you will have a tender flavourful steak with a well browned crust and uniformly pink inside.  All grilled steaks need to rest about 4 to5 minutes to allow the juices to reincorporate into the meat. Even though the raw steaks seem to exhibit a lot of fat; the fat melts into the flesh and is not visible in the cooked steak. After grilling a Wagyu steak I would hold it at about 350 degrees F for 5 minutes in the oven or top of the BBQ

          If you want special cuts of salmon or a whole filet, email or phone us on Wed. and it will be set aside for you.

          I plan to have smoked salmon on Sat. June 20th, weather permitting.

          Last week we had our first fresh game meat weekend. It went well, we have a new game meat supplier (Laferme)  and our game meat freezer is well stocked. We also received some deli meats and a scrumptious braised beef pot pie from Laferme.

We eat and feed our families the same meat we sell to you!

 

RegardsDon & staff

This week’s blog is a little late; but I had not one, but two computer crashes. The plan was to update information on Game meat, but I can’t miss the opportunity to mention beef pricing. I tried to explain it last week and since then rib-eye steaks went up 50 cents and strip loins came down 50 cents. We have also added two more wrinkles to spur the increase in beef prices. The continued disruption with the straight of Hormuz is increasing the cost of fuel, which increases the cost of everything including freight. The latest problem is the flesh eating screw worm that is infesting cattle in Mexico and Texas.  Cattle in those regions are blocked from import and movement thus decreasing the supply of beef available.

          Our game meat sales have been sliding; I think it is the higher cost in what is a time of increased food prices and uncertainty. So, to kick start game meat we are changing the programme. We have switched suppliers for better pricing and better supply. Our first delivery from the supplier (Le Ferme Black Creek Farm) will be this Friday and we will have some interesting new items. We plan to have a once a month delivery of fresh game meat, grass finished beef and Ontario lamb (in season) The monthly arrival will follow the first fresh week. We will post it in our blog and on our website. It will probably take a month or so for us to hit our stride and round out our selection.

          For starters we are going to emphasize bison, venison, wild boar, grass finished beef and Ontario lamb, plus a few interesting sundries like Bison salami and kangaroo burgers. If you have an interest in other game or Quebec based products, come in and advise and we will try to find it for you.

Regards

Don and staff

Well it is fresh fish time again. We will have fresh fish on hand from June 04 to June 07. This week we should have Atlantic salmon, wild Arctic Char, Columbia River Trout, Wild B.C. halibut, wild Ontario pickerel, and wild Icelandic Cod. 
    The frozen Krunchy Haddock will also be back in stock. All of our frozen selection has good inventory. The Krunchy Haddock which is very popular has been hit and miss as far as supply goes; but we are good this go-round.
Freshly smoked Atlantic Salmon will be ready for Saturday afternoon and Sunday.
    With the summer warmth upon us and lots of outdoor cooking it is time to be mindful that fresh meat spoils more quickly in the heat. We do our very very best to bring in quality fresh meat, but you can do your part as well. The health unit uses the 2 hour limit as a rule of thumb for fresh meat. Fresh meat should be at room temperature no more than 2 hours.
The health unit and other food experts are preaching newer methods of thawing meat that has been vacuum sealed and frozen. They suggest that meat should be removed from vacpacking before thawing. I have posted below a copy of the label we will be putting on fish, chicken and pork.

 

    We originally ordered Rainbow trout; but the fish were not yet market size, so our supplier substitutes the Columbia River trout    I found the Columbia River trout to be milder in flavour than the Rainbow and the filet size is a better serving portion than Rainbow.
In the wild Columbia trout feed primarily on insects, so, they have less of a ‘fishy” taste than those that eat smaller fish.
    Both Rainbow and Columbia is available wild caught, but the majority is farmed. Unlike Atlantic salmon which is farmed in steel cages in ocean water, Rainbow and Columbia are farmed inland in spring fed raceways. Raceways are the preferred farming method of Environmentalists. “Raceways are long, linear containment structures used for farming fish. They're often in a terraced configuration and usually above ground. These systems can be indoors or outdoors. Types include flow through where the wastewater leaves the facility and recirculating where the water is treated and re-used. Species such as Columbia trout and rainbow trout are farmed in raceways”
    Both rainbow and Columbia River trout are descendants of Steelhead salmon. The Rainbow we find locally evolved from the Steelhead that was stocked in the Great Lakes to supplement game fishing. The Columbia River trout descended from Steelhead that migrated up the Columbia from the Pacific Ocean, liked what they found and stayed.

    
Best regards
Don & staff

 

There are many topics to write about, but the one that seems to be on peoples minds is beef and the price of beef. The expert’s quick reply to the high cost is that there has been a prolonged drought in the American Midwest. However it is far more complicated than that.
    First beef is an International product and we need to look at pricing as a world issue. Also beef in North America is quite integrated, cattle from Canada, the U.S.A. and Mexico have moved freely across borders. It has been cheaper to slaughter, process and fatten beef in the U.S.A. because of cheap immigrant labour and cheaper feed costs. So, Canada has shipped year old beef to the States for fattening and processing, and then we buy back finished cuts. Lately the U.S.A. has taken a more protectionist stance and that has curtailed some cross border activity; but, not much. Another factor to keep in mind is that the Americans consume more beef than they produce and they consume more ground beef than steers naturally yield. Another complicating factor is the Mexican beef has been banned as an import into the U.S. because of an infectious disease known as horn worm.
    The nub of it is there is not enough beef to meet the demand; usually when demand is greater than supply the price goes up until demand lowers. This time demand remains unchanged and the price keeps going up.
    Another mitigating factor is the age of farmers and their reluctance to increase the herd size. Put yourself in the farmer’s shoes; you have a one year old heifer that you can fatten and sell for a high price now or you can have her bred and wait 2.5 years to sell her calf at a unknown price. Factor in high feed costs, high fuel costs and high fertilizers costs; the result is beef prices will continue to rise.
    There are ways to manage your beef consumption; many steaks are large enough to share, so grill your favorite steak, portion it and serve it family style on a platter. Many retailers have gone to cheaper grades of beef leading to tough meat and dissatisfaction. We have maintained our high standards for AAA Black Angus Steaks.
    Ground beef is another interesting story; there is not enough to meet demand; most ground beef is made from un-aged fatty trim, un-aged lean trim, old bulls, culls, and old dairy cattle. In some case water is added in the form of ice chips and organ meats are thrown into the grinder as well. Our ground beef is ground from primal cuts that are from dry-aged steers, usually shanks, round and lean aged trim. I recently did an experiment where I bought a pound of ground from a competitor; I made an 8 ounce patty from it as well as an 8 ounce patty of our ground and cooked them exactly the same. Our beef had 20% less shrinkage. I also stir fried a portion of each with salt, pepper and onions and ran a taste test with our customers. Our beef was the hands down favorite for flavour and texture.
    We sell our ground in 5 lb lots, individually vacpacked in 1 lb pkgs.  for $45.00. We also sell a proprietary blend of brisket and chuck (Brischuck) for 5 for $50.00 and a grass fed, grass finished ground for 5 for $60.00. All of the above grounds are available in single 1 lb packs.

We believe that quality pays: as the Red-Neck says. 
Good Meat ain’t cheap
And cheap meat ain’t good

The other aspect of ground beef is its versatility; there must be a thousand recipes for ground beef; I have attached one of my favourites:

MACORONI, BEEF, TOMATO
YIELD   4-6                                                                      

Qty.        INGREDIENTS
2 1/2 Cups    Elbow Macaroni
        Butter for sautéing
1 Lb.              Black Angus ground beef
1         Med Ont. cooking onion diced.
1 Tbsp.    Sea salt, divided
1 Tbsp.    Ground pepper, divided
4 Cups    Fresh tomatoes, diced & stewed ( sub. 28 oz Can)    
Pinch        Fine herbs (Herbs de Provence)
1 Tsp.     Sugar
A few        Drops lemon juice                                                                                                     
1/ 2 Can    Condensed tomato soup (10 oz. Can)                                                                                                                                                           
1 Cup         Shredded cheddar
        Ground pepper to taste.

METHOD
Blanch tomatoes in boiling water for 4-5 minutes, remove skin , coarsely chop tomatoes and place in pot with herbs, sugar, half of salt & half of pepper and lemon juice. Cook 15 –20 minutes until tomatoes are soft. Hold warm. Boil pasta in ample salted water until al dente. Drain and rinse with cold water, add a little butter and set aside. Sauté onion 2-3 minutes, add beef, half of salt & half of pepper to pan. Cook until no longer any pink and meat begins to brown.  Drain meat of excess fat, and then combine with pasta, tomatoes, & soup.  Mixture should be fairly wet. If canned tomatoes were not juicy add a half cup tomato juice. Place mixture in a greased 9 x 13 pan, sprinkle cheddar on top, grind fresh pepper over cheese to garnish. Bake 35 – 40 minutes at 375 degrees F. until cheese is bubbly. Allow to stand 10 minutes before serving.

Note: The tomato soup gives the tomato mixture some “cling”.

We eat and feed our families the same meat we sell to you!

Regards
Don & staff

Note: This blog and others are stored in our website under the Tab “recipes and blogs” if you need them for reference.
If you are aware of anyone wanting to receive my blogs; send me their email.
 

Well, we are back to blogging about fish again. For our last fresh fish order we ordered rainbow trout but, the fish were undersized for harvesting, so our Monger subbed Columbia river red-striped trout. It was very well received as a very tasty fish. (I really liked it as well). I just checked with our supplier and we will receive the Columbia trout this week as well. Both Columbia trout and Rainbow trout are sub-species of Steelhead Salmon.

Technically both are salmon. (Arctic Char is technically a trout) So, rainbow was introduced to the Great Lakes to improve sport fishing and have since been adapted to a farmed fish. Columbia River trout are descendants of Steelhead that migrated into the Columbia from the Pacific Ocean and decided to stay. They migrate into smaller tributaries of the Columbia to spawn. The Columbia River trout are considerable smaller than Rainbow and the flesh is a more vibrant red colour. Columbia trout have a red dorsal stripe whereas Rainbow has the rainbow hue dorsal stripe.

          I found the Columbia River trout to be milder in flavour than the Rainbow and the filet size is a better one serving portion than Rainbow.

In the wild Columbia trout feed primarily on insects, so, they have less of a ‘fishy” taste than those that eat smaller fish.

          Both Rainbow and Columbia is available wild caught, but the majority is farmed. Unlike Atlantic Salmon which are farmed in steel cages in ocean water, Rainbow and Columbia are farmed inland in spring fed raceways. Raceways are the preferred farming method of Environmentalists. “Raceways are long, linear containment structures used for farming fish. They're often in a terraced configuration and usually above ground. These systems can be indoors or outdoors. Types include flow through where the wastewater leaves the facility and recirculating where the water is treated and re-used. Species such as Columbia trout and rainbow trout are farmed in raceways”

 

         This week’s fresh catch will include Atlantic Salmon, Columbia Trout, wild pickerel Ont., wild Halibut B.C. If you need special cuts or a whole side. Phone or email asap

        We are restocking all our frozen products including the very popular Krunchy Haddock.

Best regards

Don & staff

P.S. we are postponing smoked salmon until June 4th because of cool weather

DONS BLOG #17- MAY 2026

 

          This weeks Blog will be short; as I am suffering an early summer cold. The Mothers day special with the lobster tail went well. The lobster tails are all gone. We still have a large supply of the Australian Wagyu Picanha steaks at $29.95 each

          This coming weekend is the “May 24” weekend and the start of BBQ season. So, as well as the Aussie Wagyu we are super stocked with Prime AAA Black Angus strip loins, rib-eyes and top sirloins.

          As you are probably aware beef has been going up in price like crazy; the short answer to why is there is a shortage of cattle ready for slaughter; usually when the price goes up the demand slows down and prices fall. Currently there is no let up in demand and prices keep rising. You (the consumer) are of course price conscious. Many of the BIG BOX stores have chosen to bring in cheaper grades and imported beef. We have stuck with offering the best beef we can buy. This philosophy has worked for us as we gained the reputation of offering top quality steaks when you have a special occasion and want that super steak.

          The other end of the beef business is ground beef, and again we have gone for quality verses the lowest price. Our ground beef is significantly different from supermarket ground, and there is a reason. Most ground beef comes from dairy cattle, culls and trim. Our ground beef comes from primal cuts of dry aged steers. The usual cuts are : inside round, outside round and shanks. It runs an average of 25-30% fat, which is ideal for flavour and juiciness. We offer a special price of 5 packages (vacuum-pak) for $45.00

                    Regarding smoked salmon, I will be smoking salmon for Saturday morning.

         

DONS BLOG #17- MAY 2026

 

          This weeks Blog will be short; as I am suffering an early summer cold. The Mothers day special with the lobster tail went well. The lobster tails are all gone. We still have a large supply of the Australian Wagyu Picanha steaks at $29.95 each

          This coming weekend is the “May 24” weekend and the start of BBQ season. So, as well as the Aussie Wagyu we are super stocked with Prime AAA Black Angus strip loins, rib-eyes and top sirloins.

          As you are probably aware beef has been going up in price like crazy; the short answer to why is there is a shortage of cattle ready for slaughter; usually when the price goes up the demand slows down and prices fall. Currently there is no let up in demand and prices keep rising. You (the consumer) are of course price conscious. Many of the BIG BOX stores have chosen to bring in cheaper grades and imported beef. We have stuck with offering the best beef we can buy. This philosophy has worked for us as we gained the reputation of offering top quality steaks when you have a special occasion and want that super steak.

          The other end of the beef business is ground beef, and again we have gone for quality verses the lowest price. Our ground beef is significantly different from supermarket ground, and there is a reason. Most ground beef comes from dairy cattle, culls and trim. Our ground beef comes from primal cuts of dry aged steers. The usual cuts are : inside round, outside round and shanks. It runs an average of 25-30% fat, which is ideal for flavour and juiciness. We offer a special price of 5 packages (vacuum-pak) for $45.00

                    Regarding smoked salmon, I will be smoking salmon for Saturday morning.

         

 

 

         

         

 

 

 

 

 

DONS BLOG #17- MAY 2026

 

          This weeks Blog will be short; as I am suffering an early summer cold. The Mothers day special with the lobster tail went well. The lobster tails are all gone. We still have a large supply of the Australian Wagyu Picanha steaks at $29.95 each

          This coming weekend is the “May 24” weekend and the start of BBQ season. So, as well as the Aussie Wagyu we are super stocked with Prime AAA Black Angus strip loins, rib-eyes and top sirloins.

          As you are probably aware beef has been going up in price like crazy; the short answer to why is there is a shortage of cattle ready for slaughter; usually when the price goes up the demand slows down and prices fall. Currently there is no let up in demand and prices keep rising. You (the consumer) are of course price conscious. Many of the BIG BOX stores have chosen to bring in cheaper grades and imported beef. We have stuck with offering the best beef we can buy. This philosophy has worked for us as we gained the reputation of offering top quality steaks when you have a special occasion and want that super steak.

          The other end of the beef business is ground beef, and again we have gone for quality verses the lowest price. Our ground beef is significantly different from supermarket ground, and there is a reason. Most ground beef comes from dairy cattle, culls and trim. Our ground beef comes from primal cuts of dry aged steers. The usual cuts are : inside round, outside round and shanks. It runs an average of 25-30% fat, which is ideal for flavour and juiciness. We offer a special price of 5 packages (vacuum-pak) for $45.00

                    Regarding smoked salmon, I will be smoking salmon for Saturday morning.

         

This weeks Blog will be short; as I am suffering an early summer cold. The Mothers day special with the lobster tail went well. The lobster tails are all gone. We still have a large supply of the Australian Wagyu Picanha steaks at $29.95 each

          This coming weekend is the “May 24” weekend and the start of BBQ season. So, as well as the Aussie Wagyu we are super stocked with Prime AAA Black Angus strip loins, rib-eyes and top sirloins.

          As you are probably aware beef has been going up in price like crazy; the short answer to why is there is a shortage of cattle ready for slaughter; usually when the price goes up the demand slows down and prices fall. Currently there is no let up in demand and prices keep rising. You (the consumer) are of course price conscious. Many of the BIG BOX stores have chosen to bring in cheaper grades and imported beef. We have stuck with offering the best beef we can buy. This philosophy has worked for us as we gained the reputation of offering top quality steaks when you have a special occasion and want that super steak.

          The other end of the beef business is ground beef, and again we have gone for quality verses the lowest price. Our ground beef is significantly different from supermarket ground, and there is a reason. Most ground beef comes from dairy cattle, culls and trim. Our ground beef comes from primal cuts of dry aged steers. The usual cuts are : inside round, outside round and shanks. It runs an average of 25-30% fat, which is ideal for flavour and juiciness. We offer a special price of 5 packages (vacuum-pak) for $45.00

                    Regarding smoked salmon, I will be smoking salmon for Saturday morning.