Beef & Veal
All the beef you will find at the Manotick village butcher has been locally, sustainably, ethically
and naturally raised to provide you with tasty, healthy high quality meat.
* Butcher's Tip *
When figuring weight a recommended guideline is half a pound (uncooked weight) per adult -
when purchasing bone-in it is better to double it - so one pound per person. This should allow
for seconds and leftovers.
- Tender cuts - sirloin/loin, rib
- Barbecue or grilling steaks.
Use dry heat methods: roast, fry, broil or barbecue
- Medium tender cuts - hip
- Marinating cuts.
Dry heat may be used, but for extra tenderness use moist heat.
- Less tender cuts - chuck, brisket/shank, flank/plate
- Simmering cuts.
Use moist heat methods: braise, stew or pot-roast.
- Ground beef
- Extra lean 10%, lean 17%, medium 23%, regular 30%
All of our minces (ground meat) come from fresh trimmings not the 'tubes' used by mass-market producers.