Is it just me or the quality of meat and produce sucks in GTA

[jeff2]

Me too. As far as buying poultry I think unless your into the free range thing it's all the same

I agree. When I see the "raised without antibiotics" chicken on sale I buy it.
Other than that, I do have some concern about microplastics. I eat a lot of stuff that comes in plastic. Also, I buy the Grass Fed butter when on sale. Throw a few in the freezer.

 

[massman]

Grocery store meat and produce has really declined post pandemic. Especially fresh fruits and vegetables. Berries are going mildly in a few days, and veg like green beans which used to keep in my fridge for a week or more are now turning brown in a couple days. I try to purchase as much as I can at farmers markets and independent butchers. The cost is more (though not always, especially with the price gouging of the major grocery chains lately) but the quality is far superior.

 

[winnerwinner]

Since I was a kid my mom would tell me that the best meat is from the farms or butchers straight, and that I should see it being cut.

 

[Butler1000]

Particularly meat at grocery stores. I feel like its barely good enough to feed my dog.

I remember precovid it wasn't this bad. What I used to get at regular grocers back then is now triple the price at niche butchers.

I go to St Lawrence Market every few months, fill the freezer. Second choice in Farm Boy. Good butcher there. Both have great flavored sausages good steak cuts, ribs, and the like.

I use Costco for Salmon, Trout, and ground beef, and reportion at home. My local No frills has good sales on Chicken legs, wings, and pork chops, I just wait until sales come up and buy in bulk.

Summertime I hit farmers markets, make occasion runs up to farm country.


The effort is worth it.

 

[Butler1000]

Grocery store meat and produce has really declined post pandemic. Especially fresh fruits and vegetables. Berries are going mildly in a few days, and veg like green beans which used to keep in my fridge for a week or more are now turning brown in a couple days. I try to purchase as much as I can at farmers markets and independent butchers. The cost is more (though not always, especially with the price gouging of the major grocery chains lately) but the quality is far superior.

We bought those Tupperware food preserving sets. Removed our drawers in the fridge. They have seriously doubled the time things stay fresh, fruit and veg.

 

[Vinson]

I bought some boneless rib steaks from No frills last week. They were tough, last time. But I found lamb at Metro to be good. Costco apparently has the best meat. ( according to the store manager at Longo's)

 

[JayRoam]

The best meat is the stuff that's raised naturally or organic. I usually buy Menonnite raised beef. The price difference is the labour cost and same scale. Normal meat is factory farmed. The animals are kept in small pens and never move. Since they are kept so close they are pumped up with anti-biotics to prevent disease and hormones to promote growth. So you end up eating flabby chemical filled meat.

 

[probyn]

The best meat is the stuff that's raised naturally or organic. I usually buy Menonnite raised beef. The price difference is the labour cost and same scale. Normal meat is factory farmed. The animals are kept in small pens and never move. Since they are kept so close they are pumped up with anti-biotics to prevent disease and hormones to promote growth. So you end up eating flabby chemical filled meat.

Where do you get Menonnite raised beef?

 

[Shaquille Oatmeal]

Is Sanagan's Meat Locker a good place to buy quality meats?

 

[JayRoam]

Where do you get Menonnite raised beef?

Royal Beef at Woodbine and Danforth

 

[jalimon]

proximity is the key in cuisine. That's why great chef builds strong relationships with local producers.

A rib eyes i ate at a very basic hotel restaurant in Calgary was better then top Montreal steak place...

 

[DesRicardo]

Particularly meat at grocery stores. I feel like its barely good enough to feed my dog.

I remember precovid it wasn't this bad. What I used to get at regular grocers back then is now triple the price at niche butchers.

100% on a few produce items. Biggest being Bananas. Most of the time they are either to green or over rip, also they are bruised up out the box. Next are apples. I finding many don't have the same crispness a before, even lacking the firmness and being more to the softer mushier side. Cucumber as well, not as firm as the past.

Just not the same.

 

[Pancakes1]

proximity is the key in cuisine. That's why great chef builds strong relationships with local producers.

A rib eyes i ate at a very basic hotel restaurant in Calgary was better then top Montreal steak place...

Funny you mention this but I had no idea about the "famous Alberta beef" until I visited Calgary. Ended up at grungy bar for a quick breakfast, ordered a steak and eggs with low expectations, the steak was mind blowingly delicious and destroys anything we have here.

Ate steak at several other restaurants and was shocked at how much better they have it over there.