The Dry-Aged Rib
Aged five-and-forty days in the cold room, as patience demands.
$44.99 the pound
⚜ Established 1987 ⚜
Butchery & Provisions
Butchery & Provisions
of Rare Character
“Premium cuts. Exceptional quality. As it was, so it remains.”
Our Charter
A Shop of the Old School
In the year nineteen hundred and eighty-seven, this house was founded upon a simple conviction: that the butcher's craft, practised honestly and without haste, is a service to one's neighbours. Whole animals from farms of good standing; blades kept keen; sausages made by hand to recipes entered in the founder's ledger; and every customer sent home with something worthy of their table. Three generations on, the conviction stands unamended.
From the Counter
Provisions of the House
Cured Goods
Sopressata & saucisson sec, cured in-house by the old methods.
$12.99 per 200g
Sausages of the House
Stuffed daily from the founder's ledger, recipe № 3.
$8.99 the pound
The Sunday Rack
Frenched and tied by hand, fit for the head of the table.
$26.99 the pound
Roasting Joints
Prime rib, sirloin tip, and brisket for the slow oven.
$18.99 the pound
Heritage Pork
Berkshire hogs from Grey Highlands, chops cut two fingers thick.
$12.99 the pound
Posted Tuesday Morning
This Week's Ledger
Offers of the Week
the twenty-first of July, 2026- Prime rib roast, bone in
$28.99$22.99 lb - Maple-smoked bacon
$11.99$8.99 lb - Burgers of brisket, four$12.99
- Sausage trio, wrapped$13.99
- Soup bones & marrow$3.99 lb
Quantities being finite, the telephone is advised: (705) 555-0184
Wrapped in Paper & String
The House Parcels
Parcel the First
The Household
$99 the parcel
- Chicken supremes, four
- Ground Angus, two pounds
- Pork chops, four
- Sausage № 3, one pound
Parcel the Second — most favoured
The Feast
$189 the parcel
- Dry-aged ribeyes, two
- Striploins, two
- Burgers of brisket, six
- A rack for the smoker
- Cured goods, assorted
Parcel the Third
The Larder
$349 the parcel
- Twenty pounds, curated
- A smoked bird, whole
- Bacon & sausages
- Sealed for the journey
On Provenance
Farms of Good Standing
We keep no secrets about where our meat is raised — indeed, we should like you to visit. Each farm lies within an hour's drive of the shop, and each has supplied this house for a decade or more.
- Hillcrest Angus Oro-Medonte — beef cattle at pasture, since 1962
- Maplewood Hollow Grey Highlands — Berkshire hogs of heritage line
- Cedar Lane Farm Springwater — fowl at liberty, eggs of good colour
Bespoke Butchery
Cut to Your Instruction
Crown roasts for a table of twelve; a hog for the spit; the hunter's harvest dressed and smoked. State your requirements by telephone and the master butcher shall oblige.
(705) 555-0184
Correspondence Received
In Their Own Words
The dry-aged rib was the finest piece of beef to grace our table in thirty years of Sunday dinners. My compliments to the cold room.
Mrs. E. Whitfielda customer of the house since 1991I have cooked in kitchens on two continents and found no counter more consistent. Their word is as good as their knife-work.
Chef A. BeaumontCollingwoodThey dressed my autumn deer with such care that not an ounce was wasted, and the pepperettes were spoken of all winter.
Mr. D. KowalskiOro-Medonte
The Shop Album · @blackangusmeats
The Weekly Gazette
Receive the Ledger by Post — Electronically
Each Tuesday: the week's offers, what hangs in the cold room, and a recipe from the founder's book.
Callers Welcome
The Shop Itself
Hours of Business
- MondayClosed
- Tue – Fri9 o'clock – 6
- Saturday8 o'clock – 5
- Sunday10 o'clock – 4
By Post or Telephone
№ 4280 Maple Grove Road
Barrie, Ontario L4M 4S4
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