The Weeknight
$99
- Four chicken supremes
- Ground Angus, 2 lb
- Centre-cut chops, four
- Sausage of the house
№ 01 — A butcher shop, reconsidered
MeatasCraft
Black Angus Meats is a working butcher counter in Barrie, Ontario — dry-aging Canadian Angus, curing by hand, and treating beef with the attention usually reserved for wine.
Enter the Index
№ 02 — The Study
Sixty Days,
Sixty Days,
Held in Silence
Temperature held at two degrees. Humidity at eighty-five percent. Air moving just enough to matter. Dry-aging is not a process we run — it is a discipline we keep.
“Marbling is the record of a life well-raised. Aging is how we read it aloud.”
1987Founded
60 daysMaximum age
12Partner farms
±50 kmSourcing radius
№ 04 — The Boxes
Curated
Curated
Compositions
The Grill Master
$189
- Dry-aged ribeyes, two
- Striploins, two
- Brisket burgers, six
- Back ribs, one rack
- Charcuterie, assorted
The Cottage
$349
- Twenty pounds, curated
- Whole smoked chicken
- Bacon & sausages
- Sealed for transport
№ 05 — Provenance
Within an Hour
Within an Hour
of the Block
“Twelve farms. All within fifty kilometres. All on a first-name basis.”
Whole animals, purchased directly, broken down entirely by hand. The farms are not suppliers; they are the other half of the craft. Visits are encouraged — ask the counter for directions.
№ 06 — By Appointment
The Custom Cut
A tomahawk for a birthday. A crown roast for twelve. Speak to a butcher directly. (705) 555-0184
№ 07 — Voices
Noted, With Thanks
“The dry-aged ribeye ruined every steakhouse in the city for me. I drive forty minutes. Worth every one.”
Daniel R — Toronto“The most consistent counter I've found in two decades of professional cooking.”
Chef Marielle T — Collingwood“Precision, patience, and no theatre. Just the best beef in the county.”
James A — Barrie
№ 08 — @blackangusmeats
Field Notes
№ 09 — Correspondence
The Tuesday
The Tuesday
Dispatch
№ 10 — The Shop
Visit
Hours
- MonClosed
- Tue – Fri09 — 18
- Sat08 — 17
- Sun10 — 16
Map
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