Like great beef?

Anyone who has read this blog knows that I am somewhat involved in my meat! I've posted a number of blogs about some particularly horrid print ads promoting US beef but that comes about because I'm such a fan of a great steak that it makes me nuts to see this honoured victual made silly.
So, here's a recommendation. For years, the late Paul Estrella delighted me with his personality and his superbly aged beef. He always had something old hanging about in the refrigerator and I was lucky to get to partake. His wife Carmen still runs the wonderful Royal Beef on the Danforth in Toronto. It's just a little too far to drive now.
At the Southdown LCBO recently one of the wine consultants named Christ (not kidding and pronounced kris) recommended Medium Rare in Etobicoke.
Unbelievably great product and very reasonable pricing.
I cannot recommend it more.

I liberated the following copy from Medium Rare's website - http://www.mediumrare.to/home.html
Master Butcher Frank Del Gobbo has been a leader by reputation in his discipline of butchery. Through sheer inspiration, he has always been a few steps ahead of the pack bringing both immense creativity and honesty to his trade.

Frank started in the food business at the age 12, working in bakeries and food shops in and around Toronto. At 18, he gained valuable experience in the meat department of an old world European market where he learned how to properly handle, cut and trim meats in traditional ways.
Through hard work and determination, Frank became the Manager of one of Toronto's most prestigious food shops by the age of 21, helping to provide a finer product for more refined and knowledgeable consumers.

By the age of 25, Frank felt it was time to branch out on his own. He founded and opened Frank's Meat Boutique in Humbertown Shopping Center,on The Kingsway where he quickly became appreciated for his knowledge, product and service. Choosing to expand his knowledge, he then sold the Boutique and began to travel through Europe and the United States.

As a result of his travels, Frank became involved in competition cooking, including his own chili, sausages and particularly B.B.Q. He traveled with a team to get a proper feel for this new sport, learning B.B.Q. techniques from the very best in the business.

It was then time to return to Toronto's West End and capitalize on an appreciative fan base, opening Medium Rare, one of the City's most prestigious premium meat boutiques.



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