Five top butchers for carnivores with a conscience
1. The Butcher’s Son
Standouts at this Davisville shop include beautifully marbled P.E.I. beef and ethically raised Ontario pork and lamb, as well as a wide range of game. In-house chef Brandon Conrad preps oven-ready lamb shepherd’s pie and bison lasagna. 2055 Yonge St., 416-901-9414.
A windowed dry-aging room shows off hanging slabs of beef at this gleaming, 3,400-square-foot halal butcher. The deli case is full of freshly prepped food like smoky baba ghanouj, and on-site cooks grill meat to order. 4646 Heritage Hills Blvd., Mississauga, 905-890-1700.
3. Medium Rare
Frank Del Gobbo, the late owner, had a close rapport with customers, and his staff carry on the tradition. Everything they sell—like free-run poultry and impressive sides of dry-aging Ontario beef—is supremely fresh and naturally raised. 5241 Dundas St. W., 416-231-1500.
4. Butcher by Nature
This Junction staple was rebuilt after a 2011 fire. It offers a hearty selection of certified organic bison, lamb, pork and poultry, as well as wild fish from Purdy’s. The house-marinated and -smoked products are excellent. 515 Annette St., 416-241-8187.
5. Sausage Partners
Chef Kyle Deming (formerly of Ceili Cottage) and his wife, Lorraine, source top-quality pork, venison, duck and lamb from small local farms. Bonus: the Leslieville shop runs regular butchery and sausage-stuffing classes. 1378 Queen St. E., 416-778-6328.