Gourmeats
Toronto, ON M6P 1Y8
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If you peer through the front window of the Junctionโs newest butcher shop, Gourmeats, youโll see barn beam table with three stools. No, this little nook isnโt for munching on your prepared foods (they arenโt making any, at least not yet) โ itโs the meal-planning table.
Kenyan-born co-owner Alam Suleman encourages customers to sit down and gander at the blackboard, which is decked out with meal ideas. The shop specializes in marinated meats for at-home cooking. There are sixteen house-made marinades on offer โ detailed in thick white script โ in flavours like Ghaarrlic, Gingerbeer Jerk, Mshkaki Masala and Can-Asian. Patrons choose their proteins and their complimentary marinade, then Suleman vac-packs the meat, which extends the proteinโs fridge life.
While there are currently no plans to sell the marinades, Gourmeats are selling their house-made habanero hot sauce, known as Hotter than H. And yes, you can opt to have your meat slathered in the tongue-tingling stuff if youโre so inclined.
Everything is locally sourced, and itโs all antibiotic- and hormone-free. (The beef is also grass fed.) Currently theyโre sourcing their chicken from a Mennonite farm in Waterloo; the pork and lamb are from Camden and the beef is sourced from Ayr. The only thing thatโs not from Ontario is the salmon, which is flown in from Vancouver.
Theyโve decided to swap out a deli counter for a fish counter, which will soon be filled with local goodies like trout and pickerel. Suleman is also looking into sourcing more exotic proteins like bison.
Back in Kenya, Suleman sold meat wholesale, and now heโs living his dream here.
โMy wife and I would throw dinner parties and everyone would tell us, โYou have to open a restaurant,โโ says Suleman. But he wasnโt romanced by the industry lifestyle (long hours, working on holidays), so opening a butcher shop seemed like the perfect compromise.
Youโll notice that the cases arenโt lined with many pre-cut portions. Thatโs because Suleman likes to cut things to spec at Gourmeats. Butchering to order keeps the meat fresher and gives customers the ability to customize their chops, shanks and tenderloins. On a budget? Grab a half-inch steak. Celebrating a bonus? Grab some two-inch T-bones that a caveman would be envious of.
Published on: Aug 26, 2013