THE BUTCHER SHOP
From selection to service, RARE is a cut above other butcher shops. With 35 years of experience and a genuine passion for the craft of butchery, Rob Pursel strives to provide an unparalleled standard of quality and variety. At RARE, traditional butchering methods and old-world artisanship are combined with state-of-the-art meat aging processes and techniques. Expertise, skill, and dedication come together in perfect harmony at RARE. The proof is in every cut.
30-60 Day Dry Aged
Out perfectly cut Prime grade Filet Mignon features abundant marbling, its red meat laced with an even distribution of fat makes the cut more tender and juicy.
Preparation recommendation: Pan sear, finished in the oven, basted with butter, garlic, salt, and pepper to taste.
60-Day Dry Aged
Our Prime grade Tomahawk steak is cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb.
Preparation recommendation: Sous-vide for 1-3 hours with butter salt pepper, rosemary, and thyme in the bag. Then apply to bbq grill for a quick beautiful finish.
We offer only the very best in Ontario prime grade including American Wagyu and up to 60-day-aged steak and specialty dry goods that will surely spice up your culinary taste buds.
UNIQUE CUTS
From lamb racks to London broils and Dry-aged burgers to Wagyu beef, we offer a wide assortment of meats and poultry to satisfy everyone’s carnivores palate.
EXPERT STAFF
With over 30 years’ experience, our staff is trained to provide you with an “old-style” butcher shop experience and exceptional customer service.
