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標題: Meat Wholesale stores [打印本頁]

作者: 嘉嘉 時間: 2009-11-20 09:19 標題: Meat Wholesale stores

請問有無人試過o係肉食批發度買肉？
知唔知佢地多數肯唔肯做埋零售呢？(買廿幾磅肉左右)

作者: myversa 時間: 2009-11-20 11:05

I would be able to help you if I was still in restaurant business.

However, my wife took care of the ordering before so when I got home, I would ask if she still got the contacts.

作者: 嘉嘉 時間: 2009-11-20 11:12

thank you thank you
do you know usually how much different is the price comparing with retailing?

作者: myversa 時間: 2009-11-20 13:22

sorry I do not know because I was not in charge of those...

作者: Jennie 時間: 2009-11-20 13:59

Supreme Meat Supplies Ltd in Burnaby. (1725 MacDonald Ave. Tel: 604-299-0541.
It's operated by a Chinese owner. Both wholesale and retail are welcome.
I visit this store every 2 weeks since 10+ years ago to buy meat for my family.

作者: somewhereintime 時間: 2009-11-20 14:23

請問有無人試過o係肉食批發度買肉？
知唔知佢地多數肯唔肯做埋零售呢？(買廿幾磅肉左右)
嘉嘉發表於 2009-11-20 09:19

The Beefway on Kingsway at Slocan(Across from Church's Fried Chicken) has quality products, they supplies to Hotels and
some high end restaurants.
the Chinese meat suppliers i.e. Ferry Market, Supreme Meat, Fresh Choice, Donald's Meat and Newton's are open to public;
however, their meat quality are mediocre even they are cheap. You can get reasonable quality meat at Costco, which is better
than some suppliers and the price are affordable.
I deal with Italian butcher, cost a little more but much better quality products.

作者: 嘉嘉 時間: 2009-11-20 21:00

thanks for the info, everyone

but can someone actually list out some pricing of beef, chicken, turkey, and lamb for me?
I really want to know how much difference does it make to buy from wholesale/costco than supermarket

作者: somewhereintime 時間: 2009-11-20 21:36

本帖最後由 somewhereintime 於 2009-11-20 21:38 編輯

7# 嘉嘉

Pricing could be very complicated, restaurant suppliers usually have 3-4 level pricing depends on sales volume.
Lets start with fresh beef:
Canadian grade A, AA,AAA, Prime, Sterling Silver, Angus
US Prime, select, choice, utility
Dry age 7-21 days, vacuum aging
Trims:  0x0, 0x1
Pork is more straight forward, Alberta or Quebec
Spring Lamb: Local, Salt Spring Island, US, Australian Fresh, New Zealand frozen
Chicken: Fryer, Roaster, Sodium Injected, specialty , Free-run, organic
I deal with Intercity HRI, Centennial,  Sysco and Neptune ,along with some old fashion European Butchers.
They all have different line of specialty so I would say it is safe to buy from Costco if your expectation is not
too high. Commercial suppliers do not give good price to one time customers.
BTW, surprisingly, Wing Tat's wholesale  price is very inexpensive, they sell beef, pork and seafood too.

作者: peter236 時間: 2009-11-21 01:08

The Beefway on Kingsway at Slocan(Across from Church's Fried Chicken) has quality products, they supplies to Hotels and
some high end restaurants.
the Chinese meat suppliers i.e. Ferry Market, Suprem ...
somewhereintime 發表於 2009-11-20 15:23

Why don't the Chinese wholesaler buy higher quality meat? Buy at higher cost then sell at higher price.

作者: somewhereintime 時間: 2009-11-21 05:58

本帖最後由 somewhereintime 於 2009-11-21 06:02 編輯

Buy at higher cost then sell at higher price.
The tempt is, they can use mediocre quality product and sell at higher price.

I hate to say that ,  the majority of Chinese restaurant use
only utility grade imported meat products. Anyone in
Chinese restaurant business know. For example, the boneless  pork
cost $1.40 per pound and the boneless ribeye steak for Pho $2.99 per pound.
What do you think you are getting  when you order " Chinese Style Tenderloin"
or Poached "Veal Tenderloin" from menu?
I design HACCP Plan for hundreds of restaurant so I observe all these in action.

作者: meowmeowmeow 時間: 2009-11-21 10:59

oh... did any chinese restaurant actually has a HACCP Plan?

作者: peter236 時間: 2009-11-21 13:45

Buy at higher cost then sell at higher price.
The tempt is, they can use mediocre quality product and sell at higher price.

I hate to say that , the majority of Chinese restaurant use
only utility g ...
somewhereintime 發表於 2009-11-21 06:58

That is why you need to go to Hong Kong or Shanghai to try Chinese fine dining. There you can enjoy high class meat.

作者: somewhereintime 時間: 2009-11-21 18:57

Since I live in Canada, it is not feasible to fly to Hong kong just to eat.
My young sister lives in HK, she would go to Taiwan for late snack,
or fly to Shanghai for weekend lunch, not me.

作者: somewhereintime 時間: 2009-11-21 18:59

oh... did any chinese restaurant actually has a HACCP Plan?
meowmeowmeow 發表於 2009-11-21 10:59

They do need to have an Food Safety Plan approved by local Health Authority prior to opening.
but most of them are generic or copy and paste job.

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