somewhereintime

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.

somewhereintime

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.

somewhereintime

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.

somewhereintime

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.

somewhereintime

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.