sadora - i've driven past both of those places before but never went in, they're pretty big aren't they?
kensington appealed to me first off because i feel a butchers shop would work better with other shops in the vicinity and where people walk to and fro quite a bit.
table5 - yup, customer service would have to be a priority with a classic-style butcher where i plan to sell a good range of cuts/meats.
One thing that struck me was chatting with my in-laws who are cattle farmers from strathmore/rockyford area and they were saying that a LOT of the cuts from the UK/europe are only used as minced meat/hamburger in canada - ie the brisket, shin etc. Even though these are the tastiest cuts when cooked properly - oh plus they're a quarter of the price of steak.
|