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Butcherie Grinder

Butcherie Grinder




Butcherie Grinder's master butcher, Charles Bizeul, is here to introduce you to the art of steak. Trained at Fleischers Craft Butchery in New York, he initiates you to neo-butchery: a movement encouraging product traceability. His canvas, high quality meat, worked with finesse.

At the shop you will find an evolving menu of dishes that are created according to the seasons, a set of local products as well as an artisanal selection of beers, ciders & wines, oils and fine spices - all in the goal to enhance or accompany your favourite cut of meat!


654 Notre-Dame West
Montréal, QC
H3J 1M1

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  • Monday9 AM – 7 PM
  • Tuesday9 AM – 7 PM
  • Wednesday9 AM – 7 PM
  • Thursday9 AM – 9 PM
  • Friday9 AM – 9 PM
  • Saturday9 AM – 9 PM
  • Sunday9 AM – 7 PM

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About Canadian Beef

Canadian beef is raised with pride and care in each and every province across the country. Chances are, that just outside of city boundaries, your neighbours are depending on beef to make a living. More than 98% of cattle farms and ranches are family-run and most have been operating for generations. There are 60,000 farms and ranches with beef cattle in Canada – that’s a lot of Canadian communities built on beef! 

Raising cattle is one of the few remaining examples of animal husbandry you can see by just taking a drive in the countryside. Beef cattle grazing out in a field bears witness to the fact that Canadian beef is truly a product of the landscape – raised on the goodness that nature provides. Cattle eat locally, largely living off forage (grass) supplemented with grains or other feedstuffs available in each region of the country – potatoes in the East, corn in central Canada and typically barley and wheat out West for example. Beef is very much a product of terroir, with nuanced differences depending on the region where the cattle are raised.

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