Sanagan's meat locker is located at Kensington market. this is by far one of the top butchery shop in Toronto, from when it all started in 2009 with a man who loves to cook and dreamed to have his own butchery place. now, they specialize all products that are all in Ontario. they try to work with smaller farms and raving products in ethical manner. farmers are only using antibiotics to treat the animals, and in term cases if required the animals are then removed from treating.
French cut rib chops- This specific cut of meat is typically coming from a farmer in Cambridge,Ontario(Murry's farm) and what he does is he raises heritage breed pigs, and sort of crosses them on his farm so typically there is six to seven breeds in the farm and the farmer develops all of them in pasture. when ask how the butcher would cook this cut of meat, he said he would do it faster such as pan frying, broiling, and grilling it. the French Rib chops is located in the rib section of a pig, it is very fast to cook and very elegant. it takes time, effort, and patience to French cut this meat. you will also find a French cut rib chops on a lamb and it is both as equally as good.
The right recipe for a perfect cut of meat is hard to decide, especially when there's so many ways of cooking it. this recipe I found would not be effective in fast paced restaurant but it will be perfect in family or special events
panroastedfrenchedporkribchops- Courtesy Bill Tennant, Brown Dog Deli-Read more at: http://www.foodnetwork.com/recipes/pan-roasted-frenched-pork-rib-chop-5-spice-caramelized-onion-chutney-orange-merlot-demi-recipe.html?oc=linkback://www.foodnetwork.com/recipes/pan-roasted-frenched-pork-rib-chop-5-spice-caramelized-onion-chutney-orange-merlot-demi-recipe.html
I would prepare this type of cut in a different and simple way by Pan frying it with salt and pepper until its golden brown and basting it with butter and fresh thyme with a little bit of lemon juice for 10-15mins, serving it with glazed asparagus and potato salad would simply as appetizing as it should be. when it comes to pricing the product, i would think of how nicely cleaned this type of cut is, from the meat to the bones this meat is elegant and may not come in cheap prices. so i would price it the same way as the butcher priced the meat.