BEST of the BEST butcher & deli
Barriefield Market savour the flavour
By Katrina Geenevasen-Garlough Photos Stephen Wild
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t’s the Friday afternoon before the first long weekend of the summer, and customers are lined up out the door at the Barriefield Market. Eager to acquire the perfect cut of meat for their grills, these customers know owner Tim Greenlees doesn’t cut corners when it comes to the wide range of products he offers.
itself as the go-to butchershop in the Limestone City. Customers come from as close as the village of Barriefield itself, and from as far as Toronto and Ottawa. Dedicated carnivores, it seems, are not afraid to go the distance when it comes to quality meats. Dry-Aged Beef
“I buy the best products that are available,” says Greenlees. “I’m not the most economical guy in town, but we’re not the most expensive, either. We are in line with most major supermarkets, but we buy all the best stuff. We buy the upper-end products because it yields a better end result. I want customers’ steaks to be the best every single time they take it home. I don’t want you to have five good steaks and then one bad one. I like to keep it consistent.” That consistency has paid off in dividends. Today, the Barriefield Market has established
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Three years ago, Barriefield Market began offering customers premium Ontario dry-aged beef. Aged a minimum of 30 days in a dryage cooler, temperature and humidity are controlled to yield the highest flavours. The end result is a succulent cut of meat that quite simply melts in your mouth. “The process brings out and intensifies all the flavours in the beef,” says Greenlees, holding up a well-marbled example before wrapping it up for a shopper to take home. “It gives you an outstanding taste.”
Local Produce, Grocery and European Deli Just minutes from downtown Kingston, Barriefield Market is much more than your average butcher shop. While it offers a preminum selection of quality meats, it also serves up delicious made-to-order sandwiches perfect for lunch or dinner on-the-go, as well as salads and soups made in-house every day. It’s also become known for its plethora of local produce and fine selection of cheese wheels from Ireland and England. “Our goal is to have everything for you,” says Greenlees. “People are more apt to stop if they can pick up a salad, fresh produce, and their meals from the same place. We try to offer the full package.”