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  • I've been going to Capra & Suidae since it opened a few months ago. Al worked at another butcher shop before deciding to open his own place. My brother-in-law and I have been getting our meats from Al for over 15 years. The quality of meat at Capra & Suidae is the best in TO in my opinion, but the prices are comparable to basic grocery store prices. ALL of his beef is dry-aged and sourced from small, ethical farmers; most local. Something that very few butchers are doing, because it costs more. Read any article comparing dry aging with wet aging and you will see that dry aging is by far the supeior method of aging beef. Al also ages most of his beef 5+ weeks. Not something you will find at most butchers. I wanted to make special prime rib roast for Christmas dinner. Al was so accommodating in allowing me to pick the cut (with extra fat!) and have it dry aged as long as I wanted it. I decided to go with 6.5 weeks, which is pretty much the peak aging period. Al's passion for his craft is reflected in everything he sells. You will taste the difference and will keep coming back!
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