Cumbrae’s Succulent Meat Recipes

Stephen Alexander, a third-generation butcher and owner of Cumbrae’s, offers up six of his favourite recipes. With a farm-to-fork philosophy, he hails from an Ontario farm and distributes his fresh cuts from shops in Toronto and Dundas. Try grilling his flat iron steak on the barbecue this weekend, roast his short ribs in the oven for a hearty fall feast, or serve up a juicy pork belly for dinner party guests this winter.

Get more fall roasts and stews, plus Stephen Alexander’s tips for cooking various cuts of meat, in our October 2010 issue.

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