Charles Bizeul Launches a 125$ Wagyu Katsu Sando in Montreal

Charles Bizeul, co-owner, chef, and master butcher at Boucherie Grinder, is proud to be the first establishment in Montreal to offer a taste of Instagram’s hottest meat trend: The Wagyu Katsu Sando. The Wagyu Katsu Sando is a special off-menu item only available at Boucherie Grinder on Saturday evenings. This means you must know to ask for it at the counter (It’s on the secret menu).

Photo : Jp Castonguay / AMJ Media inc

What is a Wagyu Katsu Sando?

Wagyu is a highly prized and pricey type of Japanese beef celebrated for its richly fat-marbled, tender, buttery-tasting flesh. In order for beef to be wagyu, it must come from one of four breeds: Japanese Brown, Japanese Polled, Japanese Shorthorn, or Japanese Black. Wagyu is scored on its quality, with A5 being the highest grade.

Katsu is the Japanese word for a cutlet, an ingredient that has been coated in breadcrumbs (usually light and airy panko) and, typically, fried. Sando is the Japanese nickname for a sandwich. The piece of wagyu is served on crustless white bread, and sometimes that bread is made with Hokkaido milk. The bread is spread with a Japanese inspired Tonkatsu Sauce.

Photo: Jp Castonguay / AMJ Media inc

The Wagyu Katsu Sando is the newest addition to Boucherie Grinder’s family of delicious sandwiches which already include the Lamb Doner, the Roasted Chicken in a Baguette, the Philly Cheese Steak, the BanhMi, and the Cuban.

How much does it cost and when will it be available?

The sandwich is only available on Saturday evenings between 6 pm and 9 pm, and will only be cooked by chef and master butcher Charles Bizeul. It will be sold for 125$ and it is recommended to share the Wagyu Katsu Sando with between 2 and 4 people. Only 4 sandos are available per Saturday evening, because of how rare the wagyu meat is. So the 4 sandwiches are available on a first-come, first-served basis.

Photo: Jp Castonguay / AMJ Media inc

Why is it so expensive?

Wagyu farmers believe that keeping their pampered cattle happy is imperative for the animal to ultimately yield excellent-tasting beef. These farmers care for the animals around the clock, feed them a special diet, give them massages, and some even play music for them. The amount of money a farmer invests to raise a single animal (which is usually slaughtered before it is 30 months old) translates into the cow’s final price, and that cost is eventually passed along to the customer.

Photo: Jp Castonguay / AMJ Media inc

About Boucherie Grinder

The Boucherie Grinder is Montreal’s premier butcher shop located right next door from its sister establishment, Restaurant Grinder in Griffintown. Charles Bizeul, a master butcher, introduces customers to the art of meat; his framework is high-quality meat worked with refinement. During his training at Fleisher’s, a New York butcher shop, he was introduced to “neo-butchery”, a new trend that encourages traceability. Charles uses the animal from the tip of the nose to the fork of the tail – a modern vision of butchery. The meat at Boucherie Grinder looks as good as it tastes, therefore it is showcased like jewellery, in a refrigerated display case visible from the street.

Photo : Jp Castonguay / AMJ Media inc