The Only Japanese Butcher in Toronto

We are happy to sell Japanese cuts in addition
to traditional North American cuts of meat.
Prepared and cooked foods are also available!


Whole Berkshire loin = Amazing collection of roasts + Ground meat OR whatever you wish! 

A whole loin consists of Ribs, Loin, Sirloin, and Tenderloin. We custom cut, that is to your specification. Last year, one of our customers who wanted to impress their gusts for Thanks Giving, served a Roast with crackling. This left two roasts, one tenderloin, ground meat and soup bone for their family to enjoy. 

You can have your own Berkshire loin with 2 weeks notice. We can assist you in clarify your custom cuts. Whole loins are also available in Tamworth or Wild boar. Please ask us for details......Seiko

We decided to bring Lamb into the store this summer. Fresh Ontario Pasture (grass-fed) Lamb – Chemical Free, off course. To be honest with you, I had never butchered a whole Lamb, so I was so excited to have one to try the first lamb butchered by myself. Whatever you butcher, beef, pork, and lamb, basic structure is almost identical, just divide into different muscles, and trim. My first lamb looked so tiny, and it was easy to cut into different muscles. Maybe "Cute" was not exactly right word to describe it, but, that was what I said when I first saw it.

This is the first rack of lamb that I butchered, so I had to have it by myself!


It was very smooth, and tasted sweet. White wine and balsamic reduction was perfectly matched with this roast. If you think you do not like lamb because of distingish flavor, try Ontario Lamb which has milder flavor. You may became a big fan of Lamb!

All prime cuts (Lacks and Loin chops) of our second lamb were reserved by our regular customers, and all gone, but not the other cuts like legs, shank and belly etc… SO, I decided make Lamb Curry. It is not Japanese curry, but more like British Style (how Do I describe it….not too spicy, very light, very summer like.) We had it for supper in a hot day, and I thought that it was perfect for summer days. This curry is available as frozen at Famu. So please try it when you do not want to cook…..

Have you ever thought of purchasing a whole or half Berkshire Pig ? It's fresh from the farm, and we will custom cut and wrap them up for you.

Berkshire Pork a half or whole ------- $4/LB including cutting & wrapping

Smoking and Sausage making also can be arranged upon request. We can make your berkshire ham into smoked ham, or your shoulder cuts into sausages. 

Too much for your family? Talk yo your friends, and find one or two sharing a pig with you!

This is very special, and exciting thing to do…. Your own aged meat.

Imagine grilling your own dry aged steaks at your special party or cottage holiday. We think it would be a very special way to entertain your friends and family. Order now for custom aging so that your strip loin, tenderloin or ribs will be perfect by the time of your party. Please be aware that it takes time to age your meat, so you need to order ahead depending on how long your piece to be aged. 

Talk to your friends who are passionate about food like you, and share one piece with them!

You can choose from Canada Prime or Grass Fed, and a Rib or a Long Loin. (A long loin consists strip-loin, tenderloin and sirloin.  We will custom cut, as you like, and vacuum-packed slices. 

Considering individual slices of aged Canada Prime strip lion NY cut ($6/100g), Tenderloin ($7), and Rib Eye ($4.5/100g, bone in), these are amazing price!


Canada Prime or Grass Fed

Rib                        18~20$/Kg            average weight will be 10~20 Kg before dry aging

Long Loin            $16/Kg            average weight will be 25~30 Kg before dry aging

Call us or visit us for the details.




This cut is gaining great popularity at FãMu as more people are discovering great things about this cut. 

There are two types of skirts, one is outside and the other is inside. FaMu carries only well selected Angus outside skirt because it is tender than outside, and has richer flavor and meaty texture. It is called “HARAMI” in Japan, and a very poplar cut at Japanese BBQ houses.

For cooking, skirt cut is great for many ways. They cook beautifully at high heat with short cooking time. Great for stair fry, stew, grilling and steaks, sandwiches by slicing, broiling. To enjoy best, cu strips, and steaks across the direction of the grain.

Oh, I almost forget......If you are looking for the best seasonings for this cut, try our "Teriyaki Sauce from The FãMu Kitchen" or "Japanese Miso BBQ Sauce from The FãMu Kitchen"!




Unit 8, 3160 Steeles Ave. E.,
Markham, Ontario L3R 4G9

(905) 475-5005

Hours of Operation

Tuesday - Saturday 10am - 7pm
Sunday 11am - 6pm
Mondays CLOSED


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