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Sonora's Meat - We are already opened


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#1 josepepe

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Posted 19 February 2012 - 02:25 PM

We are a boutique meat market that offers you different cuts like:
  • Arrachera
  • New York
  • T Bone
  • Rib Eye
  • Cabrería
  • Sirloin
Come and ask for our packages!

We wait for you at:
Boulevard Ajijic 122
La Floresta
(In front of the Auditorio)
Tel. (376) 766 52888

Monday - Saturday 9:00 - 17:00
Sunday 10:00 - 18:00

Facebook:
Sonora's Meat Ajijic
http://www.facebook....norasMeatAjijic

http://www.sonorameat.com

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#2 Catinmex

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Posted 19 February 2012 - 02:38 PM

Do you age your meat and if so, for how long?

#3 Ellie

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Posted 19 February 2012 - 02:47 PM

I just talked to someone this morning who was one of the first customers. Said that the rib eyes were unbelievable. Cut to the thickness requested and cut like butter after cooking... Time to go shopping tomorrow!

#4 josepepe

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Posted 20 February 2012 - 10:35 AM

Do you age your meat and if so, for how long?


We don't age the meat. Our meat is vacuum packaged fresh meat which is transported and stored under refrigeration.

#5 josepepe

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Posted 20 February 2012 - 10:39 AM

I just talked to someone this morning who was one of the first customers. Said that the rib eyes were unbelievable. Cut to the thickness requested and cut like butter after cooking... Time to go shopping tomorrow!


We will be waiting for you!

#6 Mainecoons

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Posted 20 February 2012 - 05:57 PM

Point of clarification: This place is on the NORTH side of the street, next to Johanna's restaurant.

Very nice shop but they don't seem to have much to sell yet. Also is a restaurant AND a carry out.

We're having the Rib Eye tonight, will report back.

#7 Mainecoons

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Posted 20 February 2012 - 07:36 PM

OK, the Rib Eye was good, not great. You sure couldn't cut it with a fork. I'd rate it at the level of USDA Choice. A good piece of meat but nothing like aged Prime. Which BTW is selling for way too close to $20 per pound up north these days. For a little more than a third of that, I'll chew a little more. :)

The Chorizo was excellent, really good. If you are a chorizo fan, worth stopping to buy that there all by itself.

This place is superior to Tonys and actually acts like they want your business, in contrast to Tonys. The staff is really nice!

Easy to park in front. Hopefully, they'll broaden their selection.

We'll be getting our weekly steak there from here on out. Please support the place!

#8 tigerlily

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Posted 21 February 2012 - 11:00 AM

Point of clarification: This place is on the NORTH side of the street, next to Johanna's restaurant.

Very nice shop but they don't seem to have much to sell yet. Also is a restaurant AND a carry out.

We're having the Rib Eye tonight, will report back.

Thanks for clarifying this. We looked and looked and didn't see the place. We'll find it next time thanks to you!

#9 MtnMama

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Posted 21 February 2012 - 08:39 PM

I stopped by and bought a lovely rib-eye. Very tender and flavorful. I am trying the Arrachera next.

"Against stupidity the gods themselves contend in vain."

Friedrich Schiller


#10 PV Kids

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Posted 23 February 2012 - 03:55 PM

Is this part of the Sonora's Meat we have in Vallarta? Franchise or another owned location perhaps? Very good meat there.

#11 PULELEHUA

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Posted 23 February 2012 - 08:34 PM

We were thoroughly pleased with the "bone in" filetes purchased last week. Looking forward to trying their porterhouse cut next.

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Hawaiian Kingdom -- July 31, 1843


#12 Melinda

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Posted 25 February 2012 - 02:28 AM

So glad that there is now more competition to Tony' Meats. Am not too fond of the customer service at Tony's. I've always felt the son had a surly and condescending attitude although I always came in with a friendly face.

I was hopeful that we could now get prime, AGED, beef in these parts. So disappointing that Sonora can't supply what many of us want.

Since Sonora does not offer AGED steaks, I will continue to get my steaks from Costco....with the #1855 printed on the label which designates prime USDA approved beef. They're not cheap...but we've always felt these were the best steaks to be found here at Lakeside.

I am happy to know Sonora is locating here. I will visit them for chorizo and other cuts of meat.

#13 PULELEHUA

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Posted 25 February 2012 - 01:29 PM

Next visit to Sonora's, we will inquire as to whether there was a miscommunication re: aged vs. fresh meat. It could be that "aged" was taken to mean "old" or "rotten" or something like that, thus the response that their meat is "fresh", vacuum packed, etc.. ( We have been aficionados of great steak houses all over the U.S., and the bone-in filet from Sonora's was definitely in the same league.)

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Hawaiian Kingdom -- July 31, 1843


#14 AWC

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Posted 26 February 2012 - 08:45 AM

I would love a twice monthly pot roast, do they take special orders?

#15 zerbit

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Posted 26 February 2012 - 11:11 AM

Finding true aged beef would be surprising. The process requires coolers with regulated humidity, daily attention to rotating and inspection and the weight loss due to dehydration and the final trimming makes it very expensive. Additionally true aged beef is an aquired taste, many would consider the "tang" in the taste would indicate it is spoiled. The industry claims wet aging in cryovac bags gives the same result, that isn't the case. Most people are used to wet aged beef, USDA Choice being a top end product.

#16 PULELEHUA

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Posted 26 February 2012 - 12:30 PM

You are absolutely correct, Zerbit. When I think of "fresh" beef, I think of the "fresh off the hoof" beef in stews and taro-wrapped lau lau I know from a friend's ranch on the Big Island. Sonora's beef doesn't have the "tang" of the beef you describe, but it sure doesn't have the texture and flavor of "fresh off the hoof" beef either.

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Hawaiian Kingdom -- July 31, 1843


#17 tio

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Posted 26 February 2012 - 10:41 PM

Meat packers use the cryovac 'wet' aging process and the meat is usually 7-10 days in the bag before offered for sale. Transportation, etc. I get fresh local grass-fed and 'wet' age it myself for 21-28 days depending on source (I found 3 local butchers that grow their own beef). Works well. May try some 'dry' aging as have contacts to do so. It is expensive as about 30% of original weight is lost to trimming and shrink.

As far as roasts go, have been supplying friends with rib, tri tip and blade chuck roasts. Also pork roasts bone in and out. Pot roast can be any of above. All grass-fed, no clembuterol or other bad stuff. Friends are well pleased.

Check with Maria Elena's meat table at Tuesday tianguis.

#18 natbug

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Posted 27 February 2012 - 09:23 AM

do they carry a cut suitable for making corned beef?

#19 bmh

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Posted 27 February 2012 - 09:36 PM

We had filet today and it was delicious and tender.

#20 The traveler

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Posted 03 March 2012 - 11:42 AM

We also had delicious filet mignons, went back and got more and also arrachara. Haven't tried the arrachera yet but looking forward to it.




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