RECORD STORE TALES #1219: Grab A Stack of Eats 2025

Every year at the cottage, I try to expand my cooking game just a little bit.  In the past, this included making our own onion rings, slow cooking some beef ribs, caramelizing onions, working with exotic meats such as duck and lamb, and finding new ways to cook my veggies.  Had money been available this summer, I would have liked to start smoking my own meat.  Perhaps next year.  In 2025, we did try some new things and have some excellent food experiences.

The story starts in December of 2024.  We have a “tire guy”, Jason, who comes to the house and swaps out our tires twice a year.  I knew that Jason was a hunter, and I know he had a freezer full of moose meat.  We talked about it a bit, and discussed seasoning and cooking techniques for the exotic meat.  I asked if he could spare a taste of the moose meat.  Just a taste.  I am well familiar with moose, as a boss at work is also a hunter and brings in his own moose spaghetti from time to time.  It is not very gamey.  It has a beef-like taste and texture, with a venison finish.  It is a lean meat and not bad for you as a beef substitute.

Jason didn’t bring just a taste.  He went above and beyond, to the point that I was actually freaking out over the amount of meat that I had to eat.

I just wanted a taste.  What I got was a pack of moose pepperoni, a huge moose salami, and ten frozen links of big moose sausage.  Ten links.

There has not been a single year in my life where I ate ten links of any sausage at all.  Typically, I would have two or three at Sausagefest in the summer, and that is it.  I don’t do Oktoberfest and I’m not a big pork eater.  Jen won’t touch any kind of exotic game meat at all, so I could not count on her for any help.  The sausage was kept in the freezer until the opening of cottage season 2025.  It would be the first food experiment of the new year.

“Dad, you have to help me finish this sausage.  At least one link,” I told my father.

“Oh you eat them son, just enjoy.  You don’t have to share with me,” he answered as some form of polite excuse.

“You don’t understand what I’m saying dad.  I CAN’T eat ten links by myself.”

Cut to the end:  He didn’t eat any of them, and I did finish all ten.

Most of them were cooked on the barbecue, well done, and served with a toasted bun and a variety of toppings from mayonnaise to mustard to guacamole.  One was done in a frying pan, but the fumes actually triggered a seizure in Jen, so I avoided that method from then on.  Still, even with different toppings and condiments, ten sausages is a lot so I had to get creative.

One night in September, arriving at the cottage on a Thursday night, I needed to eat some dinner but had few options in front of me except…moose sausage.  I imagined cutting up the sausage into small chunks and using them in some way, and then realized:  I had everything I needed to make a moose spaghetti.  So I got cooking!

I began by cutting the sausage into meatball-sized chunks.  Then I sautéed it in olive oil, diced up some green peppers, red onions, garlic and mushrooms, and added them to the mixture.  I like a nice chunky sauce, so those diced veggies would blend in perfectly.  I let them cook until they reached the desired done-ness, and then added some craft spaghetti sauce that my dad had in stock from an unknown store.  I like a bit of heat, so I gave it several shots of Tobasco sauce, gave it a stir and let it simmer.  I made enough spaghetti to serve two, and dumped my sauce with moose sausage on top.  It was a masterpiece.  I finished it all – eventually.

That experiment was a total success.  Maybe Jason will get me some more sausage this winter, and I can try again next year.  Not ten links though.  Five will do me fine.

Our other successful experiment involved my first try at cooking a steak of Canadian wagyu.  I have cooked Japanese A5 wagyu at home before, but that is a very expensive and hard to find meat.  We no longer shop at our local Kitchener butcher (Robert’s Boxed Meats) after they sold us not one but two rotten steaks.  No third chance for Robert’s, and no more access to Japanese A5 wagyu.  The bright side of this is that after Robert’s almost ruined our cottage weekend with a steak that we had to throw in the garbage, my dad suggested we try the local Kincardine butcher, the Beefway.  This began a love affair and with a great store, and relationship with the staff who know us by name and recognize us when we come in.  When we first visited, I asked if they had heard of such a thing as A5 wagyu.  They had, of course, but didn’t carry the animal in stock.  Cut forward to 2025, and they now have Canadian wagyu in stock.  Not as marbled as the Japanese A5 variety, it might actually be a more enjoyable meat to enjoy as a steak.  There is a farm on the highway to the cottage that grows the animals, which is likely where the Beefway got theirs.

The Japanese A5 wagyu is so rich, that you really can’t eat more than a little in one sitting.  It is considered more a steak that you cut into cubes and share.  The Canadian variety was better suited to the steak eating experience.  I ended up doing two this year, both ribeyes.  The Beefway had a variety of cuts in stock, but I like a ribeye.  It was not cheap, but as a treat, certainly the best steak I’ve ever made at home.  More enjoyable than the A5 due to the better meat to fat ratio.  It was still incredibly tender, even when I accidentally cooked the first one to a medium well.  The second one, I underestimated and cooked it to a rare.  The thing is, both were really good.  With a good steak, I always keep the seasoning simple with salt and pepper, and maybe garlic powder.  A crappy steak needs everything I can throw at it to make it tasty, but the wagyu doesn’t need much.  No steak sauce.  You want to taste that meat.  You’re paying for it, so you better be able to taste it.  Salt might be enough on its own.

That is 2025 and its food experiments in a nutshell.  Nothing crazy, and all with local meat.  Which leaves us to end on a funny story.

The first time I purchased wagyu from the Beefway, I was so excited about my find, that I wanted to tell the world.  I made a post on the local Kincardine Facebook group.  There were several “likes” and loads of positive comments, except from one person who just didn’t…get it.

Darlene Johnson saw the price on my ribeye and had an absolute fit.  Her first of many comments is below.

She didn’t understand that the steak was a local cow, bred similar to the Japanese variety, no matter how it was explained to her.  She continued to berate me for buying it, and the store itself for “selling out” to Japan.  She said she preferred a nice lean steak.  I bet she cooks it well done, too.  I had to block her.  She was just mean.

Darlene A. Johnston will not dissuade me from buying the meat I like, and I will continue to patronize the Beefway as long as they are open.  Wagyu or otherwise, I have never had a tastier steak (or bacon, or pork chop, or chicken breast), than what I can get at my new favourite local butchers.

2025 was another successful year for food.  Bring on 2026!

OCT 6 2025 UPDATE:  She’s baaaack!