Serving our time-honored recipe since 1999

Abie’s  Smoked Meat & Steak opened its doors to the West Island of Montreal (and far beyond) on November 22nd, 1999.

We have been so blessed to be able to serve our time-honored recipe of Home Made old fashioned Smoked Meat to our dear,
loyal clients for 11 years, and counting!

Abie himself has Deli running through his veins. Abie learned his craft at the world famous “Schwartz’s” deli.  He started there as a bus boy, then cashier and finally general manager in charge of all facets of the business, including the “secret recipe” passed down from Reuben Schwartz, to Abie’s father, then to Abie.

At Abie’s, we mix old fashioned with 21st century technology! Our Smoked Meat is still hand-rubbed in our spice mixture, placed in barrels and left to “dry cure” for 7 days. Then it is smoked in a state of the art convection smoker that constantly monitors internal temperature,
as well as humidity. All this combines into the perfect Montreal Smoked Meat!

Don’t be fooled with other so called “Montreal Smoked Meat” which is pumped up with Nitrates and Nitrites! Why would some people do this? Simple…economy. I can explain. The smoking process shrinks the meat which is normal. I’m sure you notice the same thing when you put a steak or burger on the grill or a roast in the oven. If you inject the meat first making it artificially bigger, when it shrinks, it just goes back to its original size. Since Smoked Meat is sold by weight…well, you get the picture. Our original recipe is just spices and love directly from the smokehouse to your table!

We have certainly evolved over the years, and listened to our clients suggestions and criticism, (constructive, of course!) to offer a wide array of products, menu items, and services, all to better serve you! Our menu has grown to offer more choices for the family.
Our take-out menu reflects families busy schedules and their need for ready-to-eat meals.

At Abie’s we always strive to grow, improve and give 100% to our clients.