Saskatoon: College Park 477-1959 . Millar Ave 244-4024 | Regina: 4605 Gordon Road 545-3211

Beef

Featuring Canadian AA and AAA beef and all natural Prairie Angus beef raised on the prairies.

  • CALVES LIVER

    beefliver

    Photo may vary from actual product

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    CodePrice / UnitQty
    172703 (FR)$12.10 / KG KG
  • DRY AGED RIBEYE STEAK

    12oz ribeye steak topped with truffle butter and grilled tomato. served with red wine. shallow dof

    Photo may vary from actual product

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    CodePrice / UnitQty
    013098 (FR)$48.92 / KG KG
  • SWEET & SPICY MUSCLE JERKY

    beefjerky

    Photo may vary from actual product

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    CodePrice / UnitQty
    530020 (FR)$53.77 / KG KG
  • EYE OF ROUND ROAST

    Roast beef feast

    Photo may vary from actual product

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    CodePrice / UnitQty
    011503 (FR)$13.43 / KG KG
  • BEEF KABOBS

    EJ_0378-BEEF-KABOB

    Photo may vary from actual product

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    CodePrice / UnitQty
    266589 (FR)$18.50 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    266588 (FZ) $41.90 / CS (2.27 KG) CS
  • SMOKED MARROW BONES

    bone marrow

    Photo may vary from actual product

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    CodePrice / UnitQty
    012746 (FR)$10.12 / KG KG
  • 220 GR NEW YORK STRIPLOIN STEAK

    Grilled New York Striploin Steak with salt and pepper on meat cutting board on dark wooden background

    Photo may vary from actual product

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    CodePrice / UnitQty
    023041 (FZ)$118.90 / CS (3.52 KG) CS
  • BEEF DOG FOOD – RAW

    Image Unavailable

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    CodePrice / UnitQty
    910008 (FZ)$4.61 / KG KG
  • GROUND BEEF & PORK

    1002-1142

    Photo may vary from actual product

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    CodePrice / UnitQty
    104213 (FZ)$34.90 / CS (4.54 KG) CS
  • Sliced Beef Liver

    beefliver

    Photo may vary from actual product

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    CodePrice / UnitQty
    022734 (FR)$18.90 / CS (2.27 KG) CS
  • BLADE STEAK

    steak

    Photo may vary from actual product

    The blade steak is cut from the shoulder of the cow and is made up of different muscles with varying degrees of toughness. The many muscles are heavily exercised and contain a lot of connective tissue. This steak can be marinated and should be braised to avoid a tough and chewy steak.

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    CodePrice / UnitQty
    013109 (FR)$16.07 / KG KG
  • ROAST BEEF WITH SAUCE

    roastbeef

    Photo may vary from actual product

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    CodePrice / UnitQty
    480002 (FZ)$39.90 / CS (1.81 KG)
    Now: $39.90 / CS
    CS
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Make a Meal

Add a Salad
  • MARINATED 4 BEAN SALAD
    $8.80 / KG
  • CREAMY CUCUMBER SALAD
    $9.90 / KG
  • beetsalad BEET SALAD
    $8.80 / KG
  • saladthai THAI SALAD
    $11.44 / KG
  • saladgreek GREEK SALAD
    $14.53 / KG
Qty: Total:

A Tip by the Butcher

What to look for when shopping for protein

Lots of people ask what to look for when they are buying protein. Beef, pork, lamb, veal or chicken, no matter what you buy for your family, meat is usually the most expensive part of grocery shopping.

High quality beef, pork and poultry meat can be found in all local grocery stores. All retail meat has been inspected for safety before being cut into the retail products. But, bacterial infestation, bad storage procedures or improper packaging can cause good meat to lose quality. These are some of the things to look for when buying protein for your families.

Visual Identification

The visual identification of quality meat is based on color, marbling and water holding capacity. The meat should have a normal red color that is uniform throughout the entire cut. Beef, lamb, and pork should also have marbling throughout the meat. Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut. The marbling will increase the juiciness, tenderness and flavor the product.

Water holding capacity can be witnessed by looking at the package, if excess water is found in the bottom of the retail package, it may lead to a dry cooked product.  The cut should hold water within the meat to add to juiciness.

Smell

Another quality identification is smell. The product should have a normal smell.  This will be different for each of the species (i.e. beef, pork, chicken), but should vary only slightly within the species. Any rancid or strange smelling meat should be avoided.

Firmness

Meat should appear firm rather than soft. When handling the retail package, it should be firm, but not tough. It should give under pressure, but not actually be soft.

An unsliced roast usually costs less than one that is sliced and tied. Whole chicken is usually a better buy than chicken parts. A whole turkey usually provides more meat than boned, rolled turkey roast.

Recipes by Our Chef

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PIZZA DOUGH

[ + ] View

[ + ] STIRFRY SAUCE
[ + ] BEEF STOCK
[ + ] BONELESS STUFFED TURKEY
[ + ] LAQUERED BACK RIBS
[ + ] ROASTED CHERRY SMOKED BACON