GOURMET SIRLOIN STEAK
FLAT IRON GRILL STEAK
NEW YORK STRIPLOIN DRY AGED
SEASONED PRIME RIB ROAST
Sometimes referred to as the King of Beef, a prime rib roast comes from the rib section of the beef. We can season your roast so that it is ready for you to put in the oven. Usually a prime rib roast is roasted using a dry heat cooking method. The flavor is rich and tender largely due to the fat content of this particular cut.
PRIME RIB ROAST
PRIME RIB ROAST – BONELESS
Sometimes referred to as the King of Beef a Boneless prime rib roast also called a lip on rib eye roast or ribeye roll comes from the rib section of the beef. It is typically seasoned and roasted using a dry heat cooking method. The flavor is rich and tender largely due to the abundant marbeling of this particular cut.
INSIDE ROUND ROAST
OUTSIDE ROUND ROAST
The outside round often called the outside flat comes from the primal round and is one of the four major muscle sections. It can be cut into round steaks but is typically sold as a roast. A dry heat cooking method should be used when preparing. This cut should be slower cooked at 275 degrees F.
SIRLOIN TIP ROAST
CROSS RIB ROAST – BONELESS
The cross rib roast comes from the chuck of the animal. Some meat markets will sell cross-rib pot roast under the generic name “pot roast.” The difference between a pot roast and a cross-rib pot roast is the vertical line of fat separating the two types of chuck meat; the cross-rib pot roast contains the line of fat. This is what creates richness of flavor in the roast.
BLADE ROAST – BONELESS
The blade is made up of different muscles with varying degrees of toughness. The many muscles are heavily exercised and contain a lot of connective tissue. A blade roast must be slow cooked at a low heat and will be tough, stringy and very dry if not cooked with liquid. This cut of meat has great flavor and is especially suited for pulled beef.
POINT BRISKET ROAST
Also referred to as Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass. The Point Cut, a cut also known as the thick cut, contains significantly more internal fat running throughout the meat as pockets of fat. The point is usually slow cooked using a moist heat cooking method such as Braising or pot roasting. In the Southern States this is the primary cut used for traditional barbecue.
Featuring Canadian AA and AAA beef and all natural Prairie Angus beef raised on the prairies.
A Tip by the Butcher
Storing meat in the freezer
Often times families buy products in bulk and store them in the freezer until needed. Sometimes products are stored for longer periods of time and we are always asked how long a product can be stored frozen before it should be consumed. The following charts show guidelines to follow when storing frozen meat. Protein can be stored for longer periods than listed on the chart however, these times are to ensure that the product is consumed before the flavor and texture deteriorates.
|Recommended freezer storage times for meat|
|Beef||Ground and stew meat||2 to 3 months|
|Roasts and steaks||6 to 12 months|
|Pork||Ground sausage||1 to 2 months|
|Roasts and chops||3 to 6 months|
|Pork & ham, smoked||1 to 3 months|
|Ham, fully cooked||1 to 2 months|
|Bacon, sliced||Up to 1 month|
|Poultry||Whole bird||3 months|
|Pieces||6 to 12 months|
Recipes by Our Chef
ROASTED CHERRY SMOKED BACON
I never really thought that bacon could get any better than it already was but this recipe is amazing. It is a different way to serve bacon and does not get crispy like it would if you pan fry it.
|[ + ] STIRFRY SAUCE|
|[ + ] PIZZA DOUGH|
|[ + ] BEEF STOCK|
|[ + ] BONELESS STUFFED TURKEY|
|[ + ] LAQUERED BACK RIBS|