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.

  • GOURMET SIRLOIN STEAK

    steak

    Photo may vary from actual product

    The gourmet sirloin is cut from the top sirloin. It is a more economical cut of steak which is relatively tender and does not require marinating. It is very popular grilled on the BBQ.

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    CodePrice / UnitQty
    013084 (FR)$25.11 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    023084 (FZ) $43.90 / CS (1.81 KG) CS
  • FLAT IRON GRILL STEAK

    steak

    Photo may vary from actual product

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    CodePrice / UnitQty
    023095 (FZ)$46.90 / CS (2.2 KG) CS
  • NEW YORK STRIPLOIN DRY AGED

    steak

    Photo may vary from actual product

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    CodePrice / UnitQty
    013089 (FR)$46.05 / KG KG
  • SEASONED PRIME RIB ROAST

    roastbeef

    Photo may vary from actual product

    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.

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    CodePrice / UnitQty
    012008 (FR)$38.34 / KG KG
  • PRIME RIB ROAST

    roastbeef

    Photo may vary from actual product

    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.

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    CodePrice / UnitQty
    012007 (FR)$33.71 / KG KG
  • PRIME RIB ROAST – BONELESS

    roastbeef

    Photo may vary from actual product

    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.

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    CodePrice / UnitQty
    012006 (FR)$39.22 / KG EA
  • INSIDE ROUND ROAST

    roastbeef

    Photo may vary from actual product

    The inside round roast comes from the Primal hip. 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. This roast should not be cooked above 275oF.

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    CodePrice / UnitQty
    011206 (FR)$13.21 / KG KG
  • OUTSIDE ROUND ROAST

    roastbeef

    Photo may vary from actual product

    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.

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    CodePrice / UnitQty
    011312 (FR)$12.99 / KG KG
  • SIRLOIN TIP ROAST

    roastbeef

    Photo may vary from actual product

    The boneless sirloin tip is also called top sirloin, triangle  and loin tip. The better grades can be oven-roasted; otherwise moist-heat methods should be used.

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    CodePrice / UnitQty
    011401 (FR)$12.99 / KG KG
  • CROSS RIB ROAST – BONELESS

    roastbeef

    Photo may vary from actual product

    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.

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    CodePrice / UnitQty
    012203 (FR)$14.53 / KG KG
  • BLADE ROAST – BONELESS

    roastbeef

    Photo may vary from actual product

    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.

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    CodePrice / UnitQty
    012307 (FR)$13.65 / KG KG
  • POINT BRISKET ROAST

    roastbeef

    Photo may vary from actual product

    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.

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    CodePrice / UnitQty
    012501 (FR)$14.53 / KG KG
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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

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

istockphoto_16290643-slices-of-roasted-bacon-on-baking-paper

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.

[ + ] View

[ + ] STIRFRY SAUCE
[ + ] PIZZA DOUGH
[ + ] BEEF STOCK
[ + ] BONELESS STUFFED TURKEY
[ + ] LAQUERED BACK RIBS