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.

  • INSIDE ROUND STEAK

    steak

    Photo may vary from actual product

    Very lean, top round steak is well suited for stews, cube steak, stir-fry’s, kabobs, rouladen and makes a great steak sandwich recipe when sliced thin.

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    CodePrice / UnitQty
    013085 (FR)$13.65 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    023085 (FZ) $73.90 / CS (4.54 KG) CS
  • MINUTE STEAK (TENDERIZED HIP STEAK)

    1002-1386

    Photo may vary from actual product

    When the time to prepare a home cooked meal is limited, the minute steak makes a popular selection for quick meal preparation.

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    CodePrice / UnitQty
    013086 (FR)$14.53 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    023086 (FZ) $36.90 / CS (2.27 KG) CS
  • ROULADEN

    rouladen

    Photo may vary from actual product

    Cut from Canada AA+ beef, thin slices of inside round steak which is then processed into a finished product by consumer.

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    CodePrice / UnitQty
    013099 (FR)$18.72 / KG KG
  • FLANK STEAK

    steak

    Photo may vary from actual product

    The flank steak is cut from the abdominal muscle of the cow from the flank primal. It is a relatively long and flat cut of meat.   It is significantly tougher than the other beef cuts; therefore, many recipes use moist cooking methods such as braising. Flank steak can be grilled or roasted on low heat.

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    CodePrice / UnitQty
    013082 (FR)$22.91 / KG KG
  • EXTRA LEAN GROUND BEEF

    1002-1142

    Photo may vary from actual product

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    CodePrice / UnitQty
    014219 (FR)$12.10 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    024219 (FZ) $25.90 / CS (2.27 KG) CS
  • LEAN GROUND BEEF

    1002-1142

    Photo may vary from actual product

    Lean ground beef is made by grinding beef (usually chuck meat because of its desirable flavor). Lean beef can only contain a maximum of 17 % fat. Because of its lower fat content and shrinkage during cooking it is a more popular choice over other ground qualities of beef.

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    CodePrice / UnitQty
    014220 (FR)$9.90 / KG KG

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    CodePrice / UnitQty
    024202 (FZ) $40.90 / CS (4.54 KG) CS
  • ORGANIC LEAN GROUND BEEF

    1002-1142

    Photo may vary from actual product

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    CodePrice / UnitQty
    064202 (FZ)$37.90 / CS (2.27 KG) CS
  • MEDIUM GROUND BEEF

    1002-1142

    Photo may vary from actual product

    Medium ground beef is made by grinding beef (usually chuck meat because of its desirable flavor). Medium beef can only contain a maximum of 23 % fat. Because of its medium fat content and increased shrinkage during cooking it is a less popular choice over other ground qualities of beef.

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    CodePrice / UnitQty
    024221 (FZ)$38.90 / CS (4.54 KG) CS
  • GROUND VEAL

    burger

    Photo may vary from actual product

    Veal usually comes from a male (bull) calf of a dairy breed however it can come from a calf of either sex and any breed. Veal can come from calves ranging in age from a few days to 20 weeks. Veal can be ground from almost every part of the animal.

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    CodePrice / UnitQty
    174201 (FR)$13.89 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    184201 (FZ) $30.90 / CS (2.27 KG) CS
  • 1/3LB PRAIRIE ANGUS BEEF BURGERS

    1002-1142

    Photo may vary from actual product

    Our 1/3 lb Prairie Angus Beef Burgers contain Angus beef trim and our special mix of seasonings. There are 30 round portions per case.

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    CodePrice / UnitQty
    404017 (FZ)$45.90 / CS (4.54 KG) CS
  • 1/3LB PRAIRIE BEST BURGERS

    1002-1142

    Photo may vary from actual product

    Our Prairie Best Beef Burgers are 1/3 lb portions and contain lean ground beef with the same seasonings as our 4 oz seasoned burger. Each case has 20 home-style portions.

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    CodePrice / UnitQty
    404083 (FZ)$32.90 / CS (3 KG)
    Now: $32.90 / CS
    CS
  • 6oz DELUXE BBQ BURGERS

    1002-1142

    Photo may vary from actual product

    Our 6 oz Deluxe B.B.Q. Beef Burgers contain medium ground beef, our own blend of seasonings and barbeque sauce. Each case has 24 round portions.

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    CodePrice / UnitQty
    404007 (FZ)$36.90 / CS (4.08 KG) 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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BEEF STOCK

[ + ] View

[ + ] STIRFRY SAUCE
[ + ] PIZZA DOUGH
[ + ] BONELESS STUFFED TURKEY
[ + ] LAQUERED BACK RIBS
[ + ] ROASTED CHERRY SMOKED BACON