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.

  • 1/4LB DELUXE BBQ BURGERS

    1002-1142

    Photo may vary from actual product

    Prairie Meats 4 oz Deluxe B.B.Q. Beef Burgers contain medium ground beef, our own blend of seasonings and barbeque sauce. Each case has 40 round portions.

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    CodePrice / UnitQty
    404005 (FZ)$41.90 / CS (4.54 KG) CS
  • 20-1/3LB ORGANIC JUICY BURGERS

    1002-1142

    Photo may vary from actual product

    Prairie Meats 1/3 lb Organic Beef Burgers are made from organic beef trim and our signature blend of seasonings. There are 20 home-style portions per case.

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    CodePrice / UnitQty
    404118 (FZ)$43.90 / CS (3 KG) CS
  • 1/4LB SEASONED BEEF BURGERS

    1002-1142

    Photo may vary from actual product

    Prairie Meats 4 oz Seasoned Beef Burgers contain medium ground beef with our own blend of seasonings. There are 42 home-style portions per case.

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    CodePrice / UnitQty
    404003 (FZ)$43.90 / CS (4.77 KG) CS
  • 6OZ SALISBURY STEAK BURGERS

    1002-1142

    Photo may vary from actual product

    Prairie Meats 6 oz Salisbury Steak Beef Burgers contain medium ground beef with our signature seasonings. There are 24 oval portions per case.

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    CodePrice / UnitQty
    404011 (FZ)$36.90 / CS (4.08 KG) CS
  • 1/4LB PURE BEEF PATTIES

    hamburger

    Photo may vary from actual product

    Our 4 oz Pure Beef Patties contain medium ground beef and are unseasoned and have no gluten added. There are 40 round portions per case.

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    CodePrice / UnitQty
    404000 (FZ)$48.90 / CS (4.54 KG) CS
  • TENDERIZED STEWING BEEF

    stewingbeef

    Photo may vary from actual product

    Stewing Beef is typically cut from the chuck or shoulder of the cow because of its desirable sweet flavor and tender texture after cooking. It is then run through a machine with blades that cut tiny slices in the meat making it more tender.

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    CodePrice / UnitQty
    012503 (FR)$12.76 / KG KG
  • STEWING BEEF

    stewingbeef

    Photo may vary from actual product

    Cut from Canada AA+ beef cubes of tender beef put through an additional machine to break up the muscles even further for even more tender meat.

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    CodePrice / UnitQty
    012509 (FR)$12.76 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    022508 (FZ) $55.90 / CS (4.54 KG) CS
  • BEEF STIR FRY

    beefstirfry

    Photo may vary from actual product

    Tender strips of beef cut from Canada AA+ beef ready to add to  your favorite stir fry recipe.

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    CodePrice / UnitQty
    012504 (FR)$23.35 / KG KG
  • CHINESE FONDUE – BEEF

    fonduebeef

    Photo may vary from actual product

    Beef Chinese fondue is primarily Beef tenderloin. The thin slices of beef can then be used in many fondue applications. I can be wrapped on a skewer and fried in oil or cooked in a broth. Once cooked the beef can then be dipped in your favorite sauce.

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    CodePrice / UnitQty
    013111 (FR)$33.05 / KG KG
  • BEEF FINGER RIBS

    ribs

    Photo may vary from actual product

    Racks of beef ribs that come off the prime rib. Similar in quality of a pork back rib, but larger in size.

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    CodePrice / UnitQty
    012905 (FR)$9.90 / KG KG
  • BEEF SHORT RIBS

    shortribs

    Photo may vary from actual product

    Beef short ribs are cut from the short loin of the cow and can be cut from 2” to 6” in length depending on how they are to be served. Beef short ribs are typically braised or slow roasted to achieve tenderness.

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    CodePrice / UnitQty
    012806 (FR)$17.61 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    022806 (FZ) $75.90 / CS (4.54 KG) CS
  • KOREAN BEEF RIBS

    Ribs

    Photo may vary from actual product

    Korean beef ribs are slice from the short loin of the cow. They are usually cut about a half an inch thick and are ready to be marinated. Korean ribs are popular grilled, roasted or braised. SOLD FROZEN

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    CodePrice / UnitQty
    012807 (FR)$21.36 / 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

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

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