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.

  • CENTRE CUT SHANKS

    beefshank

    Photo may vary from actual product

    Shop


    CodePrice / UnitQty
    012401 (FR)$11.88 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    022401 (FZ) $26.90 / CS (2.27 KG) CS
  • VEAL SHANKS

    vealshank

    Photo may vary from actual product

    Shop


    CodePrice / UnitQty
    172403 (FR)$16.95 / KG KG
  • BEEF LIVER

    beefliver

    Photo may vary from actual product

    Skewered and deveined or sliced thinly for your enjoyment.  Best with cherry bacon and onions.

    Shop


    CodePrice / UnitQty
    012734 (FR)$10.12 / KG KG
  • OXTAIL

    ox tail

    Photo may vary from actual product

    The tail of the beef, this product is ideal for soups and sauces.

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    CodePrice / UnitQty
    012736 (FR)$18.72 / KG KG
  • BONES FOR DOGS

    Dog Bone

    Photo may vary from actual product

    Shop


    CodePrice / UnitQty
    910007 (FR)$4.39 / KG KG
  • BEEF HEARTS

    beefheart

    Photo may vary from actual product

    Shop


    CodePrice / UnitQty
    012732 (FR)$8.36 / KG KG
  • BEEF KIDNEYS

    beefkidney

    Photo may vary from actual product

    Braised and great in steak and kidney pie.

    Shop


    CodePrice / UnitQty
    012733 (FR)$5.05 / KG KG
  • BEEF TONGUE

    beeftongue

    Photo may vary from actual product

    Shop


    CodePrice / UnitQty
    012738 (FR)$31.50 / KG KG
  • BEEF TRIPE

    beeftripe

    Photo may vary from actual product

    Beef tripe comes from the first three chambers of the cow’s stomach. It is usually sold dressed (cleaned) and frozen because it is a less desirable cut. Because of its toughness tripe it is typically stewed or braised.

    Shop


    CodePrice / UnitQty
    012739 (FR)$9.90 / KG KG
  • 1/3LB BUTCHER’S CHOICE BURGERS

    1002-1142

    Photo may vary from actual product

    Prairie Meats 1/3 lb Butcher’s Choice Burgers contain a blend of medium ground beef and pork with our own signature mix of seasonings. Each case has 20 home-style portions.

    Shop


    CodePrice / UnitQty
    404081 (FZ)$24.90 / CS (3 KG) CS
  • PLAIN VEAL CUTLETS

    vealcutlet

    Photo may vary from actual product

    Veal cutlets are typically cut from the leg of a calf. The slice is usually about ¼” thick and can be purchased tenderized and unbreaded.

    Shop


    CodePrice / UnitQty
    266576 (FR)$23.79 / 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_13875338-soup

BEEF STOCK

[ + ] View

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