Saskatoon: College Park 477-1959 . Millar Ave 244-4024 | Regina: 4605 Gordon Road 545-3211

Pork

Saskatchewan raised young pork - lean, tender and juicy.  The other 'white meat'.

  • BONELESS PORK LOIN CHOPS – MOISTURE ENHANCED

    bonelessporkchop

    Photo may vary from actual product

    A mild blend of salt & water that has been absorbed by a boneless pork loin. A great product for grilling as it stays moist & juicy when cooked.

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    CodePrice / UnitQty
    103022 (FZ)$29.90 / CS (2.72 KG) CS
  • BONELESS PORK LOIN CHOPS

    bonelessporkchop

    Photo may vary from actual product

    Pork loin chop with bones removed.

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    CodePrice / UnitQty
    093019 (FR)$11.88 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    103020 (FZ) $25.90 / CS (2.27 KG) CS
  • BONELESS PEPPERCORN PORK LOIN CHOPS

    bonelessporkchop

    Photo may vary from actual product

    Boneless pork loin marinated and seasoned with cracked black pepper and slow smoked with hickory & maple and sliced into chops.

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    CodePrice / UnitQty
    093022 (FR)$14.09 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    103023 (FZ) $24.90 / CS (1.81 KG) CS
  • BONELESS MESQUITE PORK LOIN CHOPS

    bonelessporkchop

    Photo may vary from actual product

    Boneless pork loin marinated in BBQ sauce and slow smoked with hickory & maple and sliced into chops.

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    CodePrice / UnitQty
    093020 (FR)$14.09 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    103021 (FZ) $24.90 / CS (1.81 KG) CS
  • PORK LOIN CHOPS

    1002-1678

    Photo may vary from actual product

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    CodePrice / UnitQty
    103019 (FZ)$32.90 / CS (4.54 KG) CS
  • CENTRE CUT PORK CHOPS

    1002-1678

    Photo may vary from actual product

    A bone in chop with lean, tender muscle and a small amount of bone.

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    CodePrice / UnitQty
    093027 (FR)$11.00 / KG KG
  • RIBEND PORK CHOPS

    1002-1678

    Photo may vary from actual product

    A bone in chop with lean, and heavy marbled muscle for a juicy tender result.

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    CodePrice / UnitQty
    093030 (FR)$11.00 / KG KG

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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LAQUERED BACK RIBS

[ + ] View

[ + ] STIRFRY SAUCE
[ + ] PIZZA DOUGH
[ + ] BEEF STOCK
[ + ] BONELESS STUFFED TURKEY
[ + ] ROASTED CHERRY SMOKED BACON