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

Poultry

From the prairies for the prairies, our turkey, chickens, ducks & geese are selected for their lean and tender qualities.

  • CITRUS & DILL CHICKEN BREASTS

    chickenbreast

    Photo may vary from actual product

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    CodePrice / UnitQty
    266474 (FR)$19.16 / KG KG
  • HONEY GARLIC CHICKEN DRUMSTICKS

    chickendrumstick

    Photo may vary from actual product

    We marinate chicken drumsticks in our honey garlic sauce and blend of spices. they are excellent grilled on a BBQ or baked in a 350 degree oven. Serve with your favorite side dish.

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    CodePrice / UnitQty
    266494 (FZ)$12.90 / CS (2.27 KG) CS
  • CHICKEN WINGS

    1002-1162

    Photo may vary from actual product

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    CodePrice / UnitQty
    121501 (FZ)$42.90 / CS (4.54 KG) CS
  • GREEK STYLE CHICKEN DRUMSTICKS

    chickendrumstick

    Photo may vary from actual product

    We marinate chicken drumsticks in our signature blend of spices, lemon and oregano. They are excellent grilled on a BBQ or baked in a 350 degree oven.  Serve with your favorite side dish.

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    CodePrice / UnitQty
    122404 (FZ)$12.90 / CS (2.27 KG) CS
  • CHICKEN WINGS – FRESH

    stock-photo-5774821-chicken-wings

    Photo may vary from actual product

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    CodePrice / UnitQty
    111502 (FR)$10.34 / KG KG
  • SPLIT TIP-OFF CHICKEN WINGS

    1002-1162

    Photo may vary from actual product

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    CodePrice / UnitQty
    121413 (FZ)$53.90 / CS (4.54 KG) CS
  • CHICKEN THIGHS

    chickenthigh

    Photo may vary from actual product

    Chicken thighs are cut by removing the thigh from the chicken and then removing the drumstick. Sometimes the thigh bone is removed to have a boneless thigh. Thigh meat is popular for roasting, grilling and braising.

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    CodePrice / UnitQty
    121204 (FZ)$31.90 / CS (4.54 KG) CS
  • BONELESS SKINLESS CHICKEN THIGHS

    chickenthigh

    Photo may vary from actual product

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    CodePrice / UnitQty
    111302 (FR)$13.65 / KG KG
  • CHICKEN LEGS BACK ATTACHED

    chickenpieces

    Photo may vary from actual product

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    CodePrice / UnitQty
    111102 (FR)$5.93 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    121106 (FZ) $26.90 / CS (4.54 KG) CS
  • CHICKEN BREASTS BACK ATTACHED

    chickenpieces

    Photo may vary from actual product

    Chicken breasts back attached are cut by cutting a chicken in half and removing the thigh, drumstick and wing. Back attached breasts are popular for grilling and roasting or baking.

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    CodePrice / UnitQty
    112003 (FR)$9.90 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    122001 (FZ) $36.90 / CS (4.54 KG) CS
  • CHICKEN DRUMSTICKS

    chickendrumstick

    Photo may vary from actual product

    Chicken Drumsticks are cut by separating it from the thigh. Drumsticks are primarily roasted, grilled or baked.

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    CodePrice / UnitQty
    112403 (FR)$6.37 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    122403 (FZ) $12.90 / CS (2.27 KG) CS
  • BONELESS SKINLESS CHICKEN BREASTS

    chickenbreast

    Photo may vary from actual product

    Boneless skinless chicken breasts are cut by removing the breast from the torso of the chicken. This is usually done starting at the tip of the breast bone and working towards the back. Once the breast is removed the wing is cut off and the skin is peeled away. Boneless skinless chicken breast are sometimes preferred for grilling, pan searing and as a healthy option because the skin contains most of the fat.

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    CodePrice / UnitQty
    112115 (FR)$18.72 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    122114 (FZ) $36.90 / CS (2.27 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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BONELESS STUFFED TURKEY

[ + ] View

[ + ] STIRFRY SAUCE
[ + ] PIZZA DOUGH
[ + ] BEEF STOCK
[ + ] LAQUERED BACK RIBS
[ + ] ROASTED CHERRY SMOKED BACON