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

Appetizers

Start your meal off with delectable starters specially prepared by our chef. Choose from our wide selection for all occasions.

  • TACO BAKE

    tacobake

    Photo may vary from actual product

    Our taco bake is layered flour tortillas, cooked seasoned medium ground beef and salsa that is topped off with cheddar cheese and fresh green onions. It should be baked in a 350 degree oven for 25-30 minutes or until cheese is golden brown and the center is hot.

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    CodePrice / UnitQty
    480015 (FZ)$14.90 / CS (1.05 KG) CS
  • NORTHERN HEAT CHICKEN WINGS – FULLY COOKED

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    Photo may vary from actual product

    We fully cook chicken wings and toss them in a northern heat hot sauce.  They are easily heated in a 350 degree oven for 25-30 minutes and are a real hit at any appetizer party. For a buffalo flavor add 2 Tbsp of ranch dressing.

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    CodePrice / UnitQty
    480020 (FZ)$12.90 / CS (.816 KG) CS
  • GREEK RIBLETS

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    Photo may vary from actual product

    We marinate pork back rib tail ends 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 rice dish.

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    CodePrice / UnitQty
    266544 (FR)$7.91 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    266452 (FZ) $34.90 / CS (4.54 KG) CS
  • HONEY GARLIC RIBLETS

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    Photo may vary from actual product

    We marinate pork back rib tail ends 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 rice dish.

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    CodePrice / UnitQty
    266555 (FR)$8.58 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    266554 (FZ) $35.90 / CS (4.54 KG) CS
  • 3LB BONELESS BREADED RIB STYLE PORK BITES

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    Photo may vary from actual product

    Our boneless breaded rib style pork bites are made from lean, tender cubed pork.  They are breaded in our signature blend of seasonings including garlic and are fried in canola oil.  This product is completely cooked and provides you with a quick and easy meal or snack that everyone will enjoy. Place ribs on a cookie sheet and heat in a 350 degree oven till hot.

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    CodePrice / UnitQty
    256192 (FZ)$15.90 / CS (1.36 KG) CS
  • BONELESS BREADED RIB STYLE PORK BITES

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    Photo may vary from actual product

    Our boneless breaded rib style pork bites are made from cubed pork buck eyes.  They are breaded in our signature blend of seasonings including garlic and are fried in canola oil.  This product is completely cooked and provides you with a quick and easy meal or snack that everyone will enjoy. Place ribs on a cookie sheet and heat in a 350 degree oven till hot.

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    CodePrice / UnitQty
    256214 (FR)$4.90 / EA EA

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    256200 () $11.90 / CS (.908 KG) CS
  • CHATTY’S SAMOSA

    samosa

    Photo may vary from actual product

    Chatty’s brand samosas come parfried and ready to heat in the oven. They are a perfect appetizer or a great side dish.

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    CodePrice / UnitQty
    420073 (FZ)$15.90 / CS (12 PC) CS
  • OLD FASHIONED MEATBALLS

    meatballs

    Photo may vary from actual product

    Approximately 1oz in weight Prairie Meats own old fashioned meatballs are made with a mixture of medium ground beef and pork seasoned with our signature blend of spices. They are perfect roasted in the oven or braised in your favorite sauce.

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    CodePrice / UnitQty
    404103 (FZ)$33.90 / CS (4 KG) CS
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A Tip by the Chef

Fish and Seafood Cooking Temperature Chart

    Fish(steaks, filleted or whole)

140 degrees F flesh is opaque, flakes easily

    Tuna, Swordfish, & Marlin

125 degrees F cook until medium-rare (do not overcook or the meat will become dry and lose its flavor)

    Shrimp

Medium-size, boiling 3 to 4 minutes cook until medium-rare (do not overcook or the meat will become dry and lose its flavor)
Large-size, boiling 5 to 7 minues cook until medium-rare (do not overcook or the meat will become dry and lose its flavor)
Jumbo-size, boiling 7 to 8 minutes cook until medium-rare (do not overcook or the meat will become dry and lose its flavor)

    Lobster

Boiled, whole – 1 lb. 12 to 15 minutes meat turns red and opaque in center when cut
Broiled, whole – 1 1/2 lbs. 3 to 4 minutes meat turns red and opaque in center when cut
Steamed, whole – 1 1/2 lbs. 15 to 20 minutes meat turns red and opaque in center when cut
Baked, tails – each 15 minutes meat turns red and opaque in center when cut
Broiled, tails – each 9 to 10 minutes meat turns red and opaque in center when cut

    Scallops

Bake 12 to 15 minutes milky white or opaque, and firm
Broil milky white or opaque, and firm

    Clams, Mussels & Oysters

point at which their shells open -
throw away any that do not open

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