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

Dips, Gravies And Sauces

A little something extra to dress up your meal - delicious homemade meat sauces, gravies, and creamy dips.

  • MEAT SAUCE

    meatsauce

    Photo may vary from actual product

    Our Homemade meat sauce is made from scratch with medium ground beef and a plethora of vegetables. It can be served with any kind of cooked pasta. Simply heat and serve.

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    CodePrice / UnitQty
    480030 (FZ)$3.90 / EA EA
  • BEEF GRAVY

    gravy

    Photo may vary from actual product

    Prairie Meats beef gravy is made from the drippings of our roast beef and is thickened with a traditional flour and butter roux. It is excellent for any application and is a great base for a demi glaze for advanced cooks.

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    CodePrice / UnitQty
    480029 (FZ)$4.90 / EA EA
  • TURKEY GRAVY

    gravy

    Photo may vary from actual product

    We prepare our homemade turkey gravy by roasting turkey bones and making a stock.  We then thicken the stock with a traditional flour roux and season it with sage and other signature spices.  Simply bring to a boil and adjust the taste and consistency before serving.

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    CodePrice / UnitQty
    480032 (FZ)$4.90 / EA EA
  • SPINACH DIP

    spinachdip

    Photo may vary from actual product

    Our spinach dip is a blend of spinach, cream cheese, and our own seasoning blend. It is great with crackers, French bread or pumpernickel.

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    CodePrice / UnitQty
    266535 (FR)$20.92 / KG KG
  • SOFT GARLIC SPREAD

    garlicspread

    Photo may vary from actual product

    Our soft garlic spread is made with whipped margarine and fresh garlic and parsley. It is perfect for garlic bread and is great on seafood or to top off a freshly grilled steak.

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    CodePrice / UnitQty
    530041 (FR)$8.80 / KG KG

A Tip by the Chef

How to Get The Perfect Criss-Cross When Grilling

When grilling any item with a flat surface everyone is always looking for a perfect crisscross. The charring on the outside of a grilled item adds a unique flavor that is often craved. The Diamond shape of the grill marks on a perfectly grilled steak adds eye appeal along with the charred flavor.

To achieve perfect crisscross grill marks you need to preheat your BBQ to about 400-500 degrees F. This will ensure that the product that you are grilling doesn’t stick when you put it on. Place your protein on the grill on an angle. Once the item has cooked for half the amount of time on that side, turn the protein a quarter turn and cook for the same amount of time. Flip the protein and repeat the steps for the second side. For a medium cooked steak that is 1 inch thick I would cook it for approximately 2 minutes then a quarter turn and 2 more minutes for a total of 4 minutes per side. It is always important to rest your protein after it is cooked so that the juices remain trapped inside of the meat.

Recipes by Our Chef

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BEEF STOCK

[ + ] View

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