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

Beef Marinating Times

Primal

Cuts

Marinating Time

Chuck (Steaks)

Chuck Arm Steak, Chuck Eye Steak, Mock Tender Steak,   Chuck Shoulder Steak, Top Blade Steak

4 to 6 hours

Chuck (Roasts)

7-Bone Roast, Arm Roast, Chuck-Eye Roast, Cross Rib   Roast, Shoulder Pot Roast

8 to 10 hours

Rib (Steaks)

Rib-Eye Steak, Rib Steak

30 minutes to 1 hour

Rib (Roasts)

Rib Roasts, Rib-Eye Roast

1 to 2 hours

Short Loin (Steaks)

T-Bone Steak, Tenderloin Steak, Top Loin Steak

30 minutes to 1 hour

Short Loin (Roast)

Tenderloin Roast

1 to 2 hours

Sirloin (Steak)

Sirloin Steak, Tri-Tip Steak

2 to 4 hours

Sirloin (Roast)

Tri-Tip Roast

4 to 6 hours

Round (Steak)

Round Steak, Round Tip Steak

4 to 6 hours

Round (Roast)

Bottom Round Roast, Eye Round Roast, Round Tip Roast,   Rump Roast, Tip Roast

8 to 10 hours

Plate (Steak)

Hanger Steak, Skirt Steak

4 to 6 hours

Flank (Steak)

Flank Steak

4 to 6 hours

Brisket

Trimmed

10 to 12 hours

Brisket

Untrimmed

16 t0 18 hours

 

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