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Visit one of our locations in Saskatoon or Regina, or shop online using the links below.

How long does deli meat last in the fridge?

It will last 2-3 days in the fridge once it is sliced and taken home.

Do you give discounts to groups or associations?

We offer a complete fundraising kit for any group looking to raise money for their cause. We also offer $3.00 off each per case on seasoned burgers and $2.00 off per case on regular wieners if your group buys 3 or more cases.

What is the minimum and maximum number of people you can cater for?

We can provide food for any number of people. Please see our BBQ Ready section and our Deli section for a complete listing of menu items and ordering information.

Do you cater, and what is available?

We prepare a number of different products that are available for pick up. Some include fully cooked and even “Hot” out of the oven items as well as products you can prepare at your leisure. Please see the BBQ Ready portion of our website for a full menu listing.

Is pork a ‘red’ or ‘white’ meat?

The US National Pork Producer’s have generated a lot of confusion on this subject with their slogan, “Pork, the other white meat.” There is no doubt about it; pork is classified as a red meat because all red meat comes from animals with cloven hooves.

Can I re-freeze meat?

Re-freezing meat that is thawed completely is not recommended; it should be cooked and consumed. Re-freezing a piece of protein will compromise the flavor and integrity of the cooked product because of significant moisture loss. Remove all thawed pieces of meat from the case and cook them. It is OK to re-freeze meat only if there are still a significant amount of ice crystals present in the meat or if the meat is still firm from freezing. These steaks may be placed back in to the freezer. This advice holds true for all meat, fish, and poultry equally.

Is ground meat safe to eat if undercooked?

Bacterium in meat is found mainly on the meat’s surface. Meat that has been ground has combined the bacterium from the outer portion of the meat and mixed it in with the inner portion of the meat. For this reason all ground meats including sausages and burgers must be cooked to well done (160 degrees).

What’s the difference between ‘back’, ‘side’, ‘sweet & sour’ and ‘spare ribs’?

Back ribs come from the loin of the animal. They are considered to have the highest proportion of meat to bone, and tend to be tastier and more tender than side ribs. For this reason back ribs are more expensive. Side ribs lie against the belly of the animal and attach to the breast bone. Sweet & sour ribs are cut into strips about 2 inches wide and regular ribs are cut between 3 and 5 inches wide with both considered spare ribs.

Is undercooked pork safe to eat?

Trichinosis, a disease cased by a parasite, was the major concern with undercooked pork. As of January 2000 the Public Health Agency of Canada removed Trichinosis from the national surveillance, no longer considering it a health issue. In fact the parasite is destroyed at 137 degrees F (58 degrees C) which is well below the recommended 160 degrees F (71 degrees C) internal cooking temperature. In particular a touch of pink is most enjoyed from loin cuts of the animal.

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Beef Kabob - Regular

Frozen #266588 $41.90/CS