Meats

 Our meats are unsurpassed in the country. There is a lot of meat out there, but none that parallels ours. All our meats are of the highest grades. Many times I've been asked if we carry Angus beef and I always respond that our premium cuts are always of higher quality than Angus.  What lets us surpass all others is the grade we sell and the aging. We age to perfection. We only buy Government of Canada, federally inspected meats.

Beef

All our New York Strip, Rib-eye, Fillet, Sirloin and Porterhouse/T-Bone steaks are from the top 7 to 8% of all beef produced in Canada. We only sell Alberta Beef from Cargil, as the grading is consistent and the quality is of the highest standard. We've tried others, but they don't measure up to our standards.

All our premium cuts are aged a minimum of 50 days. Quite often they are well over 100 days. We always try to keep them at a minimum of 80 days. All the beef if wet aged. When you take a top graded piece of beef and age to this level, it's a dining experience you will never forget.

Something else to remember. You can't make a silk purse out of a cows ear. You also can't take a piece of low grade meat and age it to make it a top grade piece of meat.

Lamb

Our whole lambs are Manitoba lamb and are dry aged for 21 days before cutting. Our lamb legs will usually have over 30 days age on them. All cuts can be customized to your liking. We will bone, butterfly or stuff the legs for you. Our lamb shoulder, when aged for 21 or more days, makes the most amazing stews and curried dishes.

We bring in Alberta Lamb loins and age them over 25 days. They are as delicious as the Manitoba lamb. We also have Frenched New Zealand Lamb racks that we give over 21 days aging.

Pork

Our Pork Loins are high in Omega 3 fatty acids, which means all our Chops, Roasts, Pork Tenderloins and Baby Back Ribs are all high in Omega 3. No meat can be aged the way beefis, but we also put the right amount of age on our pork. When you taste Baby Back Ribs with16 to 18 days age, you'll never look at Ribs the same way again.

Poultry

All our chicken is brought in fresh. We carry only the highest quality. No tumbled or pumped breasts with chemicals added in processing. We also carry Free Run Chickens that arrive every week from our suppliers who produce hormone and antibiotic free birds. 

We carry whole Ducks, Duck Legs and Boneless Duck Breasts, Cornish Game Hens and Free Run Turkeys.

 Bison

We carry Ground Bison, Bison New York Steaks, Bison Fillet, Bison Finger Bones and Bison Ribeyes. All are aged 21 days and are frozen.

Seafood & Fish

Our selection of seafood includes Fresh Salmon, Fresh Pickerel, Candied Smoked Salmon, Smoked Salmon (sliced) and Chilean Sea Bass (frozen). Wild Salmon is available when the season permits. Our large Wild Shrimp are large, chemical free and have not been pumped with any water or water retainers (Sodium Tripolyphosphate). The are spectacular!

Deli Meats

Our selection is large and includes extras like Bison Pastrami, Bison Smoked Meat and a nice selection of specialty pates. At the top of the list is our home cookedRoast Beef and Turkey. Nothing on the market compares to ours. The Roast Beef is Sirloin Tip aged a minimum of 50 days seasoned and roasted to medium rare.

For our Turkey, we debone a whole bird, season it inside and out, tie it as a roast and cook it until it's done but not dried out. Neither our Turkey nor our Roast Beef are pumped or have any nitrites or chemicals added to them. Tasting will convert you!

Burgers

All homemade and made with quality meats without any preservatives or artificial flavour enhancers. The flavour combinations in each type are unique and delicious. The varieties include Bison, Chicken, Texas (beef), Turkey, Lamb, Salmon and Vegetarian. All are ready to cook and do not require any seasoning.

Sausages

We make sixteen varieties and they include Chicken with Sun Dried Tomatoes and Shitake Mushrooms, Beef and Ginger, Curried Lamb with Raisins, Hot Italian, Chorizo, Chipotle, Maple Sausage, Mexican, Turkey Cranberry, Chicken and Pesto, Greek (lamb), Turkey Honey Dill, Mild Italian, Spicy Chicken, Andouille and Turkey with Curry and Apple. All are ready to cook and do not require any seasoning.They are great for dinner and also make great appteizers when cooked, sliced and skewered.