***Please note: This is just a select listing of the many products we carry in store!***
Meat Fresh from the Butcher!
Our Canadian fresh beef is always aged 21 to 28 days to ensure optimum tenderness. Pick a whole piece and our butchers will gladly cut & wrap your steak and or roast the way you like it at no extra charge or check or meat department for pre-done packs.
We purchase Canadian Beef often offering Canada AAA but never less then Canadian AA. This ensures us that our customers will get the best cut of beef. Only the top 14% of cattle are good enough to be labeled Canada AAA. We never purchase Holstein or cow beef.
CENTRE CUT BEEF BACK RIBS
We carry only the center cut portion of the beef back rib. The centre cut portion gives you the best amount of meat.
BONELESS BEEF BRISKET
Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the foreshank. Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues to achieve tenderness. This piece of beef is often chosen to smoke.
BONELESS BEEF TENDERLOIN
This product is available in the loin form. We would be glad to custom slice and wrap free of charge for you. Tenderloin is about the most tender piece of meat you can buy. If you want guaranteed slice with a fork steak, we recommend tenderloin.
BONELESS BLADE ROAST
The blade is made up of different muscles with varying degrees of toughness. The many muscles are heavily exercised and contain a lot of connective tissue so therefore chuck roast recipes must be slow cooked at a low heat. A blade will be tough, stringy and very dry if not cooked with liquid. The blade has great flavor, can be left whole or the various muscles can be separated. Pick a roast with the right size and shape to suit your needs.
BONELESS EYE OF ROUND ROAST
An economical cut that can be slightly tough and dry due to being so lean. A great dollar-stretcher that can be prepared in the slow cooker or braised for optimum flavor.
BONELESS NY STRIPLOIN
This product is available for purchase by the loin where our butcher`s would be happy to cut your loin into steaks or smaller roasts for you at no additional charge. Our butcher`s also pre-package family packages in our meat department. Tender and juicy cut.
Meat Facts: New York strip steak is a cut of beef that goes by many different names. It is also known as a Kansas City steak, a Delmonico steak and a strip loin. The steak known as New York strip comes from the cow’s short loin, which is located on the upper back of the animal. The muscles here do little work and thus yield a tender cut of meat.
BONELESS RUMP ROAST
This product is available in large and small roast form. Common roast used in kitchens, restaurants, etc. And the price speaks for itself!
BONELESS PEPPERED EYE STEAK
This product is store made fresh daily. A lightly seasoned steak that so many have come to love. You really don’t have to do anything to it, besides cook it. We use eye of the round and peppercorn steak spice to make one of our top steak tray sellers!
PRIME RIB “CAP OFF”
“The King of roasts” comes in either a loin (or small roast). Our butchers will gladly cut and wrap your loin into steaks or smaller roasts to suit your needs at no additional cost. All of our Prime Rib roasts are cap less to ensure minimal waste.
BONELESS RIBEYE STEAK
This product is available in the loin form. We will be happy to custom slice and wrap free of charge. This is one of our top steak choices offering both flavour and tenderness.
Meat Facts: Where does a Ribeye come from, what kind of meat is it? A Ribeye is a select cut from the Prime Rib. Imagine a prime rib steak, without the bone. It eats well and requires little preparation on your part.
BONELESS SIRLOIN TIP ROAST
This product is prepared fresh and sold vacuum sealed to ensure freshness. A good choice for a family roast dinner. A nice lean roast! Suitable for dry roasting but can be dry if overcooked and should be sliced thin.
BONELESS STEAK TAILS
This product is made fresh daily and available in tray form. This is our #1 pre-cut steak choice. For it’s price and quality, it is a very good compliment to any steak dinner. Very inexpensive and easy to handle. Try them out!
Meat Facts: Which meat is used to create steak tails? These steaks are cut directly from the sirloin. Commonly known as tails for their unique cut different from that of any other traditional steak tray. An inexpensive steak, with a great taste.
BONELESS STEWING BEEF
This product is made fresh daily and available in a tray form. Perfect to add to your stews, soups and stir-frys. Our stew beef is lean and always cut from Canada AAA beef.
This product is available to purchase by the loin. We would be happy to cut and wrap free of charge. Fancy a juicy t-bone steak? Come in and check out are prices! You wont believe your eyes! Some say these are the King of steaks.
SIRLOIN MINUTE STEAKS
A delicious and tender thin steak. We cut in house from the sirloin tip; these very lean and tender steaks are ideal for frying; hence the name minute steak.
BONELESS TOP SIRLOIN ROAST
This product is prepared fresh and sold vacuum sealed to ensure freshness. We gladly cut these into steaks and package them to your liking at no extra cost!
BEEF SHORT RIBS
Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck.
“Eat your liver, it’s good for you,” may be the understatement of all time. In 1934, three physicians won the Nobel Prize in Physiology or Medicine for discovering that liver successfully treated pernicious anemia. This highlights the nutritional value available through one serving of beef liver. In addition to the iron that prevents anemia, beef liver is a rich source of vitamin A, B vitamins and zinc. .
CROSS RIB ROAST
This particular cut is called boneless cross rib roast in Canada, however in the United States in many regions it is known as boneless shoulder pot roast recipe. The cross rib which sits just below the blade on the chuck and above the brisket is a leaner cut than the blade but still very flavorful and many prefer the cross rib over the blade when cooking a chuck roast recipe. The chuck muscles are heavily exercised and contain a lot of connective tissue and must be slow cooked at a low heat. A shoulder roast will be tough, stringy and very dry if not cooked with liquid.
FRESH SLICED BEEF ROULADEN
Rouladen or Rindsrouladen (also pl. Rolady) is a German meat dish. Usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. In some countries, the Roulade is also known as a beef olive.
NEWFOUNDLAND STYLE BEEF
2 Varieties; salted short ribs or naval beef. Salt cured beef is a product famous in Newfoundland and in the rest of the Maritimes. It is cuts of raw beef stored in a strong salt brine. Traditionally this type of meat was stored in a cool dry place, such as a bottom cupboard or root cellar in a bucket, barrel, or some other type of vessel. It keeps for months this way. (Whole raw eggs, with shell on, are also stored in this manner in Chinese cuisine. This is another topic for another day however.) The salt brine is made by boiling water then adding non iodized salt until no more salt can be dissolved, then the brine is set aside to cool. Once cool, the brine is then poured over cuts of raw meat that have been placed in a food grade plastic bucket or plastic bowl.
FRESH CANADIAN LEAN GROUND BEEF
None of our beef has been previously frozen! Fresh locally sourced high quality only!
Q: Which is the best steak to buy?
A: Which steak depends on each individuals desires and needs. You can’t go wrong with a nice ribeye steak cut to your thickness. Or how about a beef tenderloin? The most tender you can buy. Please see one of our customer service representatives for further assistance. They will be more than happy to help you make the right choice.
FROZEN STEAK & ROAST
Our #1 frozen steak seller
The ever famous pre-marinated Cowboy Steaks! This product is made from the cross rib, and WILL positively slice with a fork. You will not be disappointed with this buy! We currently carry these steaks in a 5lb and 10lb bag.
5lb bag – approx 7-9 steaks – 10lb bag approx 16-18 steaks. The amount of steaks is dependant on the weight of each steak.
Cowboy Steaks are a marinaded product. For best results the product should be defrosted completely before cooking, ideally left to thaw in a refridgerator for one or two days before they are to be cooked. Barbecueing produces the best results, broiling is not too bad, pan frying is not suggested but will do when tight for time. For BEST results cowboy steaks should be kept no longer than three months in a freezer, as they tend to loose their flavour.
Bacon wrapped steaks availble from Leadbetters in a package of 6. A very excellent item for the barbeque. Throw on one of these steaks and wrap up some potatoes in tin foil, and have yourself some baked potatoes as a side. We have baked potatoes available for you also in a package of 6.