Dec 30, 2018

WAGYU BEEF: Fact vs Fiction

  In Alberta, we often take our high quality beef for granted– or we may even be so proud that we would not dare to ...

Nov 30, 2018


Whether you have seen it on a restaurant’s menu, a cooking show or in your favourite barbecue bible– dry-aged beef is...

Jul 20, 2018

LOCAL LUXURY: What Makes Alberta Beef Unique?

    Lifelong Albertans may take it for granted, but the beef produced in this province is recognized around the world...

Feb 9, 2018


  WHAT IS BRISKET? Between the rising popularity of BBQ restaurants, cooking shows on TV and gourmet food at home– be...

Dec 1, 2017

Ways To Cook Beef This Winter

    The snow is falling and you’re cozied up under a blanket inside… and then your stomach growls with hunger. If you...

Dec 29, 2016

JERKY TO SUCCESS: What’s the Story on Beef Jerky?

Beef jerky– we’ve all seen the processed stuff: cookie-cutter bits of greasy meat, hanging in a row of colourful plas...

Dec 11, 2015

JUST SUET: Chewing the Fat About Your New Kitchen Essential

When it comes to pastries and deep-frying – butter, oil or lard are the most common ingredients. With growing health...

Nov 13, 2015

BRAISE THE STEAKS: Flavourful, Affordable Braising Steak

The most common and universal steak available on the market anywhere in the world is generally known as braising ste...

Oct 30, 2015

EASY AS PIE: Tourtière Explained

While it may seem foreign to some, tourtière is as Canadian as maple syrup, hockey or poutine. A classic Quebecois...

Aug 3, 2015

SUMMER SCHOOL: D’Arcy’s Guide to the Perfect Burger

For many people, the perfect companions on a hot summer day are a cool beverage and a grilled hamburger. It’s hard t...

Jul 14, 2015

TASTE THE DIFFERENCE: Grass-Fed vs. Grass-Finished/Grain-Fed Beef

All cows are raised on grass… for a little while. While grain-fed cattle often do graze pastures for part of their l...

Jun 30, 2015

RAISE THE STEAKS: Why Buy Steak at a Butcher Shop?

Predicting the weather, playing blackjack, picking out a cut of meat… there are some things we tell ourselves we’re ...
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