First, some helpful hints in the preparation and cooking of our fine meat products.

All meat products are properly aged, trimmed and portioned to help you prepare a meal with ease and get you rave reviews.


Cold Water

Place the individual products in cold water while it is still sealed in its original plastic wrap. This allows the juices and flavour to remain in the product.

Warm water is faster but it tends to partially cook the product, resulting in less flavour and juice.

Refrigeration (recommended)

Take the product out of the freezer and put it in the refrigerator at least 24 hours before cooking tie. While this is a longer time period, the extra time to defrost gives the product time to adjust without destroying enzymes and structure.

N.B. For best results, your products should be at room temperature before cooking.

Cooking Methods


Barbecuing is like making a martini. They say that if you are lost in the desert, all you need is a shaker, vodka and vermouth. Once you start mixing the martini, someone will be looking over your shoulder telling you how much vermouth to put in.

Barbecuing is much the same, someone always has a better way. So with that in mind, here are some helpful hints.

Light the Barbecue With The Lid Up

With the lid down, let the barbecue warm up for at least 15 minutes – longer in the winter (yes you can barbecue in the winter and you will be amazed at how little free advice you will receive.) This allows the grill to get hot and to give th even sear marks that enhances the appearance of your meal.

Since barbecuing is a dry heat, a sauce is always a good idea for such products as roasts, pork, chicken or lamb.

Try to keep flames to a minimum, to prevent needless charring of the product. Charring may look effective but it detracts from the flavour of the meat if overdone.

You may use a little oil to prevent the product from sticking to the grill, but just a little. If you are using a marinade or sauce, this wont be required.

Keep the flipping of your steaks to a minimum as it only serves to drive the juices out of the meat faster. If your product is at room temperature before grilling, a good rule of thumb when cooking a steak or an item of similar thickness is to turn the steak when juices form on the top. The more juices on top, the more well done the meat will be.

If you have a double burner barbecue and you are doing a roast, try leaving one side of the grill on and put your roast on the side taht is turned off. Leave the lid down. This cooks the same as an oven (for timing purposes).

Oven Roasting

Use a thermometer! If you dont have one, buy one! Even the professionals have been known to use one on occasion.

When it comes to determining the oven temperature, it is up to you, use the method you are most comfortable with. If in doubt, consult your cookbook.

Pan Frying

When pan frying any unbreaded meat, remember that those juices left in the pan after cooking are a wealth of untapped flavour. Deglazing your pan with wine, beer, water or a soup stock makes an excellent base for all sorts of sauces. (to deglaze means to add a liquid to the juices left in the pan after cooking and allowing the liquid to boil down to a thick consistency.

To keep your stress level at a tolerable state, dont try a new recipe for that special event. Try it first on some understanding people, like your family. They may be critical but you know you have a captive audience they will always be back.

Rib Eye Steaks with Potatoes & Green Beans


– 4 rib eye steaks
– 2 tablespoons Dijon mustard
– 1 clove garlic, crushed
– 1/2 teaspoon dried rosemary
– salt and pepper to taste
Potatoes & Beans
– 3-4 new potatoes, skin on
– 2 tablespoons butter
– 4 oz. green beans
– 4 tablespoons butter
– sale and pepper to taste


Combine mustard, garlic, rosemary, salt and pepper. Rub into steaks. Set aside.

Meanwhile, boil potatoes in salted water until 3/4 cooked. Drain and cool slightly. Peel and slice thickly. Blanch green beans in salted water for about 3 minutes. Drench with cold water and hull ends. Melt butter for potatoes in a large heavy pan. Sauté potato slices until golden on both sides. Season with salt and pepper. Add beans and additional butter. Reduce heat and simmer about 4 minutes.

While potatoes and beans are simmering; grill or pan fry steaks to desired degree of doneness. Serves 4.

Ranch Roast


– 1-2 lb. ranch roast
– 1-1/2 tablespoon tamato sauce
– 1-1/2 teaspoon soft brown sugar


Season the roast with salt and pepper. Put in a roasting pan and cook at 350 degrees F for 40 minutes. Spread tomato sauce and brown sugar over the top and return to the oven for 20 minutes or until the meat thermometer registers 150 degrees F.

Pepper Steak New York Striploin (Thick)


– 4 portions New York striploin thick steaks
– 2-4 teaspoons whole black peppercorns
– 2 tablespoons butter
– salt
– 1/4 cup green onions, chopped
– 2 tablespoons butter
– 1/3 cup water
– 1 packet beef bouillon granules
– 3 tablespoons brandy


Coarsely crack the peppercorns with a spoon in a metal mixing bowl. Slash fat edge of steaks at 1 inch intervals; place steak on waxed paper. Sprinkle with 1/4 to 1/2 teaspoon of the cracked pepper corns; rub over the meat and press in with the heel of your hand. Turn steak over and repeat on other side. Repeat this procedure with the other 3 steaks.

In a 12 inch skillet melt the first 2 tablespoons of butter. Cook steaks over medium-high heat to desired doneness, turning once. Allow 11-12 minutes total cooking time for medium doneness. Season steaks on both sides with salt. Transfer steaks to hot serving platter; keep hot.

In same skillet cook green onions in 2 tablespoons butter till tender but not brown, about 1 minute. Add water and bouillon granules; boil rapidly over high heat 1 minute, scraping up browned bits from pan. Stir in brandy; cook 1 minute more. Pour over steaks.

Tenderloin Steaks with Royal Mushroom Sauce


– 6 portions bacon wrapped tenderloin steaks
– 2 tablespoons butter
– salt
– pepper
– 1/2 cup fresh mushrooms, chopped
– 1/4 cup green onion, chopped
– 4 teaspoons cornstarch
– 1 cup red wine
– 1/2 cup water
– 2 tablespoons parsley, chopped
– 1 teaspoon salt
– dash of pepper


In a skillet, cook steaks in butter over medium-high heat to desired doneness, turning occasionally. Allow 9-10 minutes total cooking time for rare; or 11-12 minutes for medium. Season with a little salt and pepper. Transfer steaks to serving platter; keep hot.

In same skillet, cook mushrooms and green onions until tender but not brown. Blend in cornstarch. Stir in red wine, water, parsley, 1 teaspoon salt and dash of pepper; cook and stir till thickened and bubbly. Cook and stir 1 minute more. Serve sauce over steaks.

California Barbecued Top Sirloin Steak


– 6 top sirloin steaks
– 3/4 cut ketchup
– 3/4 cup chili sauce
– 1-1/2 tablespoons soy sauce
– 3 tablespoons honey
– 3 tablespoons minced green onion
– 3 cloves garlic, mashed
– 1/2 teaspoon salt
– 1/8 teaspoon pepper


Place top sirloin steaks in a large plastic food bag. Combine and mix well in a small bowl, ketchup, chili sauce, soy sauce, honey, green onions, garlic, salt and pepper. Pour mixture in the bag with the steaks, fasten securely and place bag in a shallow pan. Let marinate in the refrigerator for 24 hours, turning occasionally if possible.

Lift steaks out of marinade; pat with a paper towel. Barbecue or broil about 8 minutes each side on medium-high heat, brushing often with marinade. Serve with fresh corn on the cob and grilled tomatoes.

Sandwich Steaks in Wine Sauce


– 4 portions sandwich steaks
– 4 slices French bread, sliced diagonally
– 1/4 cup butter, softened
– 2 tablespoons butter
– salt
– pepper
– 1/4 cup port or red wine
– 1/2 cup whipping cream


Spread bread on both sides with the 1/4 cup butter. In skillet, toast bread until golden brown. Transfer to serving plates.

In same skillet, cook steaks in 2 tablespoons butter to desired doneness, turning once. Season with salt and pepper. Place steaks on top of the toasted French Bread slices; keep warm.

Add port to skillet; stir to blend with pan drippings. Add cream; cook and stir till thickened and bubbly. Season with salt; pour sauce over steaks.

Beer Beef Kabobs


– 1 pound tender tips
– 1-1/2 cup beer, light or dark
– 1/4 cup onion, diced
– 2 tablespoons cooking oil
– 1 teaspoon salt
– 1 teaspoon curry powder
– 1/2 teaspoon ground ginger
– dash garlic powder
– large whole mushrooms
– green pepper squares


Place tender tips in a shallow dish. Combine beer, onion, oil, salt, curry powder, ginger and garlic powder; pour over beef tips. Marinate 3 hours at room temperature.

Drain meat, reserve marinade. Using 3-4 skewers, thread meat alternately on skewers with mushrooms and pepper pieces. Cook kabobs on barbecue over medium high heat, for 7-8 minutes; brush with a little of the reserved marinade. Turn once for 3-4 minutes more cooking, brushing often with reserved marinade.

Steak and Shrimp Kabob


– 1/2 pound frozen shrimp
– 1/2 cup ketchup
– 1/4 cup water
– 1/4 cup finely chopped onion
– 1 tablespoon brown sugar
– 3 tablespoons lemon juice
– 2 tablespoons cooking oil
– 2 teaspoons prepared mustard
– 2 teaspoons Worcestershire sauce
– 1/2 teaspoon chili powder
– 1 package tender tips
– 2 zucchini, cut diagonally into 1″ pieces
– 2 small onions, cut into wedges
– 1 green pepper or sweet red pepper cut into squares
– 6 cherry tomatoes


Thaw shrimp. For sauce, in a small saucepan combine the ketchup, water, chopped onion, and brown sugar. Stir in the lemon juice, cooking oil, prepared mustard, Worcestershire sauce and chili powder. Simmer the sauce uncovered, 10 minutes, stirring once or twice.

Meanwhile, on 6 skewers thread tender tips alternately with shrimp, zucchini pieces, onion wedges and pepper squares.

Grill kabobs over medium-hot coals to desired doneness; allow 15-17 minutes for medium-rare meat. Turn the kabobs often and brush with sauce. Garnish the end of each skewer with a cherry tomato before serving.

Broiled Chicken Breast Sesame


– 6-8 Portions boneless chicken breast
– Sesame seeds
– 1/4 cup oil
– 1/4 cup soy sauce
– 1/4 cup dry white wine
– 1 teaspoon dried tarragon
– 1 teaspoon dry mustard


Mix together the oil, soy sauce, white wine, tarragon and mustard, and marinate the chicken breasts in the mixture for 2-3 hours.

Broil the boneless chicken breasts over a medium charcoal fire for 4-5 minutes on each side, basting with the marinade 2 or 3 times. Remove from the barbecue and brush with the marinade and then roll them in the sesame seeds until they are well coated. Return chicken breast to the barbecue for a minute or 2 to brown the seeds. Serve with plain buttered rice. Serve 3-5.

Chicken Breast in Garlic Sauce


– 6-8 portions boneless chicken breast
– 4 tablespoons butter
– 1 clove garlic, crushed
– 1 medium onion, sliced
– 2 slices bacon, chopped
– 1/2 cup mushrooms, sliced
– 1/2 teaspoon dried basil
– salt and pepper to taste
– 1 cup heavy cream
– garnish with toasted almonds


Melt the butter in a casserole dish (stove top safe). Stir int he garlic, onion, bacon, mushroom, basil, salt and pepper. Cover and cook for 5 minutes. Arrange the chicken on top of the vegetables; cover and bake in oven for 15 minutes at 350 degree F. Pour the cream over the chicken; sprinkle with almonds. Serve 4.

Boneless Chicken Breast In A Cream Sauce


– 6 portions boneless chicken breasts poached and cut into bite size pieces
– 2 tablespoons butter
– 1 tablespoon flour
– 2 tablespoons fresh parsley, chopped finely
– 3-4 green onions, chopped finely
– 1 garlic clove, chopped finely
– salt and pepper
– grated nutmeg
– 1 egg yolk, beaten
– 1/2 heavy cream
– 2 tablespoons fresh lemon juice


Melt butter in a heavy saucepan. Stir in the flour, parsley, green onions, garlic, salt, pepper and a pinch of nutmeg. Cook gently over low heat for a few minutes. Mix the egg yolk with the cream and gradually stir into the mixture in the saucepan. Continue stirring until the sauce has a consistency that will coat the spoon. Add the chicken breast pieces and lemon juice, stir until heated through, then serve. Can be served with rice or noodles. Serves 4.

Chicken With Lemon & Herbs


– 1 cup chopped fresh mint, dill and parsley in about equal amounts
– 2 cloves garlic, chopped
– 6 boneless chicken breasts
– salt and pepper to taste
– 2 lemons sliced
– 4 tablespoons sweet butter


Preheat the oven to 350 degrees F. Mix herbs and garlic together in a small bowl. Arrange each chicken breast on a piece of tinfoil and season with salt and pepper. Sprinkle herb and garlic mixture over them. Arrange lemon slices on the chicken, dot with butter and seal the packets. Set on a baking sheet and bake in the middle of the oven for 30 minutes. Transfer to plates and open packets at the table.

Lamb Chops A La Greque


– 1 can (19 oz.) tomatoes
– 2 celery stalk pieces chopped
– 2/3 cup onion, chopped parsley
– 1/4 teaspoon cinnamon
– 1/4 teaspoon allspice


Simmer 15-20 minutes to bend flavours. Brown 16-20 lamb chops on both sides and arrange n a single layer in a shallow baking dish. Pour sauce over lamb chops. Combine 1 pkg. (10oz.) frozen baby lima beans and 1 cup of olives cut in half. Spread over lamb chops. Sprinkle with 3/4 cup feta cheese. Cover and bake for 1 hour. Garnish with lemon slices. Makes 4-6 servings.

Medallions Of Lamb With Rosemary


– 10 lamb chops
– 1/2 cup dry red wine
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1-1/2 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
– 2 tablespoons butter
– 2 tablespoons green onion, chopped
– 1/2 cup lamb or beef stock
– 2 tablespoon butter
– salt and pepper to taste


Place lamb chops in a shallow dish. Combine wine, oil, garlic and rosemary. Pour over meat and marinate for 1-2 hours in the refrigerator. Be sure to turn frequently. Remove meat, reserving marinade and pat the meat dry with paper towels. In a large skillet, melt 2 tablespoons of butter over medium high heat; cook meat for about 3 minutes on each side or to desired doneness (lamb is best when still pink inside). Remove meat and keep warm. Pour off all but 1 tablespoon of fat from pan; add onions and saute for 1 minute for until soft. Strain reserved marinade and add to pan along with stock. Over high heat, reduce sauce slightly; add any juices that have accumulated around lamb chops. Whisk in 2 tablespoons butter; season to taste with salt and pepper. Strain sauce if desired.

Pork Loin Roast


– 1 cup ketchup
– 1/2 cup water
– 1/4 cup wine vinegar
– 2 tablespoons cooking oil
– 2 tablespoons minced dried onion
– 2 tablespoons Worcestershire sauce
– 1 tablespoon brown sugar
– 1 teaspoon mustard seed
– 1 teaspoon dried oregano, crushed
– 1 bay leaf
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1/4 teaspoon chili powder
– 1 pork loin roast


For sauce, in a saucepan combine ketchup, water, wine vinegar, oil, onion, Worcestershire sauce, brown sugar, mustard seed, oregano, bay leaf, salt, pepper and chili powder. Bring to boiling; reduce heat. Simmer the sauce uncovered, 20 minutes; remove bay leaf.

Place pork loin roast on barbecue grill (the side that is off), insert a meat thermometer near center of roast. Lower hood. Grill for 1 – 1-1/4 hours or until meat thermometer registers 170 F degrees for well done. Brush with sauce frequently during the last 30 minutes of grilling. Makes approximately 4-6 servings.

Pork Roast Florentine Style


– 1 pork roast
– 1 spring fresh rosemary
– 1 garlic clove, slivered
– 3 whole cloves
– salt and pepper to taste
– 1/2 cup water


With a sharp knife, make slits in the meat and insert small tufts of rosemary and slivers of garlic. Stick cloves of garlic into the meat, season with salt and pepper, and place it in a roasting pan with the water. Roast in a preheated (350°F) oven, basting occasionally, until the water has almost disappeared and the meat is done (about 1 hour). Remove from the pan and serve hot or cold.

Pork Chops with Black Currant Preserves

This recipe calls for a tart and chunky black current preserve.


– 1/4 cup black currant preserve
– 1-1/2 tablespoons prepared Dijon style mustard
– 6 portions pork chops thick
– salt and pepper to taste
– 1/3 cup white vinegar
– garnish with watercress (optional) or parlsey


Mix preserves and mustard together in a small bowl and set aside. Heat a nonstick skillet, just large enough to hold the pork chops comfortably, and brown them slightly on both sides. Season with salt and pepper to taste and spoon the currant and mustard mixture evenly over them. Cover, reduce the heat and cook for 30 minutes or until they are done. Place the chops on a serving platter and keep them warm in the oven. Remove the excess fat from the skillet. Add the vinegar, set pan over medium heat and bring the juices to a boil, stirring and scraping up any brown bits. When the sauce is reduced by about one third, pour it over the pork chops and serve immediately.

Pork Chops and Scalloped Potatoes


– 4 portions pork chops
– 1 tablespoon cooking oil
– 2 tablespoons sherry
– 1 can cream of mushroom soup
– 1/2 cup sour cream
– 1/4 cup water
– 2 tablespoons chopped parsley
– 4 cups potatoes, thinly sliced
– 2 onions, sliced
– 4-6 mushrooms, sliced


In a skillet, brown the pork chops on both sides. Remove from skillet and set aside. Deglaze the pan with the sherry. Add the onions and mushrooms and cook for about 2 minutes. Remove from heat and blend in the soup, sour cream, water and parsley. In a 2 quart casserole dish alternate layers of the soup mixture and potatoes, that have been sprinkled with salt and pepper. Top with the pork chops, cover and bake at 375 degrees F for 1-1/4 hours.

Beer And Honey Barbecued Ribs


– 4 racks of baby back ribs
– 3 cups of beer
– 1 cup honey
– 2 tablespoons lemon juice
– 2-1/2 teaspoons salt
– 1-1/2 teaspoons dry mustard
– 2 teaspoons ginger
– 1-1/2 teaspoon nutmeg


Marinate racks of baby back ribs in all ingredients for 3 hours, turning frequently. Barbecue, basting with marinade.

You can precook ribs in an oven for an hour at 300 degrees F turning every 15 minutes and finish on barbecue.

Teriyaki Pork Kebobs


– 2 pounds pork tips
– 1/3 cup soy sauce
– 2 tablespoons packed brown sugar
– 2 tablespoons vegetable oil
– 2 tablespoons dry sherry or saki
– 1 teaspoon ginger
– 1 clove garlic, minced
– 1-19 oz. can pineapple chunks


In a measuring cup stir together; soy sauce, sugar, oil, sherry, ginger root and garlic until sugar has dissolved. Pour over 2 pounds of pork tips and toss to coat. Cover and refrigerate for at least 2 hours or overnight, stirring occasionally. Remove from refrigerator 1 hour before cooking. Drain off marinade and reserve. Alternately thread meat and pineapple onto long oiled skewers, being careful not to pack tightly together or the pork will not cook through. Barbecue on greased grill over medium-high heat turning and brushing frequently with reserved marinade. Cook for 15-20 minutes or until pork is no longer pink in the center. Do not overcook.

Veal Scallops In Mustard-Cream Sauce


– 10 portions veal cutlets
– 4 tablespoons sweet butter
– 2 tablespoons vegetable oil
– 6 green onions, chopped
– salt and pepper to taste
– 1/3 cup dry white wine
– 1/3 cup mustard (your personal favorite)
– 1/2 heavy cream
– 1 large tomato, peeled, seeded, chopped


Metl Butter and oil together in a large skillet. Add the green onions and cook over low heat for 5 minutes, without browning. Raise the heat, add the veal cutlets for 2 minutes per side; brown. Remove them from the skillet and keep warm. Add the wine to the skillet and bring to a boil. Cook until the mixture is reduced to a few syrupy spoonfuls. Whisk in the sauce and correct seasoning. Arrange veal cutlets on a serving platter or on individual plates and spoon sauce over them. Sprinkle with chopped tomato and serve immediately.

Wiener Schnitzel


– 6-8 portions veal cutlets
– salt and pepper
– 1 cup all purpose flour
– 3 eggs, beaten with 1 teaspoon vegetable oil
– 3 cups dry bread crumbs or 6 cups fresh bread crumbs
– 3 tablespoons butter
– 3 tablespoons vegetable oil
– 6 pieces lemon wedges


On waxed paper, pound the veal cutlets into even thinner slices season lightly with salt and pepper.

Place flour in one dish, egg mixture in another and bread crumbs in a third. Dip veal into flour, shake off excess. Dip into egg mixture; allow excess to drip off. Press into bread crumbs. Place on rack or waxed paper and refrigerate if time allows.

In a large skillet, heat butter and oil; cook veal (in batches if necessary) over medium-high heat for 3-5 minutes on each side or until golden brown and crisp. Drain on paper towels if necessary. Serve with lemon wedges.

Peas And Veal Paprika


– 10 portions veal cutlets
– 2 tablespoons cooking oil
– 1-1/4 cups hot water
– 1 tablespoons butter
– 1 medium onion diced
– 1 clove garlic crushed
– 1 teaspoon paprika
– 1 teaspoon salt
– 1/4 teaspoon pepper
– 1/3 cup celery, sliced thinly
– 1/3 cup mushrooms, sliced
– 1/4 teaspoon basil
– 1 pound baby peas
– 1 tablespoon flour
– 3/4 cup sour cream


Brown the veal cutlets in oil for about 3 minutes total time. Add the hot water and simmer, covered for 10 minutes. Just before the meat is done, in a separate pan saute the celery, mushrooms and basil in the butter for about 3 minutes. Add the peas, cover and heat. when meat is done, place in a serving platter and keep warm. Blend 1 tablespoon of flour into drippings and add 1/3 cup of the liquid from peas. Heat and stir. Remove from heat and blend in the sour cream. Pour over the veal cutlets and top with the peas. Serve 4-5.