{"title":"Beef \u0026 Veal","description":"","products":[{"product_id":"aaa-beef-tenderloin","title":"AAA Beef Tenderloin","description":"\u003cp\u003eThe pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the leanest, most tender cut on the steer. We carry it whole (about 4–6 lbs, ready to portion into filets or roast as a chateaubriand) or pre-portioned to your preferred thickness. Sear hard in a screaming-hot cast-iron pan, finish in a 425°F oven to 125°F internal for medium-rare, rest 8 minutes. Cut against the grain. The cut for a special occasion when texture matters more than marbling.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823016542529,"sku":null,"price":28.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/Rawbeeftenderloin1_ed4b6c5b-8d74-4b09-8707-c8f48b1c5ad4.png?v=1784302899"},{"product_id":"aaa-bacon-wrapped-beef-tenderloin","title":"AAA Bacon-Wrapped Beef Tenderloin","description":"\u003cp\u003eFilet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally smoked side bacon, and secured with butcher's twine. The bacon bastes the lean cut as it cooks, adding flavour without overpowering the beef. Sear in a hot cast-iron pan for 3 minutes a side, finish in a 425°F oven to 125°F internal for medium-rare. Pairs with anything from mashed potatoes to a peppercorn cream sauce. The steak that makes Valentine's dinner make sense.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823016706369,"sku":null,"price":32.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/rawfiletmignonwithhbaconwrap2.png?v=1784303018"},{"product_id":"aaa-capless-prime-rib-roast","title":"AAA Capless Prime Rib Roast","description":"\u003cp\u003eA capless prime rib is exactly what it sounds like: the rib roast with the fat cap removed, leaving the lean, deeply marbled eye plus the rib bones for flavour. We tie ours so it holds its shape in the oven. Best cooked low-and-slow at 250°F until the internal temperature hits 120°F (for medium-rare) and finished with a quick blast at 500°F for the crust. The roast that has anchored Markham Christmas dinners since 1972. Sized to your headcount on request.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823016771905,"sku":null,"price":33.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"aaa-short-loin","title":"AAA Short Loin (T-Bone Steak)","description":"\u003cp\u003eThe T-bone is the cut that lets you eat both the striploin and the tenderloin in one steak — the bone in the middle separates the two muscles. Ours are cut thick, 1.5 inches, from AAA Canadian beef. Hot grill or smoking-hot cast iron. Sear hard for 4 minutes a side, rotate 90 degrees halfway through if you want grill marks, rest 5 minutes before cutting. Cut the meat off the bone, then slice across the grain. Salt heavily. Don't overthink it.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823016870209,"sku":null,"price":40.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/T-bonesteak1.png?v=1784304037"},{"product_id":"aaa-new-york-striploin-steak","title":"AAA New York Striploin Steak","description":"\u003cp\u003eA New York striploin is the steak the grill was invented for. Boneless, with the right amount of marbling to render and feed a hard sear without drying out. We cut ours thick — 1.25 to 1.5 inches — and you should treat them simply: kosher salt, cracked pepper, hot grill or hot pan, flip once, rest five minutes. Done. Pairs with anything from a baked potato to chimichurri. Cut individually to your preferred thickness on request.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823016968513,"sku":null,"price":33.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/AAACanadianstriploin_NewYorkstrip.png?v=1784302933"},{"product_id":"eye-of-the-round","title":"Eye of the Round","description":"\u003cp\u003eEye of the round is a lean, working muscle from the back leg — full of beefy flavour, low on marbling. Best treated one of two ways: roast it slow at 250°F to a 125°F internal for medium-rare and slice it paper-thin against the grain for sandwiches, or cube it for stew. Avoid the high-heat approaches; the lack of marbling means it dries out fast. Often the best value cut in the case if you cook it right.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823017001281,"sku":null,"price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/eyeofroundroast.png?v=1784304926"},{"product_id":"outside-round","title":"Outside Round","description":"\u003cp\u003eOutside round, also called bottom round, is a lean cut from the back leg of the steer. We trim and tie ours for even roasting. Slow-roast at 275°F to a 130°F internal for medium-rare, rest 20 minutes, slice thin against the grain. Makes the best home-roasted deli beef you'll ever have. Also works well as a pot roast braised in stock with root vegetables.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823017066817,"sku":null,"price":32.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/outsideroundroast1.png?v=1784305000"},{"product_id":"cap-meat","title":"Cap Meat (Spinalis Dorsi)","description":"\u003cp\u003eCap meat — properly called the spinalis dorsi — is the muscle that sits on top of the ribeye, separated from the eye by a band of fat. Ribeye lovers will tell you the cap is the best bite of the whole steak. We sometimes pull and sell it separately when we're breaking down ribeyes. Heavily marbled, intensely flavoured, melts on the palate. Sear hard, slice thin, eat standing up. Limited quantities — call ahead.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823017197889,"sku":null,"price":46.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/prizedribeyecapmuscle1.png?v=1784305304"},{"product_id":"inside-round","title":"Inside Round","description":"\u003cp\u003eInside round, also called top round, is a lean cut from the inside of the back leg. Bigger and slightly more tender than outside round. Treat it as a roast (250°F low-and-slow to 125°F internal, slice thin), as London broil (marinate, grill hard, slice across the grain), or cube it for stew. We trim ours clean and can portion it any way you'd like.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823017296193,"sku":null,"price":34.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/leantrimmedinsideroundroast.png?v=1784304962"},{"product_id":"blade-eye","title":"Blade Eye","description":"\u003cp\u003eBlade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of connective tissue that wants time to break down. Braise it low and slow — 300°F for 3 hours in stock and red wine with onions, carrots, and garlic — and you'll get a roast that pulls apart with a fork and tastes deeper than the price tag suggests. One of the great underrated cuts in any butcher's case.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823017394497,"sku":null,"price":40.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/bonelessbeefbladeeyecut.png?v=1784305361"},{"product_id":"boneless-chuck","title":"Boneless Chuck","description":"\u003cp\u003eBoneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a pot roast, cube it for stew, slow-cook it for shredded beef, or grind it yourself for some of the best burgers you'll make. Heavily marbled, deeply flavoured. We trim ours clean and can portion or grind to your spec at the counter.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823017754945,"sku":null,"price":49.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/bonelessbeefchuckroast.png?v=1784304717"},{"product_id":"boneless-beef","title":"Boneless Beef (85–90% Lean)","description":"\u003cp\u003eBoneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own burgers (mix it with chuck for the ideal fat ratio) or want a high-quality stew base without committing to a specific muscle group. Cubed or whole on request. Comes from the same AAA primals as everything else in our case — just trim, not show-cut.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823017820481,"sku":null,"price":38.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"oxtail","title":"Oxtail","description":"\u003cp\u003eCross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners around. Brown the pieces hard in a Dutch oven, deglaze with red wine, braise low and slow at 300°F in stock and aromatics for 3+ hours. The collagen breaks down into silk, the meat falls off the bone, the sauce reduces into something extraordinary. Serve over rice, polenta, or mashed potatoes. Often sold out — call ahead if you're planning a Sunday cook.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823017984321,"sku":null,"price":34.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"beef-back-ribs","title":"Beef Back Ribs","description":"\u003cp\u003eWhole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple coffee-pepper rub, smoke at 250°F for 5–6 hours until the meat pulls back from the bone, eat with your hands. The texture is somewhere between brisket and short rib. We trim them clean and can portion the rack on request.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823018082625,"sku":null,"price":47.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/beefbackribs.png?v=1784304585"},{"product_id":"braising-ribs","title":"Braising Ribs","description":"\u003cp\u003eEnglish-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built for braising. Brown them hard in a Dutch oven, deglaze with red wine, braise in stock with onions, garlic, carrots, and rosemary at 325°F for 2.5–3 hours until the meat falls off the bone. The collagen breaks down, the sauce reduces to silk. Serve over polenta or mashed potatoes. Comfort food, restaurant-quality.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823018148161,"sku":null,"price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/thick-cutbeefbraisingribs1.png?v=1784304838"},{"product_id":"beef-suet","title":"Beef Suet","description":"\u003cp\u003ePure beef suet — the hard fat from around the kidneys, the gold standard for rendering tallow or making proper British-style steak-and-kidney puddings, mince pies, or Christmas pudding. Render slowly in a low oven to make tallow for roasting potatoes (you'll never go back). Grate from frozen for pastry. Sold by the pound, fresh from our cutting floor.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823018312001,"sku":null,"price":36.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/whitebeefsuet.png?v=1784304480"},{"product_id":"brisket-point","title":"Brisket Point","description":"\u003cp\u003eThe point is the fattier, more heavily marbled half of the whole brisket — the half that becomes burnt ends when smoked properly. Higher fat ratio than the flat, deeper flavour, more forgiving on the smoker. Smoke at 225°F until the bark is set, wrap and finish to 203°F internal, cube and toss in sauce for burnt ends. Or smoke whole as a more decadent alternative to a flat. Limited quantities.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823018443073,"sku":null,"price":34.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/wholebeefbrisket1.png?v=1784304111"},{"product_id":"blade-roast","title":"Blade Roast","description":"\u003cp\u003eBlade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-blade bone running through it. Built for pot roast: brown it hard, deglaze with red wine, braise in stock and root vegetables at 300°F for 3 hours until the meat falls apart. The bone adds flavour to the braising liquid. The kind of meal that fills the house with the smell of dinner three hours before it's ready.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823018508609,"sku":null,"price":33.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"prime-rib-roast-capless","title":"Prime Rib Roast Capless","description":"\u003cp\u003eBone-in prime rib with the fat cap removed — the same showstopping holiday roast as our standard capless prime rib, in a slightly different trim. Roast low and slow at 250°F to a 120°F internal for medium-rare, rest 20 minutes, finish with a 500°F blast for the crust. Carve at the table for theatre. Sized 2-bone, 3-bone, or whole on request.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823018672449,"sku":null,"price":46.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"rump-roast","title":"Rump Roast","description":"\u003cp\u003eRump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled than a prime rib but bigger on pure beef flavour. Slow-roast at 275°F to a 130°F internal for medium-rare, rest 20 minutes, slice thin against the grain. Makes the kind of roast beef sandwiches you can't get at a deli counter. Tie it with butcher's twine for even cooking.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823018836289,"sku":null,"price":44.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/trimmedbeefrumproasttied.png?v=1784305044"},{"product_id":"short-rib-roast","title":"Short Rib Roast","description":"\u003cp\u003eA roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cooking. Braise it whole at 325°F for 4+ hours in stock and red wine, or smoke it like a brisket point. The collagen breaks down, the bones add depth, the result is a roast that pulls apart with a fork. Slice across the bones to serve.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823018901825,"sku":null,"price":37.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/bone-inbeefshortribroast_4.png?v=1784305182"},{"product_id":"top-sirloin-roast","title":"Top Sirloin Roast","description":"\u003cp\u003eTop sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier on the budget. Slow-roast at 275°F to a 130°F internal for medium-rare, rest 20 minutes, slice thin against the grain. Pairs with anything from horseradish cream to chimichurri to a simple pan jus. Great for feeding a group without spending tomahawk money.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823019032897,"sku":null,"price":35.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/topsirloinroasttied.png?v=1784305094"},{"product_id":"aaa-diced-beef","title":"AAA Diced Beef","description":"\u003cp\u003eAAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-friendly texture, or round for leaner uses. We trim and cube on the block, so what you take home is ready to brown. Use it for stew (brown hard, deglaze, simmer in stock 2+ hours), chili, beef bourguignon, or any other long-cook beef dish. Standard cube size is 1 inch; ask for different on request.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823019163969,"sku":null,"price":36.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/bonelessbeefpieces.png?v=1784303492"},{"product_id":"corned-beef","title":"Corned Beef","description":"\u003cp\u003eBeef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — for 7 days, ready to simmer. Pull it out, rinse, simmer in fresh water for 3 hours until fork-tender. Slice across the grain. Reuben sandwiches all week, or serve hot with cabbage, carrots, and potatoes the way Irish grandmothers intended. St. Patrick's Day demand is intense — pre-order in February.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823019262273,"sku":null,"price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/cornedbeefbrisket1.png?v=1784304160"},{"product_id":"korean-miami-style-short-ribs","title":"Korean \/ Miami-Style Short Ribs","description":"\u003cp\u003eThin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. Marinate overnight in soy, garlic, pear, sugar, sesame oil; hot grill, 2 minutes a side; eat them off the bone with rice and kimchi. The thinness means quick cooking and high marinade absorption. Sold by the pound; usually 4–6 ribs per pound.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823019360577,"sku":null,"price":48.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/cross-cutKorean-stylebeefshortribs_4.png?v=1784304238"},{"product_id":"meatballs","title":"Meatballs (Beef)","description":"\u003cp\u003eHand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs, garlic, parsley, and Parmigiano. The recipe Frank's family perfected in the '70s, still made the same way. Pan-sear and finish in tomato sauce for spaghetti, drop into beef broth for soup, or roast at 400°F for a quick weeknight dinner. Sold by the pound or by the dozen.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823019458881,"sku":null,"price":36.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/awbeefmeatballs.png?v=1784302974"},{"product_id":"roast-beef","title":"Roast Beef (Deli)","description":"\u003cp\u003eWhole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sliced wafer-thin at the counter. The deli-counter roast beef the supermarket can't match. Stack it on rye with Swiss and horseradish, build a French dip with jus, or fold into a Sunday salad with arugula and shaved Parmigiano. Made fresh in small batches; ask what's available when you visit.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823019589953,"sku":null,"price":48.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/cookeddeliroastbeefwithaseasonedsearedcrust.png?v=1784304194"},{"product_id":"beef-carpaccio","title":"Beef Carpaccio","description":"\u003cp\u003eThinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous. Plate it on a chilled platter, dress with lemon juice, olive oil, capers, shaved Parmigiano, and fresh arugula. Best eaten within 24 hours of purchase. Sliced to order at the counter; call ahead for a serving size.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823019655489,"sku":null,"price":45.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/rawbeefcarpaccio.png?v=1784303343"},{"product_id":"aaa-picanha","title":"AAA Picanha","description":"\u003cp\u003ePicanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and quietly one of the best beef cuts you can put on a grill. Score the fat cap, salt heavily, sear fat-side down first to render, then flip and finish. Slice across the grain into 1\/4-inch strips. Pairs with farofa, chimichurri, and a glass of Malbec. Whole or portioned on request.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823019786561,"sku":null,"price":46.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/picanha.png?v=1784303991"},{"product_id":"beef-cheeks","title":"Beef Cheeks","description":"\u003cp\u003eBeef cheeks are pure connective tissue and muscle — a working muscle from the steer's face that becomes silk when braised low and slow. Brown them hard, deglaze with red wine, braise in stock with rosemary, garlic, and tomato at 325°F for 3+ hours until they shred with a fork. Serve over polenta or pappardelle. A restaurant-favourite secret weapon at home prices.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823019917633,"sku":null,"price":37.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"beef-cutlet","title":"Beef Cutlet","description":"\u003cp\u003eAAA beef pounded thin into cutlets — typically from the inside or top round. Bread and pan-fry for schnitzel, or pan-sear plain with a quick pan sauce. Quick cooking, generous portions, kid-friendly. Sold by the pound; pounded to about 1\/4 inch.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823020015937,"sku":null,"price":36.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"beef-shank","title":"Beef Shank","description":"\u003cp\u003eBone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredient in great stocks and Italian-style braises. Brown the shanks hard, deglaze, braise in stock and tomato at 325°F for 3 hours until the meat shreds and the marrow has rendered into the sauce. Or use it as the foundation of a beef stock. Cross-cut for full marrow exposure.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823020114241,"sku":null,"price":45.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/beefbackribs_26a72cea-f85a-4169-b13c-785d0d54ab6a.png?v=1784304663"},{"product_id":"bone-in-stew-beef","title":"Bone-in Stew Beef","description":"\u003cp\u003eBone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left in. The marrow and collagen leach into the stew during the long simmer, adding depth and silky body the boneless version can't quite reach. Brown hard, deglaze, simmer 2.5+ hours. The stew your nonna would approve of.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823020278081,"sku":null,"price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/chunksofbone-instewingbeef.png?v=1784303546"},{"product_id":"blade-steaks","title":"Blade Steaks","description":"\u003cp\u003eTop blade steaks (also called flat iron) come from the shoulder, the part of the chuck most steakhouse menus underuse. With the central line of connective tissue removed, they're the second-most-tender steak on the steer after the tenderloin — at a fraction of the price. Hot grill or cast iron, 4 minutes a side for medium-rare, slice across the grain. Smart-buyer's secret.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823020376385,"sku":null,"price":32.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/beefbladesteaks_12346685-c82e-4260-8504-b91f96bd66f6.png?v=1784304799"},{"product_id":"capless-rib-steaks","title":"Capless Rib Steaks","description":"\u003cp\u003eBone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leaving the deeply marbled eye plus the rib bone. The cleaner cousin to the standard ribeye, easier to eat through to the bone. Hot grill or cast iron, 4–5 minutes a side, baste with butter and herbs in the last 2 minutes. Rest, slice across the grain.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823020474689,"sku":null,"price":37.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/caplessbeefribsteaks.png?v=1784303946"},{"product_id":"porterhouse-steak","title":"Porterhouse Steak","description":"\u003cp\u003ePorterhouse is the bigger sibling of the T-bone: same bone, but cut further back where the tenderloin section is larger. Two steaks in one — striploin on one side, filet mignon on the other. Cut 1.5–2 inches thick. Hot grill or cast iron, sear hard, slow finish if needed, rest before cutting. The steakhouse classic, available in-house.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823020572993,"sku":null,"price":44.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/porterhousesteak_1.png?v=1784303273"},{"product_id":"aaa-flank-steak","title":"AAA Flank Steak","description":"\u003cp\u003eFlank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, with pronounced grain. Best treated one way: marinate (soy, garlic, lime, olive oil), grill hard over high heat for 3–4 minutes a side, rest 5 minutes, slice paper-thin across the grain. The cut for fajitas, Vietnamese rice bowls, or a smart steak salad.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823020671297,"sku":null,"price":49.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"aaa-iron-steak","title":"AAA Iron Steak (Hanger)","description":"\u003cp\u003eHanger steak — also called the butcher's cut, because butchers used to keep it for themselves. Hangs from the diaphragm; only one per steer. Intensely flavoured, slightly grainy, eats like a cross between flank and ribeye. Salt heavily, grill or cast-iron sear hard for 3 minutes a side, rest, slice thin across the grain. A chef's-favourite steak that finally gets respect.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823020769601,"sku":null,"price":44.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"aaa-beef-skirt-steak","title":"AAA Beef Skirt Steak","description":"\u003cp\u003eSkirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic fajita cut. Marinate in lime, garlic, chili, and oil for 30 minutes, hot grill or cast iron for 2 minutes a side, rest, slice thin across the grain. Stuff into warm tortillas with peppers, onions, and lime. The fastest great-tasting beef dinner in the kitchen.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823020867905,"sku":null,"price":47.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/beefskirtsteak.png?v=1784305489"},{"product_id":"top-sirloin-steak","title":"Top Sirloin Steak","description":"\u003cp\u003eTop sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1 inch thick. Salt heavily, hot grill or cast iron for 3–4 minutes a side, rest 5 minutes, slice thin against the grain. A workhorse steak that punches above its price tag — perfect for weeknight dinners or feeding the family without breaking the bank.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823020933441,"sku":null,"price":37.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/thick-cuttopsirloinsteak.png?v=1784305133"},{"product_id":"angus-tomahawk-steak","title":"Angus Tomahawk Steak","description":"\u003cp\u003eOur Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-in ribeye, French-trimmed to leave the long rib bone exposed, generously marbled, cut 2 inches thick by hand. Reverse-sear it (250°F oven until the centre hits 115°F, then a hot cast-iron finish) or run it on a hot grill for a proper crust. Plan 30 minutes resting time. Feeds 2–3 hungry steak eaters. Photographs as well as it eats.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823021064513,"sku":null,"price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/Tomahawkribeye2.png?v=1784303607"},{"product_id":"marrow-bones","title":"Marrow Bones","description":"\u003cp\u003eCross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, scoop the warm marrow onto toasted sourdough with flaky salt and parsley — the simplest restaurant dish you can make at home. Or roast them first then simmer for 4+ hours to build a deeply flavoured beef stock or bone broth. Sold by the pound.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823021162817,"sku":null,"price":38.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/rawbonemarrowbones.png?v=1784303243"},{"product_id":"knuckle-bones","title":"Knuckle Bones","description":"\u003cp\u003eBeef knuckle bones — joint bones full of collagen and connective tissue, ideal for building gelatinous stock or making rich, body-rich bone broth. Roast first at 425°F until well-browned, then simmer 18+ hours with vegetables and aromatics. Also a favourite of dogs (whole, raw, supervised). Sold by the pound.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823021293889,"sku":null,"price":35.99,"currency_code":"CAD","in_stock":true}]},{"product_id":"baby-beef-liver","title":"Baby Beef Liver","description":"\u003cp\u003eLiver from younger AAA beef cattle — milder and more tender than mature beef liver. Sliced thin, ready for the pan. Classic preparation: dredge in seasoned flour, sear in butter with sliced onions until just pink in the centre, rest 2 minutes. Serve with mashed potatoes and the pan onions. The dinner your grandparents grew up on, the dinner you should re-learn.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823021457729,"sku":null,"price":46.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/babybeefliver.png?v=1784303313"},{"product_id":"lean-ground-beef","title":"Lean Ground Beef","description":"\u003cp\u003eAAA lean ground beef, ground in-house every morning. About 85% lean \/ 15% fat — the sweet spot for burgers, meatballs, Bolognese, and tacos. Enough fat to keep things juicy without leaving a slick of grease on the plate. Sold in 1-lb packs unless you ask for bulk. Ground the day you buy it, never the day before.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823021556033,"sku":null,"price":41.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/leangroundbeef.png?v=1784303898"},{"product_id":"extra-lean-ground-beef","title":"Extra Lean Ground Beef","description":"\u003cp\u003eGround from AAA Canadian trim, ground that morning, never the day before. Extra lean (about 90\/10) for meatballs, meatloaf, chili, or any dish where you don't want to be skimming fat off the top. Lean doesn't have to mean dry — if you're making burgers, ask about our medium grind instead. Sold in 1-lb packs unless you ask for bulk.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823021654337,"sku":null,"price":42.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/extraleangroundbeef.png?v=1784303864"},{"product_id":"medium-ground-beef","title":"Medium Ground Beef","description":"\u003cp\u003eAAA medium ground beef, ground in-house every morning. About 80% lean \/ 20% fat — the burger ratio, the way every great burger joint grinds it. The fat is what gives the burger its crust on the sear, its juice in the bite, and its flavour past the second mouthful. Form into 6 oz patties, season, hot grill or cast iron, three minutes a side, eat immediately.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823021785409,"sku":null,"price":32.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/mediumgroundbeef_2448e6f6-6ffb-4e02-bba4-708fe7623bd5.png?v=1784303201"},{"product_id":"ground-pork-and-beef-blend","title":"Ground Pork \u0026 Beef Blend","description":"\u003cp\u003eA 50\/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian meatball mix. The pork brings fat and tenderness; the beef brings the deeper flavour. Use it for meatballs, Bolognese, meatloaf, or stuffed peppers. Ground together in-house so the blend is even all the way through. The mix Frank's family has used since 1972.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823021916481,"sku":null,"price":40.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/groundporkandbeefblend.png?v=1784303088"},{"product_id":"veal-cutlets","title":"Veal Cutlets","description":"\u003cp\u003eOntario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, scaloppine, or saltimbocca. Bread and pan-fry in butter for schnitzel, or pan-sear with sage, prosciutto, and Marsala for saltimbocca. Quick cooking — 90 seconds a side over medium-high heat. Sold by the pound.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823022014785,"sku":null,"price":14.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/beefcutletspoundedflat.png?v=1784304446"},{"product_id":"veal-loin-chops","title":"Veal Loin Chops","description":"\u003cp\u003eBone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavour — pairs beautifully with sage, lemon, and butter. Pan-sear hard for 3 minutes a side over medium-high heat, finish in a 400°F oven to a 145°F internal, rest 5 minutes. Serve with risotto, polenta, or sautéed wild mushrooms. The veal equivalent of a pork chop done right.\u003c\/p\u003e","brand":"P\u0026F Meats","offers":[{"title":"Default Title","offer_id":51823022113089,"sku":null,"price":44.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/3363\/0529\/files\/vealloinchops.png?v=1784302820"}],"url":"https:\/\/www.pfmeats.ca\/collections\/beef-veal.oembed","provider":"P\u0026F Meat Products Ltd.","version":"1.0","type":"link"}