Fresh meat shop

Cooking beef to different levels of doneness is all about internal temperature. First, let your beef come to room temperature before cooking. For rare, sear both sides of your steak in a hot pan with a little oil until browned, usually about 2-3 minutes per side. The internal temperature should reach 49-51°C (120-125°F). Medium-rare requires a bit longer, about 3-4 minutes per side, with an internal temperature of 57-63°C (135-145°F). For well-done, lower your heat after searing and cook for about 4-5 minutes per side, until the internal temperature reaches 74°C (165°F). Use a meat thermometer for accuracy. Always rest your steak for a few minutes after cooking, which allows juices to redistribute. Remember, the steak continues to cook a bit while resting.

There are plenty of meat alternatives offered at Walmart Canada! Tofu, a versatile soy-based product, is great in stir-fries or scrambled like eggs. Seitan, made from gluten, has a meaty texture ideal for stews and sandwiches. Tempeh, another soy product, is firm and nutty, suitable for grilling or baking. Legumes are also great meat substitutes, including lentils, chickpeas, and black beans. They can be used in soups, salads, and even as base for veggie burgers. Mushrooms, particularly portobello and cremini, have a meaty texture and robust flavour. They can be grilled, stuffed, or used in stir-fries. Lastly, there are numerous ready-made meat substitutes like veggie burgers, sausages, and "chicken" nuggets made from various plant proteins. Experiment with these alternatives to find your favourites.

Canada's coastal regions offer a rich variety of unique seafood dishes. In Atlantic Canada, you'll find dishes like Lobster Poutine, a maritime twist on the classic dish with fresh lobster, cheese curds, and gravy. Jiggs' Dinner, a traditional Newfoundland meal, often includes salt fish. The Maritime provinces are also known for their seafood chowders, brimming with local clams, scallops, and haddock. Don't forget the world-famous PEI mussels, often served in a simple white wine and garlic sauce. On the West Coast, in British Columbia, spot prawns are a local delicacy. They're often served simply grilled or in a spot prawn bisque. BC is also famous for its salmon; smoked, candied, or cedar plank grilled are all popular preparations. Finally, you can't miss the traditional Indigenous dish of Candied Salmon, also known as "Indian Candy", a sweet-salty treat that's been enjoyed for centuries.

For grilling, Canadian beef cuts like rib-eye, T-bone, and sirloin steaks are ideal due to their marbling and thickness. These cuts cook quickly and yield a juicy result. For roasting, cuts like a prime rib roast, tenderloin, or a sirloin tip roast are excellent choices. These larger cuts are perfect for oven roasting, resulting in a tender and flavourful meal. Slow cooking is best for cuts that benefit from long, slow heat to break down the connective tissue. Cuts like chuck, brisket, and short ribs are great for this method. They become incredibly tender and flavourful after several hours in a slow cooker. For stir frying, you need cuts that cook quickly and stay tender. Top sirloin, flank steak, and strip loin are perfect for this. They can be thinly sliced and quickly cooked over high heat, retaining their tenderness and soaking up the stir fry flavours.