• 9lbs (4kg) of boneless skinless air-chilled chicken breasts approximately 12/10oz breast packed by 2

• 4.4lbs of pre-cooked chicken tenders, just heat & serve ( approx 50 to 60 pieces )

• 4 x 6oz  all natural chicken burgers without fillers 

• 4 x 12oz Picanha steaks ( queen of Brazilian steaks ) fully aged 40+ days to ensure consistent tenderness 

• 4 x 10oz top sirloin baseball steaks aged 40+days to ensure maximum tenderness and great flavour 

• 4 x 12oz premium ribeye steaks aged 40+days to ensure maximum tenderness and great flavour 
• 8 x 10oz succulent center cut Frenched bone-in pork chops, packed by 2

• 2 x 3.5lb racks of meaty baby back ribs, (NOT side ribs)

• 4 x 1lb packs of 28 day aged lean ground beef

• 4 x 1lb packs of premium extra lean ground beef 

• 2 x 1lb center-cut double smoked thick bacon with a hint of maple

• 1 x 1lb mild Italian sausage
• 1 x 1lb honey garlic sausage
• 1 x 1lb hot Italien sausage

1 x 48oz ribeye cowboy steak similar to a Tomahawk but with a short bone, Rich, juicy and very flavorful, with generous marbling throughout, aged 60+ days for great tenderness.

Although the grade of meat is important, the true quality of a tasteful steak lies in the days aged. Like all the best steakhouses, our steaks are aged 40+ days, right to perfection.

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

*Individually packaged for easy use

*Vacuum sealed to prevent freezer burn

 ***Thaw to room temperature, pat completely dry, add your favorite spice. For med rare turn your BBQ to maximum heat, coat your cowboy lightly with virgin olive oil, sear approximately 7 min each side then let it rest for 5 minutes mmmm

6 x *8oz AAA-Angus filet mignon aged 40+ days to ensure consistent tenderness and flavour

Although the grade of meat is important, the true quality of a tasteful steak lies in the days aged. Like all the best steakhouses, our steaks are aged 40+ days, right to perfection.

Filet mignon is a cut of beef taken from the smaller end of the tenderloin. In French, this cut is always called filet de bœuf, which translates in English to beef fillet or filet mignon.

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

*Individually packaged for easy use

*Vacuum sealed to prevent freezer burn

6 x 12oz NY AAA sirloin picanha steaks with small fat cap attached, aged 40+days. Cut similar to a New York Striploin. Picanha is known has the queen of Brazilian steaks with a fat cap that adds great taste & tenderness.

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

*Individually packaged for easy use

*Vacuum sealed to prevent freezer burn

4 x AAA-Angus bone-in 16oz rib steak aged 40+ days for maximum tenderness and great flavour 

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

*Individually packaged for easy use

*Vacuum sealed to prevent freezer burn

6 x 12oz AAA-Angus ribeye steaks aged 40+days for maximum tenderness and great flavour 

Although they’re fattier than other steaks, the fat also provides a tremendous amount of flavor & tenderness. The flavor tends to be richer than other cuts. Ribeye is one of the best types of steak for barbecuing, which helps bring its strong, delicious flavors out.

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

*Individually packaged for easy use

*Vacuum sealed to prevent freezer burn

1x 48oz AAA-Angus Tomahawk steak aged 60+days for maximum tenderness and great flavour 

A Tomahawk is a bone-in ribeye that has gained popularity as the beef is mouthwatering and the giant bone offers an extraordinary presentation. 

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

48oz of delicious tenderness &  taste!

60 + day aged 

Grass Fed, Top of the line beef.

A steak like no other you have had before!

This will impress friends and family !!

 8 x 400gr Lean Ground Beef aged 21 days

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

*Individually packaged for easy use

*Vacuum sealed to prevent freezer 

1. CLICK “ADD TO CART” above and continue shopping! ✅ 

 10 x 6oz homestyle beef burgers aged 21 days

 Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

Easy Combo Choice's -

• 6 x 10oz 40 day aged top sirloin baseball steaks 

• 6 x 6oz brisket burgers (Ground brisket, steak, and lean ground chuck) 2 burgers per pack 

• 6 x 1lb 40 day aged extra lean premium ground beef 

• 6 x 10oz air-chilled boneless skinless chicken breast packed by 2

• 6 x 10oz succulent Frenched Centre-cut bone-in Pork Chops

• 6 x 1lb racks of baby back pork ribs ( NOT side ribs ) back ribs have 30% more meat

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

Vacuum sealed to prevent freezer burn

 Total for all this delicious food ONLY : $349.00

Free HOME DELIVERY 

4 x 1lb packages of  AAA 28 day aged beef, quality hand cut from an inside round roast, unlike regular stew beef which is cut from the neck of the cow.

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

*Individually packaged for easy use

*Vacuum sealed to prevent freezer burn

Tender enough to use as kabobs!

8 x AAA Angus Harvey's burgers

 40 day aged beef

 Packaged by 4

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

*Vacuum sealed to prevent freezer burn

Picanha is a cut of beef sometimes described as a top sirloin cap roast in Canada, which is very popular in Brazil. It's also referred to as the rump cover, rump cap, or coulotte.

 AAA Canadian Beef

2.5 to 3lb roast with fat cap attached

Fat cap provides a succulent juicy roast

The queen of Brazilian roast & steaks

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

*Individually packaged for easy use

*Vacuum sealed to prevent freezer burn

 2lb AAA-Angus French roast aged 40 days to ensure consistent tenderness and great 

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

Individually packaged for easy use

Vacuum sealed to prevent freezer burn

Best slow cooked at 325F for best results

Pure all Beef Jumbo Dog - 7 inch, 25 in a  5lb box. Not your normal hot dog, gluten free with less fat content than store-bought hot dogs, kids of all ages will love these! IQF (individually quick frozen) so they can be left in a regular freezer bag and will not develop freezer burn

A product of Canada

5lb case

Brisket - 10-12lb AAA-Angus whole brisket aged 28 days for maximum tenderness and great flavour, ready for the smoker.

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

*Individually packaged for easy use

*Vacuum sealed to prevent freezer burn

4 x 12oz AAA-Angus New York striploin steaks aged 40+days for maximum tenderness and great taste 

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

*Individually packaged for easy use

*Vacuum sealed to prevent freezer burn

6 x 1lb premium extra lean ground beef with less than 8% fat content, aged 40+ days

Aged beef: 

Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

*Individually packaged for easy use

*Vacuum sealed to prevent freezer burn

8 x 5oz top sirloin AAA Angus strips aged 28 days for maximum tenderness and flavor 

Although the grade of meat is important, the true quality of a tasteful steak lies in the days aged. Like all the best steakhouses, our steaks are aged 40+ days, right to perfection.

 Not your typical cheap cut of beef pounded until reasonably tender. Our minute steaks are AAA Angus top sirloin cut, aged 28 days, then cut into thin fast cooking 5oz strips. Ideal for a quick meals or to make fajitas.

 8 x 10oz  air-chilled boneless skinless breasts, 2 per pack

Raised with pride in Eastern Ontario 

There are 2 methods used to process & disinfect chicken, referred to as water-chilling and air-chilling. 90% of all chicken is water chilled, a method where 1000's of chickens are placed in a communal bath of ice cold chlorinated water, adding considerable water weight and exposing them to cross contamination and the risk of diseases.

The healthy method is air-chilling. This is where chickens are individually hung in controlled temperature chambers and only purified air is used to disinfect them, not water. Air chilling eliminates added unnecessary water weight and significantly reduces risk of cross contamination and diseases like salmonella.

• Antibiotic & hormone free
• Flash frozen & vacuum sealed
• Cooks faster with way less shrinkage
• Better for the environment
• Healthier & safer
• Free range

 large bone-in & skin-on chicken breasts, 2 per pack, 8lb box

Ideal for the BBQ!

There are 2 methods used to process & disinfect chicken, referred to as water-chilling and air-chilling. 90% of all chicken is water chilled, a method where 1000's of chickens are placed in a communal bath of ice cold chlorinated water, adding considerable water weight and exposing them to cross contamination and the risk of diseases.

The healthy method is air-chilling. This is where chickens are individually hung in controlled temperature chambers and only purified air is used to disinfect them, not water. Air chilling eliminates added unnecessary water weight and significantly reduces risk of cross contamination and diseases like salmonella.

• Antibiotic & hormone free
• Flash frozen & vacuum sealed
• Cooks faster with way less shrinkage
• Better for the environment
• Healthier & safer
• Free range

3 x 2lb packs of boneless skinless chicken thighs, each pack has 4 thighs

Produced with pride right here in eastern Ontario!

There are 2 methods used to process & disinfect chicken, referred to as water-chilling and air-chilling. 90% of all chicken is water chilled, a method where 1000's of chickens are placed in a communal bath of ice cold chlorinated water, adding considerable water weight and exposing them to cross contamination and the risk of diseases.

The healthy method is air-chilling. This is where chickens are individually hung in controlled temperature chambers and only purified air is used to disinfect them, not water. Air chilling eliminates added unnecessary water weight and significantly reduces risk of cross contamination and diseases like salmonella.

• Antibiotic & hormone free
• Flash frozen & vacuum sealed
• Cooks faster with way less shrinkage
• Better for the environment
• Healthier & safer
• Free range

Bone-in & skin-on air chilled chicken thighs

4 per pack, approximately 9lbs

There are 2 methods used to process & disinfect chicken, referred to as water-chilling and air-chilling. 90% of all chicken is water chilled, a method where 1000's of chickens are placed in a communal bath of ice cold chlorinated water, adding considerable water weight and exposing them to cross contamination and the risk of diseases.

The healthy method is air-chilling. This is where chickens are individually hung in controlled temperature chambers and only purified air is used to disinfect them, not water. Air chilling eliminates added unnecessary water weight and significantly reduces risk of cross contamination and diseases like salmonella.

• Antibiotic & hormone free
• Flash frozen & vacuum sealed
• Cooks faster with way less shrinkage
• Better for the environment
• Healthier & safer
• Free range

 Whole chicken fryer- Ontario raised & Air-chilled, hormone-antibiotic free

 4lb average size

 There are 2 methods used to process & disenfect chicken, water chilling and air chilling. 90% of all chicken is water chilled a method where 1000's of chickens are placed in a communal bath of ice cold chlorinated water adding considerable water weight, and exposing them to cross contamination, and the risks of diseases.

The second method a healthier, and safer way is air-chilling this is where chickens are individually hung in controlled temperature chambers, and only purified air is used to disinfect, not water. Air chilling eliminates adding unnecssary water weight and significantly reduces risk of cross contamination and diseases like salmonella.

There are 2 methods used to process & disenfect chicken, water chilling and air chilling. 90% of all chicken is water chilled a method where 1000's of chickens are placed in a communal bath of ice cold chlorinated water adding considerable water weight, and exposing them to cross contamination, and the risks of diseases.

The second method a healthier, and safer way is air-chilling this is where chickens are individually hung in controlled temperature chambers, and only purified air is used to disinfect, not water. Air chilling eliminates adding unnecssary water weight and significantly reduces risk of cross contamination and diseases like salmonella.

• Antibiotic & hormone free
• Flash frozen & vacuum sealed
• Cooks faster with way less shrinkage
• Better for the enviroment
• Healthier & safer
• Free range

 4 x 1kg trays of drumsticks, 6 in each

Raised with pride in Eastern Ontario

There are 2 methods used to process & disinfect chicken, referred to as water-chilling and air-chilling. 90% of all chicken is water chilled, a method where 1000's of chickens are placed in a communal bath of ice cold chlorinated water, adding considerable water weight and exposing them to cross contamination and the risk of diseases.

The healthy method is air-chilling. This is where chickens are individually hung in controlled temperature chambers and only purified air is used to disinfect them, not water. Air chilling eliminates added unnecessary water weight and significantly reduces risk of cross contamination and diseases like salmonella.

• Antibiotic & hormone free
• Flash frozen & vacuum sealed
• Cooks faster with way less shrinkage
• Better for the environment
• Healthier & safer
• Free range

2kg (almost 5lb) bag of frozen cooked buttermilk breaded chicken tenders, approximately 50 pieces

Made with ONLY boneless skinless Ontario chicken breast 

These delicious tenders need to spend 20 minutes on a baking tray in a pre-heated oven at 400 degrees, getting flipped once.

A soon-to-be household favorite! 

6 x 6oz air-chilled all natural ONLY breast meat chicken burgers, without fillers or additives

There are 2 methods used to process & disinfect chicken, referred to as water-chilling and air-chilling. 90% of all chicken is water chilled, a method where 1000's of chickens are placed in a communal bath of ice cold chlorinated water, adding considerable water weight and exposing them to cross contamination and the risk of diseases.

The healthy method is air-chilling. This is where chickens are individually hung in controlled temperature chambers and only purified air is used to disinfect them, not water. Air chilling eliminates added unnecessary water weight and significantly reduces risk of cross contamination and diseases like salmonella.

• Antibiotic & hormone free
• Flash frozen & vacuum sealed
• Cooks faster with way less shrinkage
• Better for the environment
• Healthier & safer
• Free range

Jumbo split chicken wings, 8-10 wings / lb

 2 x 2kg (4.4lb) bags in the box

raised with pride in Eastern Ontario

There are 2 methods used to process & disinfect chicken, referred to as water-chilling and air-chilling. 90% of all chicken is water chilled, a method where 1000's of chickens are placed in a communal bath of ice cold chlorinated water, adding considerable water weight and exposing them to cross contamination and the risk of diseases.

The healthy method is air-chilling. This is where chickens are individually hung in controlled temperature chambers and only purified air is used to disinfect them, not water. Air chilling eliminates added unnecessary water weight and significantly reduces risk of cross contamination and diseases like salmonella.

• Antibiotic & hormone free
• Flash frozen & vacuum sealed
• Cooks faster with way less shrinkage
• Better for the environment
• Healthier & safer
• Free range