Prime Plus Meats

 8 x 8oz  Top Sirloin Baseball Steaks

Aged 35+days for maximum tenderness and great flavour

Our best selling steak! Great tenderness & flavor at an affordable price.

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 the beef is.

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. 

*Individually packaged for easy use

8 x 1lb premium extra lean ground beef with less than 8% fat content, aged 35+ 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 the beef.

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.

*Individually packaged for easy use

 2 packs x 4 breast per pack of 6oz air-chilled boneless skinless breasts

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