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

• 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

• 5 to 6 lbs  of meaty babyback pork 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 45oz 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

4 x 8oz AAA-Black 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 10oz 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

Aged 40+days for maximum tenderness and great flavour 

 6 x 8oz baseball top sirloin steaks

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.

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 45oz AAA-Angus Tomahawk steak aged 21+ 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.

45oz of delicious tenderness &  taste!

21 + day aged 

Grass Fed, Top of the line beef.

A steak like no other you have had before!

This will impress friends and family !!

Easy Combo Choice's -

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

• 4 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 

• 3 x 1kg (6.6lbs) air-chilled boneless skinless chicken 

• 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 

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.