4 packs 2 breast per pack of 10oz air-chilled boneless skinless breasts.

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

Bacon.. Bacon... A Prime Plus Meats customer favorite!!!

1 × 1kg ( 2.2lbs ) naturally doubled smoked thick cut bacon with a hint of maple flavour.

You will never buy bacon anywhere else...again!

• Locally sourced
• Free range pigs raised ethically
• Cured with natural smoke for added flavour

8 x 12oz Thick Frenched center cut hotel style bone-in pork chops

                            Pastured Frenched pork rib chops taken from the rib section of the pork loin.

We french the rib bone on each chop for a great plate presentation and added flavor. Frenching is a technique where the rib bone is exposed and all the meat is removed from the bone.

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

 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

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

 large bone-in & skin-on chicken breasts, approx 8lbs

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

2.5lb premium center-cut  pork filet tenderloin

- very tender & flavorful 

- extremely lean -  healthy protein for the heart

- Ontario raised

- perfect for a family of 4

The pork tenderloin, also called pork fillet or Gentleman's Cut, is a long thin cut of pork. Tasty & juicy, best grilled or marinated then baked.

Pork Tenderloin (Whole)

 2 racks of ribs vacuum sealed with 14-18 ribs per rack, approximately 7lbs

- Unlike side ribs, baby back ribs are meatier

- ONLY the finest pastured pork

IQF ( Individually quick frozen ) for easy use

*** Easy recipe for great results:

From frozen, place your ribs in a crock pot on low heat, cover the ribs with your favorite  sauce, and let simmer until ready

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

6 x 6oz IQF wild caught Pacific salmon filets.  Unlike farmed salmon, wild salmon is filled with omega3, and is much healthier than FARMED salmon. Live well - Eat well.

Wild Salmon has:

3 x less fat than farmed salmon

46% less calories than farmed salmon

Wild salmon contains more minerals, iron, zinc, and potassium

Loaded with omega-3 

IQF FROZEN *** refers to individually quick frozen  pieces can be separated placed in a freezer bag and put back in the freezer, and they will not get freezer burn.

***recommended by chefs "how to cook wild caught salmon" wild salmon because it's thinner with less saturated fat and polyunsaturated fatty acids will cook quicker and tastes amazing

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

 6 x 6oz Pacific wild caught Mahi Mahi filets

- A powerhouse of healthy protein

Benefits of Mahi-Mahi

Lean proteiin: High protein at low calories

Iron: Healthy red blood cells

Selenium: helps balance fluids and protect against harmful cells entering your body

Vitamin B: promotes healthy brain function

Potassium: promotes a healthy heart and prevents disease.

Mahi -Mahi has great nutrional value, filled with excellent source of protein, just 1.2 gr of fat, & loaded with B3-5-6-12B: 

- Lean Protein: 6 oz provides 31.5 grams of protein and just 1.2 of fat, excellent source of B3, B5, B6, and B12

**Thaw under refrigeration immediately before use, and cook thoroughly before it's consumption, A white mild fish loved in Costa Rica

 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

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

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 !!

 5 Kg bag of split large plain non seasoned, IQF chicken wings

IQF ( indivually quick frozen so they don't stick together )

They're perfect for dipping or tossed in your favourite sauce! 

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

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.

4 x 1lb packs honey garlic sausages 

No fillers & gluten-free

Pork raised without antibiotics

 Certified humane®

Vacuum sealed to prevent freezer burn