Sobeys’ St. Albert Meat Department

Before lighting up your barbeque

The wait is over, grillers. May is here with some nice weather, and it’s time to peel the cover off your barbeque. Yet, your freezer may be suffering from a depleted meat stock. The Sobeys St. Albert Meat Department is here to help restock your refrigerator and freezer, and get you ready for a tasty grilling season.

Whether you’re looking for good ol’ fashioned hamburger patties or a marinated pork tenderloin, the Meat Department has a wide selection of pre-cut, fresh or frozen meat. Head to the pre-packaged meat section to find ground beef, pork or turkey for your hamburger patties. If you’re in a hurry and don’t have time to make two dozen burgers, it’s not a problem. There are seasoned and unseasoned patties made right in-store. Also available are the quintessential Sunday beef or pork roasts. Further down is a selection of whole chickens, flattened chickens, chicken legs, drumsticks and breasts. At the butcher counter, you’ll find a variety of fresh cuts of meat including pork chops, T-bone steaks, pork and beef tenderloins, and ribs.he wait is over, grillers. May is here with some nice weather, and it’s time to peel the cover off your barbeque. Yet, your freezer may be suffering from a depleted meat stock. The Sobeys St. Albert Meat Department is here to help restock your refrigerator and freezer, and get you ready for a tasty grilling season.

Are you wanting to broaden your barbeque menu? Try planking this summer. Sobeys Meat Department has a variety of fresh and frozen fish, whole and filleted, and free advice from the Meat Department team on how to cook it perfectly using a cedar plank. They also offer shrimp, scallops and prawns for tasty kebabs. Wanting a bit of “wow” to your grilled seafood meal? You can’t go wrong with fresh or frozen lobster and crab.

If you have a family reunion or a work barbeque coming up and need a variety of meat to please everyone, the Meat Department takes custom orders. If you’re looking for a specific cut, such as a rack of lamb or a beef crown roast, the butchers are able to fill these special orders. With the growing concern of how and where our food comes to us, Sobeys St. Albert Meat Department team are more than willing to talk to you about all of their cuts of beef, pork, chicken and fish.

Sobeys St. Albert Meat Department will have something for all your grilling needs. The team can offer suggestions for cooking or barbequing your meat, and there are recipe cards—in-store and on their website—if you want to try something new. Because once you catch that first whiff of a nearby barbeque, you’ll be itching to grab your tongs and to hear the sizzle of a steak on your own grill.

How to Cook Steak Like a Pro

No thermometer? Professional chefs generally use touch to tell when steaks are done.

Press centre of steak with your finger:

• Rare steak feels quite soft to the touch.
• Medium-rare steak has some resistance but yields to the touch.
• Medium steak starts to feel firm but still has some give in centre.
• Well-done steak feels very firm.

This sponsored content was produced in partnership between Sobeys and T8N Magazine