Christmas Catering Ideas in Canada: 7 Appetizers That Travel
Plan Christmas catering in Canada with festive menu ideas, make ahead timelines, safe reheating rules, serving formats, and ready to…
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Topic · 35 guides
Meat & Butcher Guides
Explore butcher tips, meat guides, recipes, cooking advice, and helpful information from Pat’s Prime Cuts in Georgetown, Ontario.
Italian Sub Toppings: Folded Meats and Dressing for a Crisp Bite
Build or order an Italian sub with the classic meat trio, provolone, crisp vegetables, and balanced dressing, plus assembly tips…
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Brisket for Event Hosts: ½ Pound Cooked, Double the Raw Weight
Use the brisket servings chart to turn cooked portions into raw pounds, account for 45% to 57% yield, and build…
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Pull Prime Rib 5–10°F: Low and Slow Method for Canadian Hosts
Thermometer-first low and slow prime rib: pull 5–10°F below target and finish with a 500–550°F blast. Includes Health Canada safety…
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Edge to Edge Steak at Home: Reverse Sear, Pull 10–15°F
Cook perfect reverse-seared steaks at home: pull 10–15°F below target, sear 45–90 seconds, and follow temperature charts, troubleshooting, and butcher...
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Half a Pound Raw: Pulled Pork Per Person for Event Planners
Start with half a pound raw per person, apply simple yield math and worked examples, and place orders a week…
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40–55 Minute Spatchcock Chicken for Home Cooks, Thermometer First
Master a thermometer-first spatchcock chicken for juicy breast and crisp skin. Includes 40–55 minute oven timing, butcher sourcing tips, and...
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Keep Speck Smoky: Home Cooks’ Rules From the IGP and the Butcher
Learn how Speck Alto Adige IGP is made, why 20–32 weeks of aging matters, and practical butcher backed tips home…
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Italian Specialty Meats in Canada: Buy, Cook, and Butcher Tips (50–75g)
How to buy and use Italian specialty meats in Canada: when to eat raw vs cook, import considerations, 50–75g serving…
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Canadian Hosts: Choose the Right Catering Format for 15–30 Guests
For Canadian hosts, a practical guide to small party catering. Learn the right service for 15–30 guests, portion math, realistic…
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The counter changes daily. Call ahead, place a custom order, or plan a catering menu with Pat.