A Guide to Sunterra Meat - Sunterra Market

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A Guide to Sunterra Meat
From barbecued steaks to holiday birds, for seasoned chefs or curious cooks,
this Meat Guide can help you fine-tune your already well-tested techniques
or show you a thing or two around the grill. If company’s coming or you’re
simply experimenting in the kitchen, keep this guide within arm’s reach and
we’ll do our best to make your meal a memorable, satisfying feast.

4 Our Story
5 Beef - Here’s the Beef
7 Pork - Family Pork
11 Chicken - Winner, Winner, Chicken Dinner
13 Turkey - Gobbly Goodness
17 Bison - Surprising Bison
19 Lamb - Wham, Bam, Thank You Lamb
20 Veal - Veal Appeal
21 Cured and Smoked Meats
23 Prepared Meats
26 Edible Education
Here at Sunterra, we love occasions that bring people together. And
we know that no occasion is complete without good company, good
conversation and most importantly, good food. It’s the stuff of life – the
smell of turkey roasting in the oven after coming in from the cold, the
sizzle of steak on the grill in the dog days of summer, that stick-to-yourribs
satisfaction after mom’s Sunday Roast. For over 40 years Sunterra
has championed industry-leading techniques to deliver the most tender,
mouth-watering cuts of meats available and naturally, we’ve decided to
pass our knowledge on to you.
From rib-eyes to rump roasts, and every cut in between, we’re dedicated
to making your occasion, whatever it may be, something to cherish. This
guide provides a look at our passion for meat, from raising cattle and hogs
on our own Sunterra Farms to the moment when it arrives on your fork.
Use it to pick the right cut for any occasion, to learn how to best prepare
it, and to find inspiration in a number of recipes so your guests keep
coming back for seconds.
Whether you’re preparing the feast of all feasts or a quick weeknight
dinner, we’ve created a number of symbols to help you spot what you’re
in the market for. Bon appe-meat!
29 RecipesSymBol legend
PRemIUm: The cream of our crop, the most coveted cuts on the market.
VAlUe: Bang for your buck, superior quality without breaking the bank.
HeAlTHy: The healthy choice, low in fat, high in protein, big on taste.
IndUlgenT: Full flavour, for when you want to spoil yourself.
dRy HeAT: These cuts should be grilled, sautéed, broiled or roasted.
moIST HeAT: These cuts should be braised, stewed, boiled, simmered or poached.
mARInATe: marinate for ultimate flavour and, in some cases, to help with
tenderization too.
loW ‘n’ SloW: Cook at low temperatures for as long as you can.
QUICk ‘n’ eASy: minimal effort required; it’s supper in a snap.
ReQUIReS CookIng: yours to cook as you like, but if you need a hand, check out page 26.
ReAdy To eAT: We’ve done the work for you, just heat and eat.
HolIdAy: These are your culinary centrepieces around which your
company will congregate over the holidays.
2

3
Sunterra not only includes everyone at Sunterra Market, but our folks at Sunterra Meats and
Sunterra Farms as well. Our farm-fresh pork and beef is raised on the same land that has been
in the Price family since 1970. With the farms located just 80 kilometres outside of Calgary, it’s
a short trip from our farms to your plate. And when we don’t raise it ourselves, we go to the
experts and partner with them.
From farm to fork
Sunterra’s involvement in our meat
products doesn’t stop on the farm; we also
own and operate a federally-inspected
meat processing facility, allowing us to
control a key aspect of the production
process. Through this, we’ve gained
immense understanding of the link
between our products on the farm and
when it arrives on your fork. We’ve always
been on the leading edge of health and
safety protocols, using modern, humane
processing techniques and a highly skilled
team. All in all, it enables us to offer
products at a higher quality, from start
to finish. Our passion for quality meat
products is evident after you take your
first bite. As always, the truth is in the
taste. Try it, and we think you’ll agree.
* All meat is subject to
availability. Please ask our
Team Members if you cannot
find what you are looking for.
Our expertise
Our Story
Our butchers are a passionate,
knowledgeable bunch and their love for
meat is remarkably contagious. Nothing
pleases them more than helping you find
that perfect cut and showing you how
to best prepare it (and if they could,
probably sit down and share a bit of it with
you too). They know how to slice, dice,
debone, trim, grind, tenderize, filet, chop,
cube, butterfly, marinate, bread, stuff,
press, skewer and roll any brisket, chuck,
rib, tenderloin, flank, shoulder, shank, rack,
roast, strip loin or sirloin. And while they
are always here to answer any of your
questions, here is our guide on how to
choose and cook whatever you’re in the
(meat) market for.
For farm-fresh favourites
from Sunterra Farms, look
for this symbol in our
meat department.
4

5
CHUCk
BRISkeT
RIB
PlATe
loIn
FlAnk
SHAnk
Delivering succulent, mouth-watering beef
is as much an Albertan tradition as our
welcoming hospitality or our unpredictable
weather. And here at Sunterra, we are
devoted to maintaining this tradition of
excellence with our humanely-raised, grass-
and grain-fed cattle. For you, this means
a better tasting, expertly trimmed cut of
beef, one that is aged 14 to 28 days for
maximum flavour and tenderization, and
lives up to the high standard you’ve come
to expect.
Throughout our meat department, you’ll
find beef labelled Choice. Product bearing
that label comes from Albertan ranchers
and is grade AA or higher. Choice beef
tenderloin, short loin, strip loin, prime rib,
rib-eye and top sirloin will always be aged
a minimum of 28 days, guaranteed, as well
as being precisely trimmed and affordably
priced, so you can have the best everyday.
So whether from our own breeding program
at Sunterra Farms or our trusted Sunterra
Choice partners, rest assured that our beef
will be flavourful, beautifully marbled, and
just like us — proudly Albertan.
HIP
LOIN
DRY
TEndERLOIn
Your most tender cut of beef so
little preparation is required.
Give it a healthy pat-down with
your favourite dry rub before
grilling or roasting.
• sTeak: A boneless steak
that was born to be grilled.
• roa s T: This part of the
loin does the least amount of
work, thus its tenderness.
• ChaTeauBriand:
Your date night choice!
Taken from the centre of
the tenderloin, this rich
and tender cut serves two.
Originating in France, its
name comes from the way
it is prepared. Sear first then
roast until rare or medium.
Finish with a shallot and
wine-reduced sauce.
• FileT mignon:
Cut from the tip of the
tenderloin, this cut is best
wrapped with bacon.
shorT loin
• T-Bone and
porTerhouse:
If these don’t get your
carnivore juices runnin’,
nothing will. These bonein
steaks are built for the
grill. The porterhouse is the
larger of the two with more
tenderloin portion.
STRIP LOIn
DRY
DRY
• sTeak: A.k.a. the New
York steak, it’s oh so tender.
• roasT: A tender cut with
good marbling for a sinfully
succulent roast.
SIRLOIn
• Top sirloin sTeak:
A boneless cut that just
needs a few hours of
marinating, then cook to
desired doneness.
• Top sirloin roasT:
A moderately marbled
piece for oven roasting.
• BaseBall CuT
Top sirloin: A.k.a.
sirloin ball, it’s considered
a specialty, thick-cut
medallion from bottom of
loin. Lean, but big on flavour
and ready for the grill.
• Tri Tip sTeak: From the
bottom sirloin, this boneless
cut has lots of marbling
which gives great flavour and
is best low ‘n’ slow.
• Tri Tip roasT:
Has great flavour and
marbling. Should be
marinated before its cooked
low ‘n’ slow. Because the
grain is consistent, it makes
carving a cinch.
RIB
DRY
DRY
• riB-eye: This cut is the
boneless prime rib. With
plenty of marbling, it’s rich
in flavour and a favourite
among carnivores, and can
be grilled or roasted.
• prime riB: This cut
includes the bones and
plenty of marbling for lots of
flavour after roasting.
• BaCk riBs: The bones off
the prime rib, this large cut is
tender and well-marbled for
great flavour. Score the ribs
before cooking on the grill or
in the oven.
CHUCK
A very flavourful cut that is best
simmered, braised or stewed.
• Blade sTeak:
A braising steak with a
balanced meat to
marbling ratio.
• FlaT iron:
After cooking, slice across
the grain and use in stirfries,
tacos or fajitas.
• shorT riBs, Bonein
and Boneless:
It’s your call: thin-cut (a.k.a
flanken) for grilling or thickcut
for slow cooking, after a
nice marinating, of course.
• ground ChuCk:
Use for making richly
flavourful hamburgers.
HIP
• sirloin Tip:
A lean cut for bathing in
marinade before roasting.
• eye oF round:
A lean cut from the hind
quarter. Roast, stew or braise
slowly after marinating and
slice thinly.
• inside round: DRY
The tender cut from the
hip, it can be roasted or
grilled after marinating.
• ouTside round:
Use this lean cut for stir-fries.
BRISKet
AND SHANK
This boneless cut is your number
one choice for pot roast. Simmer
or braise in your slow cooker.
Beef
FLANK AND PLAte
• Flank sTeak:
Increasing in popularity, this
cut should be marinated
overnight and grilled, panfried
or braised.
• skirT sTeak: Fiesta
time! This cut makes for
delicious fajitas and can be
grilled, pan-fried or broiled.
OtHeR
• ground, exTra lean
or lean: Ground beef
needs to be cooked through
100 per cent. If extra lean
isn’t available, you can always
drain the fat after cooking.
• marrow Bones:
A chef’s secret to delicious
soup stock. Find our stock
tips on page 15.
• FasT-Fry: When time is
tight, just season, pan-fry and
add to salads and stir-fries.
DRY
Fresh is best. All our
ground beef, pork,
bison, lamb and veal is
ground fresh everyday
right in our stores.
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7
leg
loIn
Belly
SHoUldeR
We’re not usually one to boast — but
we’re really proud of our pork. Just taste it
and you’ll see why. Back in 1970, the Price
family pioneered a concept never before
seen in the Canadian hog farming industry
and we’re still reaping the benefits today,
and by extension so are you. On their farm
just outside of Calgary, the Prices put years
and years of research into pork breeding
and genetics, and well, long story short, the
result is a leaner and healthier cut of meat,
and all without a sacrifice to flavour. All our
pork comes directly from our farms and
you can identify it by looking out for the red
barn sticker. For more information on our
farms, see page 4.
LOIN
DRY
Your most tender, lean cut, so
keep a keen eye on it at all times
so that it doesn’t overcook.
Incredible value for quality.
sirloin:
A lean, but darker piece of
pork, it is cut between the
back legs and loin centre.
• sTeak, Boneless:
Because it can be on the
drier side, this one needs
some marinating.
• roasT, Bone-in
and Boneless:
A lean roast ready for the grill.
• Chop, Bone-in:
A lean, flavourful chop for
barbecuing.
Tenderloin:
Boneless, lean, versatile and
tender. Need we say more?
Give it a rub, but do not
overcook while grilling. It also
makes a great alternative to
chicken breast.
CenTre:
• CenTre sTeak,
Boneless:
A highly versatile cut, it can
be cooked to suit whatever
you fancy.
• CenTre roasT, Bone-in and
BOnELESS: Because it is so lean and tender,
you can grill this roast, or well, roast it. With
bones removed, serving is easy peasy. The
bone-in option results in a richer flavour.
• loin Chop, Bone-in: One of the most
popular cuts, this is your classic pork chop.
You can do these low ‘n’ slow or pan-fried.
riB:
The rib portion of the loin, these cuts are taken
closest to the shoulder. Each rib cut is unique so
flavouring and cooking methods differ.
• riB sTeak, Boneless:
This is a well-marbled piece with good flavour.
• riB roasT, Bone-in
or Boneless:
A tasty roast with lots of marbling. It makes
for a beautiful family dinner entree.
• riB Chop, Bone-in: Nicely marbled
and excellent grilled, broiled or pan-fried.
• BaBy BaCk riBs:
DRY
Your meatiest choice for ribs. Use a dry rub or
marinade and score before grilling.
SHOULDeR
Your choice for to-die-for pulled pork.
• Blade sTeak, Boneless:
Tender and flavourful after braising.
• Blade roasT, Bone-in
DRY
or Boneless:
A.k.a. a Boston roast, this traditional roast has
great marbling and can be simmered, braised,
pan-fried or roasted.
• Blade Chop, Bone-in:
An affordable cut that is satisfying when
cooked with moist heat.
Pork
• Collar:
DRY
A.k.a. capicola, this boneless blade cut is
sometimes referred to the butcher’s best kept
secret because it is so good they keep it to
themselves! Available in steak or roast.
• piCniC, Boneless:
This is the lower half of the front legs, offering
a lean cut.
Leg
• leg roasT, Bone-in or Boneless:
A roast with great flavour that is fairly easy to
carve. Its size and taste will keep people talkin’
for days. Available in shank or butt.
Belly and other*
• side riBs:
These affordable ribs have great flavour. Score
ribs between the bones before cooking.
• Belly:
A boneless cut with a moist, flavourful inside
and a crispy, crackly outside.
• ground, lean:
Full of flavour and can be used to replace
ground beef, ground chicken and ground turkey
in patties, meatballs, sauces and even for
stuffing vegetables like peppers.
* Check our cured section on page 21 for more pork
selections.
8

BEEF TIPS
Depending on the cut and where it came
from on the animal, cooking methods with
beef vary. But here’s an easy guideline: if it’s
tender and came from the centre area of
the animal, use quick, dry heat. For tougher
cuts, meaning the muscle of the animal
has been worked more, and ones from the
exterior of the animal (such as shoulder or
leg), use moist heat and cook for a longer
period. For more information on these
types of heat, flip to page 27.
Medallions are highly trimmed,
thick cuts of meat that leave just
the eye. They are easy to cook as
you can reach your desired level of
doneness, are tender and Delicious
with a capital D.
Brining pork
Brining is a simple preparation method
that delivers cut-with-a-fork tenderness,
sweet and savoury flavour and is any wellrounded
chef ’s best kept secret. The basic
brine formula is one cup of salt (preferably
without iodine) to four litres of water. For
best results, mix the brine in a large Ziploc
bag and after submerging the pork, push
out all the excess air. Chops and tenderloin
should brine for about 12 hours, while whole
pork loins can go for as long as 48 hours or
more. If you can’t wait that long, about an
hour per pound should do. Remember, the
brine mixture must be kept refrigerated at
all times and make sure not to over-brine,
less salt is better than too much. For a fresh
twist, brine with beef stock and brown sugar
or molasses.
Beef and Pork tips
A cutlet is a thin cut of meat
commonly taken from the rib or
leg, but you can have a cutlet from
almost any location. These are best
pan-fried, breaded or not, and
paired with pasta or salad.
9 10

11
leg
WIng
, ,
BReAST
If you find your mid-week chicken dinners failing
to inspire the troops, march straight over to
our poultry section and join the flock. Chicken
doesn’t have to be humdrum – in fact, it’s just
waiting for you to adorn it with anything you
can imagine. Start with a richly-flavoured natural
whole chicken, or for a bird of a different feather,
try chicken thighs or our marinated or stuffed
breasts. You’ll never balk at chicken again.
Roasting tip: Make the most of
your roast drippings by cooking
your potatoes and vegetables in
the same pot. Saves time and is
big on flavour.
WHOLe CHICKeN
Talk about a crowd-pleaser,
whether you hanker over the
moist breast meat or are more of
a dark meat, thigh type. Whole
chicken is best roasted at low
temperatures and seasoned
lightly to let its natural flavours
come out.
maple hill
whole ChiCken:
These medication and
antibiotic-free chickens are
raised with natural light,
plenty of room and are free
of animal by-products. They
boast deep, rich poultry
flavour and are best seasoned
with just a little olive oil, salt
and pepper and then roasted
in the oven.
BReAStS
Let these succulent cuts be your
blank canvas – they are easily
roasted, grilled, fried or poached.
Seasonings are unlimited too,
from marinades and rubs to
breading. Find ideas on page 29.
maple hill ChiCken
BreasTs, Boneless,
skin-on:
Versatile and full of flavour
because of the skin. Need
we say more?
ChiCken BreasTs,
Boneless, skinless:
Loved for its simplicity.
roasTing ChiCken
The secret to a juicy, moist
roast chicken is to use dry
heat (more information on
this on page 27). Make sure
the chicken is dry by patting
down with paper towel.
Once dry, liberally coat the
chicken with sea salt; this
will give it that wonderful,
crispy taste and texture.
Add a generous amount of
cracked black pepper, fresh
chopped thyme and olive
oil to taste and pop it in the
oven for 50 to 60 minutes,
until internal temperature
is 185 F in the thigh. Baste
with juices if you were using
a roasting pan, and enjoy
immediately, if you can even
wait that long.
ChiCken BreasT,
BOnE-In:
Highly adaptable and offering
more flavour than the boneless
version.
ChiCken supreme:
A unique and flavourful
choice, it’s a full, skin-on
breast with half the wing bone
(drumette) attached.
ChiCken FilleT:
Skinless, boneless lean cuts
that are made for strips, stirfries,
fajitas and satay skewers.
LegS
Dark meat chicken legs are the
most flavourful part of the bird,
and not to mention, easy on the
pocket book too.
Thighs, skin-on or
skinless: These bone-in
cuts are fabulous barbecue fare.
Just stick on the grill and slather
with sauce in the last few
minutes of cooking.
Thighs, Boneless:
If a recipe calls for chicken
breast, these boneless chicken
thighs can offer a unique
substitute, just remember
that one breast is equal to
two thighs.
Chicken
drumsTiCks: Bread and
bake or pan-fry for a delicious
snack with a built in handle!
legs: The jointed thigh and
drumstick is delicious roasted or
barbecued, or cut in pieces and
slow cooked in stews.
WINgS
The must-have finger food for
pubs, patio and pool parties.
Easily breaded or marinated then
roasted or grilled.
12

13
WIng
leg
BReAST
This protein-rich poultry needn’t be set
aside simply for Christmas celebrations
and Thanksgiving feasts, in fact, it’s good
enough to gobble up year-round.
Offer a healthy and uniquely flavourful
option by barbecuing turkey burgers or
surrender to the dark side and roast up rich,
dark meat turkey thighs.
WHOLe tURKeY
Belwood Turkey:
The Maxwell family brings
decades of experience to
producing the highest quality,
fresh, grain-fed Canadian
Belwood Turkeys. A holiday
classic that can be enjoyed
year-round. All this one
needs is a light seasoning of
rosemary, sage or thyme and
an afternoon of roasting in
the oven.
BReASt
Turkey BreasT,
Boneless, skin-on:
A great alternative to chicken,
this has great flavour from
the skin and will surely satisfy
white meat fans.
LegS
Thighs:
DRY
DRY
Extremely versatile yet
criminally underutilized.
Slow roast on the grill
slathered with a maplemustard
barbecue sauce
and you’ll see why.
drumsTiCk:
Unleash your inner cavemen
with a big ol’ turkey leg,
perfect roasted or grilled.
OtHeR
wings:
The big brother of chicken
wings, these meatier ones
should be breaded, seasoned
or marinated before roasting
or grilling.
ground:
Sure, it’s a healthy alternative
to ground beef, but ground
turkey also gives ho-hum
burgers a refreshing pop and is
DRY
DRY
an addictive addition to tacos.
The lower fat content means
the meat will dry out faster,
so keep it moist.
whole TurduCken:
A Louisiana tradition, this
twist on turkey starts with
a chicken inside a duck,
which is then stuffed inside a
turkey. This triple threat will
be as much of a conversation
piece as it is the uniquely
delicious main course.
Fowl play
• Buy cold refrigerated turkey or chicken at the
end of your shopping trip. Place the raw meat
in a separate plastic bag at the bottom of the
cart to prevent it, or its juices, from making
contact with other food items in the grocery
cart. Refrigerate or freeze immediately.
• Frozen whole turkey can be thawed safely in
the refrigerator or in cold water. Thawing your
turkey at room temperature is discouraged
because this can lead to bacteria growth.
• If thawing in the refrigerator, place the turkey
breast side up in a clean container or platter
that will catch any raw juices that leak out of
the turkey.
• If thawing in the sink, use a clean container to
hold the turkey. Wrap the turkey in a leak-proof
bag or container to prevent cross-contamination.
Place the turkey breast side down and cover with
cold water. Change the water every 30 minutes
to keep the surface of the turkey cold.
get on the gravy train
turkey
Assuming you’ve just roasted a turkey, the bird is waiting to
be carved and you have the drippings in a roast pan, making
gravy is a cinch. Pour the drippings into a large measuring
cup and let rest for about 10 minutes in an ice bath so the
fat can rise to the top, then skim the fat. Add enough turkey
or chicken broth to the measuring cup so there is four cups
of liquid. Place the roasting pan on medium heat and add
six tablespoons of the skimmed fat or substitute with oil or
butter. When the fat melts, slowly drizzle six tablespoons
of flour and whisk until the mixture reaches a dark brown
colour. Whisking constantly, slowly add the broth mixture
and bring to a boil. Turn down the heat and simmer,
whisking frequently and scraping all bits from bottom of
the pan, for 10 to 15 minutes until the gravy is silky smooth.
Check seasoning and consistency and strain the gravy.
Poultry poses food safety challenges because it can be contaminated with bacteria.
Use these tips from Health Canada to protect you and your family.
• Never slow cook a turkey. Cook it in the oven
until it reaches a minimal internal temperature
of 85 C (185 F). Take the temperature in the
thickest part of the breast or thigh meat and
make sure the thermometer is not touching
any bones.
• Cook stuffing separately in the oven in its own
dish or on the stove top. If you choose to stuff
your turkey, stuff it loosely just before roasting,
and remove all stuffing right after cooking.
Stuffing should be cooked to a minimum
internal temperature of 74 C (165 F).
• Serve the turkey and stuffing immediately.
Refrigerate all leftovers within two hours.
For a more comprehensive list, please visit
the health Canada website at www.hc-sc.
gc.ca/fn-an/securit/kitchen-cuisine/turkeydinde-eng.php
14

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Roasting turkey - Portion size: Approximately 1 lb (454 g) per person
Don’t believe the hype; roasting a turkey
is easy as pie. First, remove the giblets and
neck from the body and neck cavity, then
rinse and wipe the cavity and sprinkle with
salt and pepper inside and out. Place the
turkey breast side up on a wire rack in a 2½inch
deep roasting pan. Brush with canola
oil or melted butter. Cover loosely with
aluminum foil and roast in a preheated oven
at 165 C (325 F). Follow the roasting time
chart. Baste the turkey with pan drippings
every hour.
Turkey is fully cooked and safe to eat when
the meat thermometer reads 77 C (170 F)
for an unstuffed turkey, and 85 C (185 F) for
a stuffed turkey. Remove the foil in the last
hour of roasting to get a lovely golden brown
colour. For a crispy caramel touch, brush
with maple syrup in the last 30 minutes.
Once the turkey is done, transfer to a
carving board, keep covered and let sit for 20
to 30 minutes.
sTuFFed Turkey roasTing Time
weighT TIME
8 to 12 lbs (3.6 to 5.4 kg) 3 to 3½ hrs
12 to 14 lbs (5.4 to 6.3 kg) 3½ to 4 hrs
14 to 18 lbs (6.3 to 8.2 kg) 4 to 4¼ hrs
18 to 20 lbs (8.2 to 9 kg) 4¼ to 4¾ hrs
20 to 24 lbs (9 to 10.8 kg) 4¾ to 5¼ hrs
Poultry tips
Stock up on stock
Having stock on hand adds a flavour boost to all your
cooking and is easily prepared using leftover poultry
bones. To make your own stock, place poultry carcass
(with no fat or skin) in a large pot of three parts water
to two parts bones ensuring bones are submerged. Add
bay leaves, chunks of carrots, celery, onions, a pinch of
salt and herb sprigs like thyme and parsley. Bring to
the boiling point (but do not boil), then reduce heat and
simmer for two to three hours – the longer it cooks,
the more concentrated the stock will be, so it can be
simmered for up to eight hours. Throughout cooking,
continually skim foam off the top. Remove from heat
and strain so only liquid remains.
Store the stock for soups, stir-fries, gravy and sauces.
For storage pour into ice cube trays, freezer bags or
store in small, freezer-safe containers.
16

17
loIn
RIB
CHUCk
Don’t shy away from this nutrient-dense,
uniquely flavoured meat, it’s not as “gamey”
as you may think. The meat is extremely
lean, meaning that it will cook much faster
than beef. Its extra-leanness also makes it a
very healthy beef alternative as it is loaded
with good stuff like zinc, iron and protein and
is naturally low in fat. Cooking bison correctly
requires a bit of finesse, but simply arm
yourself with a trusty meat thermometer and
you’ll do fine. And rest assured, when you
purchase Alberta bison from Sunterra, you
are buying a product that lives up to our high
standards of quality.
When cooking bison, sweet
natural flavours like maple
honey, blueberries and
cranberries pair perfectly in
your marinades and sauces.
Or try earthy flavours like wild
mushrooms, sweet potatoes and
caramelized onions.
Cook bison slowly at a low
temperature and never
cook past medium heat. For
temperatures, reference page 26.
LOIN
DRY
The loin is the tenderest cut of
bison and the one with the lowest
fat content too, so make sure not to
overcook; in our books, cooking
past medium is simply a sin.
sTrip loin:
A wonderfully tender cut. Treat
it like you would beef, give it
a dry rub and grill it on the
barbecue or pan-sear and finish
in the oven.
Tenderloin:
This is the cream of the crop, the
most tender cut of bison available.
Grilled or roasted, this’ll make
a sensational centrepiece at
your next dinner party.
Top sirloin:
Give this cut a nice, long bath in
a robust marinade, like coffee
and stout beer. Use this cut if
you’re making bison kebabs.
RIB
riB-eye:
DRY
A boneless, flavourful and
juicy cut, requiring minimum
seasoning. Just throw it on the
grill with a little olive oil, salt
and pepper.
DRY
BaCk riBs:
Marinate these ribs for as long
as your appetite can possible
hold out for that fall-off-thebone
tenderness you’ll think
about for days to come.
Bison
CHUCK
shorT riBs:
Boned and wonderfully
marbled, bison short ribs take
time when cooking, but deliver
big flavour.
OtHeR
DRY
ground, exTra lean:
Lean, lean, lean and loaded
with protein, ground bison is
more than just a substitute
for ground beef. Try it with
burgers, meat loaf and
meatballs and you’ll wonder
where this highly versatile
meat has been all your life.
Just remember that ground
bison, like ground beef, should
always be cooked until no pink
remains, until 160 to 170 F.
18

19
leg
LOIN
SHoUldeR
FlAnk
FRonT
The delicately flavoured part of the lamb, make
sure not to overcook.
loin Chop, Boneless or Bone-in:
Supremely tender, yet lean and subtly flavoured.
The thicker the better as they cook best when
cut between one-and-a-half to two inches.
RIB
DRY
loIn
DRY
RIB
raCk, non-FrenChed and
FrenChed: The most tender, luxurious cut, it is
mouth-watering and surprisingly easy to prepare.
Leg
A very popular cut of lamb. Marinating and slow
roasting delivers an astonishingly fall-off-the-bone
tenderness that is not to be missed.
leg roasT, Bone-in and Boneless:
Best enjoyed roasted in the oven until nice and pink.
A great alternative to ham or turkey during Easter.
sirloin, Boneless: Taken from above the
leg, this tender cut is best grilled or broiled after
marinating, and it delivers great value.
And the award for most multi-talented meat
goes to…drum roll…lamb! Surprised? Not us.
Supremely versatile and boasting wonderfully
subtle flavour, our lamb is Alberta-raised and
grass and grain fed, making it an excellent
choice for any occasion. When buying lamb,
its colour and texture is the best indicator of
quality. It should be tender yet firm to the
touch and red in colour. When preparing it,
think of Mediterranean, Indian and Middle
Eastern flavours.
SHOULDeR
Wow your guests at your next dinner party
with this surprisingly rich and flavourful roast
or chop. Tender and tasty, it’ll make a believer
out of lamb skeptics.
FRONt AND FLANK
shank, Bone-in and Boneless:
A lean cut of the leg, great for roasting or
braising and using in stews.
OtHeR
DRY
ground: Leaner, more delicately flavoured
than ground beef or bison and requires less
cooking time too. Great for spicing things up
come barbecue season. Experiment with
burgers made with flavours like rosemary, mint
or Moroccan spices or use to make meatballs.
Cooking lamb
Lamb is very tender and can overcook
quickly. To check, press the lamb — when
it has a springy but firm texture and is
moderately juicy, the lamb is done. The
firmer the feel, the more well done it is.
For temperatures, reference page 26.
DRY
HIP
loIn
SHAnk
LOIN
With a heavenly marble and savoury flavour, this is
the most buttery and tender of all veal cuts.
SIRLOIn
DRY
• sTeak:
A boneless cut that is lean enough to only
require a few minutes cooking. Pan-sear and
roast in the oven or cook carefully over the grill.
• roasT:
Sear this roast in a pan before roasting it in the
oven. Season lightly as you’ll want the unique
veal flavour to shine through.
loin Chop
With these lovely cuts, be sure not to overwhelm
the subtle flavour of the veal. Just dose with a bit
of salt and pepper and roast until medium.
Lamb and Veal
Veal’s delicate flavour makes
it the ultimate in adaptability.
Depending on the cut, veal can
be prepared many ways – it’s
just as delectable roasted as it is
sautéed, fried, grilled or stewed.
SHANK
osso BuCCo:
An Italian classic, this beautifully flavourful crosscut
of the shank is often braised in a white wine and
broth mixture.
OtHeR
ground:
Lean and delicate, this is an excellent choice for
lasagna, cannelloni or pasta sauces.
Don’t see a cut you’re
wondering about? Ask
our butcher for livers,
kidneys, tongues,
tails, sweetbreads and
hanger steak.
20

21
At Sunterra, we not only value great products, but the people behind the products too.
Walter and Leonie von Rotz of Valbella Gourmet Foods are our kind of people. Established
in Canmore in 1978, Valbella produces high-quality European-style sausages and air-cured
meats, and have grown the company over the last 30 years with innovation and passion. All
their products are free of MSG, artificial additives and colouring. They use Sunterra Farms
Pork exclusively, our chefs can’t say enough about their meats and our 20-year relationship
with Valbella speaks for itself.
BRINg HOme tHe BACON
Fresh from Sunterra Farms and cured at
Valbella, our bacon isn’t just meat, it’s an
experience. Surprisingly lean, you’ll
want to add it to, well, everything.
• Country Style
• Slab
• Pepper
• Back Bacon
• Valbella Beef Bacon
• Rohess Speck
• Pancetta
• Bacon Bits
• Maple Coppalino
A CASe FOR SAUSAgeS
You may want to think carefully
before you try Valbella Sausages,
because once you do nothing
else will compare. Seriously.
These artisan-style sausages are
lean, full of good stuff, winners
of many awards and available
in flavours like Chicken Apple,
Spanish Chorizo and Lamb
Moroccan. Simple to store and
cook, they can be grilled, panfried
or added to pasta, stews
and soups.
In a barbecue bind? Our all-in-one Smokie
Packs come with four Valbella sausages,
freshly baked buns, mustard, onions and
Dijon. Available in Chicken Apple, Tuscany,
Turkey Honey Garlic, Smokies, Cheese
Smokies and Buffalo Whiskey. All the
fixings, none of the work.
Visit our deli for more cured and deli
meats. Selections include Montrealsmoked
meat, Bundnerfleisch,
landjaeger, Ibérico, Kassler,
Westphalian ham, salamis, beef
jerky and many more.
ROAStINg HAm
BoneleSS HAm:
Approximately 8 oz. (227 g) per person
Bone-In HAm:
Approximately 10 oz. (284 g) per person
Diagonally score the surface of the ham to
form a diamond effect. Brush with glaze,
allowing the flavours to penetrate. Place the
ham in a deep roasting pan. Add 1/2 to 1 cup
(125 to 250 ml) of water at the bottom of the
roasting pan and cover with aluminum foil to
retain moisture. Roast in a preheated oven
at 165 C (325 F) following the roasting chart.
Baste the ham with glaze every 30 minutes
until it has reached an internal temperature
of 60 C (140 F). Remove the foil in the last 15
minutes to get a crisp outer layer. Allow the
ham to sit for 10 minutes before carving.
weighT TIME
2 to 3 lbs (0.9 to 1.4 kg) 50 to 60 min
3 to 5 lbs (1.4 to 2.3 kg) 1½ to 2 hrs
5 to 8 lbs (2.3 to 3.6 kg) 2 to 2¾ hrs
8 to 10 lbs (3.6 to 4.5 kg) 3 to 3¼ hrs
HOme IS WHeRe tHe HAm IS
From our own Alberta-based family
farm, our ham is our pride and joy. Ham
comes from the leg of the hog and has
been cured, a process which preserves and
flavours meats using salt, smoke and other
ingredients. When you buy one of ours,
you’re getting the best bang for your buck
because we make sure it has the highest
ratio of meat to curing ingredients, such as
water. We have bone-in hams, semi deboned
gammons or nugget hams in Black
Forest and Maple- and Birchwood-smoked.
We also have prosciutto, a thinly sliced,
Italian dry-cured ham or coppa, dry-cured
pork shoulder. Perfect for charcuterie
boards, pizzas and pastas.
Cured and Smoked
* Approximate roasting times.
Actual times may vary depending on oven type.
OFF tHe eAtIN’ PAtH
We also have some unique cuts that will
ignite your inner chef and adventurer.
• salT pork Belly:
Boneless and rich and robust in flavour, roast
whole or cut into cubes and braise like a stew.
Have it Asian-style with lots of ginger, garlic,
soy and chilies, or roast with potatoes and
vegetables. It also pairs deliciously with a
creamy risotto.
• smoked hoCk:
This meaty cut is delicious cooked over
sauerkraut and white wine and seasoned with
caraway seeds, juniper berries and garlic. Slowly
braise until the meat falls apart.
• piCkled BeeF BriskeT:
A.k.a. corned beef, this cured cut makes for
flavourful, tender dishes.
22

23
Dinner rush got you feeling frantic? Saving
you time is what we do best, and taking our
meats to the next level is our second love.
If you want to cook at home, but are tight
on time or need a hand from the experts,
our marinated, seasoned, breaded, packed,
pressed and skewered prepared meats
make supper a snap, all you have to do is
take care of the cooking.
mARINAteD meAtS
Many of our cuts are marinated in fresh,
made in-house sauces and are ready for
the grill, oven or stovetop for a meal short
on prep, but full on taste. Choose from
Southwestern, Tandoori, Chimichurri,
Teriyaki, Maui, Rosemary Mint, Lemon
Grass, Chipotle, Tex-Mex, Shoyu,
Rosemary Garlic, Coconut Curry and
Honey Mustard. A selection of marinades is
also sold in bottles for you to take home.
• Beef short ribs
• Beef strip loin
• Beef tenderloin
• Tenderloin bites
• Pork chops
• Pork tenderloin
• Pork baby
back ribs
• Boneless
chicken breast
• Roasting chickens
• Chicken legs
• Boneless
chicken thighs
• Lamb chops
WRAPPeD
Love bacon? So do we. Just when you thought
tenderloin couldn’t get better, we went ahead
and wrapped it in bacon. No, you’re not
dreaming. Available in pork and beef tenderloin.
ROAStS
We know roasting can be daunting and timeconsuming.
If you have the time, we have
awesome tips for you on page 12,15 and 22, but
we’re also happy to help and have the following
roasts ready to enjoy.
pork mini Crown:
Taken from the boneless centre cut then
wrapped in the back ribs and topped with
breading.
pork Crown roasT:
Made from the rib half of the loin, it is lean and
tender and makes for a beautiful centerpiece
that’ll impress.
Turkey BreasT roasT:
A boneless, skin-on roast that is ready to pop in
the oven for weekday dinners or special occasions.
roasTed ChiCken:
Made fresh in-house, we’ve roasted up delicious
chickens that make dinner and lunches simply
satisfying. Available in Herb-roasted, Shoyu,
Lemon Pepper, Tandoori, Southwestern and
Honey Barbecue.
StUFFeD
sTuFFed ChiCken BreasTs: Made
in-house and rolled in Sunterra breading, our
handcrafted stuffed chicken breasts are full of
fresh ingredients. Available in Cordon Bleu,
Asparagus and Cheddar, Mediterranean,
Sicilian, Sante Fe, New Orleans, Broccoli and
Cheddar and Cheese Lovers.
sTuFFed pork loin: From Spanish
chorizo to house-made breading, our richlyflavoured
stuffing makes our pork even tastier, if
that’s even possible.
TurduCken roll: Turkey stuffed with
a duck and a chicken, but rolled so completely
boneless and easy to slice, just serve and savour.
Turkey BreasT: Cranberry and bread
stuffing gives this lean meat a perfect touch of
sweet and savoury.
SKeWeReD
Holy shish kebab! There is no
denying the deliciousness that is
food on a stick. Get your fix with
our seasoned kebabs which are
primed and prepped for the grill.
• Beef and vegetable
• Pork and vegetable
• Chicken and vegetable
• Bison and vegetable
• Lamb and vegetable
• Coconut curry lamb
DRY
Prepared meats
Food-on-a-stick tips and tricks
• For quick and even cooking, cut meat and vegetables into one
or two-inch cubes and do not pack too tightly on the skewer.
• Kebabs like it slow and easy – let marinate for at least 20
to 30 minutes before grilling. Overnight is even better.
• Ensure the first and last items on a skewer are meat. •
Vegetables slip off the skewer.
• A light spray of cooking oil will help keep kebabs from sticking.
• Soak bamboo skewers in water for 30 minutes before
using, to prevent them from catching fire on the grill. Or
try rosemary stems as skewers for a flavourful alternative.
• Serve on rice or flatbreads, like naan or pita, and top with
tzatziki, mint raita, chutneys or salsas. Or, wrap them in
fresh, crisp lettuce.
24

25
Prepared meats
gLOBAL CUtS
Internationally-inspired cuts to help
keep traditions or make new ones.
rouladen: A German dish of thinly sliced
beef wrapped around mustard, onions and pickles.
sCaloppine: An Italian dish of thinly sliced
and flattened veal or pork. What you do with it
is up to you.
sChniTzel: From our European friends, our
schnitzel has been flattened, seasoned and breaded
and is ready to be pan-fried. Available in pork, veal
and turkey. Serve with potatoes or salad.
souvlaki: Opa! These marinated meats
are perfect skewered and served with rice,
salad or pita for when you need a taste of the
Mediterranean. Available in beef, pork, chicken
and lamb.
FajiTa: Complete with peppers, onions and all
the spices, available in chicken and beef.
saTay: This Southeast Asia dish is marinated
and skewered. Available in beef, pork, chicken
and lamb.
sTir-Fry: Just add rice or noodles for a quick
and wholesome meal. Available in beef, pork
and chicken with vegetables.
looking For a way To add some
Flavour To your Burgers?
Try one oF These easy sauCes.
aioli
For a quick version of aioli, wrap a head of garlic
in foil and barbecue for about 15 minutes, until
soft and liquidy. Squeeze roasted garlic out of
skins and mash with one cup of mayonnaise. For
other variations, try mayonnaise, roasted garlic
and barbecue sauce, puréed basil, sun-dried
tomato or cilantro.
meAt LOAF
Our meat loaf is just like mom used to make, only
better, just don’t tell her we said that. Available
in Greek Lamb and Feta, Louisiana Pork and
Smoked Bacon and Cheddar.
PAttIeS
We’ve flavoured and formed burger patties so good
they’re deserving of only the best grill, buns and
toppings. Dress them up your way.
• Beef Patties
• Smoked Bacon and Cheddar Beef Patties
• Beef and Pork Patties
• Louisiana Pork Patties
• Greek Lamb and Feta Patties
• Bison, Salsa and Cheddar Patties
• Lean Bison Patties
We do the work, you get the glory! Our Burger
Packs come with four Sunterra patties, freshly
baked buns and all the fixings. Available in
Beef, Bacon and Cheddar, Louisiana Pork,
Bison, Salsa and Cheddar and
Greek Lamb and Feta.
Caramelized onions
Sauté onions with olive oil until golden brown.
Finish with brown sugar, red wine and a
pinch of chopped orange rind.
CARVINg
whaT you need:
• A sharp carving knife and fork
• A cutting board
• A moist towel underneath the
cutting board to prevent slipping
Once the meat has rested for at least
10 minutes, hold the roast steady with
a long-handled meat fork. Then cut or
carve the meat across the grain, this
helps to tenderize the meat.
With the knife held perpendicular to
the cutting board, cut the meat into
thin uniform slices. Cut the slices
between a quarter to half-an-inch
thick. If you are carving thinner cuts
of meat, like brisket, slice the meat
diagonally. This will give you a slice of
meat with a larger surface area.
COOKINg
temPeRAtUReS
Checking the temperature of your
cooked meat and poultry with a digital
food thermometer is the only reliable
way to make sure your food has
reached a safe internal temperature.
You can follow the chart for the safe
cooking temperatures of different
foods. Here are a few tips to follow
when checking to see if your food has
reached the necessary safe internal
temperature:
edible education
Whether you’re a grilling greenhorn or have been around
the chopping block a few times, this is where you’ll
find all the basics you’ll need before you start cooking.
Because remember, knowledge is power and in this case
knowledge is delicious too. Mmm, knowledge.
• Remove the food from heat and insert the digital food
thermometer through the thickest part of the meat,
all the way to the middle. Make sure the thermometer
is not touching any bones. For hamburgers, insert the
digital food thermometer through the side of the patty,
all the way to the middle.
• If you are cooking a number of pieces of meat or
poultry, make sure to insert the thermometer into
several of the thickest pieces to verify that the
appropriate temperature has been reached, because
food can cook unevenly.
• Clean your digital food thermometer in warm, soapy
water between temperature readings to avoid crosscontamination.
INTERNAL COOkING TEMPERATURES*
Food Temperature
Beef, bison, veal and lamb (pieces and whole cuts)
Medium-rare 63 C (145 F)
Medium 71 C (160 F)
Well done 77 C (170 F)
Pork
Pork (pieces and
whole cuts)
71 C (160 F)
Poultry (chicken, turkey, duck)
Pieces 74 C (165 F)
Whole 85 C (185 F)
Ground meat and meat mixtures
(burgers, sausages, meatballs, meat loaf, casseroles)
Beef, bison, veal,
lamb and pork
71 C (160 F)
Poultry 74 C (165 F)
For a more information, please visit the health Canada website.
http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/cooktemp-cuisson-eng.php
* Listed temperatures are finished temperatures, so remove from heat prior to reaching finished temperature.
26

27
Anyone who’s been to Phoenix and Florida knows there are different types of heat. And the
same goes for cooking. knowing the difference between types of heat and when to use them
is the key to delicious meat, every time. Here’s the down low:
DRY HeAt
This includes grilling, sautéing, broiling and
roasting and is used for leaner, tender meats. Dry
heat cooks meat quickly at higher temperatures
and doesn’t need liquid.
sear
Searing meat caramelizes the sugars and browns
the meat, resulting in great flavour and colour.
You can sear lean meats by grilling, sautéing and
stir-frying. Sear large cuts like prime ribs or whole
birds by raising the temperature in the oven for
the first 10 to 12 minutes and then lowering the
temperature to cook it slowly and evenly. You
should also use this technique for braising by
searing the meats first and then adding liquid to
braise.
sTir-Fry
Stir-frying is a quick way to cook vegetables and
meats over high heat so they retain their flavour,
crunchy texture and nutrients. Prepare all your
ingredients before you start stir-frying. Cut
your vegetables and meats into uniform pieces
and have your sauces and seasonings ready.
Heat a small amount of oil in a wok and swirl to
make sure the wok is fully covered with a thin
coating of oil. Add onion, ginger, garlic and chilies
and sauté until fragrant, then add meats and fry
on high heat. Add other vegetables in a staggered
manner based on their cooking time. Add the
sauces and seasoning or stock if the recipe calls for
it. If you are making a big batch, sear the meats
and set aside and then cook all the vegetables and
add the meat back so it does not overcook.
GRILL
The secret to good grilling is to deliver a quick,
direct blast of heat to sear and caramelize
the outer surface and then cook at a lower
temperature for even cooking. Before you start,
make sure your grill is cleaned and preheated.
Nearly any type of cut can be grilled (fruit
and veggies too!), you’re only limited by your
imagination. To get you started, here are
grilling tips right from the horses’, or rather, our
butchers’ mouths.
• Let your steak or chicken reach room
temperature before grilling. It will help the
meat to cook more evenly.
• Place fresh or dried herbs directly onto
barbecue coals. The aromatic smoke will
infuse a unique taste, or chop up your
favourite herbs and mix with ground beef,
chicken or turkey when making patties. Basil,
oregano and cilantro work especially well.
Use one to two teaspoons per two cups of
ground meats.
• For picture-perfect grill marks, place meat at
the 10 o’clock position on a hot grill. When
the meat is cooked halfway, turn to two
o’clock. Flip and repeat. Remember to sear
your meat presentation side first, skin side
down for chicken or fish. Never tear meat
off the grill, when it releases naturally you’ll
know it is ready.
• Use tongs to move items around – piercing
meat with a fork will let the juices escape.
• Create a simple pan out of tinfoil to catch
drippings from rotisserie items such as
chicken. Add a bit of oil to the drippings and
cook potatoes in the flavourful liquid inside
your barbecue.
• When using sweet basting sauces with sugar
or honey, only apply the sauce during the last
few minutes of grilling to prevent burning.
• When smoking, use milder woods, such
as cherry, with meats like chicken, duck or
fish. This will give your dish a sweet smoky
flavour. Hickory will give beef, bison and pork
a deeper smoky flavour.
• To cut down on cleaning and time in the
kitchen, why not grill dessert too? Try fresh
fruit on kebabs or grill pineapple rings or
apples with cinnamon and sugar in foil.
roasTing
Check our out roasting tips throughout the
guide on page 12, 15 and 22.
Because meat continues to cook
after it is removed from heat,
remove 10 to 15 F before the
desired internal temperature is
reached. Cover loosely with foil
and keep warm for five to 15
minutes. During this time, the
juices will distribute evenly. For
temperatues check page 26.
edible education
mOISt HeAt
This includes braising, stewing, boiling, simmering
and poaching and is better for marbled or tougher
meats. The meat is submerged in a liquid, often
sauce, gravy, stock or water and because it is lower
heat for a longer time, it helps to tenderize.
Braise
Braising is the best way to cook large, tough
and value cuts of meats like shanks, briskets and
poultry legs. Braising incorporates both dry and
moist heat over a long period of time to result in
tender and exceptionally flavourful dishes.
Heat oil or fat in a heavy bottomed pan or
Dutch oven and sear the meat and vegetables
like onions, carrots, mushrooms and herbs.
Deglaze with wine or beer and add a small
amount of liquid like tomatoes or stock. Cover
and cook over low heat until the meat is
cooked and tender. Once the meat is cooked,
drain the liquid and make a sauce with it.
sTew
Similar to braising except the food is cut into
small, uniform pieces and may or may not be
browned first. Cover ingredients with liquid
until just covered and then cook over low heat
for a long period. Curries and goulash are best
cooked this way.
28

Use these simple
seasoning equations
to cook up some
chemistry.
BEEF
• Sage + garlic + salt + cracked black pepper
• Rosemary + salt + cracked black pepper
• Tarragon + salt + cracked black pepper
• Worcestershire sauce + salt +
cracked black pepper
• Dijon + salt + cracked black pepper
• Cajun rub
• Jerk spice
pork loin
• Maple syrup + Dijon
• Honey + Dijon
• Ginger + molasses
• Pineapple + mustard
• Apple sauce + mustard
• Cajun rub
• Jerk spice
mango
Barbecue Sauce
29
1 tbsp canola oil
1½ cups onions, chopped
2 tbsp garlic, chopped
2 tbsp ginger, chopped
1½ kg mango chunks, fresh or frozen
1/4 cup jalapeno, deseeded and chopped
1 cup mango juice
1/2 cup brown sugar
1 cup Sunterra Barbecue Sauce
(or any good quality medium-hot
barbecue sauce)
1 tbsp lime juice
1/2 cup cilantro, chopped
Salt to taste
Heat oil in a pan and sauté the onions, jalapeno,
garlic and ginger until onions are translucent. Add
the mangoes and brown sugar and sauté until
they start to caramelize. Add the mango juice and
barbecue sauce and simmer for 15 to 20 minutes.
RIBS
• Soy sauce + brown sugar + garlic
• Garlic + lemon zest and juice + oregano + salt +
cracked black pepper
• Cajun rub
• Jerk spice
• Sambal oelek + sweet soy sauce
ChiCken
• Sea salt + garlic + oregano
• Lemon + cilantro + cracked black pepper
• Garlic salt + thyme + cracked black pepper
• Lemon pepper + salt
• Sweet chili sauce + minced garlic + soy sauce
• Curry powder + coconut milk + salt
• Espelette pepper + orange juice + saffron
lamB
• Rosemary + salt + cracked black pepper
• Lemon + garlic + salt + cracked black pepper
• Fresh mint + habanero + garlic + salt
• Oregano + garlic + salt + cracked black pepper
• Chipotle pepper + cumin + salt + garlic
• Curry powder + coconut milk + salt
• Mustard + garlic + salt + cracked black pepper
Place all items into a blender and
purée until smooth. Let it cool to room
temperature and then fold in chopped cilantro.
FOR A FRESH TWIST:
•This sauce is excellent with pork ribs, beef and
chicken. Before cooking, just season the meat
with simple seasoning like salt, pepper, lemon or
herbs, then grill and glaze with the sauce in the
last few minutes of cooking.
•Substitute mangoes with peaches, plums
or pineapples.
1 medium onion,
finely diced
1 tbsp garlic
1 tbsp olive oil
1 lb cranberries,
fresh or frozen
1/2 cup red wine vinegar
marinades, Rubs, Reductions and toppings
Cranberry Shiraz Compote
Serves 10 to 12
2 cups Shiraz (not
cooking wine)
1½ cups white sugar
2 tsp orange rind
2 cinnamon sticks
4 cloves, whole
1/2 tsp salt
Peach and Blood Orange glaze
Serves 6
Heat a heavy bottom saucepan to medium heat.
Add olive oil, onions and garlic, and sauté until
onions are translucent. Add red wine vinegar, wine,
sugar, orange rind, cinnamon sticks and cloves to
pan. Bring mixture to a boil then add cranberries.
When cranberries have burst, lower heat to a slow
simmer. Reduce until jam-like in consistency, about
1 hour, stirring often. Let compote stand until it
reaches room temperature.
FOR A FRESH TWIST:
•Serve with turkey or pork loin.
•Substitute cranberries for blueberries,
cherries or a combination of all 3.
Wild mushroom Sauce
2 cups wild mushrooms, chopped
(1/2 volume for dried substitute)
1 tbsp butter
1/4 tsp garlic, chopped
3 tbsp shallots, chopped
1/2 cup fresh peach purée
1/4 cup freshly squeezed
blood orange juice
1/4 cup maple syrup
3 tsp grainy Dijon
1/2 tsp garlic, chopped
1 tsp fresh rosemary
1/4 tsp black pepper,
crushed
1/4 tsp orange rind
Remove pit from peach and then purée with the
skin on. Combine all ingredients except rosemary
in a saucepan and bring to a boil. Simmer for 10
minutes then glaze your meat of choice, sprinkle
with fresh rosemary.
Serves 4 to 6
Melt butter in a saucepan over medium
heat. Sauté shallots, garlic and thyme
briefly, then stir in all mushrooms. Sauté
until tender and translucent, about 4
minutes. Pour in red wine, and simmer
until the liquid reduces by 2/3. Add the
cream and cook until liquid reduces to a
sauce-like consistency and is thick enough
to coat a spoon.
FOR A FRESH TWIST:
• This glaze pairs well with
Sunterra Farms Ham or chicken.
• Substitute peaches with plums, pears,
apples or mangoes.
• If the glaze is too tart, adjust by adding
more maple syrup.
• For something spicier, add chopped
ginger and jalapenos.
1/4 cup red wine
3/4 cup heavy cream
1/2 tbsp fresh thyme, chopped
Salt and pepper to taste
FOR A FRESH TWIST:
• Serve with chicken, pork tenderloin
or beef.
• Toss with your favourite pasta, such
as penne or fettuccine.
• For added smoky and salty flavours, add
bacon bits and sauté with shallots, garlic
and thyme.
• Turn this sauce into a hearty soup.
Add stock and additional cream until
it reaches a soup consistency.
30

Fresh Apple Relish Serves 8 to 10
1 tbsp canola oil
1 cup red onions, chopped
2 tbsp celery, finely chopped
1/4 tsp garlic, finely chopped
1/8 tsp dry red chilies, crushed
4 apples, Red Delicious and Granny Smiths
2 tbsp sugar
1 tbsp lemon juice
1 tsp orange rind, chopped
1 cup red and green peppers, chopped
1 cup apple juice
Salt and pepper to taste
31
Pineapple mango Salsa Serves 6 to 8
This sweet, spicy and fat-free salsa is versatile and can be
customized to personal taste.
1 pineapple
1/2 red onion, peeled
2 mangoes, peeled,
and diced
deseeded and diced 1 lime, juice only
1 red pepper, diced 1/2 tsp fresh garlic purée
into small pieces 1 tbsp cilantro, chopped
1 green pepper, diced 1 tsp mint, chopped
into small pieces
Salt and pepper to taste
1/4 to 1 jalapeno, deseeded
and finely chopped
Peel, core and dice the pineapple. Save any tender core and
trimmings for juice. Combine all ingredients and season with salt
and pepper. Cover and refrigerate for an hour or until chilled.
FOR A FRESH TWIST:
• Add fresh avocado to enrich it with a nice buttery
texture and taste.
• Substitute the mango with seasonal fruit like peach,
papaya or kiwi.
• Add pomegranates, blueberries or raspberries.
• Serve on top of brisket, ribs, pulled pork, grilled chicken,
halibut, salmon, Maui short ribs or chorizo sausages.
• Use as a marinade with chicken or fish then roast.
Quarter the apples and deseed. Without
peeling, slice them very thinly and set
aside covered with water. Meanwhile
heat oil in a pan and add the onions,
celery, garlic and chilies and sauté until
onions are translucent.
Drain the apples and add to the pan with
sugar, lemon juice and orange rind. Sauté
on high heat and whenever it is too dry add
a few tablespoons of apple juice.
When the apples are almost cooked, toss
in the bell peppers and season with salt
and pepper.
FOR A FRESH TWIST:
• Serve with meat loaf or pork tenderloin.
• Substitute apples for pears.
• This is a great recipe for all seasons, so
make ahead and store in freezer.
• Add 2 tbsp of chopped cilantro, mint or
green onions at the end.
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Recipes
34

Coq Au Vin Serves 4 to 6
1, 1½ kg chicken, cut in 8 pieces
2 to 3 cups Cabernet Sauvignon
8 Sunterra Farms Bacon, diced into
1/2-inch pieces
1 tbsp canola oil
1 onion, finely chopped
8 garlic cloves, thinly sliced
10 white pearl onions, peeled
Cover the chicken with wine and marinate in the
fridge overnight.
Heat oil in a large skillet over medium-high heat. Add
the bacon and cook until crisp; drain and reserve
bacon. Drain the chicken and reserve wine. Pat
chicken dry and season with salt and pepper. Brown
the chicken in the same skillet; remove and set aside.
Next add the onions, mushrooms, carrots and garlic
to the skillet and sauté for 3 minutes. Add the tomato
paste and mix well, then drizzle the flour over it and
mix well, leaving no lumps, and cook for 2 minutes.
1 carrot, peeled and sliced
400 g small button mushrooms
2 bay leaves
5 fresh thyme sprigs
1 tbsp tomato paste
3 tbsp all-purpose flour
1/2 cup chicken stock
Salt and pepper to taste
Add the chicken and bacon back to the skillet with
thyme and bay leaf and cover with the reserved wine
and chicken stock. Cover the skillet and simmer over
very low heat or place in medium oven and cook until
the chicken is cooked about 45 minutes to 1 hour.
FOR A FRESH TWIST:
• While simmering, add chopped potatoes, parsnips,
Jerusalem artichokes or rutabagas for a full meal.
• Use wild mushrooms like morels or chanterelles
instead of button mushrooms.
• Serve with a baguette or a rice pilaf.
Bacon-wrapped Sunterra Farms Pork tenderloin Serves 2
35
1/2 Sunterra Farms Pork Tenderloin (trimmed)
2 to 3 strips Sunterra Farms Pepper Bacon
1/2 tbsp fresh rosemary, chopped
1 tbsp olive oil
1/4 tsp garlic, chopped
Salt and pepper to taste
Slice tenderloin into approximately 1½-inch thick
steaks — about the same width as your bacon.
Marinate steaks with olive oil, rosemary, salt,
pepper and garlic for 1 to 2 hours. Preheat oven
to 220 C (425 F).
Wrap bacon around each marinated steak and
secure with a toothpick. Sear the steaks in a hot oiled
pan for one minute on each side and then transfer
to a baking sheet. Finish cooking in oven until bacon
is browned and pork is cooked but still juicy.
FOR A FRESH TWIST:
• Serve with Wild Mushroom Sauce featured
on page 30. Spoon sauce in middle of plate and
then place steak on top of sauce.
• Instead of pork, use beef or bison tenderloin
medallions.
• Replace pepper bacon with Rohess Speck or
prosciutto.
Recipes
36

37
Bacon and Cheddar meat Loaf Serves 6 to 8
1 kg lean ground beef
1 cup Sunterra Farms Bacon,
roughly chopped
1 cup cheddar, grated
1 cup mozzarella, grated
1 medium red onion, chopped
1½ cups bread crumbs
1 egg
2 tbsp maple syrup
1/2 tbsp garlic
1/2 cup fresh parsley, chopped
5 to 6 Sunterra Farms Bacon
strips for wrapping
Salt and black pepper to taste
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