{"title":"Not on sale | Beretta Farms","description":"\u003cp\u003eShop the full range of Beretta Farms products at regular price. From premium organic beef and bison to free-range chicken and pantry staples, every item is ethically raised and antibiotic and hormone free. Explore our everyday selection of quality meats, ready to stock your freezer and fuel your family's meals. \u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"certified-organic-ribeye-steaks-8oz-grass-fed","title":"Beef Ribeye Steak - 8oz: Certified Organic","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCertified Organic Beef Ribeye Steak | 8oz | Ecocert \u0026amp; Pro-Cert | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe most flavourful steak on the animal — at the highest sourcing standard Beretta offers. This 8oz ribeye is cut from the longissimus dorsi of 100% Canadian Angus cattle raised on certified organic farms: fed a certified organic vegetarian diet, raised without antibiotics, hormones, or steroids, and independently verified by both Ecocert and Pro-Cert. The same rich, self-basting marbling as the RWA ribeye, with full organic certification added on top. Aged 21 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSingle 8oz steak or 8-pack. Ships frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Certified Organic Matters on a Ribeye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe RWA ribeye is already an exceptional product — antibiotic-free, Canadian Angus, traceable, aged 21 days. Certified Organic goes further: the feed chain is held to organic standards throughout, with no synthetic pesticides or fertilisers in the soil or feed, no GMOs in the certified organic grain finishing, and independent third-party inspection by Ecocert and Pro-Cert with a full audit trail. For a buyer who wants the most comprehensively verified ribeye on the site — where the certification covers not just how the animal was raised but what it ate and how its feed was grown — this is it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the Ribeye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe ribeye comes from the longissimus dorsi — the muscle running along the spine, between the chuck and the loin, doing almost no weight-bearing work. That inactivity produces exceptional natural tenderness. The intramuscular fat — the marbling visible in fine white lines throughout the steak — renders during cooking, continuously basting the meat from the inside. The result is the juicy, rich, deeply flavourful steak that makes the ribeye Canada's most popular steak cut. Organic grain finishing builds the marbling that delivers this result from a grass-raised Canadian Angus base.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Certified Organic Ribeye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePrep:\u003c\/strong\u003e Pat dry. Season generously with kosher salt and cracked pepper. Bring to room temperature. Lightly oil the steak.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eGrill:\u003c\/strong\u003e Preheat to high. 60\/40 method — first side 60% of total cook time, flip and finish for 40%. Lid down, tongs only.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSteak Grilling Times (minutes, pre-heated gas grill on high):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDoneness\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eInternal Temp\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e1\" — First \/ After Flip\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e1.5\" — First \/ After Flip\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e2\" — First \/ After Flip\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eRare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120–130°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5 \/ 3\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e8 \/ 6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium Rare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e130–140°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e7 \/ 5\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e9 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e140–150°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e7 \/ 6\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e10 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eWell Done\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e160–170°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e8 \/ 6\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e10 \/ 8\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e13 \/ 11\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e Rest 5 minutes. Kosher salt over iodized — coarser grain, cleaner flavour, no additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e8oz per steak | Single steak or 8-pack\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified Organic 100% Canadian Angus Beef\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePasture-raised on grass, finished on certified organic grain\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAged 21 days | Ships frozen | Local delivery across Toronto and the GTA | UPS shipping available Canada-wide\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur Certified Organic Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePasture-raised on grass, finished on certified organic grain\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eNo GMOs in certified organic feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified Organic by \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"http:\/\/www.ecocertcanada.com\/\"\u003eEcocert\u003c\/a\u003e and \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.pro-cert.org\/\"\u003ePro-Cert\u003c\/a\u003e — third-party verified with full audit trail\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"440\"\u003eBeretta's Grass Fed Organic Ribeye Steak is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/span\u003e\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 x 8 oz","offer_id":32290721464419,"sku":"","price":25.49,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 8 x 8 oz","offer_id":43701909553350,"sku":"","price":186.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/Orgainc-Ribeye-Steak-grass-fed.jpg?v=1784051630"},{"product_id":"certified-organic-new-york-striploin-steak-grass-fed","title":"Beef New York Striploin Steak - 8oz: Certified Organic","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCertified Organic New York Striploin Steak | 8oz | Ecocert \u0026amp; Pro-Cert | Antibiotic-Free Canadian Angus | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe steak that serious beef eaters call the best cut on the animal — at the highest sourcing standard Beretta offers. This 8oz New York striploin is cut from 100% Canadian Angus from the short loin, adjacent to the tenderloin, from cattle raised on certified organic farms — fed a certified organic vegetarian diet, raised without antibiotics, hormones, or steroids, and independently verified by both Ecocert and Pro-Cert. Bold, clean beef flavour, naturally tender, and fully documented from farm to freezer.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAvailable as a single 8oz steak or a box of eight.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Certified Organic Matters on a Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe organic certification on this steak is not just about what the animal didn't receive — it's about what the entire feed supply was held to. No synthetic pesticides or fertilisers in the growing of the feed. No GMOs. Certified organic grain finishing. And two independent certifying bodies — Ecocert and Pro-Cert — that inspect, verify, and maintain a full audit trail. For a buyer who wants the steak with the most comprehensively verified sourcing on the site, this is it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the New York Striploin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe striploin comes from the short loin — the most naturally tender section of the beef, adjacent to the tenderloin. It carries a firmer grain and more intense beef character than the tenderloin, with natural marbling from the organic grain finishing that produces a juicy, rounded flavour. The fat runs along the edge rather than through the meat, giving you a steak that sears with a clean exterior and delivers consistent texture across the whole cut. Many serious steak eaters consider the striploin the most complete steak: enough marbling for richness, a firm enough bite to be satisfying, and a beef flavour that dominates without being overwhelmed by fat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Certified Organic Striploin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePrep:\u003c\/strong\u003e Pat dry. Season generously with kosher salt and cracked pepper. Bring to room temperature. Lightly oil the steak — the striploin's firmer grain benefits from a touch of oil for a clean, even sear.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eGrill:\u003c\/strong\u003e Preheat to high. 60\/40 method — first side 60% of total cook time, flip and finish for 40%. Keep the lid down. Tongs only.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSteak Grilling Times (minutes, pre-heated gas grill on high):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDoneness\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eInternal Temp\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e1\" — First \/ After Flip\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e1.5\" — First \/ After Flip\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e2\" — First \/ After Flip\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eRare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120–130°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5 \/ 3\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e8 \/ 6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium Rare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e130–140°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e7 \/ 5\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e9 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e140–150°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e7 \/ 6\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e10 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eWell Done\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e160–170°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e8 \/ 6\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e10 \/ 8\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e13 \/ 11\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e Rest 5 minutes. Kosher salt over iodized — coarser grain, cleaner flavour, no additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e8oz per steak | Available as 1 steak or 8-pack\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified Organic 100% Canadian Angus Beef\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePasture-raised on grass, finished on certified organic grain\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAged 21 days | Ships frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur Certified Organic Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePasture-raised on grass, finished on certified organic grain\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eNo GMOs in certified organic feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified Organic by \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"http:\/\/www.ecocertcanada.com\/\"\u003eEcocert\u003c\/a\u003e and \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.pro-cert.org\/\"\u003ePro-Cert\u003c\/a\u003e — third-party verified with full audit trail\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Organic Beef Striploin Steak is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/span\u003e\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 x 8oz","offer_id":29528834637923,"sku":"","price":21.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 8 x 8oz","offer_id":43701927608518,"sku":"","price":164.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/OrganicStriploin.jpg?v=1781174275"},{"product_id":"antibiotic-hormone-free-spicy-beef-sticks-grass-fed","title":"Spicy Beef Sticks: RWA Grass Fed Beef","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSpicy Grass-Fed Beef Meat Sticks | RWA Canadian Angus | Butcher Smokehouse | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe same premium RWA Canadian Angus beef sticks — with heat. Beretta's Spicy Beef Sticks are made from premium cuts of 100% Canadian Angus beef raised without antibiotics, hormones, or steroids, hung by hand in Beretta's butcher smokehouse, slow-dried, and seasoned with [cayenne \/ chili \/ hot paprika] for a persistent, building heat that complements the rich beef and smoke character rather than masking it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eZero carbohydrates. Shelf-stable. 5 sticks per pack | Single pack or 5-pack (25 sticks total).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe Heat Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis isn't aggressive face-melt heat — it's the kind of slow, layered spice that starts mild and builds across the stick. The beef and smoke come first; the heat arrives and lingers. Pairing well with the natural fat content of the stick, it's the version for buyers who find the mild too restrained but aren't looking for a punishment snack.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSame Production, Different Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eEvery spicy stick is hung by hand in Beretta's butcher smokehouse and slow-dried by the same method as the mild version. The production quality is identical — the difference is purely the seasoning. If you want to compare: the mild has a clean, savoury beef-forward character; the spicy has the same base with heat layered on top.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beef, water, salt, sugars, fermented celery extract (no nitrites added except those naturally occurring in cultured celery), garlic, spices, naturally smoked.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eNutritional Facts\u003c\/strong\u003e (per 20g \/ approx. 1 stick):\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eCalories\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e50\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eFat\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eProtein\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eCarbohydrate\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eSodium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e220mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eCholesterol\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e10mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e5 sticks per pack | Single pack or 5-pack (25 sticks total)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRWA Grass-Fed Canadian Angus Beef\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eNo synthetic nitrites | Zero carbohydrates | Shelf-stable\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eDelivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Spicy Beef Sticks are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"1 pack of 5 Sticks","offer_id":29528982061155,"sku":"","price":5.49,"currency_code":"CAD","in_stock":true},{"title":"5 Packs of 5 Sticks = 25 Sticks","offer_id":29528982126691,"sku":"","price":23.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/Grass-fed-spicy-beef-sticks.webp?v=1784226177"},{"product_id":"certified-organic-boneless-chicken-breast","title":"Chicken Boneless Breasts: Certified Organic","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCertified Organic Boneless Chicken Breasts | 6 Pack | 2–2.3 kg | Pro-Cert Certified | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe highest standard of chicken breast Beretta offers. These boneless breasts come from 100% Canadian chickens raised on certified organic farms — fed a certified organic vegetarian diet free of GMOs, pesticides, and animal by-products, raised without antibiotics of any kind, and verified by Pro-Cert through third-party inspection. The same clean flavour and moist texture as Beretta's RWA chicken, with full organic certification added on top.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eBox of 6 breasts | 2.0–2.3 kg.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat Certified Organic Means vs RWA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eBeretta's RWA chicken breasts are already a premium standard — raised without antibiotics, cage-free, traceable, humanely raised. Certified Organic goes further in two specific ways: the feed must be certified organic, free of synthetic pesticides and fertilisers throughout the entire growing chain (not just the animal inputs), and compliance must be verified by an accredited third-party certifying body — Pro-Cert — with a full audit trail.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFor buyers who want the most comprehensively verified chicken on the site — where the certification covers not just how the animal was raised but what it ate and how its feed was grown — this is it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Certified Organic Chicken Breasts\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eOrganic chicken breasts cook identically to conventional breasts — but because they haven't absorbed water during processing (assuming air-chilling — confirm with team), the surface browns better and the flesh cooks more evenly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePan-Seared:\u003c\/strong\u003e Pat dry. Season with salt and pepper. Sear over medium-high heat in a cast iron or stainless pan — 5–6 minutes on the first side without moving, flip, and finish for 4–5 minutes to 165°F (74°C) internal. Rest 3–4 minutes before slicing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOven-Roasted:\u003c\/strong\u003e 400°F (205°C) on a wire rack for 20–25 minutes to 165°F (74°C). A 30-minute brine of 1 tbsp salt per cup of water before cooking produces a noticeably more tender result.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eGrilled:\u003c\/strong\u003e High direct heat. 6–7 minutes per side. Pull at 160°F (71°C) and rest — carryover brings it to 165°F (74°C).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eBox of 6 boneless breasts | 2.0–2.3 kg\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified Organic 100% Canadian Chicken\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified Organic by \u003ca href=\"https:\/\/www.pro-cert.org\/\" class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\"\u003ePro-Cert\u003c\/a\u003e — third-party verified\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur Certified Organic Chicken Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eIn Canada, hormones are prohibited in all poultry production\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFed a certified organic vegetarian diet — no GMOs, no pesticides or fertilisers in feed, no animal by-products\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified Organic by Pro-Cert — third-party verified\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Organic Chicken Breasts are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 6 Packs of 1 Piece","offer_id":29535442436195,"sku":"","price":91.49,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/certified-organic-boneless-chicken-breast.jpg?v=1781172589"},{"product_id":"grass-fed-beef-tallow-rwa","title":"Grass Fed Beef Tallow","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eGrass-Fed Beef Tallow | 375 ml | 100% Canadian Grass Fed RWA Beef | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cooking fat your great-grandparents used before vegetable and seed oils replaced everything. Beretta's Grass-Fed Beef Tallow is rendered from the kidney fat of 100% Canadian RWA beef — raised without antibiotics, hormones, or steroids — using a slow-boil and centrifuge process that produces a pure, clean, shelf-stable fat with a smoke point of approximately 420°F (215°C). No seed oils. No additives. One ingredient: grass-fed beef suet.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAvailable as a single 375 ml jar or a case of 12.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy Tallow?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFor most of culinary history, rendered animal fat was the primary cooking fat in every culture. Beef tallow in particular was the standard cooking fat in North American kitchens until the mid-20th century, when industrially produced vegetable and seed oils displaced it for economic rather than nutritional reasons. The reversal is now well underway — tallow is back in professional kitchens, carnivore and ancestral diet communities, and among home cooks who understand what a stable, high-smoke-point, nutrient-dense cooking fat actually means in practice.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTallow is composed primarily of saturated and monounsaturated fats — the same stable fat structures found in butter and olive oil — making it significantly more heat-stable than polyunsaturated seed oils (canola, sunflower, vegetable) which oxidise and produce harmful compounds at high cooking temperatures. For high-heat applications — searing steak, roasting potatoes, frying — tallow outperforms every plant-based oil and most animal fats.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat Tallow Is Made From?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTallow is rendered from suet — the hard, dense fat that surrounds the animal's organs (primarily the kidneys). Suet is fundamentally different from the intermuscular fat found in steaks: it has a higher melting point, a more neutral flavour profile, a longer shelf life at room temperature, and a different fatty acid composition. The rendering process — slow boiling followed by centrifuge separation — removes all connective tissue and moisture, producing a pure, stable fat that solidifies white at room temperature and liquifies quickly with heat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat to Use It For\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSearing steak\u003c\/strong\u003e — the natural first use. A cast iron pan with tallow hits the high heat a proper sear requires without smoking or burning. Adds a clean, rich beef character to the crust.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRoasting vegetables\u003c\/strong\u003e — potatoes, root vegetables, and brassicas roasted in tallow develop a depth of flavour that olive oil can't match at high temperatures.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFrying\u003c\/strong\u003e — historically the fat of choice for deep frying, including the original McDonald's french fries (changed in 1990). Produces an exceptionally clean, crisp result.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGeneral high-heat cooking\u003c\/strong\u003e — any application where seed oils would normally be used. Scrambled eggs, sautéed greens, pan sauces.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSeasoning cast iron\u003c\/strong\u003e — tallow's fat composition makes it an excellent seasoning agent for cast iron cookware.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSkin care\u003c\/strong\u003e — a growing use case in the ancestral health community. Pure grass-fed tallow is used as a moisturiser and skin barrier product due to its similar fatty acid profile to human sebum.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNutritional Facts\u003c\/strong\u003e (per 100 g):\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003e\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCalories\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e902\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eFat\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCholesterol\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e109 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSodium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e0 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCarbohydrate\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eProtein\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e RWA Grass-Fed Beef Suet\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e375 ml jar | Available as single jar or case of 12\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRendered from 100% Canadian RWA Grass-Fed Beef Suet\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShelf-stable at room temperature | Ships fresh\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"440\"\u003eBeretta's Grass Fed Beef Tallow is delivered to \u003cspan\u003eToronto, Mississauga, \u003c\/span\u003e\u003cspan\u003eScarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"Fresh: 1 Jar (375 ml)","offer_id":29535466618979,"sku":"","price":10.99,"currency_code":"CAD","in_stock":true},{"title":"Fresh: 1 Case (12 Jars)","offer_id":44058091028678,"sku":"","price":110.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/Beef_Tallow.jpg?v=1725031014"},{"product_id":"antibiotic-free-maple-breakfast-sausage","title":"Maple Breakfast Sausage: RWA","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Maple Breakfast Sausage | 8 Links | Antibiotic-Free Canadian Pork | Nitrite-Free | Gluten-Free | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe breakfast sausage your weekend deserves. Beretta's Maple Breakfast Sausage is made from 100% Canadian RWA pork raised without antibiotics, hormones, or steroids — six clean ingredients, no nitrites, no gluten, with the natural sweetness of maple that makes this the sausage that people come back to every week. Eight links per pack.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e8 links per pack | 45g per link | Single pack or 3-pack | Ships frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSix Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork, Water, Potato Starch, Salt, Sugar, Spices.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThat's the complete list. No sodium nitrite, no artificial flavours, no fillers, no soy. The potato starch is the binder — a clean alternative to the modified starches and wheat fillers that bulk up most commercial breakfast sausages.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Maple Breakfast Sausage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFrom frozen:\u003c\/strong\u003e No need to thaw. Place links in a cold non-stick pan, add a splash of water, cover, and cook over medium heat for 8–10 minutes turning occasionally. Remove the lid for the final 2–3 minutes to caramelise the exterior. Internal temperature should reach 160°F (71°C).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFrom thawed:\u003c\/strong\u003e Pan-fry over medium heat in a lightly oiled pan for 6–8 minutes, turning every 2 minutes until evenly browned. The natural sugars in the maple seasoning caramelise beautifully — don't rush on high heat or the exterior will colour before the inside is cooked through.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOven:\u003c\/strong\u003e Arrange on a foil-lined baking sheet. Bake at 375°F (190°C) for 15–18 minutes from frozen, turning once halfway through.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eNutritional Facts\u003c\/strong\u003e (per 1 sausage \/ 45g):\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eCalories\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eFat\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e9g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eCholesterol\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e30mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eSodium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e175mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eCarbohydrate\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e3g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eProtein\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e7.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e8 links per pack | 45g per link\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSingle pack or 3-pack (24 links total)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian RWA Pork\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eNitrite-free | Gluten-free | No artificial flavours\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Pork Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eNo pesticides or chemical fertilisers in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFed a vegetable diet from start to finish\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"440\"\u003eBeretta's Maple Breakfast Sausage is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 pack x 8 sausages","offer_id":29535481430115,"sku":"","price":9.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen 3 Packs","offer_id":45101442957510,"sku":null,"price":24.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/MapleBreakfastSausage.jpg?v=1705698850"},{"product_id":"bbq-sauce","title":"BBQ Sauce","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eBeretta BBQ Sauce | Canadian Maple \u0026amp; Chipotle | 375mL | All-Canadian Ingredients | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eA BBQ sauce built for Canadian protein. Beretta's BBQ sauce pairs sticky maple sweetness with chipotle heat, apple cider tang, and a twelve-spice blend that was developed specifically to complement premium beef, bison, chicken, and pork — not to compete with them. Every ingredient is Canadian. The sauce came from the same thinking that drives the meat: if it's worth raising properly, it's worth finishing properly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e375mL jar | Single jar or 3-pack | Shelf-stable.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe Flavour Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe foundation is ketchup and apple cider, sweetened with brown sugar and maple sugar — the maple is real maple sugar, not flavouring. Chipotle paste brings a moderate, smoky heat that builds rather than hits immediately. The worcestershire layer adds depth and umami. And then there's the spice blend: smoked paprika, chili powder, sweet paprika, onion powder, cumin, coriander, celery salt, ginger, dry mustard, oregano, fennel seed, and caraway seed. Twelve spices, each doing a specific job. The result is a sauce with genuine complexity — sweet upfront, smoky in the middle, warm spice finish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAs a Marinade\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe acid in the apple cider and cider vinegar makes this work as a marinade, not just a finishing sauce. For chicken thighs, bison cutlets, or pork ribs: coat generously and marinate for 2–4 hours before cooking. For burgers and hot dogs: apply in the last 2 minutes of cooking to let the sugars caramelise over direct heat without burning.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Ketchup (tomato paste, sugar, white vinegar, salt, onion powder, spices), Water, Apple Cider, Brown Sugar, Maple Sugar, Worcestershire Sauce, Spices (Smoked Paprika, Chili Powder, Sweet Paprika, Onion Powder, Ground Cumin, Ground Coriander, Celery Salt, Ground Ginger, Dry Mustard, Dry Oregano, Ground Fennel Seed, Ground Caraway Seed), Chipotle Paste, Cider Vinegar.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Shelf-stable unopened for up to 1 year. Refrigerate after opening — keeps for up to 1 month.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e375mL jar | Single or 3-pack\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAll-Canadian ingredients\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShelf-stable | No refrigeration required until opened\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eDelivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"440\"\u003eBeretta's BBQ Sauce is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"1 Jar (375 mL)","offer_id":29535496568931,"sku":"","price":9.49,"currency_code":"CAD","in_stock":true},{"title":"3 Jars","offer_id":45419369365702,"sku":null,"price":25.49,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/BBQSauce.webp?v=1704927783"},{"product_id":"organic-protein-puck","title":"Protein Puck: Organic","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOrganic Protein Puck | Dark Chocolate, Seeds \u0026amp; Oats | 15 Certified Organic Ingredients | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe cleanest snack on the Beretta order. The Organic Protein Puck is a whole-food snack made from fifteen certified organic ingredients — dark chocolate, spelt flour, oats, pumpkin seeds, sunflower seeds, flax seeds, shredded coconut, raisins, molasses, cinnamon, and coconut oil — with no refined inputs, no artificial flavours, and no ingredients that need explaining. Dense, satisfying, and stored frozen to preserve freshness without preservatives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSingle puck | $4.49 | Ships frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFifteen Certified Organic Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic Dark Chocolate, Organic Spelt Flour, Organic Assorted Oats, Whole Organic Milk, Organic Raisins, Organic Cane Sugar, Organic Coconut Oil, Organic Pumpkin Seeds, Organic Sunflower Seeds, Organic Shredded Coconut, Organic Molasses, Water, Organic Flax Seeds, Organic Sea Salt, Organic Cinnamon.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eEvery ingredient is certified organic. The spelt flour is an ancient grain — lower in gluten than modern wheat, with a nuttier, slightly sweet flavour that works as a binder without the refined texture of white flour. The molasses adds depth and iron. The seed combination (pumpkin, sunflower, flax) contributes protein, healthy fats, and fibre alongside the oats. The dark chocolate is real chocolate — not cocoa powder or flavouring.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eNo preservatives means no shelf-stable workaround. The puck is stored frozen and stays frozen through delivery — thaw in the fridge overnight or at room temperature for 30–60 minutes before eating. Once thawed, consume within [confirm shelf life with production]. The frozen storage is what makes an all-organic, no-preservative snack format possible.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe Beretta Connection\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis isn't an obvious product for a meat company. The Protein Puck exists because Beretta's customers already care about what they eat — they've made the decision to buy antibiotic-free, organic meat, and the same logic applies to the snack in their freezer. A single certified organic snack puck at $4.49, added to a meat order that's already coming to the door, is the simplest possible upgrade from a conventional granola bar.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSingle puck | [confirm weight]\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e15 certified organic ingredients\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eNo artificial flavours, colours, or preservatives\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen | Local delivery across Toronto and the GTA | UPS shipping available Canada-wide\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"440\"\u003eBeretta's Organic Protein Puck is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 Protein Puck","offer_id":29535502565475,"sku":"","price":4.49,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/ProteinPuck_1.webp?v=1704930752"},{"product_id":"antibiotic-hormone-free-chicken-legs","title":"Chicken Legs: RWA","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Air-Chilled Chicken Legs | Bone-In | Antibiotic-Free Canadian | 4 Packs of 2 | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe most forgiving, most flavourful cut in the chicken range — at the best price. Beretta's RWA Chicken Legs are bone-in drumstick-and-thigh pieces from Canadian chickens raised without antibiotics of any kind, fed a vegetarian GMO-free diet, and processed using air-chilling. Eight pieces total across four packs of two. The cut that feeds a family with the least technique required and the most flavour returned.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSubscribe and save $12.50\/month from regular price.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Chicken Legs Beat Breasts for Most Cooking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe chicken leg is a working muscle — the thigh and drumstick work harder than the breast throughout the bird's life, which means more intramuscular fat, more connective tissue, and significantly more flavour. That fat and collagen are assets, not liabilities: they keep the leg moist through high heat, give it the self-basting quality the breast lacks, and make it virtually impossible to overcook in the oven.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eA chicken leg cooked to 185°F (85°C) is juicy and tender. A breast cooked to the same temperature is dry. The leg's margin for error is the widest of any chicken cut — making it the right choice for weeknight dinners, batch cooking, and any situation where attention is divided.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eBone-in cooking also produces better drippings than boneless — the collagen and marrow from the joint render into the pan as the leg cooks, giving you a natural base for pan sauces that a thigh alone doesn't match.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Chicken Legs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOven-Roasted (best method):\u003c\/strong\u003e Preheat to 425°F (220°C). Pat legs completely dry — air-chilled skin browns faster, but surface moisture still slows the crust. Season generously with salt, pepper, and a light coat of oil or softened butter under and over the skin. Place on a wire rack over a baking sheet, skin-side up. Roast 35–45 minutes until the skin is deep golden and an internal thermometer reads 165°F (74°C) at the thickest part of the thigh, not touching bone. The leg can safely go to 185°F (85°C) and will be even more tender at that temperature.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eGrilled:\u003c\/strong\u003e Medium-high heat, indirect zone available. Start skin-side down over direct heat for 5–6 minutes to develop colour, then move to indirect heat for 20–25 minutes lid-down, finishing back over direct heat for 2–3 minutes to crisp. Total cook time approximately 30 minutes to 165°F (74°C).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eBraised:\u003c\/strong\u003e Excellent in any low-and-slow braise — the collagen in the joint breaks down into gelatin over 45–60 minutes, producing a rich, silky cooking liquid and fall-off-the-bone meat. Coq au vin, adobo, curry, tomato braise — the bone-in leg is the correct cut for all of these.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e4 packs × 2 pieces | 8 bone-in chicken legs total\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eOne-time purchase $29.99 | Subscribe and save: $12.50\/month\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Chicken — RWA, Air-Chilled\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Chicken Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eIn Canada, hormones are prohibited in all poultry production\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFed a vegetarian diet — no GMOs, no animal by-products\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAir-chilled processing — no water absorption, no added weight\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Chicken Legs are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 4 Packs of 2 Pieces","offer_id":29535770640483,"sku":"","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/ChickenLegs.webp?v=1704924834"},{"product_id":"antibiotic-hormone-free-beef-stock-broth-rwa-grass-fed","title":"Beef Stock: RWA Grass Fed Beef","description":"\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eRWA Beef Stock | Made In-House | 100% Canadian Angus | Antibiotic-Free | Beretta Farms\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eA real stock, made \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"19\"\u003ethe right way. Beretta \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"42\"\u003eKitchen's Beef Stock starts with \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"75\"\u003eRWA Canadian Angus bones — raised \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"109\"\u003ewithout antibiotics, hormones, or \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"143\"\u003esteroids — simmered with carrots, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"177\"\u003eonion, celery, thyme, rosemary, tomato, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"217\"\u003eand bay leaf until the collagen breaks \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"256\"\u003edown into a rich, full-bodied stock. \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"293\"\u003eEight ingredients. No artificial \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"326\"\u003eflavours, no concentrates, no bouillon \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"365\"\u003eshortcuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eAvailable in 1 Litre, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"22\"\u003e3-pack, or 6-pack. Ships frozen.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eWhat's Inside\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eIngredients:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003e \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"17\"\u003eAntibiotic and Hormone Free Bones, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"52\"\u003eWater, Carrots, Onion, Celery, Thyme, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"90\"\u003eRosemary, Tomato, Bay Leaf.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eThis is a \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"10\"\u003eclassic French-style stock build: a \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"46\"\u003emirepoix base (carrot, onion, celery) \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"84\"\u003efor sweetness and depth, herbs for \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"119\"\u003earomatic complexity, and tomato for a \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"157\"\u003etouch of acidity and colour. The \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"190\"\u003ebones do the rest — slow-simmered \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"224\"\u003euntil the collagen renders out, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"256\"\u003eproducing the body and mouthfeel that \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"294\"\u003edistinguishes a real stock from a thin, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"334\"\u003esalty broth substitute.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eHow to Use It\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eUse as a base for \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"18\"\u003esoups, stews, braises, risotto, gravy, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"57\"\u003eor pan sauces — anywhere a recipe calls \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"97\"\u003efor beef stock or broth. For \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"126\"\u003edeglazing after searing a steak or \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"161\"\u003eroast, this stock builds a pan sauce in \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"201\"\u003eminutes. It also works as a simple \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"236\"\u003ewarming drink on its own, seasoned to \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"274\"\u003etaste.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eAlso Good for Dogs\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eBeef \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"5\"\u003estock is rich in glucosamine, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"35\"\u003echondroitin, and hyaluronic acid — \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"70\"\u003ecompounds that render out of the bones \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"109\"\u003eduring the long simmer and support \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"144\"\u003ejoint health in dogs. A splash poured \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"182\"\u003eover dry or wet food adds moisture, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"218\"\u003eflavour, and these joint-supporting \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"254\"\u003enutrients. Beretta's stock contains no \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"293\"\u003eonion powder or other ingredients \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"327\"\u003eharmful to dogs in the concentrations \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"365\"\u003eused — but as with any human food, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"400\"\u003eintroduce gradually and consult your \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"437\"\u003evet for dogs with specific dietary \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"472\"\u003eneeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eProduct Details:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003e1 Litre \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"10\"\u003e| 3-pack | 6-pack\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"10\"\u003eMade at Beretta \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"46\"\u003eKitchen with RWA Canadian Angus \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"78\"\u003ebones\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"78\"\u003eRaised without antibiotics, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"114\"\u003ehormones, or steroids\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"114\"\u003eNo artificial \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"152\"\u003eflavours or preservatives\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"152\"\u003eShips \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"186\"\u003efrozen | Delivered to your door\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eOur RWA Grass-Fed Beef Standards:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eRaised without antibiotics, hormones, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"40\"\u003eor steroids\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"40\"\u003e100% Canadian Angus — \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"76\"\u003eborn, raised, and finished in Canada\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"115\"\u003eRaised on grass, finished on grain | No \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"155\"\u003eGMOs in feed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"155\"\u003eTraceable back to the \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"192\"\u003efarm of origin\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"192\"\u003eHumanely raised\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"227\"\u003eSustainable program from conception to \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"266\"\u003econsumption\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"266\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Beef Stock is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Beretta Farms","offers":[{"title":"Frozen: 1 Litre","offer_id":31660808110179,"sku":"","price":16.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 3 Stocks","offer_id":44782815510726,"sku":null,"price":45.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 6 Stocks","offer_id":44782815543494,"sku":null,"price":85.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/Beefstock.webp?v=1704923789"},{"product_id":"original-grass-fed-beef-jerky","title":"Original Beef Jerky: RWA Grass Fed Beef","description":"\u003cp\u003e\u003cstrong\u003eGrass-Fed Beef Jerky | Original | 21g Protein | RWA Canadian Angus | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFour ingredients. That’s the whole list. Beretta’s Original Premium Grass-Fed Beef Jerky is made from 100% RWA Canadian Angus beef — raised without antibiotics, hormones, or steroids — seasoned with sea salt and naturally smoked. No soy. No sugar. No MSG. No artificial flavours. No synthetic nitrites. Just beef, salt, celery juice, and smoke. Made in Canada.\u003c\/p\u003e\n\u003cp\u003e50 g per pack | 21 g protein per pack | Single pack or case of 20.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Ingredient Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOther commercial beef jerky contains 10–15 ingredients: soy sauce, corn syrup or sugar, MSG, artificial flavours, hydrolysed protein, and various preservatives. These aren’t added for flavour — they’re added to increase shelf life, reduce production cost, and standardise the taste of lower-quality meat.\u003c\/p\u003e\n\u003cp\u003eBeretta’s jerky has four:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeef, sea salt, cultured celery juice powder, smoke.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCultured celery juice powder provides natural preservation (a source of naturally occurring nitrites) in place of synthetic sodium nitrite. The smoke is real. The beef is the same RWA Canadian Angus that goes into the steaks. When you start with quality protein and season simply, there’s nothing to hide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Numbers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePer 50 g pack:\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalories\u003c\/td\u003e\n\u003ctd\u003e130\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e21 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrate\u003c\/td\u003e\n\u003ctd\u003e1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd\u003e700 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCholesterol\u003c\/td\u003e\n\u003ctd\u003e60 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e21 grams of protein in a 50-gram shelf-stable snack is exceptional — more protein per gram than most protein bars, with a cleaner ingredient list than almost any of them. Gluten-free. Soy-free. No added sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e50 g per pack | Single pack or case of 20\u003c\/li\u003e\n\u003cli\u003e21 g protein per pack | 130 calories | 1 g carbohydrate\u003c\/li\u003e\n\u003cli\u003eRWA Grass-Fed Canadian Angus Beef\u003c\/li\u003e\n\u003cli\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003eGluten-free | Soy-free | No added sugar | No synthetic nitrites\u003c\/li\u003e\n\u003cli\u003eShelf-stable | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli\u003eHumanely raised\u003c\/li\u003e\n\u003cli\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Beef Jerky is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Original: 1 Pack x 50g","offer_id":32137606594659,"sku":"","price":7.49,"currency_code":"CAD","in_stock":true},{"title":"Original: 1 Case (20 Packs x 50g)","offer_id":43572246184134,"sku":"","price":123.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/Beef-Jerky-RWA-Canadian-Grass_Fed.webp?v=1782739676"},{"product_id":"antibiotic-and-hormone-free-artisanal-thick-cut-bacon","title":"Artisanal Thick Cut Pork Bacon: RWA","description":"\u003cp\u003e\u003cstrong\u003eRWA Artisanal Thick-Cut Pork Bacon | Antibiotic-Free | Naturally Smoked | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eBacon done right. Beretta's Artisanal Thick-Cut Bacon is made from RWA Canadian pork — raised without antibiotics of any kind, fed a vegetable diet free of pesticides and chemical fertilisers — sliced extra thick and naturally smoked for a meatier, juicier strip with a depth of flavour that thin-cut supermarket bacon can't deliver.\u003c\/p\u003e\n\n\u003cp\u003e300 g per pack | Single pack or 5-pack.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy Thick Cut\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eStandard grocery store bacon is sliced thin for two reasons: it stretches the package weight, and it cooks faster which reads as convenient. What it doesn't do is give you a strip with actual substance — the kind that renders slowly in the pan, develops a proper crust on the outside while staying juicy in the centre, and holds its own next to a steak or egg rather than shrivelling to half its size in the pan.\u003c\/p\u003e\n\n\u003cp\u003eThick-cut bacon loses less moisture during cooking, shrinks less, and delivers more protein and flavour per strip. It's the difference between bacon as a garnish and bacon as a centrepiece.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eRWA Pork, water, salt, flavour, cultured celery juice powder, sugar, sodium erythorbate, spices, smoke.\u003c\/p\u003e\n\n\u003cp\u003eCultured celery juice powder is a natural source of nitrites. No artificial flavours. No fillers.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Cook\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePan:\u003c\/strong\u003e Cold pan, medium heat. Place strips flat, cook undisturbed for 4–5 minutes until the fat starts to render and the underside is golden, flip, and finish for another 3–4 minutes. Thick-cut bacon benefits from a slower render than thin strips — resist the temptation to rush it on high heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOven:\u003c\/strong\u003e 400°F (205°C) on a wire rack over a lined baking sheet. 18–22 minutes, flipping halfway. Produces the most even result with the least attention required. The rendered fat collects below the rack and can be reserved for cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrill:\u003c\/strong\u003e Medium direct heat, 3–4 minutes per side. Keep the lid up — bacon fat and flare-ups on a closed grill move fast.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNutritional Facts\u003c\/strong\u003e (per 1 slice \/ 47 g):\u003c\/p\u003e\n\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalories\u003c\/td\u003e\n\u003ctd\u003e200\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e20 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCholesterol\u003c\/td\u003e\n\u003ctd\u003e25 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd\u003e250 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrate\u003c\/td\u003e\n\u003ctd\u003e1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e300 g per pack | Single pack or 5-pack\u003c\/li\u003e\n\u003cli\u003eRWA Canadian Pork — antibiotic-free\u003c\/li\u003e\n\u003cli\u003eNaturally smoked | No artificial flavours\u003c\/li\u003e\n\u003cli\u003eShips frozen | Delivered across Canada\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur RWA Pork Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli\u003eNo pesticides or chemical fertilisers used in growing animal feed\u003c\/li\u003e\n\u003cli\u003eFed a vegetable diet from start to finish\u003c\/li\u003e\n\u003cli\u003eHumanely raised\u003c\/li\u003e\n\u003cli\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBeretta's Thick Cut Pork Bacon is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 Pack (300 g)","offer_id":32138165223523,"sku":"","price":14.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 5 Packs","offer_id":44335166357702,"sku":"","price":72.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/PorkBacon.webp?v=1704923164"},{"product_id":"antibiotic-hormone-free-chicken-stock-broth-rwa","title":"Chicken Stock: RWA","description":"\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eRWA Chicken Stock | Made In-House | Air-Chilled Canadian Chicken | Antibiotic-Free | Beretta Farms\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eA real \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"7\"\u003estock, made the right way. \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"34\"\u003eBeretta Kitchen's Chicken Stock starts \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"73\"\u003ewith RWA Canadian chicken bones — \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"107\"\u003eair-chilled, raised without antibiotics \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"147\"\u003eof any kind — simmered with carrots, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"184\"\u003eonion, celery, thyme, rosemary, and \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"220\"\u003etomato until the collagen breaks down \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"258\"\u003einto a light, full-bodied stock. Seven \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"297\"\u003eingredients. No artificial flavours, no \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"337\"\u003econcentrates, no bouillon shortcuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eAv\u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eailable in 1 Litre, 3-pack, or 6-pack. \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"41\"\u003eShips frozen.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eWhat's Inside\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eIngredients:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003e Antibiotic and Hormone \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"40\"\u003eFree Bones, Water, Carrots, Onion, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"75\"\u003eCelery, Thyme, Rosemary, Tomato.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eThe \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"4\"\u003esame classic stock build as Beretta's \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"42\"\u003ebeef and bison stocks — mirepoix base, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"81\"\u003eherbs, and tomato for depth — applied \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"119\"\u003eto chicken bones, which produce a \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"153\"\u003elighter, more delicate stock than red \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"191\"\u003emeat versions. The collagen and amino \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"229\"\u003eacids that render out during the long \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"267\"\u003esimmer are associated with digestive \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"304\"\u003eand joint health benefits, though as \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"341\"\u003ewith any whole-food claim, results vary \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"381\"\u003eby individual.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eHow to Use It\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eChick\u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"5\"\u003een stock is the most versatile base in \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"44\"\u003ethe kitchen — soups, risotto, braises, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"83\"\u003eand gravies, but also as a deglazing \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"120\"\u003eliquid for pork roasts, where its \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"154\"\u003elighter character doesn't overwhelm the \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"194\"\u003emeat the way a heavier beef stock \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"228\"\u003ewould. Use it anywhere a recipe calls \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"266\"\u003efor chicken stock or broth, or as a \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"302\"\u003ewarming sipping broth on its own.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eAlso Good for Dogs\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eChicken broth \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"14\"\u003eis a popular dietary supplement for \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"50\"\u003edogs — the collagen and amino acids \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"86\"\u003ethat come from a long bone simmer are \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"124\"\u003eassociated with hydration support and \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"162\"\u003ejoint health. A splash poured over dry \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"201\"\u003eor wet food adds moisture and flavour. \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"240\"\u003eAs with any human food given to dogs, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"278\"\u003eintroduce gradually and consult your \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"315\"\u003evet for dogs with specific dietary \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"350\"\u003eneeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eProduct Details:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003e1 Litre \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"10\"\u003e| 3-pack | 6-pack\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"10\"\u003eMade at Beretta \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"46\"\u003eKitchen with RWA Canadian Chicken Bones\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"88\"\u003eRaised without antibiotics of any \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"122\"\u003ekind\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"122\"\u003eAir-Chilled | No artificial \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"157\"\u003eflavours or preservatives\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"157\"\u003eShips \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"191\"\u003efrozen | Delivered to your door\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eOur RWA Chicken Standards:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eRaised without antibiotics of any kind\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"43\"\u003eIn Canada, hormones are prohibited in \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"81\"\u003eall poultry production\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"81\"\u003eFed a \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"112\"\u003evegetarian diet — no GMOs, no animal \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"149\"\u003eby-products\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"149\"\u003eAir-chilled processing\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"188\"\u003eCage-free | Humanely raised\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"188\"\u003eTraceable \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"228\"\u003eback to the farm of origin\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"257\"\u003eSustainable program from conception to \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"296\"\u003econsumption\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"296\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Chicken Stock is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Beretta Farms","offers":[{"title":"Frozen: 1 Litre","offer_id":32227661709411,"sku":"","price":16.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 3 Stocks","offer_id":44782811054278,"sku":null,"price":45.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 6 Stocks","offer_id":44782811087046,"sku":null,"price":85.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/ChickenStockPackage.webp?v=1704924979"},{"product_id":"organic-ground-chicken","title":"Ground Chicken: Certified Organic","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCertified Organic Ground Chicken | 454g | Pro-Cert Certified | Antibiotic-Free Canadian | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGround chicken done differently. Beretta grinds only premium cuts of certified organic Canadian chicken — not trimmings, not mechanically separated meat, not the parts other producers grind away — to produce a lean, high-protein ground meat with a genuinely tender, firm texture and clean flavour that stands apart from conventional ground chicken. Certified Organic by Pro-Cert. Antibiotic-free. Fed a certified organic vegetarian diet free of GMOs, pesticides, and animal by-products.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAvailable as a single 454g pack or a 4-pack.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy Ground Chicken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGround chicken is the most versatile lean protein in the kitchen — and the most underrated. It's significantly leaner than ground beef or pork, with a neutral flavour profile that absorbs seasoning beautifully and works across more cuisines than any other ground protein. The health-conscious home cook who has already switched to organic chicken breasts and thighs will find ground chicken opens up an entirely new set of applications: lighter burgers, leaner meatballs, high-protein Asian-style dishes, chicken larb, stuffed peppers, and weeknight pasta builds where ground beef would make the dish too heavy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe reason most people avoid ground chicken is that it's often watery, grey, and flavourless — a consequence of using mechanically separated or low-grade trim. Beretta's version doesn't have that problem.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat to Make With It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGround chicken performs best in applications where the seasoning carries the dish and the meat provides texture and protein rather than fat-forward flavour. A few standouts:\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePan-sear with ginger, garlic, and soy for a fast Asian-style ground chicken bowl. Build into chicken meatballs with parmesan and herbs — lighter than beef, more delicate, excellent with a tomato or cream sauce. Use in stuffed peppers, lettuce wraps, or Turkish-style köfte as a lower-fat alternative to ground lamb. Form into burgers with enough fat added (olive oil or a bind of egg) to compensate for its leanness — season boldly, cook to 165°F (74°C).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to Cook Ground Chicken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eUnlike ground beef, ground chicken has almost no fat — which means it cooks faster, browns differently, and needs monitoring. Over medium-high heat in a lightly oiled pan, break into small pieces and cook through completely — ground chicken must reach an internal temperature of 165°F (74°C). It will not develop the same caramelisation as ground beef; season before and during cooking to build flavour. Do not drain fat from the pan — there is almost none, and any oil you add is part of the dish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e454g per pack | Single pack or 4-pack\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified Organic 100% Canadian Chicken\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified Organic by \u003ca href=\"https:\/\/www.pro-cert.org\/\" class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\"\u003ePro-Cert\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOur Certified Organic Chicken Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eIn Canada, hormones are prohibited in all poultry production\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFed a certified organic vegetarian diet — no GMOs, no pesticides or fertilisers in feed, no animal by-products\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified Organic by Pro-Cert — third-party verified\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Organic Ground Chicken is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 pack x 454 g","offer_id":32243522994275,"sku":"","price":19.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 4 packs","offer_id":44482972352710,"sku":"","price":75.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/GroundChickencopy.jpg?v=1744126864"},{"product_id":"antibiotic-and-hormone-free-top-sirloin-grass-fed","title":"Beef Top Sirloin Steak 8oz: RWA Grass Fed Beef","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Grass-Fed Beef Top Sirloin Steak | 8oz | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eBold, clean, and built for the grill. The top sirloin comes from the primal loin near the hip — a firm-grained, naturally lean steak with some of the most intensely beefy flavour on the animal. At $13.99 for a single 8oz steak, it's one of the best-value premium cuts in the Beretta range: the same antibiotic-free Canadian Angus standard as the ribeye and striploin, at a price point that makes it a practical weeknight option as well as a weekend grill.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSingle 8oz steak or 8-pack. Ships frozen. Aged 21 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the Top Sirloin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe top sirloin sits near the tenderloin in the primal loin but works harder — the hip proximity means more muscle activity, which produces a firmer grain and more intense beef flavour than the tenderloin or ribeye. It's leaner than the ribeye, more flavourful than the tenderloin, and more affordable than both. The trade-off for the leanness: it benefits from a short marinade, which gently tenderises the grain and rounds the flavour without masking the beef character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eA 30–60 minute marinade of red wine vinegar or citrus with olive oil and garlic is all it needs. If you're grilling it plain, season assertively — the lean muscle rewards bold seasoning.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Top Sirloin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePrep:\u003c\/strong\u003e Pat dry. Season generously with kosher salt and cracked pepper. Bring to room temperature. Lightly oil the steak.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eGrill:\u003c\/strong\u003e Preheat to high. 60\/40 method — first side 60% of total cook time, flip and finish for 40%. Lid down, tongs only.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSteak Grilling Times (minutes, pre-heated gas grill on high):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDoneness\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eInternal Temp\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e1\" — First \/ After Flip\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e1.5\" — First \/ After Flip\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e2\" — First \/ After Flip\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eRare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120–130°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5 \/ 3\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e8 \/ 6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium Rare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e130–140°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e7 \/ 5\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e9 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e140–150°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e7 \/ 6\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e10 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eWell Done\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e160–170°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e8 \/ 6\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e10 \/ 8\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e13 \/ 11\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e Rest 5 minutes. Slice against the grain — the top sirloin's firm grain responds well to this. Kosher salt over iodized: coarser grain, cleaner flavour, no additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e8oz per steak | Single steak or 8-pack\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAged 21 days | Ships frozen | Local delivery across Toronto and the GTA | UPS shipping available Canada-wide\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"440\"\u003eBeretta's Grass Fed Beef Top Sirloin Steak is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 x 8 oz","offer_id":32282025459811,"sku":"","price":13.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 8 x 8 oz","offer_id":43261138010310,"sku":"","price":107.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/Antibiotic_Hormone-Free-Top-Sirloin-Steak-8oz-grass-fed.webp?v=1784048315"},{"product_id":"fresh-aaa-antibiotic-and-hormone-free-whole-tenderloin-grass-fed","title":"Whole Beef Tenderloin: RWA Grass Fed Beef *Fresh*","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhole Beef Tenderloin | RWA Grass-Fed Canadian Angus | Fresh | Trimmed | 1.5–3.5kg | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe whole muscle, trimmed and ready. Beretta's Whole Beef Tenderloin is the entire psoas major — the same muscle that produces filet mignon — sold as a single trimmed roast rather than pre-cut into individual steaks. Buying it whole gives you significantly better value per pound than individual filets, the flexibility to portion your own steaks at any thickness, or the option to cook it as a single, show-stopping roast. From 100% Canadian RWA grass-fed Angus, aged 21 days, ships fresh.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFour sizes from 1.5kg to 3.5kg.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eUnderstanding the Cut\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe whole tenderloin is an oblong, tapering muscle with two distinct ends: the butt (the thicker end, slightly fattier and more marbled) and the tail (the narrow, leaner end). This natural taper means a whole tenderloin doesn't cook perfectly evenly end to end if roasted straight — the thin tail will finish before the thick butt does. Many cooks fold the tail underneath and tie it to even out the thickness before roasting, which produces a far more consistent result.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAlready trimmed of the silverskin and most surface fat, this tenderloin is ready to cook straight from the package — no additional butchery required.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTwo Ways to Use It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAs a whole roast:\u003c\/strong\u003e The classic choice for a large dinner party or holiday meal — a single roasted tenderloin serves a crowd elegantly and carves beautifully tableside. Tie the tail underneath for even cooking, then follow the roasting method below.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePortioned into steaks:\u003c\/strong\u003e Cut your own filet mignon at any thickness you want — thicker cuts from the butt end, thinner from the tail. Buying whole and cutting your own steaks is significantly more economical than buying pre-portioned filets, and lets you control exactly how many steaks you get and at what size.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Roast a Whole Tenderloin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePat completely dry. Tie the tail end underneath with butcher's twine to even out the thickness. Season generously with kosher salt and cracked pepper — tenderloin's mild flavour rewards assertive seasoning.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eReverse Sear (recommended):\u003c\/strong\u003e Preheat oven to 250°F (120°C). Place on a wire rack over a baking sheet. Roast until internal temperature reaches 120°F (49°C) for medium-rare — approximately 45–60 minutes for a 2–2.5kg roast, adjusting for size. Rest 10 minutes. Sear in a screaming-hot cast iron pan or under a broiler for 2–3 minutes per side until deeply browned all over. Rest 10 minutes before slicing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTarget temperatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDoneness\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eInternal Temp\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eRare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120–125°F \/ 49–52°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium Rare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e130–135°F \/ 54–57°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e140–145°F \/ 60–63°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e Slice into 1–1.5\" medallions. A compound butter or red wine reduction adds the richness the lean cut naturally lacks.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e4 sizes: 1.5–2kg | 2–2.5kg | 2.5–3kg | 3–3.5kg\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTrimmed of silverskin | Aged 21 days | Ships fresh\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Whole Beef Tenderloin is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Fresh: 1 x 1.5-2 kg","offer_id":40199541063878,"sku":"","price":221.99,"currency_code":"CAD","in_stock":false},{"title":"Fresh: 1 x 2-2.5 kg","offer_id":32296783773795,"sku":"","price":276.99,"currency_code":"CAD","in_stock":false},{"title":"Fresh: 1 x 2.5-3 kg","offer_id":37608114749638,"sku":"","price":330.99,"currency_code":"CAD","in_stock":false},{"title":"Fresh: 1 x 3-3.5 kg","offer_id":44766323572934,"sku":null,"price":384.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/AAAAntibioticandHormoneFreeFRESHWHOLEBeefTenderloin.webp?v=1704921845"},{"product_id":"antibiotic-hormone-free-whole-chicken","title":"Whole Chicken: RWA","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRWA Whole Chicken | Air-Chilled | Antibiotic-Free Canadian | 1.5–2 kg | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe most complete expression of Beretta's chicken quality — the whole bird. Sourced from Canadian chickens raised without antibiotics of any kind, fed a GMO-free vegetarian diet, cage-free, and processed using air-chilling for maximum flavour and the dry skin that makes a truly crispy roast possible. Everything the breast and thigh pages promise, all in one bird.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e1.5–2 kg | Single bird. Subscribe and save $2.00\/month.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy Whole Chicken Rewards Quality More Than Any Other Format\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhen you roast a whole bird, the quality of the animal is the entire dish. There's no sauce to mask dry meat, no marinade to compensate for off-flavours, no technique tricks that rescue a substandard bird. A great roast chicken requires a great chicken — and what makes a great chicken is exactly what Beretta's standards deliver: no antibiotics altering muscle development, a vegetarian diet producing clean flavour, and air-chilling that leaves the skin genuinely dry rather than waterlogged from immersion chilling.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe difference between a Beretta whole chicken and a conventional one shows most clearly in three things: the colour of the skin before it goes in the oven, the crispness of the skin when it comes out, and the flavour of the drippings in the pan.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Value of the Whole Bird\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA 1.5–2 kg whole chicken feeds a family of four as a roast, with enough leftover meat for a second meal — sandwiches, tacos, fried rice, pasta — plus a carcass that makes one of the richest, most flavourful chicken stocks you'll ever produce. The bones, skin, and remaining scraps simmered for two hours with aromatics yield a stock that bears no resemblance to anything from a carton. This is the real nose-to-tail value of a whole bird: one purchase, three meals.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to Roast a Whole Chicken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePrep:\u003c\/strong\u003e Defrost fully in the fridge — 24 hours minimum for a bird this size. Pat completely dry inside and out with paper towels. This is the most important step: surface moisture is the enemy of crispy skin. Season generously with kosher salt all over, including the cavity. A light coat of oil or softened butter under and over the skin helps browning. Let the bird come to room temperature for 30–45 minutes before it goes in the oven.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Preheat oven to 425°F (220°C). Place breast-side up on a rack in a roasting pan. Roast for 20 minutes per pound plus 15 minutes — for a 1.5 kg bird, approximately 65–75 minutes. The bird is done when a thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). The skin should be deep golden and pull away from the breast slightly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRest:\u003c\/strong\u003e Rest uncovered for 10–15 minutes before carving. This is non-negotiable — cutting too early loses the juices that redistribute during the rest.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eMake stock:\u003c\/strong\u003e After carving, simmer the carcass with onion, celery, carrot, bay leaf, and peppercorns for 2–3 hours. Strain and refrigerate. The fat that solidifies on top can be skimmed and used for cooking.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e1.5–2 kg per bird | Weight may vary\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eOne-time purchase $21.99 | Subscribe and save: $19.99\/month\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Chicken — RWA, Air-Chilled\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOur RWA Chicken Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eIn Canada, hormones are prohibited in all poultry production\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFed a vegetarian diet — no GMOs, no animal by-products\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAir-chilled processing — no water absorption, no added weight\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Whole Chicken is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 Whole Chicken (1.5-2kg)","offer_id":32320743833699,"sku":"","price":21.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/WholeChicken.webp?v=1704926084"},{"product_id":"antibiotic-hormone-free-boneless-chicken-thighs","title":"Chicken Boneless Thighs: RWA","description":"\u003cp\u003e\u003cstrong\u003eRWA Boneless Chicken Thighs | Air-Chilled | Antibiotic-Free Canadian Chicken | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe cut professional kitchens reach for first. Beretta's RWA Boneless Chicken Thighs are sourced from Canadian chickens raised without antibiotics of any kind, fed a vegetarian diet free of GMOs and animal by-products, and processed using air-chilling — the method that preserves flavour, eliminates water absorption, and produces the clean, concentrated chicken taste that grocery store chicken can't match.\u003c\/p\u003e\n\n\u003cp\u003e24 thighs total | 6 packs of 4 pieces. Subscribe and save $6.00\/month.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy Thighs Over Breasts\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe chicken thigh is the most forgiving, most flavourful, and most versatile cut on the bird. Here's why it earns the preference of most professional cooks over the breast:\u003c\/p\u003e\n\n\u003cp\u003eThe thigh comes from the leg — a working muscle with more intramuscular fat and connective tissue than the breast. That fat renders as the thigh cooks, basting the meat from within and producing natural moisture and richness that requires no technique to achieve. A thigh cooked to 185°F (85°C) is juicy and tender. A breast cooked to the same temperature is dry and stringy. The margin for error on a thigh is enormous; the margin on a breast is tight.\u003c\/p\u003e\n\n\u003cp\u003eThe result: more flavour, more forgiveness, more versatility — at a lower price point than the breast.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat to Use Them For\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eBoneless thighs perform brilliantly across every format and cuisine. Pan-seared whole, they develop a crisp exterior and stay moist through the centre. Cut into strips or cubes, they're the right choice for stir fries, curries, tacos, grain bowls, and skewers — any high-heat, fast-cook application where a breast would tighten and dry out. Braised low and slow, they become fall-apart tender in a way no breast can replicate. And for meal prep, they reheat better than any other cut: a day-old thigh from the fridge is still juicy; a day-old breast is typically dry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Cook Boneless Chicken Thighs\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePan-Seared:\u003c\/strong\u003e Pat dry. Season with salt and pepper. Place skin-side or presentation-side down in a cold or lightly oiled pan over medium-high heat. Cook undisturbed for 6–7 minutes until deeply golden, flip, and finish for 4–5 minutes to 165°F (74°C) internal. Rest 3 minutes. The air-chilled surface browns better than water-chilled thighs — no steaming, no grey exterior.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOven-Roasted:\u003c\/strong\u003e 425°F (220°C) for 20–25 minutes, flipping halfway. Thighs are virtually impossible to overcook in the oven — they stay moist well past 165°F (74°C), making this the most low-risk preparation for weeknight cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrilled:\u003c\/strong\u003e High direct heat, 5–6 minutes per side. Thighs tolerate grill flare-ups far better than breasts due to the fat content — the fat causes the flare, and the fat protects the meat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 packs of 4 thighs | 24 thighs total\u003c\/li\u003e\n\u003cli\u003eOne-time purchase $59.99 | Subscribe and save: $53.99\/month\u003c\/li\u003e\n\u003cli\u003e100% Canadian Chicken — RWA, Air-Chilled\u003c\/li\u003e\n\u003cli\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli\u003eShips frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur RWA Chicken Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli\u003eIn Canada, hormones are prohibited in all poultry production\u003c\/li\u003e\n\u003cli\u003eFed a vegetarian diet — no GMOs, no animal by-products\u003c\/li\u003e\n\u003cli\u003eAir-chilled processing — no water absorption, no added weight\u003c\/li\u003e\n\u003cli\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBeretta's Boneless Chicken Thighs are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 6 Packs of 4 Pieces","offer_id":32321006338147,"sku":"","price":59.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/ChickenThighs.webp?v=1704924741"},{"product_id":"antibiotic-hormone-free-chicken-wings","title":"Chicken Wings: RWA","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Air-Chilled Chicken Wings | Full Wing | Antibiotic-Free Canadian | 4 x 454g | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe wings that actually get crispy. Beretta's RWA Chicken Wings come from Canadian chickens raised without antibiotics of any kind, fed a vegetarian diet free of GMOs and animal by-products, and processed using air-chilling — the method that leaves the skin genuinely dry rather than waterlogged from immersion chilling. That dry skin is the single most important factor in achieving the crispy, crackled wing skin that most home cooks struggle to replicate with grocery store wings.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e4 packs × 454g full wings. Subscribe and save $5\/month.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Air-Chilling Changes Everything for Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eWing skin is thin. When a conventionally chilled wing absorbs water during immersion chilling, that moisture is trapped under the skin and has to steam off before browning can begin. The result: a wing that spends half its cook time losing moisture instead of developing colour and crunch. An air-chilled wing arrives dry — no absorbed water, no steam barrier — and starts browning almost immediately.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe practical difference on a hot oven rack or a hot grill: a Beretta wing develops a deeply golden, crackling skin that stays crispy even after saucing. It's the difference between wings worth making and wings that disappoint.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Crispy Chicken Wings at Home\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe oven method produces the most consistently crispy result without a fryer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePrep:\u003c\/strong\u003e Defrost fully and pat completely dry — every bit of surface moisture removed before cooking is colour and crunch preserved. Do not skip this step. Season with salt and a light baking powder dusting (½ tsp per 454g) — the baking powder raises the pH of the skin and accelerates browning dramatically.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOven (recommended):\u003c\/strong\u003e Preheat oven to 425°F (220°C). Place wings on a wire rack over a lined baking sheet — the rack elevates the wings so hot air circulates underneath. Bake 35–40 minutes, flipping once halfway. The wings are done when the skin is deeply golden and pulls away slightly from the tip of the drumette. Rest 3–5 minutes before saucing — saucing hot wings immediately steams the skin you just worked to crisp.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eGrill:\u003c\/strong\u003e High direct heat, lid down. 20–25 minutes total, turning every 5 minutes. Grill flare-ups are your friend on wings — they develop the char and colour that makes grilled wings different from oven wings.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAir fryer:\u003c\/strong\u003e 400°F (205°C) for 22–25 minutes, flipping once. The most consistent method for smaller batches.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSauce after cooking, never before\u003c\/strong\u003e — saucing before cooking prevents the skin from crisping. Toss hot wings in sauce immediately before serving, not before they go in the heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e4 packs × 454g full wings\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eOne-time purchase $33.99 | Subscribe and save: $28.99\/month\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Chicken — RWA, Air-Chilled\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Chicken Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eIn Canada, hormones are prohibited in all poultry production\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFed a vegetarian diet — no GMOs, no animal by-products\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAir-chilled processing — no water absorption, no added weight\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Chicken Wings is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 4 Packs x 454g (Full Wing)","offer_id":32321234698339,"sku":"","price":33.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/ChickenWings.webp?v=1704925052"},{"product_id":"rwa-grass-fed-stir-fry-beef-1-pack","title":"Beef Stir Fry: RWA Grass Fed Beef","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Grass-Fed Beef Stir Fry Strips | Sirloin, Ribeye \u0026amp; Tenderloin | 454g | Antibiotic-Free Canadian Angus | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePremium cuts, sliced for the wok. Beretta's Beef Stir Fry is cut from a rotating mix of sirloin, ribeye, top sirloin, and tenderloin — the same 100% Canadian Angus beef used across the steak range, sliced thin for high-heat applications. Most commercial stir fry beef is cut from flank or round; Beretta's version uses loin and rib cuts that are tender enough to cook quickly without toughening, and flavourful enough to stand up to bold sauces.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e454g per pack | Single, 5-pack, or 10-pack. Ships frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy the Cut Mix Matters\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eStir fry beef fails in one of two ways: it's too tough (from low-quality round or chuck sliced thin), or it's too bland (from lean cuts with no flavour). Tenderloin adds natural tenderness. Ribeye adds marbling and richness. Sirloin and top sirloin add the clean, bold beef flavour that carries through a sauce. The combination produces strips that cook fast, stay tender at high heat, and taste like actual beef — not a flavour-neutral protein background.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Beef Stir Fry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe key technique is high heat and small batches. An overcrowded wok drops temperature and steams the beef instead of searing it — that's what produces grey, chewy stir fry.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePrep:\u003c\/strong\u003e Defrost in the fridge overnight or under cold running water for 20 minutes. Pat completely dry — wet strips won't sear. If marinating, use a soy-based marinade with a touch of cornstarch for 15–30 minutes to coat and protect the exterior.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCook:\u003c\/strong\u003e Heat wok or large skillet over highest heat until smoking. Add a high smoke-point oil (beef tallow, avocado oil, or grapeseed). Add strips in a single layer — cook in batches if needed. Sear 60–90 seconds without stirring, then toss and finish for another 30–60 seconds. Remove from heat while still slightly underdone; carryover cooking finishes it. Total cook time: 2–3 minutes per batch.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat to make with it:\u003c\/strong\u003e Classic beef and broccoli, Korean-style bulgogi bowls, Thai basil beef, beef fajitas, rice paper rolls, or a simple garlic-ginger-soy bowl over jasmine rice. The cut mix works in any high-heat application where the beef is the main event.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e454g per pack | Single, 5-pack, or 10-pack\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCut from RWA Canadian Angus Sirloin, Ribeye, Top Sirloin, and Tenderloin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Beef Stir Fry is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 x 454g","offer_id":32371504676963,"sku":"","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 5 x 454g","offer_id":43847755464902,"sku":"","price":74.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 10 x 454g","offer_id":43847755497670,"sku":"","price":147.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/StirFry.webp?v=1704926030"},{"product_id":"certified-organic-top-sirloin-8oz-steak-grass-fed","title":"Beef Top Sirloin Steak - 8oz: Certified Organic","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCertified Organic Top Sirloin Steak | 8oz | Ecocert \u0026amp; Pro-Cert | Antibiotic-Free Canadian Angus | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe most rigorously verified top sirloin Beretta offers. This 8oz steak is cut from 100% Canadian Angus cattle raised on certified organic farms — fed a certified organic vegetarian diet, raised without antibiotics, hormones, or steroids, and independently verified by both Ecocert and Pro-Cert through a full third-party audit trail. Bold, clean beef flavour from the primal loin, at the highest sourcing standard in the Beretta beef range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAvailable as a single 8oz steak or a box of eight.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Certified Organic Matters Here\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe organic certification on this steak covers the entire growing chain — not just the absence of antibiotics, but the absence of synthetic pesticides and fertilisers in the feed supply, GMO-free certified organic feed, and third-party verification that can't be self-reported. Ecocert and Pro-Cert both independently inspect and certify the program. For a buyer who wants the most completely documented steak on the site — traceable, verified, clean at every stage — this is it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the Top Sirloin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe top sirloin comes from the primal loin near the hip — a working muscle with a firmer grain and bolder, more intensely beefy flavour than the more delicate cuts above it. It's leaner than the ribeye but more flavourful than cuts further down the animal. The firmer texture responds well to high heat and rewards a short marinade — 30–60 minutes in an acid-based marinade (red wine vinegar or citrus with olive oil and garlic) tenderises the grain and rounds out the flavour beautifully.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Certified Organic Top Sirloin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePrep:\u003c\/strong\u003e Pat dry. Season generously with kosher salt and cracked pepper. Bring to room temperature. A brief marinade is recommended — see above.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eGrill:\u003c\/strong\u003e Preheat to high. Use the 60\/40 method — first side 60% of total cook time, flip and finish for 40%. Keep the lid down. Tongs only.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSteak Grilling Times (minutes, pre-heated gas grill on high):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDoneness\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eInternal Temp\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e1\" — First \/ After Flip\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e1.5\" — First \/ After Flip\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e2\" — First \/ After Flip\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eRare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120–130°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5 \/ 3\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e8 \/ 6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium Rare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e130–140°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e7 \/ 5\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e9 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e140–150°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e7 \/ 6\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e10 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eWell Done\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e160–170°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e8 \/ 6\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e10 \/ 8\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e13 \/ 11\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e Rest 5 minutes. Kosher salt over iodized — coarser, cleaner, no additives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e8oz per steak | Available as 1 steak or 8-pack\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified Organic 100% Canadian Angus Beef\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePasture-raised on grass, finished on certified organic grain\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAged 21 days | Ships frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur Certified Organic Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePasture-raised on grass, finished on certified organic grain\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eNo GMOs in certified organic feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCertified Organic by \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"http:\/\/www.ecocertcanada.com\/\"\u003eEcocert\u003c\/a\u003e and \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/www.pro-cert.org\/\"\u003ePro-Cert\u003c\/a\u003e — third-party verified with full audit trail\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Organic Grass Fed Beef Top Sirloin Steak is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 x 8oz","offer_id":32371522961507,"sku":"","price":18.49,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 8 x 8oz","offer_id":43596824510662,"sku":"","price":137.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/certified-organic-top-sirloin-steak-grass-fed.jpg?v=1781174031"},{"product_id":"antibiotic-hormone-free-lean-stewing-kabob-grass-fed-beef","title":"Lean Stewing Beef: RWA Grass Fed Beef","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Lean Stewing \u0026amp; Kabob Beef | 454g | Antibiotic-Free Canadian Angus | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eA proper Boeuf Bourguignon starts here. Beretta's Lean Stewing Beef is cut from 100% Canadian Angus raised without antibiotics, hormones, or steroids — the same RWA standard as every Beretta beef product — into cubes sized for braises, stews, and skewers. As it cooks low and slow, the connective tissue breaks down into gelatin, the beef infuses the cooking liquid with deep, concentrated flavour, and the cubes turn meltingly tender in a way no quick-cooking cut can replicate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e454g per pack | Single, 5-pack, or 10-pack. Ships frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTwo Uses, One Product\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eStewing and braising:\u003c\/strong\u003e The primary application. Cube-cut beef from working muscles — chuck, round, or similar — contains the connective tissue and collagen that low-and-slow cooking transforms into gelatin and body. The longer it cooks, the more flavour it releases into the liquid and the more tender the meat becomes. Boeuf Bourguignon, beef stew, beef daube, tagine, Irish stew, short rib chili — any braise that calls for 1.5–3 hours of cooking benefits from quality stewing beef, and the RWA Canadian Angus base here makes a meaningful difference to the depth of the final dish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eKabobs and skewers:\u003c\/strong\u003e The same cubes that braise beautifully also thread onto a skewer and cook quickly over high heat — a completely different technique, same protein. For kabobs, marinate for 2–4 hours in olive oil, garlic, lemon, and herbs, then grill over high direct heat for 8–12 minutes, turning every 2–3 minutes. The lean cut holds its shape on the skewer without falling apart.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Braise\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe key technique: \u003cstrong\u003esear before you stew.\u003c\/strong\u003e Pat the cubes completely dry, season generously, and brown in batches in a hot, lightly oiled pan — do not crowd the pan or the beef will steam rather than sear. A proper brown crust on the exterior develops the Maillard reaction flavour compounds that give a braised dish its depth. Once browned, deglaze the pan and build your liquid over the fond. Then cook low and slow: 160–180°F (71–82°C) for 1.5–3 hours in a covered pot or Dutch oven until the beef is fork-tender.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eUse Beretta beef stock as the base liquid for the deepest, most flavourful result.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e454g per pack | Single, 5-pack, or 10-pack\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen | Delivered across Toronto and GTA\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Lean Stewing Beef is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 x 454g","offer_id":32384694943843,"sku":"","price":15.25,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 5 x 454g","offer_id":43847746912454,"sku":"","price":74.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 10 x 454g","offer_id":43847746977990,"sku":"","price":147.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/StewingBeef_2a3608cd-a631-473a-9b96-aa5def913d02.webp?v=1744126083"},{"product_id":"antibiotic-and-hormone-free-petite-tender-grass-fed","title":"Petite Tender: RWA Grass Fed Beef","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Grass-Fed Beef Petite Tender | 350–400g | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe tenderloin's lesser-known neighbour — and one of the best-value tender cuts on the site. The petite tender (also called teres major) is cut from the shoulder clod, a small, oblong muscle with a naturally tender texture similar to the whole tenderloin in shape and feel. It carries more flavour than the tenderloin due to its proximity to the working shoulder muscles, and is significantly more affordable — at $20.99 for 350–400g, it's one of the most compelling cuts in the Beretta beef range for buyers who want tenderness without the tenderloin price tag.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFrom 100% Canadian Angus, raised without antibiotics, hormones, or steroids, aged 21 days. Ships frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy You Haven't Heard of It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe petite tender requires precise extraction from the shoulder — the teres major muscle sits deep in the chuck, and separating it cleanly takes skilled butchery. Most processors don't bother, grinding it into ground beef or leaving it in a roast instead. The result is a genuinely tender, modestly sized cut that rarely appears at retail and is worth ordering when it does.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTwo Ways to Cook It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAs a whole roast (the Cynthia recipe):\u003c\/strong\u003e The petite tender's oblong shape and even thickness make it ideal for a whole roast — it cooks evenly and presents beautifully sliced across the grain. Cynthia's herb-crusted method is the kitchen-tested version:\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cem\u003eCombine 1 tbsp each fresh parsley and thyme, 1 tsp paprika, and 2 minced garlic cloves. Season the petite tender generously with kosher salt and cracked pepper. Sear in 1 tbsp oil over medium-high heat, turning until golden brown all over. Brush with 1 tbsp Dijon mustard, coat with the herb mixture, pressing to adhere. Roast in a preheated 350°F (180°C) oven for 15–20 minutes to an internal temperature of 130–135°F (54–57°C) for medium-rare. Rest 5 minutes before slicing across the grain.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eYields 2–3 servings.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAs filet-style steaks:\u003c\/strong\u003e Slice the petite tender crosswise into 1.5\" medallions and cook as individual steaks — same pan-sear method as the tenderloin page, with butter basting. The portioning produces naturally round, filet-shaped steaks that cook quickly and plate elegantly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTarget temperatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDoneness\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eInternal Temp\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eRare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120–125°F \/ 49–52°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium Rare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e130–135°F \/ 54–57°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e140–145°F \/ 60–63°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e1 petite tender | 350–400g\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAged 21 days | Ships frozen | Local delivery across Toronto and the GTA | UPS shipping available Canada-wide\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Beef Petite Tender is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 Tender (approx. 350-400g)","offer_id":32384715030627,"sku":"","price":21.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/PetiteTender.webp?v=1705006073"},{"product_id":"aaa-antibiotic-hormone-free-grass-fed-ribeye-steak-11-13ozsteak","title":"Beef Ribeye Steak 11-13oz Box (6 Steaks): RWA Grass Fed Beef","description":"\u003cp\u003e\u003cstrong\u003eRWA Grass-Fed Beef Ribeye Steaks | 11–13oz | Box of 6 | Antibiotic-Free Canadian Angus | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe steakhouse-weight ribeye. At 11–13 oz per steak, this is the cut for when the ribeye is the whole occasion — a Sunday night dinner, a birthday, a celebration that deserves a proper centrepiece on the plate. Six steaks per box, all from 100% Canadian Grass Fed Premium Angus cattle raised without antibiotics, hormones, or steroids, grain-finished for maximum marbling, and aged 21 days.\u003c\/p\u003e\n\u003cp\u003eAt this size, every quality advantage of Beretta’s RWA ribeye shows up more clearly: the deeper marbling, the richer fat rendering, the more intense beef character that comes from a steak thick enough to develop a proper crust before the centre overcooks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Size Matters on a Ribeye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA thinner steak has a narrower window between a good sear and an overcooked centre. At 11–13 oz, a ribeye is typically 1.25–1.5″ thick — thick enough that you can develop a proper, deep-brown crust on the outside before the interior temperature climbs past medium-rare. The result is the textural contrast that makes a steakhouse ribeye what it is: a caramelised exterior, a juicy, pink centre, and the rendered fat throughout that makes every bite different from the last.\u003c\/p\u003e\n\u003cp\u003eThis is the format the ribeye was designed for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Cook an 11–13oz Ribeye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt this size, the reverse sear method is worth the extra time — it produces the most consistent result of any technique for a thick steak. But high-heat pan or grill works equally well with attention.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReverse Sear (recommended for 1.25″+ thickness):\u003c\/strong\u003e Preheat oven to 250°F (120°C). Place steak on a wire rack over a baking sheet and cook to an internal temperature of 120°F (49°C) — approximately 45–60 minutes. Remove from oven. Rest 10 minutes. Then sear in a screaming-hot cast iron pan with a knob of butter and tallow for 60–90 seconds per side until deeply crusted. Rest 5 minutes. The result: edge-to-edge even cooking with a crust that can’t be achieved any other way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect High Heat (grill or pan):\u003c\/strong\u003e Use the 60\/40 method — first side 60% of total cook time, flip and finish for 40%. Preheat to high. Target medium-rare at 130–135°F (54–57°C). At this thickness, rest for a full 5–7 minutes — carryover cooking on a thick steak is significant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteak Grilling Times (minutes, pre-heated gas grill on high):\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eDoneness\u003c\/th\u003e\n\u003cth\u003eInternal Temp\u003c\/th\u003e\n\u003cth\u003e1″ — First \/ After Flip\u003c\/th\u003e\n\u003cth\u003e1.5″ — First \/ After Flip\u003c\/th\u003e\n\u003cth\u003e2″ — First \/ After Flip\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eRare\u003c\/td\u003e\n\u003ctd\u003e120–130°F\u003c\/td\u003e\n\u003ctd\u003e5 \/ 3\u003c\/td\u003e\n\u003ctd\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd\u003e8 \/ 6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium Rare\u003c\/td\u003e\n\u003ctd\u003e130–140°F\u003c\/td\u003e\n\u003ctd\u003e5 \/ 4\u003c\/td\u003e\n\u003ctd\u003e7 \/ 5\u003c\/td\u003e\n\u003ctd\u003e9 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003ctd\u003e140–150°F\u003c\/td\u003e\n\u003ctd\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd\u003e7 \/ 6\u003c\/td\u003e\n\u003ctd\u003e10 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWell Done\u003c\/td\u003e\n\u003ctd\u003e160–170°F\u003c\/td\u003e\n\u003ctd\u003e8 \/ 6\u003c\/td\u003e\n\u003ctd\u003e10 \/ 8\u003c\/td\u003e\n\u003ctd\u003e13 \/ 11\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 x 11–13 oz RWA Grass-Fed Ribeye Steaks\u003c\/li\u003e\n\u003cli\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003eAged 21 days | Ships frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli\u003eHumanely raised\u003c\/li\u003e\n\u003cli\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's 11-13oz Grass Fed Beef Ribeye steaks are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 6 steaks x 11-13 oz","offer_id":43275172348102,"sku":"","price":240.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/11-13oz_grass_fed_ribeye.webp?v=1781134536"},{"product_id":"antibiotic-hormone-free-miami-short-ribs-grass-fed","title":"Miami Short Ribs: RWA Grass Fed Beef","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Grass-Fed Miami Short Ribs | Korean-Style Flanken Cut | 2.5 kg | Canadian Angus | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe cut behind Korean BBQ's most iconic dish — made with 100% Canadian Angus beef raised without antibiotics, hormones, or steroids. Beretta's Miami Short Ribs are cross-cut ¼\" thin across the bone in the flanken style, delivering the rich, beefy flavour of short rib in a format built for high-heat grilling: fast to cook, intensely flavourful, and spectacular with a proper marinade.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e2.5 kg per pack. Ships frozen.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat Makes Miami Ribs Different from Regular Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eMost short ribs are cut English-style — a thick chunk of meat on a single bone, designed for braising low and slow for hours. Miami ribs (also called flanken cut or Korean-style short ribs) are cut perpendicular to the bone, producing a thin strip approximately ¼\" thick that crosses three to four bones. The thin cross-cut exposes more surface area to heat and marinade, which means they cook in 3–4 minutes on a hot grill and absorb flavour at a rate that a thick English-cut short rib never could.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe result is a completely different eating experience from the same cut: where English short ribs are falling-apart braised protein, Miami ribs are chewy, charred, deeply beefy, and built for the grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe Marinade\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eMiami ribs reward a good marinade — and the classic Korean galbi (갈비) marinade is the benchmark for a reason. The basic formula:\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e½ cup soy sauce\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e¼ cup brown sugar or Asian pear juice (the enzymes in pear tenderise the meat)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e2 tbsp sesame oil\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e1 tbsp fresh ginger, grated\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e2 green onions, sliced\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e1 tbsp rice wine or mirin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eCombine, submerge the ribs, and marinate for a minimum of 4 hours — overnight produces the best result. The thin cut means the marinade penetrates fully in a way it can't with thicker cuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eNo marinade? Our BBQ is a Beretta Family favourite! Or just salt, pepper, and a hot grill is all this cut needs. The beefy flavour of RWA Canadian Angus speaks for itself.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Miami Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eRemove from marinade and pat lightly dry — some moisture is fine, but excess liquid prevents the char. Grill over high direct heat for 2–3 minutes per side. You're looking for a caramelised, slightly charred exterior — the sugar in the marinade burns beautifully at this temperature. Rest briefly and serve immediately. These do not benefit from sitting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAlternatively: a screaming-hot cast iron pan, 2–3 minutes per side, works well when a grill isn't available.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e2.5 kg per pack | ¼\" flanken-cut across the bone\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAged 21 days | Ships frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Beef Miami Short Ribs are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 2.5 kg","offer_id":32515641016419,"sku":"","price":120.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/products\/MiamiShortRibs_2a923af8-26a3-40d5-8d7d-8626477a376f.jpg?v=1615487031"},{"product_id":"antibiotic-hormone-free-chicken-drumsticks","title":"Chicken Drumsticks: RWA","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Air-Chilled Chicken Drumsticks | 24 Pack | Antibiotic-Free Canadian | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe Beretta family staple — and for good reason. Twenty-four RWA air-chilled chicken drumsticks from Canadian chickens raised without antibiotics of any kind, fed a vegetarian GMO-free diet, cage-free and humanely raised. The most crowd-friendly format in the chicken range: bone-in, hand-held, perfectly portioned for a crowd, and practically made for spice rubs and sauces.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e24 drumsticks (4 packs of 6) | Ships frozen | Subscribe and save $5\/month.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Air-Chilled Matters for Drumsticks\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eConventional water-chilled chicken absorbs water during processing — water that sits under the skin and turns to steam in the oven, preventing the skin from crisping. Beretta's drumsticks are air-chilled, arriving genuinely dry. The skin browns faster, crisps more thoroughly, and holds a glaze or rub better than a water-chilled drumstick. If you've ever wondered why home-cooked drumsticks don't crisp the way restaurant ones do, the processing method is usually the answer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Chicken Drumsticks\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eDrumsticks are forgiving — dark meat cooked through to 185°F (85°C) stays moist where a breast would dry out at that temperature. Use that margin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOven-Roasted:\u003c\/strong\u003e Pat completely dry. Season generously — drumsticks respond exceptionally well to spice rubs: paprika, garlic, cumin, chili, or a dry jerk seasoning applied 30 minutes before cooking (or overnight in the fridge for deeper penetration). Place on a wire rack over a lined baking sheet, skin-side up. Roast at 425°F (220°C) for 35–40 minutes until skin is deeply golden and internal temperature reaches 165°F (74°C). For extra crispness, run under the broiler for 2–3 minutes at the end.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eGrilled:\u003c\/strong\u003e Medium-high heat with an indirect zone available. Start skin-side down over direct heat for 4–5 minutes to colour, then move to indirect heat for 20–25 minutes lid-down. Finish over direct heat for 2–3 minutes to crisp the skin. If glazing, apply sauce only in the last 5 minutes — sugar burns over direct heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAir fryer:\u003c\/strong\u003e 400°F (205°C) for 22–25 minutes, flipping once. The most consistent method for single-layer batches.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e Internal temperature of 165°F (74°C) minimum; 185°F (85°C) produces a more tender, fall-off-the-bone result. Rest 3–4 minutes before serving.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e24 drumsticks (4 packs of 6) | ~4 lbs total\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eOne-time purchase $27.99 | Subscribe and save: $22.99\/month\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Chicken — RWA, Air-Chilled\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Chicken Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eIn Canada, hormones are prohibited in all poultry production\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFed a vegetarian diet — no GMOs, no animal by-products\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAir-chilled processing — no water absorption, no added weight\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Chicken Drumsticks are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 24 Drumsticks (6 Per Pack - 4lbs)","offer_id":32613112938595,"sku":"","price":27.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/products\/ChickenDrumsticks.jpg?v=1615482943"},{"product_id":"antibiotic-hormone-free-beef-femur-bone-grass-fed","title":"Beef Femur Bones: RWA Grass Fed Beef","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Grass-Fed Beef Femur Bones | 200g–400g | Stock \u0026amp; Bone Broth | Antibiotic-Free Canadian Angus | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe most versatile bone in the Beretta range — and the best value. Beef femur bones from 100% Canadian Angus cattle raised without antibiotics, hormones, or steroids, grass-fed and grain-finished, no GMOs in feed. Three sizes from 200g to 400g. Use them for rich bone broth and stock, roasted marrow, or as a raw recreational chew bone for dogs.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eShips frozen. $2.99–$4.99 per bone.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFor the Kitchen: Bone Broth \u0026amp; Stock\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe femur is the large leg bone — dense, collagen-rich, with a marrow cavity that renders into a stock with extraordinary body and depth. Grass-fed beef femur bones produce a bone broth with significantly more collagen than conventionally raised bones, which sets to a firm gel when chilled — the reliable indicator of a properly made, collagen-dense stock.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eBasic bone broth method:\u003c\/strong\u003e Roast bones at 400°F (205°C) for 30–40 minutes until deeply browned — this step develops the Maillard flavour compounds that make the difference between a rich, complex broth and a pale, thin one. Transfer to a large stockpot or slow cooker, cover with cold water, add a splash of apple cider vinegar (the acid draws minerals from the bone), and simmer on the lowest possible heat for 12–24 hours. Strain, season, and refrigerate. A properly made broth will gel when cold.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFor Roasted Bone Marrow:\u003c\/strong\u003e Ask your butcher to cut the femur lengthwise (Beretta bones are sold whole — if you have a saw, halve lengthwise before roasting). Roast cut-side up at 450°F (230°C) for 15–20 minutes until the marrow is soft, bubbling, and pulling away from the bone slightly. Season with coarse salt, serve on toast with a parsley salad. One of the best things you can do with a $2.99 bone.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFor Pets: Raw Recreational Chew\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFemur bones are large, dense recreational chew bones — appropriate for medium to large dogs as a supervised raw chew. The marrow inside provides a high-value reward; the bone itself supports dental health through mechanical cleaning. Because these are RWA Canadian Angus with no antibiotics or hormones, they're the cleanest recreational bone your dog can have.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSize guide:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e200g\u003c\/strong\u003e — suitable for small to medium dogs or for a single serving of bone broth (1–2L)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e300g\u003c\/strong\u003e — suitable for medium to large dogs or a standard batch of stock (2–3L)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e400g\u003c\/strong\u003e — suitable for large dogs or a full pot of bone broth (3–4L+)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e3 sizes: 200g | 300g | 400g\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eNo GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Beef Femur Bones are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 x 200g","offer_id":45194775101638,"sku":null,"price":2.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 1 x 300g","offer_id":45194775134406,"sku":null,"price":3.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 1 x 400g","offer_id":32642976284771,"sku":"","price":4.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/BoneFemur.webp?v=1704923306"},{"product_id":"marinara-tomato-basil-sauce","title":"Marinara Tomato Sauce","description":"\u003cp\u003e\u003cstrong\u003eBeretta Marinara Tomato Basil Sauce | 1L | 5 Ingredients | Beretta Kitchen | Shelf-Stable | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFive ingredients. That’s the whole list. Beretta Kitchen’s Marinara is built the way a proper Italian marinara should be: canned tomato, onion, garlic, fresh basil, olive oil. No sugar to mask acidity. No modified starch to thicken it artificially. No citric acid, no natural flavours, no preservatives. Just the five ingredients that make a good tomato sauce good.\u003c\/p\u003e\n\u003cp\u003e1L jar | Single or 3-pack | Shelf-stable up to 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFive Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Canned Tomato, Onion, Garlic, Fresh Basil, Olive Oil.\u003c\/p\u003e\n\u003cp\u003eThe canned tomato base is the foundation — whole or crushed tomatoes carry more flavour than tomato paste concentrate or puree, and their natural acidity provides the brightness that a proper marinara needs without added citric acid. The onion and garlic are the aromatic base. The fresh basil — not dried, not basil flavouring — is what makes this taste like the sauce came off a stovetop rather than out of a factory. The olive oil rounds and enriches.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe most obvious application is pasta — tossed with spaghetti or rigatoni, it’s a complete weeknight dinner in the time it takes to boil water. But it’s also the natural pairing for several other Beretta Kitchen products: use it as the base sauce for the Beef Lasagna, spooned over the Beef Shepherd’s Pie filling before adding the potato topping, or as a dipping sauce for the Beretta Beef Wellington. As a pizza sauce, applied cold straight from the jar before the toppings go on. Simmered with ground beef or bison for a quick Bolognese — add a splash of Beretta beef or bison stock for extra depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eShelf-stable unopened for up to 6 months. Refrigerate after opening — keeps for up to 1 week in the fridge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1L jar | Single or 3-pack\u003c\/li\u003e\n\u003cli\u003eMade at Beretta Kitchen\u003c\/li\u003e\n\u003cli\u003e5 ingredients | No added sugar, preservatives, or artificial flavours\u003c\/li\u003e\n\u003cli\u003eShelf-stable | No refrigeration required until opened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Marinara Tomato Sauce is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"1 Jar (1L)","offer_id":32663087284323,"sku":"","price":14.49,"currency_code":"CAD","in_stock":true},{"title":"3 Jars","offer_id":44335169241286,"sku":"","price":42.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/TomatoSauce.webp?v=1704974925"},{"product_id":"beretta-apron","title":"Beretta Apron","description":"\u003cp\u003ePerfect for the chef in your family! \u003c\/p\u003e\n\u003cp\u003eAprons are 100% cotton. \u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"1 Apron","offer_id":32679167557731,"sku":"","price":14.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/apron2000.webp?v=1704927919"},{"product_id":"beretta-cutting-board","title":"Beretta Cutting Board","description":"\u003cp\u003eCut the perfect steak from our whole beef cuts on y\u003cspan\u003eour new Beretta cutting board! Did we mention it will look great in your kitchen?!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDimensions: 11” x 15” x .75” \u003c\/span\u003e\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"1 Cutting Board","offer_id":32698556153955,"sku":"","price":25.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/CuttingBoard.webp?v=1705012907"},{"product_id":"aaa-antibiotic-hormone-free-tomahawk-steak-rwa-grass-fed","title":"Beef Tomahawk Steak: RWA Grass Fed Beef","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Grass-Fed Beef Tomahawk Steak | 25–65oz | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe most dramatic steak in the Beretta range. A tomahawk is a bone-in ribeye with the full rib bone left intact — typically 16\" or more — producing a steak that ranges from 25 to 65 oz depending on the cut and feeds 1–3 people depending on size. The same RWA Canadian Angus ribeye quality and 21-day aging as every other Beretta steak, in a format that announces itself the moment it arrives at the table.\u003c\/p\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eEight size variants, 25–65oz. Ships frozen.\u003c\/p\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe Cut\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe tomahawk is cut from the same longissimus dorsi muscle as the standard and bone-in ribeye — the most naturally marbled section of the animal, running between the chuck and the loin. What distinguishes the tomahawk is the long frenched rib bone, which is left intact during butchering rather than trimmed. At Beretta, the tomahawk starts with 100% Canadian Angus raised without antibiotics, hormones, or steroids, grain-finished for maximum marbling, and aged 21 days.\u003c\/p\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe bone contributes to cooking in the same way as the bone-in ribeye: insulating the meat near the bone for a more gradual temperature gradient and producing richer drippings. At tomahawk thickness — typically 2\"–2.5\" or more depending on size — this insulation becomes especially important. The long bone also makes this the most practical-to-handle version of the ribeye for grill work: you have a natural handle that keeps hands away from the heat.\u003c\/p\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSize Guide\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003e\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003e\u003cdiv\u003eSize\u003c\/div\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cdiv\u003eWeight\u003c\/div\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cdiv\u003eServes\u003c\/div\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cdiv\u003e25–30oz\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e~700–850g\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e1–2\u003c\/div\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cdiv\u003e30–35oz\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e~850g–1kg\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e1–2\u003c\/div\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cdiv\u003e35–40oz\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e~1–1.1kg\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e2\u003c\/div\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cdiv\u003e40–45oz\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e~1.1–1.3kg\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e2\u003c\/div\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cdiv\u003e45–50oz\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e~1.3–1.4kg\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e2–3\u003c\/div\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cdiv\u003e50–55oz\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e~1.4–1.6kg\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e2–3\u003c\/div\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cdiv\u003e55–60oz\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e~1.6–1.7kg\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e3\u003c\/div\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cdiv\u003e60–65oz\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e~1.7–1.8kg\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e3\u003c\/div\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook a Tomahawk\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAt 2\"+ thick, the direct-heat grilling approach used for thinner steaks will overcook the exterior before the centre is done. The reverse sear is the method.\u003c\/p\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThaw:\u003c\/strong\u003e Defrost in the fridge — allow 24 hours for steaks up to 40oz, up to 48 hours for larger sizes. Never rush this in cold water.\u003c\/p\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePrep:\u003c\/strong\u003e Remove from fridge 45–60 minutes before cooking. Pat completely dry. Season generously with kosher salt and cracked pepper — season the night before if possible and leave uncovered in the fridge for a dramatically better crust.\u003c\/p\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eReverse Sear (strongly recommended):\u003c\/strong\u003e Preheat oven to 250°F (120°C). Place on a wire rack over a baking sheet. Cook until internal temperature of the thickest part reaches 120°F (49°C) for medium-rare — approximately 45–75 minutes depending on size. Rest uncovered for 10 minutes. Then sear in a screaming-hot cast iron pan or directly over the hottest part of a gas grill for 60–90 seconds per side, turning to catch the edges. Rest 8–10 minutes minimum before carving.\u003c\/p\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTarget Internal Temperatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003e\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003e\u003cdiv\u003eDoneness\u003c\/div\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cdiv\u003ePull Temperature\u003c\/div\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cdiv\u003eFinal Temperature (after rest)\u003c\/div\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cdiv\u003eRare\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e115°F \/ 46°C\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e120–125°F \/ 49–52°C\u003c\/div\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cdiv\u003eMedium Rare\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e120°F \/ 49°C\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e130–135°F \/ 54–57°C\u003c\/div\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cdiv\u003eMedium\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e130°F \/ 54°C\u003c\/div\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cdiv\u003e140–145°F \/ 60–63°C\u003c\/div\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCarve:\u003c\/strong\u003e Slice the meat away from the bone first, then cut across the grain into thick planks for serving. The bone is worth keeping — grilled or oven-roasted the next day, it's extraordinary.\u003c\/p\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e8 sizes available | 25–65oz\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAged 21 days | Ships frozen | Delivered to your door\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eLimited quantities available per size\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBeretta's Grass Fed Beef Tomahawk is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 x 25-30oz","offer_id":42726870483142,"sku":"","price":76.99,"currency_code":"CAD","in_stock":false},{"title":"Frozen: 1 x 30-35oz","offer_id":32867070771299,"sku":"","price":86.99,"currency_code":"CAD","in_stock":false},{"title":"Frozen: 1 x 35-40oz","offer_id":32769243938915,"sku":"","price":98.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 1 x 40-45oz","offer_id":32769243971683,"sku":"","price":109.99,"currency_code":"CAD","in_stock":false},{"title":"Frozen: 1 x 45-50oz","offer_id":32867071295587,"sku":"","price":121.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 1 x 50-55oz","offer_id":41372156035270,"sku":"","price":133.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 1 x 55-60oz","offer_id":43847606141126,"sku":"","price":145.99,"currency_code":"CAD","in_stock":false},{"title":"Frozen: 1 x 60-65oz","offer_id":44907752358086,"sku":null,"price":154.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/TomahawkSteak_b364da0e-6181-4abe-8231-4dbf7ad9c6f8.webp?v=1704922645"},{"product_id":"antibiotic-hormone-free-boneless-chicken-breast","title":"Chicken Boneless Breasts: RWA","description":"\u003cp\u003e\u003cstrong\u003eRWA Boneless Chicken Breasts | Air-Chilled | Antibiotic-Free Canadian Chicken | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe cleanest chicken breast you can buy in Canada. Beretta's RWA Boneless Chicken Breasts are sourced from Canadian chickens raised without antibiotics of any kind, fed a vegetarian diet free of GMOs and animal by-products, and processed using air-chilling — the gold standard method that produces a drier, cleaner, more flavourful breast than the water-chilled chicken at your grocery store.\u003c\/p\u003e\n\u003cp\u003e12 breasts total | 6 packs of 2 | Approximately 2 kg per box. Subscribe and save $7.00\/month.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Air-Chilled Chicken Is Different\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eConventional chicken processing uses water immersion chilling — the birds are submerged in cold chlorinated water after processing. This is fast and inexpensive, but the chicken absorbs water during the process (up to 8–12% of its weight), which dilutes flavour, increases shrinkage when cooked, and produces the watery, bland result that most people associate with supermarket chicken breast.\u003c\/p\u003e\n\u003cp\u003eAir-chilling circulates cold air around each bird individually, with no water absorption. The result is a drier surface, a more concentrated chicken flavour, better browning in the pan, and significantly less shrinkage during cooking. It's the method used by premium poultry producers worldwide and the reason a properly prepared air-chilled breast tastes like an entirely different product.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Cook Air-Chilled Chicken Breasts\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAir-chilled breasts cook slightly faster than water-chilled due to the lower moisture content — worth keeping in mind to avoid overcooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePan-Seared:\u003c\/strong\u003e Pat dry. Season with salt and pepper. Sear in a hot cast iron pan or stainless steel pan over medium-high heat — 5–6 minutes on the first side without moving it, flip, and finish for another 4–5 minutes until internal temperature reaches 165°F (74°C). Rest 3–4 minutes before slicing. The dry surface from air-chilling means better browning than any water-chilled breast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOven-Roasted:\u003c\/strong\u003e Preheat to 400°F (205°C). Season, lightly oil, and roast on a wire rack for 20–25 minutes to 165°F (74°C) internal. Rest before slicing. A simple brine of 1 tbsp salt per cup of water for 30–60 minutes before cooking produces a noticeably more tender result.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrilled:\u003c\/strong\u003e High direct heat. 6–7 minutes per side for a standard breast. Pull at 160°F (71°C) and rest — carryover will bring it to 165°F (74°C).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 packs of 2 breasts | 12 breasts total | Approximately 2 kg\u003c\/li\u003e\n\u003cli\u003eOne-time purchase $69.99 | Subscribe and save: $62.99\/month\u003c\/li\u003e\n\u003cli\u003e100% Canadian Chicken — RWA, Air-Chilled\u003c\/li\u003e\n\u003cli\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli\u003eShips frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOur RWA Chicken Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli\u003eIn Canada, hormones are prohibited in all poultry production\u003c\/li\u003e\n\u003cli\u003eFed a vegetarian diet — no GMOs, no animal by-products\u003c\/li\u003e\n\u003cli\u003eAir-chilled processing — no water absorption, no added weight\u003c\/li\u003e\n\u003cli\u003eCage-free | Humanely raised\u003c\/li\u003e\n\u003cli\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Chicken Breasts are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 6 Packs of 2 Pieces","offer_id":32810606297187,"sku":"","price":69.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/ChickenBreasts.webp?v=1704924695"},{"product_id":"antibiotic-hormone-free-extra-lean-ground-bison-grass-fed","title":"Lean Ground Bison: RWA Grass Fed Bison","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eExtra Lean Ground Bison | 1 lb Packs | RWA Grass-Fed Canadian Bison | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e1 lb packs of 90% lean ground bison from 100% Canadian bison raised without antibiotics, hormones, or steroids on regenerative Alberta farms — enough to explore what bison does across a few different meals before deciding how deep into the freezer you want to go.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy Ground Bison\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt 90% lean, ground bison delivers 19g of protein and 0g of carbohydrate per 100g serving — with a richer, more mineral flavour than lean ground beef at the same fat percentage. Bison is naturally leaner than cattle, and that leanness shows most clearly in ground form: cleaner cook-off, less shrinkage, more of what you paid for ends up on the plate. It handles bold seasoning well, performs beautifully in burgers, chili, Bolognese, meatballs, and taco builds, and is a direct upgrade for anyone already cooking with lean ground beef.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNutritional Facts\u003c\/strong\u003e (per 100 g \/ approx. 1\/2 cup):\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003e\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCalories\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e220\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eProtein\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e19 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eFat\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e15 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCarbohydrate\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCholesterol\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e70 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSodium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e65 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e1 lb packs | 90% lean extra lean ground bison\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Bison — raised in Alberta\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Bison Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian-raised bison — harvested in Alberta\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eNo added hormones or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePasture-raised on grass, finished 100+ days on grain for maximum marbling\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised on farms using regenerative practices that closely mimic bison's natural habitat\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eVertically integrated supply chain from farm through to harvest\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Lean Ground Bison is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 x 1 lb pack","offer_id":32817106190435,"sku":"","price":19.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen 5 x 1 lb pack","offer_id":43702007791814,"sku":"","price":91.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 10 x 1 lb pack","offer_id":43702007824582,"sku":"","price":177.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/GroundBison.webp?v=1705012419"},{"product_id":"100-canadian-grass-fed-whole-fresh-beef-brisket","title":"Whole Beef Brisket: RWA Grass Fed *FRESH*","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhole Beef Brisket | RWA 100% Grass-Fed | 2.5–5.5kg | Fresh | Antibiotic-Free Canadian Angus | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe king of slow cooking, fresh and ready to braise, smoke, or grill. A whole brisket from 100% Canadian Angus cattle raised without antibiotics, hormones, or steroids — grass-fed, grain finished ships fresh rather than frozen. The most accessible entry point into whole brisket cooking in the Beretta range, with Cynthia Beretta's own recipe included.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSix sizes from 2.5kg to 5.5kg. Ships fresh.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Brisket Rewards Patience\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eBrisket comes from the chest of the animal — a heavily worked, weight-bearing muscle with a dense network of connective tissue. Cooked hot and fast, it's genuinely tough. Cooked low and slow for hours, that same connective tissue breaks down into gelatin, transforming the brisket into one of the most tender, deeply flavoured cuts on the entire animal. The toughness isn't a flaw to work around — it's the reason brisket produces a result no quick-cooking cut ever could.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis is not a weeknight cut. It's a weekend project, a smoker centrepiece, or — as Cynthia's recipe below shows — a braised Sunday dinner that feeds a crowd.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFresh, Not Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eUnlike most of the Beretta beef range, this brisket ships fresh. For a long, slow cook where the meat's structure changes significantly over 4–5 hours, starting from fresh rather than frozen-and-thawed can make a meaningful difference to texture — no ice crystal damage from freezing, no defrost time to plan around. If you're cooking on a tighter timeline, this is the brisket that lets you skip the 24–48 hour fridge thaw.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSize Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eSize\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eServes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e2.5–3 kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5–7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e3–3.5 kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6–8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e3.5–4 kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e8–10\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e4–4.5 kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e10–12\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e4.5–5 kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e12–14\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5–5.5 kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e14–16\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCynthia's Braised Brisket Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cbr\u003e1 whole Beretta brisket, kosher salt, freshly ground pepper, 6 tbsp olive oil, 4 tbsp butter, 3 yellow onions (thinly sliced), 4 garlic cloves (thinly sliced), 4 celery stalks (cut into long thin pieces), 15–20 sprigs fresh thyme, 2 cups red wine, 4 cups Beretta beef stock, 2 jars Beretta original BBQ sauce (500ml)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eOven at 350°F (175°C). Cooking time 4–5 hours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePat the brisket completely dry with paper towels and season generously with salt and pepper. In a large pan, heat 4 tbsp olive oil and the butter over medium-high heat. Sear the brisket, turning once, 3–4 minutes per side until lightly browned. Transfer to a plate and set aside.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAdd the remaining oil to the pan and reduce heat to medium-low. Add the onions, garlic, and celery, stirring often for 3–5 minutes until the vegetables begin to brown. Add the wine and stock, bring to a boil, then return the brisket to the pan. Cover and bake 3–4 hours, until fork-tender.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eRemove the brisket from the oven, keeping it covered. Heat the BBQ sauce separately. Remove the brisket from the pan, slice thinly, arrange on a serving platter, and pour the heated BBQ sauce over the top.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eServe with:\u003c\/strong\u003e Buttermilk mashed potatoes and cabbage coleslaw.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cem\u003eBuon Appetito! — Cynthia\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e6 sizes | 2.5kg to 5.5kg\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA, Grass-Fed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips fresh | Delivered across Canada\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eNo GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Whole Beef Brisket is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"1 Fresh Brisket (2.5-3kg)","offer_id":45889275265222,"sku":null,"price":82.49,"currency_code":"CAD","in_stock":false},{"title":"1 Fresh Brisket (3-3.5kg)","offer_id":45889275297990,"sku":null,"price":95.49,"currency_code":"CAD","in_stock":false},{"title":"1 Fresh Brisket (3.5-4kg)","offer_id":45752733073606,"sku":null,"price":108.49,"currency_code":"CAD","in_stock":false},{"title":"1 Fresh Brisket (4-4.5kg)","offer_id":33074189008995,"sku":"","price":120.49,"currency_code":"CAD","in_stock":true},{"title":"1 Fresh Brisket (4.5-5kg)","offer_id":32840901689443,"sku":"","price":132.49,"currency_code":"CAD","in_stock":true},{"title":"1 Fresh Brisket (5-5.5kg)","offer_id":32840901656675,"sku":"","price":144.49,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/Whole_Fresh_Brisket_Organic.jpg?v=1787584644"},{"product_id":"antibiotic-hormone-free-striploin-steak-11-13oz-grass-fed","title":"Striploin Steak 11-13oz: RWA Grass Fed Beef","description":"\u003cp\u003e\u003cstrong\u003eRWA Grass-Fed Beef Striploin Steak | 11–13oz | Steakhouse Weight | Antibiotic-Free Canadian Angus | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe striploin at the weight it was meant to be cooked. At 11–13 oz, this is the steakhouse-format striploin — thick enough to develop a proper crust before the centre overcooks, substantial enough to be the centrepiece of the plate rather than part of it. Sourced from 100% Canadian Angus cattle raised without antibiotics, hormones, or steroids, grain-finished for optimal marbling, and aged 21 days.\u003c\/p\u003e\n\u003cp\u003eAvailable as a single 11–13 oz steak or a box of six.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy the Striploin Earns Its Reputation at This Weight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe striploin's tight, firm grain — the characteristic that distinguishes it from the softer ribeye — is an advantage at steakhouse thickness. Where a delicate cut can become unwieldy at 1.25–1.5\" thick, the striploin's structure holds up to the longer cook time required for a thick steak, maintaining its texture and delivering a consistent result from crust to centre.\u003c\/p\u003e\n\u003cp\u003eAt this size, the striploin's flavour profile comes fully into focus: the clean, intense, unambiguous beef character that makes it the cut many serious steak eaters consider the benchmark. More flavour than a tenderloin. More structure than a ribeye. At 11–13 oz, with a proper sear and a five-minute rest, it's the complete steak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Cook an 11–13oz Striploin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt this thickness, a reverse sear produces the most consistent result — especially for a lean, firm-grained cut where the margin between perfect and overdone is narrower than on a heavily marbled ribeye.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReverse Sear (recommended for 1.25\"+ thickness):\u003c\/strong\u003e Preheat oven to 250°F (120°C). Place on a wire rack over a baking sheet and cook to an internal temperature of 120°F (49°C) — approximately 45–60 minutes. Rest 10 minutes off the heat. Then sear in a screaming-hot cast iron pan with a knob of butter and tallow for 60–90 seconds per side until deeply crusted. Rest 5 minutes. The result: even cooking edge to edge with a crust that can't be achieved by direct heat alone on a thick steak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect High Heat (grill or pan):\u003c\/strong\u003e Preheat to high. Use the 60\/40 method — first side 60% of total cook time, flip and finish for 40%. Keep the lid down. Tongs only. Target medium-rare at 130–135°F (54–57°C) and rest for a full 5–7 minutes — carryover on a steak this thick is significant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteak Grilling Times (minutes, pre-heated gas grill on high):\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eDoneness\u003c\/th\u003e\n\u003cth\u003eInternal Temp\u003c\/th\u003e\n\u003cth\u003e1\" — First \/ After Flip\u003c\/th\u003e\n\u003cth\u003e1.5\" — First \/ After Flip\u003c\/th\u003e\n\u003cth\u003e2\" — First \/ After Flip\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eRare\u003c\/td\u003e\n\u003ctd\u003e120–130°F\u003c\/td\u003e\n\u003ctd\u003e5 \/ 3\u003c\/td\u003e\n\u003ctd\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd\u003e8 \/ 6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium Rare\u003c\/td\u003e\n\u003ctd\u003e130–140°F\u003c\/td\u003e\n\u003ctd\u003e5 \/ 4\u003c\/td\u003e\n\u003ctd\u003e7 \/ 5\u003c\/td\u003e\n\u003ctd\u003e9 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003ctd\u003e140–150°F\u003c\/td\u003e\n\u003ctd\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd\u003e7 \/ 6\u003c\/td\u003e\n\u003ctd\u003e10 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWell Done\u003c\/td\u003e\n\u003ctd\u003e160–170°F\u003c\/td\u003e\n\u003ctd\u003e8 \/ 6\u003c\/td\u003e\n\u003ctd\u003e10 \/ 8\u003c\/td\u003e\n\u003ctd\u003e13 \/ 11\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e Rest 5 minutes minimum — longer for a steak this size. Slice against the grain. Kosher salt over iodized: coarser grain, cleaner flavour, no additives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e11–13 oz per steak | Available as single steak or 6-pack\u003c\/li\u003e\n\u003cli\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003eAged 21 days | Ships frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli\u003eHumanely raised\u003c\/li\u003e\n\u003cli\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's 11-13oz Grass Fed Beef Striploin Steak is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 x 11-13oz","offer_id":32885461418083,"sku":"","price":29.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 6 x 11-13oz","offer_id":44905503064262,"sku":null,"price":172.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/Striploin_11-13oz.webp?v=1779981286"},{"product_id":"bone-in-ribeye-steak-rwa-grass-fed","title":"Bone In Ribeye Steak: RWA Grass Fed","description":"\u003cp\u003e\u003cstrong\u003eBone-In Ribeye Steak (Cowboy Steak) | RWA Grass-Fed Canadian Angus | 10–20oz | Aged 21 Days | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe ribeye with everything left on. Beretta’s Bone-In Ribeye — also known as a cowboy steak — is the full expression of the most flavourful cut on the animal: the longissimus dorsi muscle with its deep intramuscular marbling, the surrounding fat cap that bastes the meat as it cooks, and the rib bone that intensifies the flavour of everything around it. Sourced from 100% Canadian Angus cattle raised without antibiotics, hormones, or steroids, grain-finished for maximum marbling, and aged 21 days.\u003c\/p\u003e\n\u003cp\u003eFive sizes from 10 oz to 20 oz. The 18–20 oz is a full steakhouse cowboy cut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Bone-In Changes the Ribeye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe bone-in ribeye and the boneless ribeye come from identical anatomy. What changes is the cooking experience and the result. The rib bone acts as a heat conductor and insulator simultaneously — it draws heat into the meat nearest the bone while slowing the cook at the very centre, producing a more gradual temperature gradient and a wider band of perfect medium-rare. The fat cap, left intact on the bone-in cut, renders as the steak cooks and continuously bastes the exterior — producing a crust with a depth of flavour that a trimmed boneless ribeye can’t match.\u003c\/p\u003e\n\u003cp\u003eThe result is the most complete expression of the ribeye. More flavour from the bone. More richness from the fat cap. More presence on the plate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Cook a Bone-In Ribeye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt 14oz and above, the reverse sear is the recommended method — it gives you maximum control over the thick steak without the risk of overcooking the exterior before the centre is done.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReverse Sear (recommended for 14oz+):\u003c\/strong\u003e Preheat oven to 250°F (120°C). Place on a wire rack over a baking sheet and cook to an internal temperature of 120°F (49°C) — approximately 45–75 minutes depending on size. Rest 10 minutes. Sear in a screaming-hot cast iron pan with butter and tallow for 60–90 seconds per side until a deep brown crust forms. The fat cap side gets its own 30-second sear standing upright. Rest 5 minutes before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect High Heat (grill or pan):\u003c\/strong\u003e Preheat to high. Use the 60\/40 method — first side 60% of total cook time, flip and finish for 40%. Keep the lid down. Tongs only.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteak Grilling Times (minutes, pre-heated gas grill on high):\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eDoneness\u003c\/th\u003e\n\u003cth\u003eInternal Temp\u003c\/th\u003e\n\u003cth\u003e1″ — First \/ After Flip\u003c\/th\u003e\n\u003cth\u003e1.5″ — First \/ After Flip\u003c\/th\u003e\n\u003cth\u003e2″ — First \/ After Flip\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eRare\u003c\/td\u003e\n\u003ctd\u003e120–130°F\u003c\/td\u003e\n\u003ctd\u003e5 \/ 3\u003c\/td\u003e\n\u003ctd\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd\u003e8 \/ 6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium Rare\u003c\/td\u003e\n\u003ctd\u003e130–140°F\u003c\/td\u003e\n\u003ctd\u003e5 \/ 4\u003c\/td\u003e\n\u003ctd\u003e7 \/ 5\u003c\/td\u003e\n\u003ctd\u003e9 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003ctd\u003e140–150°F\u003c\/td\u003e\n\u003ctd\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd\u003e7 \/ 6\u003c\/td\u003e\n\u003ctd\u003e10 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWell Done\u003c\/td\u003e\n\u003ctd\u003e160–170°F\u003c\/td\u003e\n\u003ctd\u003e8 \/ 6\u003c\/td\u003e\n\u003ctd\u003e10 \/ 8\u003c\/td\u003e\n\u003ctd\u003e13 \/ 11\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e Rest 5 minutes minimum — longer for larger sizes. Carve the meat away from the bone, then slice. The bone is worth keeping: it reheats beautifully the next day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e5 sizes: 10–12 oz | 12–14 oz | 14–16 oz | 16–18 oz | 18–20 oz\u003c\/li\u003e\n\u003cli\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003eAged 21 days | Ships frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli\u003eHumanely raised\u003c\/li\u003e\n\u003cli\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Bone In Beef Ribeye Steak is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"1 Steak x 14-16 oz","offer_id":45550596915398,"sku":null,"price":32.99,"currency_code":"CAD","in_stock":true},{"title":"1 Steak x 16-18 oz","offer_id":45550596948166,"sku":null,"price":35.99,"currency_code":"CAD","in_stock":true},{"title":"1 Steak x 18-20 oz","offer_id":45550596980934,"sku":null,"price":38.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/products\/PrimeRibSteak_c46670ac-4367-4637-bc00-4bf30de8dfbe.jpg?v=1615491548"},{"product_id":"antibiotic-hormone-free-prime-rib-roast-grass-fed","title":"Bone-In Prime Rib Roast: RWA Grass Fed Beef","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eBone-In Prime Rib Roast | RWA Grass-Fed Canadian Angus | 6 Sizes | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe centrepiece roast. A bone-in prime rib from 100% Canadian Grass Fed Premium Angus cattle raised without antibiotics, hormones, or steroids — grain-finished for maximum marbling, aged 21 days, and delivered frozen ready to thaw and roast. This is the cut for Christmas dinner, anniversary dinners, and any occasion where the roast is the whole event.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSix sizes from 1.5 kg to 4.5 kg. Feeds 2 to 13 adults.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Bone-In\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe bone does three things during a roast that boneless can't replicate. It acts as a natural roasting rack, lifting the meat off the pan and allowing heat to circulate underneath. It insulates the meat nearest the rib, slowing the cook in the centre and producing a more gradual temperature gradient — which means more of the roast stays at the ideal medium-rare temperature. And it contributes collagen and marrow to the drippings, producing the richest possible base for a pan jus or Yorkshire pudding batter.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eA boneless prime rib is easier to carve. A bone-in prime rib is better to eat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Roast a Bone-In Prime Rib\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis is a roast that rewards preparation and patience. The reverse sear method produces the most consistent result at every size.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThaw:\u003c\/strong\u003e Defrost in the fridge — allow 24 hours per 2 kg of weight. Do not rush this in cold water; a slow fridge thaw preserves the texture.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePrep:\u003c\/strong\u003e Remove from the fridge 1–2 hours before cooking. Pat completely dry. Season generously all over with kosher salt, cracked pepper, and a light coat of oil or softened butter. For best results, season the night before and leave uncovered in the fridge — the dry surface browns dramatically better.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eReverse Sear (recommended):\u003c\/strong\u003e Preheat oven to 250°F (120°C). Place bone-side down on a rack in a roasting pan. Cook until the internal temperature of the thickest part reaches 120°F (49°C) for medium-rare — approximately 3–4 hours for a 2.5 kg roast, longer for larger sizes. Remove from oven and rest uncovered for at least 30 minutes. Then blast in a 500°F (260°C) oven for 10–15 minutes until the exterior is deeply browned and crusted. Rest 15 minutes before carving.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTarget Internal Temperatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDoneness\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003ePull Temperature\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eFinal Temperature (after rest)\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eRare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e115°F \/ 46°C\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120–125°F \/ 49–52°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium Rare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120°F \/ 49°C\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e130–135°F \/ 54–57°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e130°F \/ 54°C\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e140–145°F \/ 60–63°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCarve:\u003c\/strong\u003e Remove the bones first by cutting along the rib bones — they lift away cleanly. Then slice the roast to desired thickness. The bones are worth keeping: they reheat beautifully on the grill or in the oven the next day.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSize Guide:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eSize\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eFeeds\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e1.5–2 kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e2–4 adults\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e2–2.5 kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e3–5 adults\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e2.5–3 kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e4–6 adults\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e3–3.5 kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5–7 adults\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e3.5–4 kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e8–10 adults\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e4–4.5 kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e11–13 adults\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e6 sizes available | 1.5 kg to 4.5 kg\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAged 21 days | Ships frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Beef Bone-In Prime Rib is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 Roast (1.5-2kg) (Feeds 2-4 adults)","offer_id":45253996085446,"sku":null,"price":136.99,"currency_code":"CAD","in_stock":false},{"title":"Frozen: 1 Roast (2-2.5kg) (Feeds 3-5 adults)","offer_id":45253996118214,"sku":null,"price":169.99,"currency_code":"CAD","in_stock":false},{"title":"Frozen: 1 Roast (2.5-3kg) (Feeds 4-6 adults)","offer_id":43137624015046,"sku":"","price":203.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 1 Roast (3-3.5kg) (Feeds 5-7 adults)","offer_id":43137625194694,"sku":"","price":236.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 1 Roast (3.5-4kg) (Feeds 8-10 adults)","offer_id":37984948879558,"sku":"","price":269.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 1 Roast (4-4.5kg) (Feeds 11-13 adults)","offer_id":45518693040326,"sku":null,"price":283.49,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/WholePrimeRib-Grass-fed.webp?v=1783608609"},{"product_id":"pumpkin-pie","title":"Pumpkin Pie","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eBeretta Kitchen Pumpkin Pie | Classic Spiced | Serves 8 | Fully Cooked | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe pie that earns its place at the table. Beretta Kitchen's Pumpkin Pie is a single-crust custard pie built from six ingredients: real pumpkin, cream, egg, sugar, a classic spice blend, and a shortcrust pastry shell. No artificial flavours, no modified starch, no corn syrup. The kind of pumpkin pie that tastes like someone made it from scratch — because at Beretta Kitchen, it essentially was.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eServes 8. Ships frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSix Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pumpkin, Flour, Egg, Sugar, Cream, Spice.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe pumpkin custard is pumpkin, egg, sugar, cream, and spice — the classic ratio that produces a silky, dense filling rather than the watery, thin filling you get from pies that pad the custard with modified starch or water. The cream gives the filling its richness and smooth texture. The spice blend is the traditional pumpkin pie stack: cinnamon, ginger, nutmeg, and cloves in a balance that's warm and aromatic without any single note dominating.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSix ingredients. Nothing unnecessary.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Serve\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFrom frozen (thaw and serve):\u003c\/strong\u003e Place in the refrigerator overnight to thaw. Serve at room temperature — pumpkin pie is at its best slightly cool, not cold. The custard firms up as it chills and slices more cleanly from a cold or room-temperature pie than a warm one.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWarmed:\u003c\/strong\u003e Preheat oven to 325°F (165°C). Place the pie on a baking sheet and warm for 15–20 minutes. The custard should be just warm through — not hot, which can cause the filling to crack or weep. Rest 5 minutes before slicing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eServe with:\u003c\/strong\u003e Fresh whipped cream is the classic pairing — unsweetened or lightly sweetened to let the spice character of the pie come through. A scoop of vanilla ice cream works equally well. For something unexpected: a drizzle of salted caramel over the whipped cream leans into the custard's sweetness in a way that's particularly good.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAt $18.99 for eight slices\u003c\/strong\u003e, this is one of the best-value desserts on the site — $2.37 per serving for a pie made with real pumpkin, cream, and egg. The math is worth noting.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eServes 8\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eMade at Beretta Kitchen\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFully cooked | Ships frozen\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eNo artificial flavours, modified starch, or corn syrup\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eDelivered frozen \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Pumpkin Pie is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Farms","offers":[{"title":"Default Title","offer_id":33058556084323,"sku":"14","price":18.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/PumpkinPie.webp?v=1704975282"},{"product_id":"beretta-barbecue-scraper","title":"Beretta Barbecue Scraper","description":"\u003cdiv\u003eThe Beretta Barbecue Scraper is a safe alternative to that of a bristled barbecue scraper, prolonging the life of your grill grates for years to come. \u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eMade With 100% Naturally Sourced Cedar\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eContours To Your Unique Grill Grate With Use Over Time\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA Natural, Safe Alternative To Metal Bristles\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eDimensions: 12.2” x 4.9\" x .50”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"1 Barbecue Scraper","offer_id":33058608283747,"sku":"","price":20.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/BBQScrappercopy.webp?v=1704928171"},{"product_id":"beretta-farms-snapback-5-panel","title":"Black 5-Panel Snapback: Beretta Farms x Marcus Beretta:","description":"\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e5-Panel Snapback\u003c\/li\u003e\n\u003cli\u003eOne Size Fits Most\u003c\/li\u003e\n\u003cli\u003eEmbroidered Graphic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe new Beretta Farms x Marcus Beretta collaboration is a new alternate design inspired by old meat cut diagrams that Marcus grew up seeing as a child. This collaboration starts off with 2 hats for the unpredictable weather of Ontario, Canada. No matter the temperature, we've got you covered.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Default Title","offer_id":33186723266659,"sku":"","price":24.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/Beretta_Cow_Snapback.webp?v=1786369362"},{"product_id":"beretta-farms-x-marcus-beretta-toque","title":"Beretta Farms x Marcus Beretta: Toque","description":"\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eStretch Fit\u003c\/li\u003e\n\u003cli\u003eOne Size Fits Most\u003c\/li\u003e\n\u003cli\u003eEmbroidered Graphic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe new Beretta Farms x Marcus Beretta collaboration is a new alternate design inspired by old meat cut diagrams that Marcus grew up seeing as a child. This collaboration starts off with 2 hats for the unpredictable weather of Ontario, Canada. No matter the temperature, we've got you covered.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Default Title","offer_id":33186722906211,"sku":"","price":14.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/toque_1.webp?v=1704928870"},{"product_id":"certified-organic-ground-beef","title":"Lean Ground Beef: Certified Organic","description":"\u003cp\u003e\u003cstrong\u003eCertified Organic Lean Ground Beef | 85% Lean | Canadian Angus | Ecocert \u0026amp; Pro-Cert Certified | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe highest standard of ground beef Beretta offers. Certified Organic lean ground beef from 100% Canadian Angus cattle — pasture-raised on grass, finished on certified organic grain, and verified by two independent third-party certifying bodies: Ecocert and Pro-Cert. No antibiotics. No hormones. No GMOs in feed. No synthetic pesticides or fertilisers in the feed supply. The full organic standard, independently verified.\u003c\/p\u003e\n\u003cp\u003e85% lean | 1 lb packs | Available in single, 5-pack, and 10-pack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Certified Organic Means — and Why It’s Different From RWA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeretta’s RWA (raised without antibiotics) beef is already a premium standard. Certified Organic goes further. Here’s what the organic certification adds:\u003c\/p\u003e\n\u003cp\u003eThe organic standard requires that feed be free of GMOs, synthetic pesticides, and synthetic fertilisers — not just that the animal received no antibiotics. It requires third-party inspection and a full audit trail: Ecocert and Pro-Cert both independently verify compliance, meaning Beretta’s organic claim isn’t self-reported. And it requires pasture access and animal welfare standards that go beyond the RWA baseline.\u003c\/p\u003e\n\u003cp\u003eFor buyers who want the most rigorously verified protein on the site — the one with the most complete documentation of how the animal was raised and what it ate — this is it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe ran a blind taste test against other brands of lean ground beef. The result wasn’t close.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe same bold, clean, deeply beefy flavour that makes Beretta’s ground beef stand apart from the grocery store version — now at the certified organic tier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat to Use It For\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e85\/15 lean ground beef is the most versatile ratio in the range — enough fat for flavour and binding, lean enough for clean cook-off and meal prep. Burgers, Bolognese, chili, meatballs, tacos, cottage pie, stuffed peppers — it performs at a level that conventionally raised ground beef doesn’t reach. The organic certification matters most when the beef is the feature of the dish: a simple burger or a Bolognese where the beef is front and centre.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e85% lean | 1 lb packs | Single, 5-pack, or 10-pack\u003c\/li\u003e\n\u003cli\u003e100% Canadian Angus Beef — Certified Organic\u003c\/li\u003e\n\u003cli\u003ePasture-raised on grass, finished on certified organic grain\u003c\/li\u003e\n\u003cli\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003eNo GMOs in feed | No synthetic pesticides or fertilisers in feed supply\u003c\/li\u003e\n\u003cli\u003eCertified Organic by Ecocert and Pro-Cert\u003c\/li\u003e\n\u003cli\u003eShips frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOur Certified Organic Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli\u003ePasture-raised on grass, finished on certified organic grain\u003c\/li\u003e\n\u003cli\u003eNo GMOs in certified organic feed\u003c\/li\u003e\n\u003cli\u003eCertified Organic by \u003ca href=\"http:\/\/www.ecocertcanada.com\/\"\u003eEcocert\u003c\/a\u003e and \u003ca href=\"https:\/\/www.pro-cert.org\/\"\u003ePro-Cert\u003c\/a\u003e — third-party verified with full audit trail\u003c\/li\u003e\n\u003cli\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli\u003eHumanely raised\u003c\/li\u003e\n\u003cli\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Organic Lean Ground Beef is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 x 1 lb pack","offer_id":33203561726051,"sku":"","price":17.5,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 5 x 1 lb pack","offer_id":43261138927814,"sku":"","price":79.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 10 x 1 lb pack","offer_id":43261138960582,"sku":"","price":161.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/GroundBeefOrganic2.jpg?v=1744124048"},{"product_id":"antibiotic-hormone-free-beef-tenderloin-steaks-2-steaks-grass-fed","title":"Beef Tenderloin Steaks - 2 Steaks: RWA Grass Fed Beef","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Grass-Fed Beef Tenderloin Steaks | 2 x 6–8oz | Filet Mignon | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe most naturally tender cut on the animal, cut as individual steaks. Beretta's Tenderloin Steaks — also sold as filet mignon — come from the psoas major muscle running along the spine, a muscle that does almost no work during the animal's life. Because it bears no weight and contains almost no connective tissue, it needs virtually no tenderising: the tenderness is inherent to the cut. From 100% Canadian RWA grass-fed Angus, aged 21 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e2 x 6–8oz steaks per pack | Ships frozen.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe Tenderloin Trade-Off\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe tenderloin is the most tender cut. It is not the most flavourful. Its leanness and delicate texture — the same qualities that make it so prized — mean it has less intramuscular fat and therefore less of the bold beef character you get from a ribeye or striploin. The tenderloin is the choice when texture is the priority: a buttery, yielding steak that almost needs no knife. Pair it with a butter sauce, a red wine reduction, or compound butter to add the richness the cut naturally lacks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFor pure beefy flavour: ribeye or striploin. For pure tenderness and elegance: tenderloin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Tenderloin Steaks\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe tenderloin's leanness means it benefits most from a cast iron pan-sear with butter basting — not a hot grill. The grill works, but the butter-basting method produces the richest, most complete result for this particular cut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePan-Sear with Butter Baste (recommended):\u003c\/strong\u003e Pat completely dry. Season generously with kosher salt and cracked pepper — tenderloin's mild flavour rewards assertive seasoning. Bring to room temperature. Sear in a screaming-hot cast iron with a neutral oil for 2 minutes on the first side without moving. Flip. Add a tablespoon of butter, a crushed garlic clove, and a sprig of thyme. Tilt the pan and baste continuously for 90 seconds. Check internal temperature: 130°F (54°C) for medium-rare. Rest 5 minutes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOven finish (for thicker cuts):\u003c\/strong\u003e Sear as above for 90 seconds per side, then transfer the pan to a 400°F (205°C) oven for 4–6 minutes to reach 130°F (54°C) internal. Rest 5 minutes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTarget temperatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDoneness\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eInternal Temp\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eRare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120–125°F \/ 49–52°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium Rare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e130–135°F \/ 54–57°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e140–145°F \/ 60–63°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e Rest 5 minutes minimum. A compound butter (blue cheese, herb, or truffle) melted over the top at the table is the classic tenderloin finishing move.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e2 x 6–8oz steaks per pack\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAged 21 days | Ships frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Beef Tenderloin Steaks are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 2 x 6-8oz","offer_id":37410457911494,"sku":"","price":55.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/Tenderloin.webp?v=1704922067"},{"product_id":"antibiotic-and-hormone-free-whole-flank-steak-grass-fed","title":"Flank Steak: RWA Grass Fed Beef","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Grass-Fed Beef Flank Steak | Whole | 600g–1.6kg | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eIntense beef flavour, low fat, built for the grill. The flank steak comes from the abdominal muscles of the animal — a lean, flat, wide cut with a pronounced longitudinal grain and some of the most concentrated beef character of any cut at this price point. From 100% Canadian Angus, raised without antibiotics, hormones, or steroids, aged 21 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFive sizes from 600g to 1.6kg. Ships frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat Makes Flank Steak Distinctive\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe flank is thicker and wider than a skirt steak but significantly leaner — no significant marbling, almost no intramuscular fat. That leanness is what gives it its flavour intensity: with no fat to diffuse it, the beef character comes through directly and boldly. It's also what makes technique essential. Cooked past medium, a flank steak tightens and becomes tough — the lean muscle fibres seize without fat to lubricate them. Hit medium-rare and slice against the grain, and you have one of the most flavourful, most economical steaks in the beef range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe long, visible grain runs lengthwise along the steak. Slicing perpendicular to that grain — not parallel — shortens the muscle fibres and produces a tender result. Slicing with the grain produces a chewy, stringy one. This is the single most important technique note for flank steak and it applies whether you grill it, pan-sear it, or use it in a marinade application.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Flank Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eMarinade (recommended):\u003c\/strong\u003e The flank's open grain absorbs marinade deeply and quickly — 2–4 hours in an acid-based marinade (lime juice, soy, or red wine vinegar with garlic and oil) tenderises the lean muscle and adds a flavour layer that complements the beef rather than masking it. Overnight produces the deepest penetration.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eGrill:\u003c\/strong\u003e High direct heat, preheated to maximum. Pat dry and oil lightly before cooking. Grill 3–5 minutes per side to medium-rare (130–135°F \/ 54–57°C) depending on thickness — flank steak is thin and cooks quickly. Do not cook past medium. Rest 5 minutes, then slice thinly against the grain at a slight diagonal.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePan-sear:\u003c\/strong\u003e Screaming-hot cast iron, lightly oiled. 3–4 minutes per side to 130–135°F (54–57°C). Rest and slice as above.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat to Make With Flank Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe flank is the correct cut for: beef fajitas (the long grain slices perfectly for strips), carne asada (lime-marinated, grilled, sliced thin over rice and beans), Korean bulgogi (soy-sesame-pear marinade, high heat), Vietnamese beef salad, and any application where thin-sliced, boldly flavoured beef is the point. It also works sliced cold the next day in sandwiches — leftover flank steak outperforms almost any other cut in this application.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSize Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eSize\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eApproximate Weight\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eServes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eSmall\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e600–800g\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e2–3\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e800g–1kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e3–4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eLarge\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e1–1.2kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e4–5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eXL\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e1.2–1.4kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5–6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eFamily\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e1.4–1.6kg\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6–7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e5 sizes | 600g to 1.6kg\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAged 21 days | Ships frozen | Delivered right to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Beef Flank Steak is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 Steak (800 - 1000g)","offer_id":38091833475270,"sku":"","price":44.99,"currency_code":"CAD","in_stock":false},{"title":"Frozen: 1 Steak (1000 - 1200g)","offer_id":39617705050310,"sku":"","price":53.99,"currency_code":"CAD","in_stock":false},{"title":"Frozen: 1 Steak (1200 -1400g)","offer_id":44726442754246,"sku":null,"price":66.99,"currency_code":"CAD","in_stock":false},{"title":"Frozen: 1 Steak (1400 -1600g)","offer_id":44726442787014,"sku":null,"price":75.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 1 Steak (600 - 800g)","offer_id":37423156658374,"sku":"","price":36.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/FlankSteak.webp?v=1704925163"},{"product_id":"antibiotic-hormone-free-grass-fed-picanha-steak","title":"Whole Beef Picanha: RWA Grass Fed *FRESH*","description":"\u003cp\u003e\u003cstrong\u003eRWA Grass-Fed Beef Picanha | Sirloin Cap | Fresh | Antibiotic-Free Canadian Angus | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eBrazil's most celebrated steak cut, made with 100% Canadian RWA grass-fed Angus. The picanha (also called sirloin cap or rump cap) is cut from the top of the rump, where a generous fat cap runs across the entire surface of a naturally tender, bold-flavoured muscle. In Brazilian churrascaria tradition, it's the cut of honour — sliced tableside from skewers over open charcoal, seasoned with nothing but coarse salt. Beretta's picanha arrives fresh, not frozen.\u003c\/p\u003e\n\n\u003cp\u003eFive sizes from 0.5 kg to 3 kg. Ships fresh. Local delivery and pickup only.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy the Fat Cap Changes Everything\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe picanha's fat cap is not a trimming candidate — it's the reason for the cut. As the picanha cooks, the fat renders down over the surface of the meat, basting it continuously from the outside in. This produces a crust unlike any other steak: deeply caramelised, intensely savoury, with the fat's rich flavour fused into the meat beneath it. Trimming the cap defeats the entire point of the cut.\u003c\/p\u003e\n\n\u003cp\u003eIn Brazil, picanha is cooked whole on curved metal skewers that hold the C-shape, fat cap facing out, rotating over high heat. The fat chars slightly at the edges and renders into the meat. The result is a steak with a complex, almost smoky richness on the exterior and a medium-rare, clean beef interior — a flavour and texture combination no other cut produces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSize Guide\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003cth\u003eServes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSmall\u003c\/td\u003e\n\u003ctd\u003e0.5–1 kg\u003c\/td\u003e\n\u003ctd\u003e2–3\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003ctd\u003e1–1.5 kg\u003c\/td\u003e\n\u003ctd\u003e3–4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLarge\u003c\/td\u003e\n\u003ctd\u003e1.5–2 kg\u003c\/td\u003e\n\u003ctd\u003e4–6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExtra Large\u003c\/td\u003e\n\u003ctd\u003e2–2.5 kg\u003c\/td\u003e\n\u003ctd\u003e6–8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFamily\u003c\/td\u003e\n\u003ctd\u003e2.5–3 kg\u003c\/td\u003e\n\u003ctd\u003e8–10\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to Cook Picanha\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eTraditional Brazilian Method (charcoal grill, skewers):\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003ePat dry. Score the fat cap in a crosshatch pattern — this allows better rendering and prevents the cap from contracting and pulling the steak during cooking. Shape the entire picanha (or large steaks cut from it) into a C-curve with fat cap facing outward and secure with two metal skewers. Season generously with coarse sea salt on all sides.\u003c\/p\u003e\n\n\u003cp\u003ePreheat charcoal grill to 500°F+ (260°C+) with a two-zone setup — one hot zone for searing, one indirect zone for finishing. Place skewers in the indirect zone. Flip every 2 minutes to replicate rotisserie-style cooking. Cook 15–20 minutes to an internal temperature of 130°F (54°C) for medium-rare. Move over direct heat for a final 60–90 seconds per side to char the fat cap.\u003c\/p\u003e\n\n\u003cp\u003eRest 5 minutes. Secure the skewer and slice thin cuts against the grain directly from the skewer at the table — this is the traditional churrascaria service style.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGas grill or cast iron (no skewers):\u003c\/strong\u003e Score the fat cap, season with coarse salt. Sear fat-cap-side-down in a screaming-hot cast iron for 3–4 minutes until deeply caramelised, then sear all sides. Finish in a 375°F (190°C) oven to desired internal temperature — 130°F (54°C) for medium-rare. Rest 5 minutes before slicing against the grain.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e5 sizes | 0.5 kg to 3 kg\u003c\/li\u003e\n\u003cli\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003eShips fresh | Local delivery and pickup only\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli\u003eHumanely raised\u003c\/li\u003e\n\u003cli\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBeretta's Grass Fed Beef Picanha is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e","brand":"Beretta Farms","offers":[{"title":"Fresh: 0.5-1kg","offer_id":44252275146950,"sku":"","price":50.99,"currency_code":"CAD","in_stock":false},{"title":"Fresh: 1-1.5kg","offer_id":37510285328582,"sku":"","price":54.99,"currency_code":"CAD","in_stock":true},{"title":"Fresh: 1.5-2kg","offer_id":37738791928006,"sku":"","price":69.99,"currency_code":"CAD","in_stock":true},{"title":"Fresh: 2-2.5kg","offer_id":39769372229830,"sku":"","price":75.99,"currency_code":"CAD","in_stock":true},{"title":"Fresh: 2.5-3kg","offer_id":42924965822662,"sku":"","price":90.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/Picanha.webp?v=1704927516"},{"product_id":"antibiotic-hormone-free-aaa-denver-steaks-grass-fed","title":"Denver Steaks: RWA Grass Fed","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Grass-Fed Denver Steak | 2 x 8–10oz steaks | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe most underrated steak in the Beretta range. We like to say it's our best kept secret. The Denver steak is cut from the centre of the chuck underblade — the fourth most tender muscle on the animal, behind only the tenderloin, flat iron, and top blade. Rich marbling, intense beef flavour, and a tenderness that outperforms cuts three times the price. From 100% Canadian Angus raised without antibiotics, hormones, or steroids, aged 21 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eEach steak is 8–10oz. Ships frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy You Haven't Heard of It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe Denver steak is a relatively recent butchery innovation — it requires precise knife work to extract cleanly from the chuck underblade, which is why most processors bypass it entirely and grind the muscle into ground beef instead. The result is a cut with the marbling and flavour of a chuck (which is where the most intensely beefy cuts on the animal come from) combined with a natural tenderness that chuck cuts rarely offer. It's the steak that butchers eat and rarely advertise.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAt $37.49 for two substantial steaks, it's also among the best-value cuts in the Beretta beef range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Denver Steaks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe Denver steak's marbling and tenderness make it forgiving across cooking methods — but high direct heat is where it performs best, producing a deeply caramelised crust while the centre stays juicy and medium-rare.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eGrill or cast iron (recommended):\u003c\/strong\u003e Pat dry. Season generously with kosher salt and cracked pepper. Bring to room temperature. High direct heat — preheat the grill or cast iron until smoking. Sear 3–4 minutes per side to 130–135°F (54–57°C) for medium-rare. Rest 5 minutes minimum before slicing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eReverse sear (for thicker cuts):\u003c\/strong\u003e Preheat oven to 250°F (120°C). Cook on a rack to 120°F (49°C) internal — approximately 30–40 minutes. Rest 10 minutes. Finish with a 60–90 second sear per side in a screaming-hot cast iron.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSlice against the grain\u003c\/strong\u003e — the Denver has a visible grain that runs diagonally across the steak. Cutting perpendicular to it produces tender, clean slices. Cutting with it produces a chewier result.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTarget temperatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDoneness\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eInternal Temp\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eRare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120–125°F \/ 49–52°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium Rare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e130–135°F \/ 54–57°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e140–145°F \/ 60–63°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e2 x 8–10oz steaks per pack\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAged 21 days | Ships frozen | Delivered across Canada\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Beef Denver Steaks are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Farms","offers":[{"title":"2 Steaks (8-10oz per steak)","offer_id":37669327732934,"sku":"","price":37.49,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/products\/DenverSteaks.jpg?v=1615486575"},{"product_id":"beretta-farms-x-marcus-beretta-hooded-fleece-sweater","title":"Beretta Farms x Marcus Beretta: Hooded Fleece Sweater","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe new Beretta Farms x Marcus Beretta collaboration is a new alternate design inspired by old meat cut diagrams that Marcus grew up seeing as a child.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMaterial: 50% Cotton, 50% Polyester \u003c\/p\u003e","brand":"Beretta Farms","offers":[{"title":"Small","offer_id":37816520999110,"sku":"","price":42.99,"currency_code":"CAD","in_stock":false},{"title":"Medium","offer_id":37816521031878,"sku":"","price":42.99,"currency_code":"CAD","in_stock":false},{"title":"Large","offer_id":37816521064646,"sku":"","price":42.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/Sweatercompressed_1.webp?v=1704928605"},{"product_id":"antibiotic-hormone-free-beef-liver-steaks-grass-fed","title":"Beef Liver Steaks: RWA Grass Fed","description":"\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eRWA Grass-Fed Beef Liver Steaks | 500g | 3–5 Steaks | Antibiotic-Free Canadian Angus | Beretta Farms\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eThe most \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"9\"\u003enutrient-dense product in the \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"39\"\u003eBeretta range — and at $8.99 \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"68\"\u003efor 500g, the best \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"87\"\u003evalue per gram of nutrition \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"115\"\u003eon the site. Grass-fed \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"138\"\u003ebeef liver from 100% \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"159\"\u003eCanadian Angus raised without \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"189\"\u003eantibiotics, hormones, or steroids: \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"225\"\u003ean exceptional source of \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"250\"\u003evitamin A, B12, folate, iron, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"280\"\u003ecopper, and CoQ10, in a \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"304\"\u003ebioavailable form that no supplement \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"341\"\u003ecan fully replicate. Sold \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"367\"\u003eas 3–5 steaks per 500g pack, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"396\"\u003epre-sliced and ready to cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eShip\u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"4\"\u003es frozen.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eWhy Grass-Fed Matters for Liver\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eLiv\u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"3\"\u003eer is where the animal's nutritional \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"40\"\u003eprofile concentrates most \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"66\"\u003evisibly. Grass-fed liver contains \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"100\"\u003esignificantly higher levels of \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"131\"\u003efat-soluble vitamins A, D, E, and K \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"167\"\u003ethan grain-fed liver, more CLA, and a \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"205\"\u003ebetter Omega-3 to Omega-6 ratio. \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"238\"\u003eFor a product the ancestral \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"266\"\u003ehealth community considers \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"293\"\u003ethe most nutrient-dense food \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"322\"\u003eon the planet, the sourcing \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"350\"\u003estandard matters more here than on \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"385\"\u003ealmost any other cut — which is \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"417\"\u003ewhy Beretta's liver comes \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"443\"\u003efrom the same RWA Canadian Angus \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"476\"\u003esupply chain as the steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eThe Honest Flavour Note\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eBeef liver \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"11\"\u003ehas a bold, mineral, distinctly strong \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"50\"\u003eflavour that is an acquired taste \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"84\"\u003efor most people and a \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"106\"\u003edeliberate choice for those who seek \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"143\"\u003eit. It is not a neutral \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"167\"\u003eprotein. If you're new to liver: cook \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"205\"\u003eit briefly (overcooked liver \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"234\"\u003eis dramatically worse than \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"261\"\u003emedium), season it assertively, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"293\"\u003eand pair it with caramelised onions \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"329\"\u003ewhich are its classic \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"351\"\u003ecounterpart.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eHow to Cook Beef Liver\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eThe most \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"9\"\u003eimportant rule: don't overcook it. \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"44\"\u003eOvercooked liver is tough, bitter, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"79\"\u003eand strongly flavoured in \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"105\"\u003ean unpleasant way. Cooked to \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"134\"\u003emedium it is tender, mineral, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"164\"\u003eand rich.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003ePan-seared (recommended):\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003e Pat \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"34\"\u003esteaks dry. Season with salt and \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"67\"\u003epepper. Heat a cast iron or stainless \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"105\"\u003epan over high heat with a \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"131\"\u003egenerous knob of butter or beef \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"163\"\u003etallow. Sear 2–3 minutes per \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"192\"\u003eside — the centre should \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"217\"\u003ebe slightly pink, not grey \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"244\"\u003ethroughout. Internal temperature \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"277\"\u003e160°F (71°C) is safe; aim for \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"307\"\u003e150–155°F (65–68°C) for the best \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"340\"\u003etexture. Rest 2 minutes. Serve with \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"376\"\u003ecaramelised onions and a squeeze \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"409\"\u003eof lemon.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eSoaking (optional but recommended for beginners):\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003e Soak slices in milk or \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"77\"\u003elightly salted water for 1–2 hours \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"112\"\u003ebefore cooking. This draws out \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"143\"\u003esome of the blood and \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"165\"\u003esignificantly moderates the intensity \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"203\"\u003eof the flavour — a useful \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"229\"\u003etechnique for first-time liver \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"260\"\u003ecooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eFor the Carnivore Diet:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003e Liver is \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"37\"\u003ethe most frequently recommended organ \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"75\"\u003emeat in carnivore and \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"97\"\u003eancestral eating protocols. At \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"128\"\u003e500g per pack, one pack covers \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"159\"\u003eseveral weekly liver servings — \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"191\"\u003ethe commonly cited target is \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"220\"\u003e100–200g per week for nutrient \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"251\"\u003edensity without excessive \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"277\"\u003evitamin A accumulation.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eAlso Excellent for Dogs\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eGrass-fed \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"10\"\u003ebeef liver is one of the most \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"40\"\u003enutrient-dense supplements for dogs — \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"78\"\u003erich in Omega-3 and Omega-6 \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"106\"\u003efatty acids, B vitamins, iron, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"137\"\u003eand CoQ10. Serve raw or lightly \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"169\"\u003ecooked, in small portions (liver is \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"205\"\u003erich — 5–10% of the dog's \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"231\"\u003ediet is generally \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"249\"\u003esufficient). Beretta's antibiotic \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"283\"\u003eand hormone free sourcing \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"309\"\u003estandard means the same quality \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"341\"\u003eyour family eats.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eProduct Details:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003e500g per pack | \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"18\"\u003e3–5 steaks\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"18\"\u003e100% Canadian \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"45\"\u003eAngus Beef — RWA Grass-Fed, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"73\"\u003eGrain-Finished\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"73\"\u003eRaised without \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"105\"\u003eantibiotics, hormones, or steroids\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"142\"\u003eShips frozen | Local delivery \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"172\"\u003eacross Toronto and the GTA | UPS \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"205\"\u003eshipping available Canada-wide\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eOur RWA Grass-Fed Beef Standards:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"2\"\u003eRaised without antibiotics, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"30\"\u003ehormones, or steroids\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"30\"\u003e100% \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"59\"\u003eCanadian Angus — born, raised, and \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"94\"\u003efinished in Canada\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"94\"\u003eRaised on \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"125\"\u003egrass, finished on grain | No GMOs \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"160\"\u003ein feed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"160\"\u003eTraceable back to the \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"192\"\u003efarm of origin\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"192\"\u003eHumanely raised\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"227\"\u003eSustainable program from conception \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"263\"\u003eto consumption\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"263\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Beef Liver is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Beretta Farms","offers":[{"title":"Frozen: 1 x 500g (3-5 steaks)","offer_id":38271779700934,"sku":"","price":8.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/BeefLiver.webp?v=1704923533"},{"product_id":"antibiotic-hormone-free-lean-ground-beef-grass-fed","title":"Lean Ground Beef: RWA Grass Fed Beef","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Lean Ground Beef | 85% Lean | 1 lb | Antibiotic-Free Canadian Angus | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eNot your average ground beef. Beretta's RWA Lean Ground Beef is 85% lean Canadian Angus, raised without antibiotics, hormones, or steroids — and we've done a blind taste test against other brands of lean ground beef. The difference was not subtle. 100% Canadian, raised on grass and finished on grain, no GMOs in feed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e1 lb packs | Single, 5-pack, or 10-pack. Ships frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat 85% Lean Means\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e85% lean \/ 15% fat is the most versatile ground beef ratio. Leaner than 80\/20 (which renders significantly more fat into the pan), but with enough fat to stay moist and flavourful through cooking — unlike 90\/10 or 93\/7, which produce a drier, less cohesive result. 85% lean is the ratio for burgers that stay juicy without swimming in grease, Bolognese that develops real body, and chili that doesn't need draining after browning.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat to Make With It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eRWA lean ground beef is the most versatile protein in the Beretta range — the base for more dishes than any single-cut product. A few applications it handles best:\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eBurgers:\u003c\/strong\u003e Form loosely, season generously, don't overwork the meat. The 15% fat keeps the patty moist and holds the exterior together through a proper sear or grill.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eBolognese:\u003c\/strong\u003e Brown in batches over high heat without crowding — lean ground beef needs to sear, not steam. Build with a soffritto, add wine and tomato, simmer for 45 minutes minimum. Use Beretta beef stock to deepen the sauce.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eChili:\u003c\/strong\u003e Brown thoroughly, drain minimally (85% lean renders less fat than 80\/20, so there's less to drain). Add Beretta beef stock instead of water for better depth.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eMeatballs and meatloaf:\u003c\/strong\u003e The fat ratio is ideal — enough fat to hold the bind without falling apart, not so much that the finished product is greasy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eTacos and grain bowls:\u003c\/strong\u003e Brown with garlic and spices over high heat, break fine, season assertively. The lean ratio produces a drier crumble that holds seasonings well.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e1 lb per pack | Single, 5-pack, or 10-pack\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e85% Lean | 15% Fat\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Beef Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Angus — born, raised, and finished in Canada\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised on grass, finished on grain | No GMOs in feed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Lean Ground Beef is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 lb pack","offer_id":39422328209606,"sku":"","price":16.5,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 5 x 1 lb pack","offer_id":43261133062342,"sku":"","price":74.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 10 x 1 lb pack","offer_id":43261133095110,"sku":"","price":145.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/GroundBeef.webp?v=1704925224"},{"product_id":"antibiotic-hormone-free-bison-ribeye-steak-grass-fed","title":"Bison Ribeye Steak: RWA Grass Fed Bison","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eRWA Grass-Fed Bison Ribeye Steak | 8oz | Antibiotic-Free Canadian Bison | Beretta Farms\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eBeretta's best-selling bison steak — single steak or a box of eight. The bison ribeye is cut from the same longissimus dorsi muscle as a beef ribeye, with the same natural tenderness and intramuscular fat structure. What bison brings to the ribeye format is a more intense, mineral, earthy flavour character and a leaner overall profile — the ribeye's richness amplified by bison's distinctly different fat composition.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFrom 100% Canadian grass fed premium bison raised without antibiotics, hormones, or steroids. Grain-finished 90 days for maximum marbling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat Makes Bison Ribeye Different from Beef Ribeye\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eBison are naturally leaner than cattle, which means even a grain-finished bison ribeye is leaner than its beef equivalent. That leanness concentrates flavour rather than diffusing it through fat — producing a beefy, mineral, deep character that serious steak eaters describe as more intense and complex than beef ribeye, with less of the richness and more of the pure protein character. The grain finishing builds marbling within that leaner frame, delivering the juiciness and roundness that makes bison ribeye the most complete steak in the bison range.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Cook Bison Ribeye\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe most important thing to know: bison cooks approximately 30% faster than beef. Target medium-rare and pull it early — this is the cut that rewards confidence at the grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePrep:\u003c\/strong\u003e Pat dry. Season generously with kosher salt and cracked pepper. Bring to room temperature. Lightly oil the steak.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eGrill:\u003c\/strong\u003e Preheat to high. 60\/40 method — first side 60% of total cook time, flip and finish for 40%. Keep the lid down. Tongs only.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSteak Grilling Times (minutes, pre-heated gas grill on high):\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDoneness\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eInternal Temp\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e1\" — First \/ After Flip\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e1.5\" — First \/ After Flip\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003e2\" — First \/ After Flip\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eRare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e120–130°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5 \/ 3\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e8 \/ 6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium Rare\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e130–140°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e7 \/ 5\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e9 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMedium\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e140–150°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e6 \/ 4\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e7 \/ 6\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e10 \/ 8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eWell Done\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e160–170°F\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e8 \/ 6\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e10 \/ 8\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e13 \/ 11\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e Rest 5 minutes. Kosher salt over iodized — coarser, cleaner, no additives.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e8 oz per steak | Available as 1 steak or 8-pack\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian Bison — raised in Alberta\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics, hormones, or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShips frozen | Delivered to your door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOur RWA Grass-Fed Bison Standards:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e100% Canadian-raised bison — harvested in Alberta\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRaised without antibiotics of any kind\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eNo added hormones or steroids\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePasture-raised on grass, finished 100+ days on grain for maximum marbling\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHumanely raised on farms using regenerative practices that closely mimic bison's natural habitat\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eVertically integrated supply chain from farm through to harvest\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTraceable back to the farm of origin\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSustainable program from conception to consumption\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-newtext-seq=\"440\" class=\"_animating_6ta1u_10\"\u003eBeretta's Grass Fed Bison Ribeye is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, \u003c\/span\u003eVaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington \u0026amp; Hamilton.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Beretta Online","offers":[{"title":"Frozen: 1 x 8oz","offer_id":39442885804230,"sku":"","price":25.99,"currency_code":"CAD","in_stock":true},{"title":"Frozen: 8 x 8oz","offer_id":43701995700422,"sku":"","price":194.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/0701\/9363\/files\/BisonRibeye-grass-fed.webp?v=1783444047"}],"url":"https:\/\/berettafarms.com\/collections\/not-on-sale.oembed?page=4","provider":"Beretta Farms","version":"1.0","type":"link"}