Fill your freezer with our combination freezer packs!
Our Freezer Packs include a combination of Premium Cut Alberta Beef, Pork, Chicken or Ivan’s German Sausage Links, dependant upon the pack chosen.
As all these products are prepared by your in-store Butchers, weights may vary slightly.
Alberta is cattle country. Our beef is known around the world as being the best. We’re proud to sell only Alberta beef in our stores.
We sell Alberta pork, which can easily be counted among the best in the world. From charcuterie to chops, bacon to sausages, you can definitely taste our passion for pork.
Our fresh Alberta chicken is raised on family farms throughout Alberta. Our partner, Mountain View Poultry, is a third generation farm outside Okotoks, Alberta.
Our fresh Alberta Turkey is raised on family farms throughout Alberta.
Alberta Prairie Pack – Full Pack
2kg Ivan’s Sausage Links, 1.5kg Alberta Lean Ground Beef, 1.5kg Alberta Beef Stewing Cubes, 2.5kg Alberta Pork Stewing Cubes, 3kg Alberta Chicken Legs (back attached), 3kg Alberta Whole Frying Chicken.
Alberta Prairie Pack – Half Pack
1kg Ivan’s Sausage Links, 0.8kg Alberta Lean Ground Beef, 0.8kg Alberta Beef Stewing Cubes,
1.27kg Alberta Pork Stewing Cubes, 1.5kg Alberta Chicken Legs (back attached), 1.5kg Alberta Whole Frying Chicken.
Alberta Foothills Pack – Full Pack
2kg Ivan’s Sausage Links, 2kg Alberta Lean Ground Beef, 2kg Alberta Beef Minute Steaks, 2.5kg Alberta Pork Butt Steaks,
2.5kg Alberta Pork Loin Cutlets, 2.5kg Alberta Chicken Legs (back attached).
Alberta Foothills Pack – Half Pack
1kg Ivan’s Sausage Links, 1kg Alberta Lean Ground Beef, 1kg Alberta Beef Minute Steaks, 1.27kg Alberta Pork Butt Steaks,
1.27kg Alberta Pork Loin Cutlets, 1.27kg Alberta Chicken Legs (back attached).
Alberta Mountain Pack – Full Pack
2kg Ivan’s Sausage Links, 2kg Ivan’s Sausage Coil, 2kg Alberta Beef Top Sirloin Steaks, 2.5kg Alberta Beef Sirloin Tip Roast, 2.5kg Alberta Pork Loin Roast (boneless), 2.5kg Alberta Pork Back Ribs
Alberta Mountain Pack – Half Pack
1kg Ivan’s Sausage Links, 1kg Ivan’s Sausage Coil, 1kg Alberta Beef Top Sirloin Steaks, 1.3kg Alberta Beef Sirloin Tip Roast,
1.27kg Alberta Pork Loin Roast (boneless), 1.27kg Alberta Pork Back Ribs
Heritage Cut – Roasting Pack
1kg Alberta Beef Coulotte Roast, 1kg Alberta Beef Chuck Wagon Roast, 1.2kg Alberta Beef Rump Roast,
1.2kg Alberta Pork Capicola Roast, 1.2kg Alberta Pork Belly Roll, 1.2kg Alberta Pork Leg Crackling Roast
Alberta Social – Pack
0.8kg Alberta Beef Lean Seasoned Meat Balls, 1kg Ivan’s Original German Sausage Coil, 0.9kg Pork Garlic Rib Bites,
2kg Alberta Split Chicken Wings (Individually Quick Frozen), 0.5kg Jenny’s Delectable Fully Loaded Potato Skins,
0.4kg Jenny’s Delectable Crab-Stuffed Mushroom Caps
Alberta Healthy Choice – Pack
0.8kg Alberta Beef Extra Lean Ground Round, 0.8kg Alberta Beef Top Sirloin Steak, 1kg Alberta Beef Eye of Round Roast,
0.8kg Alberta Pork Tenderloin, 2kg Alberta Chicken Boneless Skinless Breasts (Individually Quick Frozen),
0.8kg Alberta Chicken Extra Lean Ground
Low & Slow – Smoker Faves Pack
2kg Alberta Beef Brisket, 2kg Alberta Beef Prime Grilling Ribs, 2kg Alberta Pork Back Ribs, 2kg Alberta Pork Shoulder Butt,
2kg Ivan’s Original German Sausage Coil
Alberta Coulee Camping – Pack
1kg Ivan’s Traditional Pork Sausage, 0.8kg Banj’s Thick-Sliced Hardwood Bacon, 1.13kg Alberta Lean Beef Patties 2 x 5 pack,
1kg Alberta Beef Striploin Quick-Grill Steaks, 1kg Alberta Pork Loin Chops (bone-in), 1kg Ivan’s Original German Sausage Links
Call your local Freson Bros.
to order yours today
Or fill out the form below and
we will get in touch with you!
Learn about our cuts of meat and how you can use them at home to create delicious meals, made ready easily. If you aren’t sure which cut of meat you need, feel free to ask our in-store butchers! They’re always happy to help you decide.
The chuck, or seven-bone steak, is located near the shoulder and neck area. It provides some of the more economical cuts of beef, such as the chuck roast or stew meat. These cuts have great flavour and are best cooked slowly over time.
Brisket is cut from the breast or lower portion and is one of the most flavourful cuts. The brisket can be cut into the brisket flat cut or the brisket point cut. Brisket can be quite tough and needs a lot of time and low temperature cooking to tenderize.
The flank is a long, flat cut from the abdominal region. It’s usually cut into flap steaks or flank steaks. Typically, it’s one of the toughest cuts of meat, making it easy to overcook. Marinating is a great way to add flavour and moisture to this cut.
Sirloin is cut from the back and is a popular, tender cut of beef. Popular cuts include: top sirloin, bottom sirloin, and centre cut sirloin steaks, the tri-tip steak, filet of sirloin, and the ball tip roast. Sirloin is best cooked grilled, but can also be broiled, sautéed, or pan-fried.
Short loin is taken from the back and creates some highly desirable cuts of beef. The short loin is best known for producing filet mignon, porterhouse steak, strip loin, and T-bone steak. These cuts are best cooked over dry heat like a grill, but can also be pan-fried to enjoy the meat’s full flavour.
The shank is taken from the leg. Because the leg is constantly used, it creates a tough, sinewy cut. The shank only yields the shank or the shank cross cut and is used in low fat ratios of ground beef. The shank is best in soups, stews, or to make beef broth.
The round is a lean cut of meat from the back leg. Like the shank, the round is tough from its constant use. Despite its toughness, the round produces rump, top round, bottom round, eye of round, and sirloin tip centre roasts and steaks. Round cuts are best braised or roasted with low levels of moisture.
The plate is located on the front belly just below the ribs. It contains a few different cuts, including the short ribs, hangar steak, and the skirt steak. While extremely flavourful, this cut has coarse muscle fibres and a lot of cartilage. The plate is ideal for braising at low temperatures.
The rib is known for its juiciness, tenderness, superb marbling, and flavour. The rib cut includes ribs 6 through 12 and produces prime rib, short rib, rib-eye steak, and rib eye roasts. Rib cuts are best cooked over dry heat for long periods of time. BBQ-ers favour grilling or smoking these tender cuts.