The Butcher Shop

FRESH FREE RANGE TURKEY

Whether you’re a chef or a newbie in need of some turkey tips, we can take care of the pre turkey dinner must-have, Order your Fresh Free Range Turkey HERE!

History

When our founders opened the Freson Bros. doors in 1955, they were a small, community butcher shop. They believed in the power of quality, skill, freshness, and local meats. These values stand true today. 100% of our meat is raised and produced in Alberta.

Banj’s

Smokehouse

Back in the day, meat in the smokehouse meant families were gathering. All of our Banj’s products are made from scratch, smoked in store with real hardwood. They’re so good your family is sure to gather ‘round. And yes, there is a real Uncle Banj who the smokehouse is named after!

Our

Handmade Sausage

Our in-store original German and sweet German sausages are legendary. Our in-store sausage-meisters start with the freshest cuts of Alberta Pork, add cured bacon and ham, and finish with signature seasonings. Like all good things, you won’t be able to eat just one.

Alberta Beef

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.

Alberta Pork

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.

Alberta Chicken

Our fresh Alberta chicken is raised on family farms throughout Alberta. Our partner, Mountain View Poultry, is a third generation farm outside Okotoks, Alberta.

Alberta Turkey

Our fresh Alberta Turkey is raised on family farms throughout Alberta.

Fresh

Fish

We believe in having the freshest products available for you, which is why we created the Fresh Fish Promise. We bring in the freshest fish every Thursday morning so you can enjoy fresh fish all weekend. If you want the freshest fish in Alberta, we have it, guaranteed.

More About

Your Meat

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.

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Did you know?

Every Freson Bros. Butcher Shop has a well-trained Butcher who’s happy to custom cut your choice of meat to your favorite thickness or share their own great grilling tips. After all, they love Alberta meat as much as you do. And, if you need a specific cut for a special occasion, they can help with that too!