More than two thirds of the world’s population eats goat meat; it may just be the most popular meat in the world, and it’s no surprise. Goats are easy to raise, and every major religion’s dietary laws permit them. Their meat has a bold, versatile flavor, and it’s healthy, too: it has less fat than beef or lamb, and fewer calories than even chicken.
For Something Wild, Try Boar
Lovers of pork and of wild game alike turn to wild boar to make meals more exciting. Recently, farmers have begun raising boars in order to bring boar meat to more tables all over the world. Boars are native to Europe and Asia, but they’ve recently taken well to the Canadian climate. All the wild boar meat we sell at D’Arcy’s is sourced locally from Alberta.
Wild boars are more than just undomesticated pigs—they’re pigs’ rougher, tougher ancestors. Boars are known for their coarse hair, curving tusks, and—especially—their fierce attitudes. Even tigers will think twice before tangling with an adult male boar. For this reason the wild boar has been considered a particularly dangerous and prestigious quarry for hunters since the time of Ancient Greece.
D’Arcy’s Meat Market is sponsoring a BBQ Grilling Class! House of Q is a Langley, BC company that has had amazing success on the world stage. We’ve carried their line of 4 BBQ sauces and Dry Rub with great success and now Brian is going to
Introducing Local Alberta Veal
If we were to describe a tender, pink meat with an especially subtle flavor, not many people would imagine beef—but that’s exactly what we’re talking about today. Veal, the meat of young cattle, is a unique form of beef: soft, pale, mild, and slightly sweet. D’Arcy’s Meats has partnered with Lakeside Dairy, a local Alberta farm, to bring this excellent meat to Edmonton meat markets.
We know that some people have been hesitant to try veal. Back in the 80s, a public controversy about the way veal calves were raised led some people to give the meat up. However, a lot has changed in the three decades since then. It’s high time to give veal another look.
A Suckling Pig Makes It a Party
You’ve probably seen a suckling pig before even if you’ve never had the chance to taste one. They show up in movies and on television, because nothing says “feast” like a whole pig on a platter, roasted brown. A suckling pig is enough to feed a large gathering—and roasting one can be an event in itself.
D’Arcy’s Meat Market is happy to bring suckling pigs to the Edmonton meat market. Our suckling pigs are sourced locally, here in Alberta, and they weigh in at about 45 pounds per pig—enough for a gathering of 20 to 30 people.
You can find a lot of fun and adventurous ways to spice, marinade, stuff, or baste the pig with whatever you have handy, from garlic and salt to hot peppers to butter and beer. Cooked properly, the meat from a suckling pig is mild and tender, with a strong pork flavor. The skin should become brown and crisp. Many chefs choose to brine the pig in a tub the night before to ensure that the final product is juicy.
Korean Kalbi (Marinated Beef Short Rib)
8 pieces of korean cut short ribs (makes 2-3 servings)
1 cup brown sugar
1 cup light soy sauce
1 cup cold water
1 Tablespoon sesame oil
3 cloves of garlic diced fine
3 green onions diced
A few slices of fruit diced (apple-pear, pineapple, apple, or pear)
While cows are not native to Japan, the strains of cattle that have grown in Japan’s remote pastures are unlike any others in the world.
Roasted Beef Marrow Compound Butter
- 4 Center piece of the Femur Bone (6-8 inches long) cut lengthwise to expose the marrow (8 pieces after cut) Available at D’Arcy’s
- 2 Tablespoons of Olive Oil
- 1 tablespoon of Sea Salt
- 1/2 Cup of room temperature unsalted butter
Do your taste-buds like exploring? Are you on a constant quest for quality? You may be happy to know that we now carry dry-aged beef! If you want to take your steak dinners to the next level, read on!
The process of dry aged beef requires intense precision during the entire process. After the cow has been butchered, the carcass is
We know you love our current Freezer/Variety Packs and due to popular demand we’ve created new ones! Please call us to order in advance as we don’t always have everything in stock.