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READY, SET… GRILL! 5 BBQ Maintenance Tips

Here in Alberta, grilling season can last all year round– but no downtime doesn’t mean you can’t keep your BBQ in tip-top shape. In fact, regular use can actually help your grill maintain its effectiveness and durability. Are you curious about how to best handle your grilling equipment? Consult the pros here at D’Arcy’s Meat […]

BBQ&A: Choosing the Best Meat for Your Backyard Bash

Summers on the Canadian prairies bring out another side of home cooks– many of us leave the stuffy kitchen behind and head to the backyard, the cottage or even the balcony to fire up the grill. 100% Alberta beef dogs and pork hotlinks are classics for sure, but you may want to expand your horizons […]

BBQ DIY: 5 Secrets to Slinging a Savoury Secret Sauce

Western Canadians have cooked food outside for a long time, but recently specific barbecue traditions from across the globe have been rising in popularity. Along with these trends come countless “dos” and “don’ts”– it can be hard to juggle when you’re just trying to put a good meal on the table. D’Arcy’s is here to […]


Over the last few decades, food markets have been dominated by huge “box-store” chains thanks to a culture of convenience. Fortunately, people are now seeking a more reliable, better quality product– but how can someone on a budget justify paying higher prices by the pound? Keep reading for four value-adding reasons that will encourage consumers to […]

HOW TO: Build A Better Butcher’s Board

We’ve come a long way since sliced cheddar, garlic sausage and some saltines– a nostalgic classic that lacks some of the refinement and adventure offered by a well-curated butcher’s board. Whether you call it charcuterie, ploughman’s lunch or a plain old deli tray, there is an art to setting out an attractive and appetizing spread. […]

DOMESTIC GOURMET: 5 Tips for Cooking Wagyu Beef at Home

Now a mainstay on gourmet menus, wagyu (literally: “Japanese cow”) was widely mislabeled as Kobe beef. While Kobe beef is derived from wagyu cattle, only the meat from specific animals from a specific region in Japan can truly be called Kobe beef. Since this premium meat is not commercially available outside of Japan, wagyu breeds […]


If you have been out to eat in the last few years, you probably have heard or seen the words “pork belly” on a menu or two. Pork belly was once a term reserved for butchers and stockbrokers, but now this cut of meat is becoming more widely known. Most people know pork belly as […]

JERKY TO SUCCESS: What’s the Story on Beef Jerky?

Beef jerky– we’ve all seen the processed stuff: cookie-cutter bits of greasy meat, hanging in a row of colourful plastic and foil at the gas station or convenience store. This version is not real beef jerky, it’s something of which our Albertan forefathers would be ashamed! D’Arcy’s only carries real jerky, handmade locally with high […]

Learn More about Mangalitsa Pork

Mangalitsa or Mangalica (pronounced man-gal-eets-a) is a breed of pork that is gaining both recognition and appreciation. Once a highly prize Hungarian hog, these pigs were almost wiped out before local initiatives restored their population. Since then, the meat and the lard have become popular again thanks to discerning buyers, butchers, chefs, food writers, gourmands […]

The 411 on Hormones & Antibiotics in Meat

Once groundbreaking, scientific discoveries, the words ‘hormones’ and ‘antibiotics’ have almost become curse words in some circles. There is an enormous amount of medical data about the use and effect of antibiotics and hormones on humans, animals and all facets in between. Unfortunately, this data seems to be ignored when it comes to flashy headlines […]