Canada grades beef as Prime, AAA, AA, and A. Prime and AAA are the top grades with the most marbling, delivering more tenderness and flavour. AA and A are leaner options suited to stews and slow-cooked dishes.

Look for bright red colour in beef, pink in pork and veal, and pinkish-beige in chicken. Avoid grey tones, off smells, or excessive liquid in the package. Always check the best-before date and ensure the package is cold and sealed.

Growth hormones are permitted in beef and lamb but not in poultry or pork. Antibiotic use is regulated by the CFIA, with mandatory withdrawal periods before slaughter. Look for 'Raised Without Antibiotics (RWA)' or certified organic labels if this matters to you.

Fridge (≤4°C): ground meat 1–2 days, whole beef/pork cuts 3–5 days, poultry 2–3 days. Freezer: most cuts 3–6 months, ground meat 2–3 months. Always thaw in the fridge, never on the counter.

Beef: chuck roast, brisket, flank, and shank. Pork: shoulder, butt, and ribs. Chicken: thighs, drumsticks, and whole birds.

ground beef and pork to 71°C (160°F); whole poultry to 85°C (185°F); beef/pork steaks and roasts to 63°C (145°F) with a 3-minute rest. Always use a food thermometer - colour alone is not reliable.

Both have advantages. A local butcher offers fresher cuts, custom trimming, and locally sourced options with expert advice. Grocery stores offer convenience, competitive pricing, and wider selection. For everyday meals, grocery stores work well; for special occasions or specific cuts, a butcher is often worth the extra trip.

You can safely refreeze meat only if it was thawed in the refrigerator - not on the counter or in warm water. Counter-thawing allows bacteria to multiply, making refreezing unsafe. Refreezing also affects texture and moisture. The CFIA recommends cooking counter-thawed meat immediately and never returning it to the freezer raw.