Arctic Meat and Sausage

Arctic Meat and Sausage Arctic Meat & Sausage brings you the best authentic made in-house Deli products and fresh meats.

We're easy to find; and have lots of free parking. Come visit us and take home something delicious! Arctic Meat and Sau...
08/05/2026

We're easy to find; and have lots of free parking. Come visit us and take home something delicious!
Arctic Meat and Sausage
1606 Kebet Way, Port Coquitlam
https://buff.ly/3TCs0ve

Here's an easy way to elevate your next chicken dinner!RECIPE: Seared Chicken with Mango SalsaIngredients:2 lbs Arctic M...
08/01/2026

Here's an easy way to elevate your next chicken dinner!
RECIPE: Seared Chicken with Mango Salsa
Ingredients:
2 lbs Arctic Meat & Sausage bone-in, skin-on chicken thighs and/or drumsticks
For the Marinade:
1 mango, peeled, pitted and chopped
2 tbsp olive oil
1 tbsp white wine vinegar
juice of 1 lime
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
For the Mango Salsa:
1 mango, peeled, pitted and diced
1–2 jalapenos or serrano chiles (adjust according to spice level), minced
2–3 scallions, white and green parts, thinly sliced
1 tbsp fresh cilantro, minced
juice of 1 lime
kosher salt and freshly-ground black pepper, to taste

Instructions
Combine the mango, scallions, cilantro and lime juice in a bowl to make the salsa. Season with salt and pepper, to taste. Set aside. The salsa can be made up to a day ahead and kept in the refrigerator until ready to serve.
For the marinade: Add the mango, olive oil, vinegar, lime juice, garlic and salt and pepper to a food processor or blender and puree. Pour into a large bowl and add the chicken pieces. Marinate, refrigerated, for at least an hour or up to a day.

Next, prepare the grill (or heavy frying pan). Heat half of the grill to high, direct heat, and leave the other half cooler (if using a pan, just reduce heat after the chicken is reared). Add the chicken to the hottest part of the grill or pan, skin-side down, and cook for 5-7 minutes until the skin is seared but not burnt.
Move the chicken to the cooler part of the grill, baste with the marinade, cover, and cook undisturbed for 15-20 minutes. Turn the chicken over and baste again with the marinade. Cover and cook for another 15-20 minutes, flipping and basting occasionally, until the chicken is cooked through and the internal temperature reaches 170 degrees. Serve warm with the Mango Salsa.

Here are the August in-store specials - there's something for everyone on sale now!
08/01/2026

Here are the August in-store specials - there's something for everyone on sale now!

Looking for the best cuts to impress your guests? You've come to the right place. Here are the top five cuts of steak an...
07/31/2026

Looking for the best cuts to impress your guests? You've come to the right place. Here are the top five cuts of steak and what makes them great:
▪️ Flank: A very flavourful piece of meat, typically described as having a beefy taste. A good marinade will add even more flavour if you’re looking to liven up your dishes.
▪️ New York Strip: Tends to be well-marbled and has some large pieces of fat around the edges. Known to have an intense beef flavour, their neat shapes make for a great plate presentation.
▪️ Skirt: They take especially well to marinades, great for experimenting with different flavour combinations. It's often cut up into smaller strips to make stir-fried meat for fajitas.
▪️ Ribeye: While this steak cut’s flavour tends to be slightly mild, it has a distinctive buttery taste. The ribeye steak is incredibly tender and juicy, and it offers a melt-in-your-mouth sensation.
▪️ Prime Rib: Tends to have a lot of flavour because of its excess bones, tissue, and fat. This cut is best cooked at a low temperature for an extended time. It's a great cut to choose if you're looking for a slow-cook kind of meal.
Arctic Meat is your Port Coquitlam source for the best cuts of meat available in the Lower Mainland! For more: https://buff.ly/3PEOokL

We've added a Classic Beef Bourguignon Recipe to our website's collection.Tender fall apart chunks of beef simmered in a...
07/29/2026

We've added a Classic Beef Bourguignon Recipe to our website's collection.
Tender fall apart chunks of beef simmered in a rich red wine gravy makes this classic Beef Bourguignon an incredible family dinner. We have the beef ingredient covered!


&Sausage

Cheese Smmmmmokies! Quality ingredients, including the cheese built right in! ...
07/27/2026

Cheese Smmmmmokies! Quality ingredients, including the cheese built right in!
&Sausage

Easy and perfect Italian meatballs - from the slow cooker! Try this easy recipe:What you'll need:1 lb. Arctic Meat grou...
07/25/2026

Easy and perfect Italian meatballs - from the slow cooker! Try this easy recipe:
What you'll need:
1 lb. Arctic Meat ground beef
1 egg
1/4 cup fresh grated parmesan cheese
1/3 cup onion finely chopped
2 garlic cloves minced (about 1.5 tsp)
1 tsp worcestershire sauce
1/2 cup panko breadcrumbs
1/4 tsp dried basil
1/4 tsp dried oregano
1/2 tsp dried parsley
2 tbsp ketchup
1 tsp mustard
1/4 tsp black pepper
1/2 tsp salt
1 15 oz. can tomato sauce
1 15 oz. can diced tomatoes
Here's How:
For the Meatballs: Add all ingredients, except for the tomato sauce and diced tomatoes, to a large bowl and mix well to combine.
Form into medium sized meatballs and place into the bottom of your crockpot. Evenly pour tomato sauce on top of the meatballs, followed by the diced tomatoes.
Turn crockpot on low and cook for 7 hours.
When done, serve meatballs over a bed of spaghetti or on a hot roll for a meatball sub sandwich.

NEW RECIPE! Pork Chops with Sautéed Apples and Brussels Sprouts Ingredients12 ounces Brussels sprouts, halved2 tablespoo...
07/24/2026

NEW RECIPE!
Pork Chops with Sautéed Apples and Brussels Sprouts
Ingredients
12 ounces Brussels sprouts, halved
2 tablespoons canola oil, divided
½ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
4 Arctic Meat premium boneless loin pork chops
2 tablespoons unsalted butter, divided
1 large apple (use your favourite sweet variety)
⅓ cup unsalted chicken stock
⅛ teaspoon ground nutmeg
3 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
Here's How:
1. Preheat broiler to high. Set the oven rack on the middle shelf.
2. Combine sprouts, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange sprouts in a single layer on a jelly-roll pan coated with cooking spray. Broil 12 minutes, stirring every 3 minutes.
3. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; add to pan. Cook 3 minutes. Turn; cook 2 minutes or until done. Transfer pork to a plate.
4. Add 1 tablespoon butter and apple to pan; sauté 2 minutes. Add stock and nutmeg; bring mixture to a boil. Stir in remaining 1/8 teaspoon salt, remaining 1 tablespoon butter, syrup, Dijon mustard, and parsley; cook 1 minute. Divide chops among 4 plates; top evenly with apple mixture. Serve with sprouts.

Stop by and pick up a couple of beautiful pork tenderloins and try this amazing recipe!ROASTED PORK TENDERLOIN WITH APPL...
07/22/2026

Stop by and pick up a couple of beautiful pork tenderloins and try this amazing recipe!
ROASTED PORK TENDERLOIN WITH APPLES, ONIONS, & SPICED SWEET POTATOES.
INGREDIENTS:
4 medium yams or sweet potatoes
Neutral oil
2 small red onions, sliced
3 medium sweet-tart apples, like Braeburn or Fuji, cored and thickly sliced
3 cloves garlic, nely chopped
1 teaspoon fresh thyme leaves
2 teaspoons nely chopped fresh sage, divided use
Kosher salt and freshly ground black pepper
1 pack Berkshire Pork Tenderloins
½ teaspoon sweet paprika
5 tablespoons unsalted butter, softened, divided use
½ teaspoon ground cinnamon
HERE'S HOW:
1. Preheat oven to 400 degrees F.
2. Using a fork, prick each of the sweet potatoes all over 5 or 6 times and rub with a little oil. Place sweet potatoes on a rimmed sheet pan and roast for 15 minutes.
3. Meanwhile, to a large bowl add onions, apples, garlic, thyme, 1 teaspoon of the sage, and about 1 tablespoon oil. Toss to coat; season with salt and pepper.
4. Remove pan from oven. Move sweet potatoes to one side and spread apple mixture evenly over the rest of the pan. Roast for 15 minutes.
5. Using butcher’s string, tie the tenderloins into two small roasts, folding in the skinny tail ends if needed. Season both sides with salt, pepper, and sweet paprika; brush tenderloins
lightly with oil.
6. Remove from the oven, gently stir apple mixture, then dot with 2 tablespoons of the butter. Place prepared pork tenderloins on top of the apples. Roast for 15-20 minutes or until an instant-read thermometer inserted into the thickest part of one of the tenderloins registers 140 degrees F.
7. In a small bowl, mix remaining 3 tablespoons butter with cinnamon and remaining teaspoon of sage. Mix well and season with salt to taste.
8. Rest tenderloins for at least 5 minutes before slicing against the grain. Open sweet potatoes and top each with spiced butter mixture. Serve with apples and pan juices.

Address

1606 Kebet Way
Port Coquitlam, BC
V3C5M5

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5:30pm
Saturday 9am - 5pm

Telephone

+16044729995

Website

Alerts

Be the first to know and let us send you an email when Arctic Meat and Sausage posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Arctic Meat and Sausage:

Shortcuts

Share

Category