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50 ByWard Market Square 613-241-9266 saslovesbyward@gmail.com
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Saslove's Meat Market

Top Quality Eats Since 1954

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  • Products & Gift Cards
  • Location and Hours
  • Recipes
    • Cooking Tips
  • Order Online
    • Nutrition North
    • Local Delivery
  • Specials
  • Holiday Pre-Order

Cooking Tips

Do you have questions that aren’t answered on this page? Looking for more cooking tips? No problem! Contact us directly.


Cheat Sheets

Check out our Meat Cheat Sheets (say that ten times fast!) for cooking directions, temperature readings, flavour pairings, and wine recommendations. Remember that all ovens are different, and it’s always best to test your meat with a thermometer to be sure of internal temperature!

Beef Tenderloin
Duck
Frenched Rack of Lamb
Frenched Rack of Pork
Goose
Leg of Lamb
Prime Rib
Turkey
Baby Back Ribs
Pork Belly
Pork Tenderloin
Trimmed Brisket

Cooking Steak in the Oven

Cooked Steak

Who says winter has to put a damper on a good steak? Here’s a quick way to improve your indoor-cooked steak.

  1. Turn oven on broil and put pan or sheet which you will be cooking the steak on in the oven
  2. Leave the pan in the oven until a flick of water sizzles on it
  3. Remove pan and turn oven onto bake (325-350°F)
  4. Sear steak on both sides on hot pan
  5. Put steak & pan into the oven and cook.

This quick-tip is fantastic because it helps your oven simulate the heat effects of a BBQ by getting the heat moving.


Cooking Chicken

Chicken isn’t difficult to cook, but it’s important to cook it thoroughly – no one wants raw chicken! For roasting chicken, use the helpful chart below. Looking for more? Canadian chicken farmers have published a wealth of safety tips, recipes, and other information here.

Roasting

CutInternal TemperatureAverage Cooking Time*
Boneless, skinless breast
Small piece (140 g raw) 
Large piece (200 g raw)
165°F (74°C)
35 minutes
45 minutes
Boneless, skinless thigh
Small piece (60 g raw)
Large piece (115 g raw)
165°F (74°C)
20 minutes
30 minutes
Bone-in, skinless thigh/drumstick
Small piece (80 g raw)
Large piece (130 g raw)
165°F (74°C)
35 minutes
45 minutes
Bone-in breast
Small piece (170 g raw)
Large piece (250 g raw)
165°F (74°C)
40 minutes
50 minutes
Bone-in legs
Small piece (200 g raw)
Large piece (300 g raw)
165°F (74°C) 
40 minutes
55 minutes
Ground chicken patties
(120 g raw)
165°F (74°C)
30 minutes
Whole chicken – stuffed
(1.5 kg raw)
180°F (82°C)
2 hours 10 minutes
Whole chicken – unstuffed
(1.5 kg raw)
180°F (82°C)
1 hour 40 minutes 
Wings
(90 g raw)
165°F (74°C)
25 minutes
Chart compiled by the Chicken Farmers of Canada.

*When to check the internal temperature – oven roasting uncovered, in a 350°F (180°C) oven.

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Saslove’s Meat Market

Serving families in the Ottawa-Gatineau area since 1954.

50 ByWard Market Square
Ottawa, Ontario
K1N 7A2

613-241-9266
saslovesbyward@gmail.com

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