>>

Butcher's Own Ready-to-cook Dishes

Simple solutions
At IGA, we're on fire! Simplify your life by choosing from our wide variety of marinated, ready-to-grill meats. Your taste buds will love it and you’ll have more time to enjoy the summer sunshine.

A list of pure ingredients

The marinades in your Les Prêts-à-cuire du Boucher meat dishes contain:

  • No preservatives 
  • No artificial colours 
  • No artificial flavours
  • No added sulphites

Five tips for becoming a top chef this summer

  • Preheat barbecue 10 to 15 minutes before grilling food.
  • To keep meat juicy inside, don’t salt it a long time before cooking.
  • Handle meat with tongs or a spatula instead of a carving fork. Piercing the meat allows the juices to run out, drying the meat.
  • Turn the meat or poultry once only during cooking to ensure it stays tender throughout. Check the degree of doneness by inserting a meat thermometer into the middle of meat or poultry.
  • Loosely cover cuts of beef, pork, veal, and lamb with aluminum foil and let stand for 5 to 10 minutes before serving so that the meats’ juices disperse, making the meat juicy and flavourful. It’s the ideal way to get perfectly cooked meat on the BBQ!

Perfect for a meal with friends

Spicy Portuguese flattened chicken is perfect cooked on the barbecue. For a bit of crunch, add some slices of serrano ham.

Grilling chart for ready-to-cook dishes

CHICKEN BBQ heat Approximate Cooking Time* Internal temperature when done
Chicken Brochette Medium-high Satay: 4 to 8 minutes
Strips, brochettes, or cubes:
10 to 15 minutes
Medallion: 15 to 20 minutes
77°C (170°F)
Coq au porc Medium 40 to 55 minutes 77°C (170°F)
Chicken cutlet Medium-high 20 to 30 minutes 77°C (170°F)
Chicken breast Medium-high Crispy chicken : 35 to 40 minutes
Marinated: 15 to 20 minutes
Stuffed: 20 to 30 minutes
77°C (170°F)
Chicken drum sticks Medium-high 25 to 30 minutes 77⁰C (170⁰F)
Chicken tournedos Medium-high 15 to 20 minutes 77°C (170°F)
Flattened chicken High 60 to 90 minutes 82⁰C (180⁰F)
BEEF BBQ heat Approximate Cooking Time* Internal temperature when done
Beef brochette Medium-high Satay: 4 to 8 minutes
Souvlaki: 15 to 20 minutes
Cubes: 20 to 22 minutes
70°C (160°F) – medium
63°C (145°F) – rare
Beef flap steak Medium-high 10 to 15 minutes 70°C (160°F) – medium
63°C (145°F) – rare
Beef roulade Medium 18 to 22 minutes 70°C (160°F) – medium
Burgers Medium-high 12 to 16 minutes 70⁰C (160⁰F)
Steak Medium-high Sirloin: 6 to 8 minutes
Strip loin: 8 to 12 minutes
70°C (160°F) – medium
63°C (145°F) – rare
PORK BBQ heat Approximate Cooking Time* Internal temperature when done
Stuffed pork tenderloin Medium-high 12 to 18 minutes 70°C (160°F) – pinkish
Pork tenderloin brochette Medium-high 8 to 12 minutes 70°C (160°F) – pinkish
Pork loin chop High 12 to 15 minutes 70°C (160°F) – pinkish
*NOTE: Watch the meat closely since the cooking times are given only as guidelines; doneness will depend on barbecue intensity.