Knowledgeable Butchers

At Saskatoon Co-op, we take pride in the quality, freshness, and variety of our meat products, along with our top-notch customer service.

We offer a wide range of fresh meats including beef, pork, chicken, seafood, and high-end steaks. Our store-made patties, sausages, and valued-added items such as kebobs, burgers, and marinated meats are also customer favourites because they’re easy to prepare, delicious, and convenient. But that’s not all. We offer a large variety of local homegrown products that you can’t get anywhere else.

What truly sets us apart is our highly-trained butchers dedicated to upholding Saskatoon Co-op’s cutting and freshness standards. Everything is prepared on site by your friendly Co-op butcher, and if there’s something special, you’re looking for, we’re ready to help.

View the videos below to see how our Butchers make sausages, burgers, and learn how they can help you!

Watch how our burgers are made in-store!

Watch how our sausages are made in-store!

Watch how our Butcher's can help you!

From butcher shop beginnings to a lifetime in meat cutting: Roland Padget’s story and steak tips

Roland Padget has spent more than four decades in the meat cutting industry, building a career rooted in hands-on experience, family tradition, and a deep understanding of quality cuts. He currently works part-time at the Meat Department of Westveiw Co-op Food store in Saskatoon, where his journey in the Co-op Retailing System (CRS) first began.

Raised in a small Saskatchewan town about two hours northeast of Saskatoon, Roland grew up around the meat business. His parents owned and operated a butcher shop and locker plant, and from around age 14 he spent his after-school hours and weekends helping out, learning the trade from the ground up. He continued working there through high school and stayed on for an additional year after graduating.

In 1983, Roland formalized his training by attending Kelsey Institute in Saskatoon, completing the Retail Meat Cutting program. After graduation, he joined Saskatoon Co-op, working at the original Westview location. That fall, he was offered a management opportunity and moved to Carrot River Co-op, where he spent three years gaining leadership experience.

Eventually, he stepped back from management and returned to Saskatoon, working in a private meat shop. A couple of years later he accepted a position in Prince Albert, moving closer to home and continuing to build his career with Lakeland Co-op, where he remained for more than 22 years.

In 2012, when the Stonebridge location opened in Saskatoon, Roland returned once again to the city, working there until 2017 before transferring to Stonebridge Co-op and later back to Westview, bringing his career full circle to where it all started more than 40 years ago. Over the years he has also worked alongside former classmates from meat cutting school, reconnecting with colleagues who also built long-standing careers in the industry.

Today, Roland continues to share his expertise part-time while reflecting on a career that has spanned over 42 years, including 40 years within the CRS.

Steak knowledge from a career behind the counter

When it comes to cooking steak, Roland emphasizes that the biggest mistake people make is choosing the wrong cut for the cooking method. Labels like “grilling steak” or “marinating steak” exist for a reason. Different cuts perform best in different situations.

For a great BBQ steak:

• Choose cuts labeled for grilling
• Avoid overcooking, medium-rare to medium keeps the meat juicy
• Let the steak come to room temperature before cooking
• Sear both sides on high heat to lock in flavour
• Always let the steak rest after cooking so juices redistribute

Marbling also plays a major role in quality. A well-marbled steak with a thin fat cap delivers the best flavour because fat carries taste through the meat.

One of Roland’s personal favourites is a ribeye steak on the BBQ. Season it simply, sear it over high heat, then finish at a lower temperature until desired doneness. His philosophy is straightforward. Less is more, and heavy sauces often hide the natural flavour of quality beef.

Visit a Saskatoon Co-op Food store today and experience full service from our butchers!