Culinary Arts Menu
Retail Meat Store
The store is operated by TRU for the purpose of training students in the Retail Meat Processing certificate program.
We have determined it is best for our students to focus on skill development and curriculum in their first semester of the program. We will be adding the retail portion of the curriculum starting in the winter semester (January). This will include opening of the retail meat store on selected Thursday’s. We will continue to send out email notifications in advance of store days.
Value-added products
- Pork cutlets
- Pork marinated
- Chicken cordon bleu
- Chicken marinated
- Beef marinated
- Beef jerky
- Hams
- Bacon
- Corned beef
- Pepperoni
Additional prepared foods available
A variety from the professional cook training program.
Manufactured sausage products
Seasonal. A variety of cooked, smoked and fresh sausage.
Seafood
As available
Sustainability-related aspects of meats
The Retail Meat Store strives to include certain sustainability-related aspects of the meats it serves.
Beef
- Free run from ranches in the Thompson/Cariboo region
- Grass fed, with many finishing on a grain/silage combination
- No antibiotics or growth promoting hormones
Pork
- Pasture-raised from the Thompson region or barn-raised from the Fraser Valley
- Fed on grain from only Canada or the US
- No growth promoting hormones
Chicken
- Free range or free run from farms in either the Thompson region or the Fraser Valley
- Fed on grain, only from Canada or the US
- No growth promoting hormones
Lamb
- Free run from ranches in the Thompson region
- Fed hay and a bit of grain to finish
- No growth promoting hormones
