2026 Food Trends: Canadians Are Cooking Like Pros (and Saving Like Legends)
If the past few years taught Canadians anything, it’s this:Good food doesn’t have to come from a restaurant — and it definitely … Read more
Crafting a Sustainable Future, One Cut at a Time
At High Caliber Products, sustainability isn’t just a buzzword—it’s a commitment to quality, community, and tradition. Reading Western Grocer’s recent article, we’re … Read more
Rendering Beef Fat: What to Do with Leftover Chunks
If you’ve been rendering beef fat (tallow) and still have chunks left after 24 hours using the wet method, you might wonder … Read more
High Caliber: Basic Sausage Making
Welcome to the “High Caliber Sausage Making” blog. We recently released our video series with High Caliber Instructor Chris Giffen, joined by … Read more
How to choose your Victorinox Knife
Remember when you were a kid and the coolest thing to have was a Swiss Army Knife? Likely it was your most … Read more
What are Sodium Erythorbate and Ascorbic Acid used for?
Sodium Erythorbate, and Ascorbic Acid are known as “Cure Accelerators”. When used they directly accelerate the nitrite (NO2-) conversion (actually, a reduction … Read more
I am my own supply chain! A High Caliber Guide to holiday gift-giving
In a year where “supply chain disruption”, “staying home” and “shortage” are the buzz words we challenge you to MAKE YOUR OWN … Read more
How to Care for Carbon Steel Grinder Plates and Knives
If you have used High Caliber’s preferred plates in your meat grinder, you may have experienced a not so happy surprise when … Read more
Dry-age steak at home with Umai
Age your beef at home with Umai Dry® Steakhouse Quality Beef at Home If you have ever had the privilege of enjoying … Read more
I would like to try making sausage at home, what do I need to get started?
How To Make Sausage at Home, A Step-by-Step Guide So many people are looking to make sausage at home, but they don’t … Read more
