Spring Creek Ranch

Consumers want to know if the meat they’re buying is free of antibiotics and synthetic hormones…

Read this article by Valerie Ward to learn more:

The Ethical Omnivore Mar 2012

Family farm doomed to extinction?  We think not! 

Check out this article.“If there is one business model many agree is doomed to extinction, it is the family farm. But over in Vegreville, Alberta, the Kotelko family begs to differ. In fact, they’ve been reinventing the family farm for decades, turning every obstacle along the way into an opportunity that has led the family enterprise to become a successful group of diversified companies, owned and operated by multiple families…

Read full article in the Financial Post

For tender, juicy and flavourful beef follow these guidelines:

1. Select lightly marbled roasts or steaks
2. Well-trimmed meat eliminates smoking and flare-ups.  Slashing fat along the edge will keep steaks from curling.
3. Season meat before BBQing.  If marinade was used, discard it or boil for 5 to 10 minutes before basting onto or serving with cooked meat.
4. Turn steaks when juices bubble on surface, turning only once or twice.
5. Use tongs, not a fork, to turn meat – forks pierce meat and release juices.
6. To prevent burning, apply BBQ sauce during the last 5 to 10 minutes of cooking time.
7. Do not overcook.
8. An instant-read thermometer is ideal for checking the doneness of all beef cuts or for steaks, you can cut a small slit in the centre of the meat to visually check doneness.  For roasts, a meat thermometer can be inserted before cooking to check the internal temperature of the meat.

For more helpful tips like this one, visit www.beefinfo.org

1. Pierce steak numerous times with fork.
2. Marinate in 1 cup (250 mL) acidic liquid (citrus juice, wine, etc.) plus seasonings for 12-24 hours in refrigerator OR 20 – 30 minutes, if using packaged quick marinades.
3. Grill, broil or pan-fry turning only once or twice with tongs.  Do not cook past medium.