Friday, October 8, 2010
Cedar Creek Wine Tasting With Canadian Angus Beef
The Cedar Creek Estate winery is holding a tasting paired with Canadian Angus Beef on Sunday, Oct. 17 in Vancouver. Source: www.cedarcreek.bc.ca
Thursday, September 30, 2010
Farm gate Angus Sales in Alberta
According to the Sept./Oct. issue of City Palate magazine's 'Alberta Snail Trail - Your Guide to Locat Products at Farm Gates and Restaurants':
• Pura Vida Farm, Lethbridge
• Ruzicka Sunrise Farm, Killam
• Sunshine Organic Farm, Warburg
• Pura Vida Farm, Lethbridge
• Ruzicka Sunrise Farm, Killam
• Sunshine Organic Farm, Warburg
Saturday, August 14, 2010
McDonalds USA introduces Angus Snack Wraps
McDonald’s is promoting Angus Snack Wraps in the US, promoted as "The simple joy of Angus". No word yet on them being added to the menu in Canada. Website: McDonalds.com
Thursday, June 3, 2010
Tips for grilling the perfect Angus steak
You've got the perfect Angus steak - now grill it to perfection.
These tips for grilling are from Homegrown Ontario's expert Dave Zimmer as they appear in the story "Keep steaks simple" in the Vancouver Sun HERE.
• Enhance. Let meat come to room temperature before placing it on the grill. Refrigerated meat takes longer to come up to cooking temperature, leading to a dry, tough dinner. It also tends to stick to the grill.
• Remove. Wipe away any marinade with a paper towel before grilling. Excess moisture from the wet marinade impedes browning and the formation of the all-important sear that locks in juices.
• Rest. Let meat rest before serving. All grilled meat needs a resting period before it is served. When meat rests -- five minutes for a small steak and 15 to 20 minutes for a roast or a big bird -- it reabsorbs the flavourful juices for a moist, tender dinner. Carve too early and the delicious juices from the centre of the cut simply leak out, leaving a dried-out dish.
• Stay. Don't abandon the barbecue. When grilling, you can't just close the lid and walk away. Just like pancakes or omelettes, grilled meats -- and the grilling temperature -- need to be closely monitored during cooking, especially for any flare-ups.
These tips for grilling are from Homegrown Ontario's expert Dave Zimmer as they appear in the story "Keep steaks simple" in the Vancouver Sun HERE.
• Enhance. Let meat come to room temperature before placing it on the grill. Refrigerated meat takes longer to come up to cooking temperature, leading to a dry, tough dinner. It also tends to stick to the grill.
• Remove. Wipe away any marinade with a paper towel before grilling. Excess moisture from the wet marinade impedes browning and the formation of the all-important sear that locks in juices.
• Rest. Let meat rest before serving. All grilled meat needs a resting period before it is served. When meat rests -- five minutes for a small steak and 15 to 20 minutes for a roast or a big bird -- it reabsorbs the flavourful juices for a moist, tender dinner. Carve too early and the delicious juices from the centre of the cut simply leak out, leaving a dried-out dish.
• Stay. Don't abandon the barbecue. When grilling, you can't just close the lid and walk away. Just like pancakes or omelettes, grilled meats -- and the grilling temperature -- need to be closely monitored during cooking, especially for any flare-ups.
Now Magazine's #1 Burger is all Angus
#1 on Toronto's top ten burger list stars a huge 8 oz. Black Angus patty at Lee ($18), one of two Toronto restaurants from noted Top Chef Masters finalist Susur Lee (he also has eateries in New York and Washington). Coming in at #8 is another grass-fed Angus burger from Allen's ($9.25). Read NOW Magazine's entire list HERE.
Thursday, May 27, 2010
100% Angus Burger at Rodeo Burger, Edmonton
Edmonton Journal review of Rodeo Burger yields lip-smacking results - read it HERE.
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