Preheat oven to 400 degrees.

Cook uncovered for 15 minutes, then drop oven temperature to 300 degrees and cook for another hour.

Depending on size, more time may be required, but checking with a meat thermometer will guarantee perfection. 165-170 degrees is the perfect range.

Remove from oven and rest for at least 10 minutes before removing net and slicing.

Mildly spiced, but big on flavour. Ground pork, seasoned and mixed with butter, before being wrapped in bacon.

Bake on a lined cookie sheet.

35 minutes at 350 degrees.

When you can’t decide between steak and sausage, you get to have both!

Both our Brant County or Louisiana flavours can be baked in the oven, but our favourite method is on the grill.

Get your BBQ burners to high, and give the broils a 2 minute blast on each side. Drop to low/medium and grill for another 4 minutes per side. Adding a brush of sauce to tack up the last couple minutes is a great addition if that option is desired, although not required.

Typically, beef short ribs are prepared in a low-and-slow, braising method.

Because we cut these thinner than typical and they have been marinated, tenderness is already taken care of.

Get your BBQ to a high temp, then drop burners to medium heat as you add the meat. Grill 6-8 minutes per side.

Season, Sear, Slow-cook.
Perfect for Prime Rib, Inside Round.

Thaw completely, or purchase fresh.

While oven is preheating to 450 degrees, season beef heavily with salt, pepper, as well as to taste with garlic, onion, and any other herbs of your choosing. Rosemary is a classic, but have you tried swapping for dill?

Insert beef and reduce oven heat to 275.

Monitor with cooking thermometer, and pull from oven when desired temperature is reached:
125 for rare
135 for medium
140 for well.

Roast will continue to rise in temperature, and should be allowed to rest for at least 20 minutes before carving.

Perfect for Blade Roast, Short Ribs, Shank.

In a heavy bottom dish or dutch oven (something appropriate for both stove top & oven), heat olive oil and sear your heavily seasoned beef on all sides. Remove meat and add garlic, onion (more oil may be required). Keep in mind that any flavours you would like included in your final dish will begin being introduced at this point. Any herbs, other vegetables, or choice of braising liquid will contribute to final taste.

Return beef, and cover at least 3/4 of the way (full submersion not required) with broth, wine, or a combination of both. Cover and into the oven at 300 for 3-4 hours.

For gravy, remove beef and use an immersion blender to break down onion throughout the remaining braising liquid. Reduce on stove-top (can be thickened with cornstarch if required).