• Home
• Artisan Beef
  • Introduction
  • Protocol
  • Artisan vs Organic
  • Certification
  • Where to buy?
  • Buy Online
  • À la carte
• Breeding
  • Introduction
  • Females
  • Bulls
• Calf Purchases
  • Introduction
  • Eligibility
  • Traceability
• Sales & Events
  • Introduction
  • Sales
  • Events
  • News
• Insights
• Contact Us
  • Contact Us
  • Eastern Division
  • Western Division
  • Meat Division

Our booth is across from the Food Network Stage. We are going to be on the Food Network stage on:

Sat. Nov. 22 from 5:30 to 6:30 and Sun, Nov. 23 from 4:30 to 5:30

We're also sponsoring the prizes for the Nine of Dine Competition.

~~~~~~~~~~~~~~~

How to Roast Top Meadow Farms Prime Rib Roast

1 Top Meadow Farms prime rib roast

Have your butcher remove the rib bones and truss the rack of bones back on to the roast. Meat cooked on the bone retains greater moisture. Removing the rib bones will make carving easier when the roast is cooked.

To ensure even cooking, remove the roast from the refrigerator and leave at room temperature 30 minutes prior to roasting.

Preheat an oven to 450F. The roast will be started at a high temperature for 20 minutes to seal the meat.

Calculate the time for cooking, using the guide below:

Rare (125 F) 12 - 15 minutes/lb Medium (140 F) 15 - 18 minutes/lb Well Done (160 F) 20 - 25 minutes/lb

**A 6 lb roast cooked to medium rare will take approximately 1 hour 30 minutes. A probe thermometer should be used to check the internal temperature approximately 15 to 20 minutes prior to the finish of cooking time. Correct internal temperatures are given above.

Place the roast on a rack in a roasting pan just large enough to hold it.

Season the roast liberally with salt & pepper.

Place the roast in the preheated oven and roast at high temperature for 20 minutes. After 20 minutes turn the oven down to 375 F. Include the higher sealing time in the overall projected cooking time.

After 45 minutes, baste the roast with the pan drippings and return to the oven. Continue to baste the roast every 45 minutes during cooking.

When the internal temperature has been achieved, remove the roast from the oven and place on a cutting board. Loosely tent the roast with aluminum foil and let rest for 30 minutes. Proper resting ensures a moist roast.

Remove the trussing, slice and serve.

~~~~~~~~~~~~~~~

Lunch in the Country

This is a wonderful salad using leftover cold roast beef or a good excuse for cooking a roast. Vinaigrette 1 clove finely chopped garlic 1 tbsp Dijon mustard 1/3 cup red wine vinegar 1-cup olive oil 2 tbsp small capers 2 tbsp mixed finely chopped herbs; parsley, chive and tarragon. Salt & pepper

Salad 2 lbs small red potatoes, quartered 6 eggs 8 - 10 radishes, thinly sliced 1 small English cucumber, halved and seeded 2 lbs cold sliced roast beef, cooked medium rare

Preparing the Vinaigrette In a small bowl whisk together the garlic, Dijon mustard and red wine vinegar. Whisk in the olive oil. Stir in the capers and season to taste with salt and pepper. To ensure freshness the herbs will be added just prior to serving.

Preparing the Salad Put the potatoes in a pot, cover with cold water and salt the water liberally. Bring the potatoes to a boil and cook until just tender when pierced. Drain the potatoes and toss them with some of the vinaigrette without herbs while they are still hot in order to maximize flavour.

Put the eggs in a pot and cover with cold water. Bring to a boil on high heat and when the eggs have just come to a boil, remove from the heat, cover the pot with a lid and let the eggs sit for 12 minutes. Drain, run under cold water until completely cool and peel. Halve or quarter the eggs as desired.

Thinly slice the English cucumber.

Serving Lunch in the Country Whisk the herbs into the vinaigrette. On a large platter, or individual plates decoratively arrange the salad ingredients. Drizzle the herb vinaigrette over the salad ingredients, serving any extra on the side.