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We met Jillian at the St. Albert Market and tried some of the steaks.
Needless to say the next weekend we asked to bulk order! We took a tour of the farm, my daughter got to help collect eggs with Jillian, and then we put in our order! I highly recommend their meats!!!
We cooked beef liver in our soup, and made 5 meals out of a 3.5lb beef heart. As we are venturing into the world of eating offal, it’s been great sourcing it from responsible and conscious farmers.
We are very thankful to do business with Jillian and Brett – they are wonderful people!
We prepared it by thawing it for 3 days in the fridge. We turned on the BBQ and kept it at a constant 225 degrees. We added a smoke box of Mesquite chips to add a bit if smokey flavour. We only seasoned the steaks with salt and pepper before putting it on the grill. We cooked the steaks in indirect heat on the grill until the internal temperature hit about 120 degrees.
Once we were at that temperature we took the steaks off the grill and let them rest for 10 minutes. In the meantime we cranked the heat up on the BBQ. Once 10 minutes passed we seated both sides of the steaks until the internal temperature was between 125 and 130 degrees. When we cut into the steaks they we juiced and equally cooked med rare all the way through.
The taste was unbelievable. Jill and Brett deserve a round of applause for there work to ensure that they produce the best beef around. Thank you so much for the opportunity to taste the fruits of your labor.
We’ve been recommending you guys like crazy to all of our friends and family! Keep up the good work!!!