WHAT'S YOUR BEEF?

Beef seems so purely North American that it is hard to believe that it was the Spaniards who brought the first cattle to the America’s in the 16 Century and whilst the settlers regarded them as the ‘biblical beasts of burden’, the native Indians found them quite tasty and became, in fact, the first cattle herders, moving the cattle across the Mississippi to the grasslands of the plains.

Today, railroads and refrigerated rail cars make the transformation of getting the beef to the market place much easier. Which ever way you ‘slice’ it, beef will always be a staple in our diet. The party time menu of barbecque steaks, baked potato, corn and salad is always a hit during any season of the year. The aroma of home made chili with home made corn bread in the middle of winter will bring a smile to a hungry face. Each country has a version of slow cooked beef ribs which, depending on the country, come with special enhancing spices. There is no finer cut of beef to cook in a beautiful Barolo wine than ‘brisket’. This cut is flavorful and needs to be cooked slowly.

The ‘flank’ steak, also called a London Broil, and is perfect when grilled, having been covered in a savoury marinade. Sliced thinly, it makes for a great presentation and is always a winner. Pot roasts are a family’s ‘ideal dinner’. After browning the roast on all sides, it can be popped into a slow cooker with other ingredients for the day until one returns after work. Adding vegetables, dinner can be an easy meal.

The staple of North America is ‘the hamburger’. There are many variations in every fast food restaurant one can name, all touting to be the people’s choice. From Elk, Bison and gourmet meats, the ideal hamburgers are those which are home made and may incorporate many spices and seasonings of one’s choosing. Blue cheese popped inside is a winner or specialty sliced cheeses melted on top are highly recommended served with caramelized onions and condiments on an Italian crispy bun.

Today, meat is available close to home within a 100 mile radius of one’s residence and can be bought locally through different retail outlets and Farmers Markets in the Georgian Bay Area.

West Grey Premium Beef is the winner of the 2009 Ontario Meat Competition winning both gold and platinum awards. The farm is situated 5 minutes south of Durham, outside of Varney. beef@ premiumbeef.ca Another retail outlet is in Owen Sound, Cottenie’s Country Fresh Meats, open 7 days a week: 841 – 10th Street West.

Word is now out!

Blue Ridge Meats. You will find only the finest of Grey County Beef and cut to order! An all time favourite local Butcher. 5 Hurontario Street, Collingwood, 705- 446-9881.

Black Angus Fine Meats and Game, just outside Thornbury on Highway 26 is the place to find, now that the ‘gourmands’ are demanding ‘free range meats. Sean Kelly has it all, specializing in dry aged meats, catering to your most ‘wildest taste buds’. Thornbury location 207484 Hwy 26 (519)599-2334 (close to the Lora Bay entrance on the south side) Mississauga location 740 Lakeshore Road East (905)271-2333 (blackangusmeats. com)

When it comes to restaurants in the Georgian Bay Area the C&A Steak House in Blue Mountain Village is renowned for the quality of their USDA prime grade steaks. patrons will not only have a superb choice of food but will be treated with excellent service and the opportunity to taste exceptional wines. Located in The Village at The Town of the Blue Mountains. .