Dear Customers, Friends & Family,
It is with great difficulty that we have chosen to temporarily shut down our meat retailing operations. Since the fire, we have been faced with many decisions about moving forward. There was an initial plan for a semi-permanent market to be built immediately, and this plan understandably turned out to be a very expensive undertaking with significant hurdles including permitting. Currently, the option for us to remain open with Symons Valley Ranch Farmers Market is to attend the outdoor pop-up markets that are now being held every Saturday until some time in the Fall (at which time there may be another plan for the vendors over the winter). This option simply does not work for us given the need to place a trailer and be constantly moving heavy equipment and inventory (essentially requiring more personnel & cost than we can justify). We are also very challenged by an inability to carry fresh product with only one sales day during the week, something that appears to be an expectation from customers. As many of you know, Symons Valley Ranch was our only location, one that worked extremely well for us (so to say, we are not entertaining other site options).
We have been taking some online orders recently for customer pick-up and have also determined this to no longer be feasible for us. For those who know us, you know that we are very active entrepreneurs and professionals who have many other things going on and we are choosing to redirect our focus at this time (including a brand new venture by Joan that suits her extremely well and that we are looking forward to announcing in the coming months!).
Our understanding is that a new, permanent market will be built at the Symons Valley Ranch site, with Development Permit expected to be secured by the developer as early as this Fall. We are very excited about this future opportunity and will look forward to reconnecting with you at that time.
We want to express our deep and sincere appreciation for all of the support during our near 4 years of operations. The hardest part of this decision is knowing that we are letting down our customers and fellow vendors, but it is simply the right decision for us right now.
Joan, Meaghan, Andy, Sarah, Tracy & Madison
We have been absolutely devastated to lose our much loved, iconic, Symons Valley Ranch Farmers Market to the horrific fire of Jan 26.
Living local, loving local and supporting local is what makes Alberta and especially YYC such an amazing and kind place to live. We are rebuilding with SVRFM and can now look forward to pop-up markets in the SVRFM parking lot every 2 weeks and then into a semi-permanent facility by the 1st of June. This will be our home for the next 2 years while a permanent, purpose built building is constructed. Without another location in Calgary we are now taking orders for Kolb Bison, Bowden Chicken and Irvings Easter Hams. Thanks to all who have supported us! We can't wait to be back in business in the new market and see all of our amazing customers again!
The Symons Valley Ranch Farmers Market (SVRFM) 2nd Annual Soup, Stew, and Chilifest was held last Sat. Nov 19. Roaming Alberta Meats participated in the Stew Category. Our entry for "Alberta Bison on the Silk Road" won for the stew category and won the "Golden Ladle" trophy! Here's the recipe we used:
Recipe Source: Rangeland
Based on a study comparing the nutrient content of grain and grass-finished bison, there are minimal differences in the nutrient content of grain and grass-finished bison.
Source: Bison Producers of Alberta
Every first weekend of each month starting this April and running until October, there will be a Pop Up Gift Market at the Symons Valley Ranch, Lower Level Ranch Hall (below the regular Farmers Market). There will be an additional 20+ vendors along with our regular Farmers Market vendors. This will be happening Saturdays and Sundays, from 10 am to 5 pm each day!
Remember to visit Roaming Alberta Meats! If you have any questions, please contact us!
Image Source: Alice Achterhof
Roaming Alberta Meats is happy to announce that we will soon be selling Halal Certified lamb and goat in the Symons Valley Ranch (SVR) in cooperation with Sungold Specialty Meats, a Federally Inspected, HACCP certified, Halal certified, full service meat processing plant located in Innisfail Alberta that specializes in processing lamb and goat. Visit us in the Market or contact us for more information.
A great way to pan fry steak in the winter... or in the summer, too!
Cooking a perfect steak is easier than it seems. All you need is a sturdy pan, salt, pepper, olive oil, and a solid cooking technique. For this pan-seared method, start by letting the steak sit at room temperature for at least 30 minutes so it comes up to room temp and will cook evenly. Then, just sprinkle on salt and pepper, rub on some oil, and get your pan really hot. Lay the steak in the pan and don’t mess with it until it’s ready to turn. In about 8 minutes, you’ll have a perfectly cooked steak to serve with a potato gratin.
This recipe cooks the steak to medium rare. If you prefer your steak rare, cook it about 1 minute less on each side or until an instant-read thermometer reads 120°F to 125°F. For medium or well done, cook the steak 1 to 2 minutes longer or until an instant-read thermometer reads 130°F to 135°F, or 135°F and above, respectively.
February 6 & 7
February 13 & 14 weekend (Family Day Long weekend)
February 20 & 21 Weekend
Image Source: Fotolia
1 packet Bison finger (back) ribs (Roaming Alberta Meats typically sells 8 ribs per package, great for feeding 4. Thaw completely before starting this recipe.)
1 tablespoon Salt (Adjust amount of salt to your liking.)
1 tablespoon Pepper (Adjust amount of pepper to your liking.)
1 Medium Onion (Roughly chopped.)
3 cloves Garlic (Crushed.)
1 cup Tomato juice
1 cup Bison broth (Osso Bueno)
1 cup BBQ sauce (Use whatever is your favourite, I use Cattle Boyz!)