Temporary Shut Down

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

Trying to Rebuild Symons Valley Ranch Farmers Market

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!

We Won The Golden Ladle!!!

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:

  • Olive Oil 2-3 Tbs
  • Bison Round or Cross Rib Roast 3 1/2 – 4 Lbs
  • Finely Chopped Onion 1 Full
  • Finely Chopped Celery Ribs 2 Sticks
  • Finely Chopped Carrots 3 Sticks
  • Mushrooms, Stemmed & Halved 2 Cups
  • Finely Chopped Garlic 4 Cloves
  • Ground Cinnamon 1 Tsp
  • Ground Cloves 1/2 Tsp
  • Ground Allspice 1/2 Tsp
  • Star Anise 1 Flower
  • Fresh Ground Black Pepper 1 Tsp
  • Bold Red Wine, Cabernet, Merlot, Malbec or Zinfandel 2 Cups
  • Canned Tomatoes 796ML, 1 Can
  • Salt & Pepper To Taste
  • Chopped Parsley 1 Tbs
  • Heat a large frying pan over medium heat and add the oil.
  • Add the meat and cook turning until all sides are browned for about 10 – 15 minutes
  • Transfer the meat to a slow cooker
  • Add the onions, carrots, celery and mushrooms to the frying pan and cook until lightly browned (you may need a bit more olive oil)
  • Add the garlic and cook until fragrant then add the cinnamon, cloves, allspice, star anise and pepper and stir to distribute them evenly
  • Pour the red wine into the pan, stirring until all the brown bits on the bottom come loose (this is known as deglazing the pan – it’s how you get ALL the flavour)
  • Add the tomatoes and bring to a boil then transfer the liquids in the fry pan over the meat in the slow cooker
  • Refrigerate overnight at this point or begin cooking on low for about 8 hours
  • Season with salt and pepper to taste once the meat is falls apart easily when tested with a fork
  • Transfer to a serving dish and sprinkle with parsley
  • Serve over polenta, pasta or mashed potatoes
  • Enjoy with more of that bold wine

Recipe Source: Rangeland

Grain Finished Bison vs Grass Finished Bison

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.

  • Consumers are eating bison meat as an alternative meat. Approximately 300,000 bison.
  • Bison are being raised for meat production in North America.
  • Research indicates that bison meat contains many nutrients which are essential to human life and health.

Source: Bison Producers of Alberta

Roaming Alberta Meats soon to sell Halal Certified Lamb & Goat

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.

Roaming Alberta Meats featured on Shaw TV International Flavour

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