Roaming Alberta Meats

Your Trusted Connection To Alberta's Finest Meat Producers

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Beef

Our Farmer

Earth Works Farm
Earth Works Farm is the farming venture of Vance and Brenda Barritt. They were both raised on family farms in Alberta – and both of them left their farms in their late teens in order to explore other horizons. They each followed unique paths – picking up a variety of experiences and adventures along the way, getting to see and live in various parts of Europe, Asia and the Middle East.

After being gone from Canada and the countryside for many years, they both returned to home to rural Alberta in 2010 – Vance to his family farm and Brenda to nearby Stettler. They met during their moves home and very quickly, a new partnership was formed and in October 2011 – they were married and moved onto the farm where Vance was raised.

Earth Works Farm actions are guided by what they have learned through Holistic Management and Permaculture – and through the many mentors and friends they have found since making this big step.

The Exceptional Quality of Our Beef

Earth Works Farm is building a herd of animals which we believe is suitable for our prairie climate and range feeding. Right now it includes Scottish Highland-Galloway crosses and Simmental-Scottish Highland crosses. We are breeding for short legs, warm coats, and good finishing on grass. We calve out from May onwards to avoid the usual spring storms.

Our beef is grass and forage fed & finished. Our winter feeding program includes hay, forage and barley sprouts (this is a by-product of the barley malting process; it is the sprout and rootlet of the seed, it does not affect the pH balance of an animal’s rumen so acidosis, caused by feeding grain, is not a concern). We slaughter in the summer and fall when the cattle are coming off good forage and they are dry-aged for 3 weeks before cutting.

Recipe: Kalbi (Korean Short Ribs)

RAM Kalbi Borean Short Ribs
  • 5 lbs korean-style short ribs (flanken)
  • 1 cup soy sauce
  • 1/2 cup mirin or sweet Sherry
  • 3/4 cup brown sugar
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 1/4 cup sesame oil
  • 1 small onion peeled & finely grated
  • 1 small Asian pear peeled & finely grated
  • 1/4 cup (around 15 cloves) minced garlic
  • 2 green onions, chopped

Combine all ingredients except for ribs; whisk well. Pour over ribs and marinate (refrigerated) minimum 4 hours, ideally overnight.

Heat grill to medium-high. Drain ribs and discard marinade. Grill ribs until browned and cooked medium-rare (about 3 minutes per side). Enjoy!

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About Roaming Alberta Meats

Roaming Alberta Meats
Roaming Alberta Meats is based in Calgary. The company was started by Meaghan Riopel, entrepreneur and MBA/CMA graduate.

Meaghan had a personal desire to connect with farmers and understand exactly where the meat on her table was coming from. She works closely with her parents, Joan & David Hines…

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