MOUNTAIN CREEK FARMS

MOUNTAIN CREEK FARMS

In the spring of 2011 XL Fine Foods announced their private label Mountain Creek Farms packaged portioned controlled beef line.

Our fresh beef is packaged at our government-inspected facility in Calgary, Alberta with a revolutionary durable air-tight plastic film that extends the product's shelf life.

The film, which is freezer-friendly, keeps the beef from coming into contact with oxygen so it maintains a natural deep red to purple colour. Once opened, the beef will develop a familiar cherry colour. The plastic film also protects from freezer burn and frost build-up eliminating the need to overwrap before it's tucked away in the freezer.

Note: Colour is not an indicator of freshness. Always refer to the Use/Freeze By date on the package.

Tri-Tip Steaks

Bottom Sirloin Tri-Tip Steak can be grilled, broiled or pan seared. Season simply or marinate briefly before cooking.

Cooking Tips:

Trip-tip works well with big,bold Latin, Tex-Mex or Asian flavours.
For best results, cook to medium doneness. Check doneness by inserting a digital instant read thermometer sideways into the steak.
- Medium-rare – 145ºF (63ºC)
- Medium – 160ºF (71ºC)

To Season:

Sprinkle steak spice or coarsely ground pepper and kosher salt all over the meat.

To Marinate:

Pierce meat all over with a fork and place in a sealable freezer bag with 1 cup (250 ml) marinade such as teriyaki sauce.
Refrigerate for 30 minutes to 12 hours. Discard marinade. Pat meat dry with paper towel and season.

Grill, broil or pan-fry:

Sprinkle steak spice or coarsely ground pepper and kosher salt all over the meat.

+ Flat Iron Steak Recipe

Flat Iron Steaks

Flat iron steaks can be grilled, broiled or pan-seared. Season simply or marinate briefly before cooking.

Cooking Tips:

Naturally tender, the flat iron steak is best cooked to medium doneness.
Check doneness by inserting a digital instant read thermometer sideways into the steak.
- Medium-rare – 145ºF (63ºC)
- Medium – 160ºF (71ºC)

To Season:

Sprinkle steak spice or coarsely ground pepper and kosher salt all over the meat.

To Marinate:

Pierce meat all over with a fork and place in a sealable freezer bag with 1 cup (250 ml) marinade such as teriyaki sauce.
Refrigerate for 30 minutes to 12 hours. Discard marinade. Pat meat dry with paper towel and season.

Grill, broil or pan-fry:

Use medium heat for 5 to 6 minutes per side for medium-rare doneness with 1-inch thik steak.
Remove to cutting board.
Cover loosely with foil and let rest 5 to 10 minutes.
Carve into thin slices across the grain to serve.

+ Herb Crusted Petite Recipe

Cross Rib Shoulder Petite

Petite Tender can be roasted, grilled or pan-seared. Season roast simply before cooking.

Cooking Tips:

If roast has a thin end, fold over and secure into place with kitchen twine or wooden skewer.
For best results, do not cook past medium.
Because of its tapered shape, the end portions of the roast will be more cooked than the centre portion.
After cooking, allow roast to rest for 10 to 15 minutes before carving.
For optimal tenderness, cut into thin strips across the grain (length) of the meat.

To Season:

Rub a 1 to 1-1/2 lb (500 g to 750 g) roast all over with coarsely ground pepper and kosher salt.

Oven Roast:

Place on rack in shallow roasting pan.
Insert oven-safe meat thermometer length-wise into centre of roast.
Sear in preheated 450ºF (230ºC) oven for 10 minutes.
Reduce heat to 275ºF (140ºC).
Cook uncovered until thermometer reads 140ºF (60ºC) for medium – about 15 to 20 minutes, depending on roast thickness and weight.

Grill or Pan-Fry:

Using medium-high heat cook roast in lightly oiled heavy skillet or on grill
Turn occasionally for about 15 minutes.
If roast begins to overbrown, reduce heat and/or move to cooler part of grill.
Roast will be done to medium when digital instant read thermometer inserted into thickest part reads 140ºF (60ºC).

For more information and recipes, visit www.beefinfo.org