Cattle fed for the OCFB program are provided diets that are balanced for all nutrients to ensure the well being of the animals and to provide high levels of nutrients in the beef produced. Our beef products provide 14 essential nutrients and are an excellent source of protein, niacin, vitamin B12, selenium and zinc and are a good source of iron, riboflavin, vitamin B6 and phosphorus. The iron in beef is in a form called “heme” iron, which the body more readily absorbs than the iron found in plant foods (e.g. spinach, cereals, legumes) or eggs. Beef is also a source of magnesium, potassium and vitamin D.
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PREMIUM OVEN ROAST – COOKING DIRECTIONS: Place roast, fat side up, on rack in roasting pan Season roast; insert meat thermometer into centre of roast avoiding fat or bone. Cook, uncovered, in 325ºF (160ºC) oven to desired doneness.
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OVEN ROAST – COOKING DIRECTIONS: Place 2-5 lb (1-2.5 kg) roast, fat side up, on rack in roasting pan Season roast; insert meat thermometer into centre of roast avoiding fat. Add 1/2 inch (1 cm) water to roasting pan. Cook roast, uncovered, in preheated 500ºF (260ºC) oven for 30 min.
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COOKING DIRECTIONS: Preparation Time: 13 minutes Cooking Time: 20 minutes, Serves 4 12 oz (375 g) Ontario Corn Fed Marinating Steak 3 tbsp (45 mL) cornstarch 2 tbsp (25 mL) naturally brewed soy sauce
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MARINATING STEAK – COOKING DIRECTIONS: Pierce meat numerous times with a fork. Place in large resealable freezer bag with 1 cup (250 ml) teriyaki sauce or Italian salad dressing; refrigerate 12-24 hours. If using packaged quick marinades, marinate 20-30 minutes at room temperature. Discard marinade.
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Cooking Directions: FOR CRUMBLES: In non-stick skillet over medium-high heat, breakup ground beef into small chunks and brown 8-10 minutes until completely cooked. Drain, if necessary. Use a pasta sauce, chili, casseroles, etc. seasoning to taste.
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