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| Where can I find your beef other than in your 3 Calgary locations? |
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| We supply several restaurants around calgary as well as being in the calgary stampede in Weadickville. Restaurants include Fleur de sel, Mackay Place (millarville), Lake O'hara lodge, Ranahan's, Big 4 Dining, Lazy S, Sirrocco Golf Club, and Opening soon "NOTABLE" featuring Micheal Noble Canada's Best Gold Winning Chef. |
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| How long should I cook my steak or roast to make it medium? medium rare, well done?? |
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| Rule of thumb is 20 mins per pound, cooking time is key but temperature is also, Rare 120-125F,130-135F for medium rare, 140-145F for medium, 150-155F For medium well anything above for Well Done. This also Applies to Lamb |
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| What Steaks can or should be Marinated? |
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| With our Natural Beef we suggest letting the meat speak for itself, but if you still want to marinate the best steak to choose is your top sirloin, the ribeye, striploins and tenderloin are amazing on their own. |
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| What is the Difference between "Organic" meats and "Natural" meats?? |
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| Second to None prides themseleves in Natural or Naturally Raised Beef, Chicken, Pork and Lamb. The biggest difference between the two is the Feed and the Land, we feel we cannot control the environment, but we do control what our animals eat. Our beef is finished on grain to give you the best taste and marbling of steaks you can ask for. Our Chickens are free range and natural from B.C. and our pork and lamb are both albertan and Natural as well, we guarantee no Hormones, Steroids or Anti-biotics in anything we sell, that is Natural |
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| What is the Best Steak?? |
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| We like to think all our are the best, but if we had to rate them in order price being a factor as well it would go as follows...1) Tenderloin,2)Ribeye, 3)NY Striploin, 4)Sirloin, 5)Flat Iron, 6)Flank Steak 7) Blade/Cross Rib Steak 8)Eye of Round Steak |
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