Rosedene Acres Larry and Alison Moore St. Anns, ON 1929 Rosedene Rd St. Anns, ON L0R 1Y0 info@rosedeneacres.ca 905-957-4924 (home) 905-570-3971 (cell)

Product Types: Beef freezer orders, meat pies, meatloaf, cottage pies About Us www.RosedeneAcres.ca Browse through our Products for Sale Practices (our standards for raising or making our products) All of our cattle mature on a natural pasture of various grasses and legumes such as clover, alfalfa, timothy. Our animals do not receive hormones or sub-therapeutic antibiotics. Our animals are allowed free range of various pastures, hay, mineral licks and shelter. Even in winter months, our animals have free choice to roam inside or outside the barns. They are free from stress such as overcrowding, permanent indoor housing, or long shipping distances which decrease health, and in turn the quality of their meat. Compared to grain-fed beef, animals fed and finished on pasture have fat that is more yellow than white. This is a result of the high levels of vitamin A, vitamin D, vitamin E and beta-carotene (to name a few). In addition, the fat is higher in healthy omega3 fatty acids. Pasture-fed and finished animals have less fat (external and marbled), cholesterol and calories. SLOW COOKING METHODS Although excellent from a health standpoint; the lean-ness of pasture fed beef will cause the meat to cook more quickly and to dry out if overcooked. Please take special care, and use slow-cooking methods to enhance the quality of our pasture fed beef. The key idea is to slow it down: Cooking frozen or partially frozen beef causes the meat to be dry and tough and to cook unevenly. Take your time defrosting. Allow ice crystals to melt and be absorbed by the meat. Pasture fed beef takes around 30% less cooking time (depending on method). It also continues to cook when removed from heat. Once off the heat, let it sit loosely covered for a few minutes. This allows moisture to be redistributed in the beef and decreases moisture loss through steam. Microwaving is a ‘no-no’ for defrosting and cooking. It can change the texture and flavour of beef and reduce tenderness. Best slow cooking methods are over low heat with lots of liquids (juices/marinades). Additional Information OUR HERD While maintaining a nucleus of pure-bred Kerry, we are also developing a premium product by bringing together best characteristics of small beef animals with the pasture efficiency of the Kerry. The Kerry Cow is a heritage breed from Ireland kept for both beef and dairy purposes. Rare Breeds Canada classify the Kerry as ‘Critical’ (less than 25 annual registrations of breeding females). The Kerry are a smaller breed, typically horned and black in color (red sometimes shows). They are hardy and long lived. Originally developed in harsh conditions, we find the Kerry thrive on pasture and hay. With a few other breeders, we are attempting to increase the numbers of Kerry in Canada. Starting out with 4 Kerry cows in 2004, we have raised our pure-bred herd to 17. Our total herd is 43.

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