good for you. good for the animals. good for the planet.

We are proud to be a part of the  Farmers & Makers Market  located at  cSpace King Edward  (1721 29 Ave SW) in South Calgary.  Winter Indoor Market: Every Saturday from 10am-1pm

We are proud to be a part of the Farmers & Makers Market located at cSpace King Edward (1721 29 Ave SW) in South Calgary.

Winter Indoor Market: Every Saturday from 10am-1pm


 ABOUT US

We are located in the Porcupine Hills north of Pincher creek Alberta

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As if you needed ANOTHER reason to go to Inglewood!  We have a full time freezer loaded with all of your Favourite cuts at  Bite

As if you needed ANOTHER reason to go to Inglewood!

We have a full time freezer loaded with all of your Favourite cuts at Bite


 our bEEF

Grass fed - grass finished, free range, hormone and antibiotic free Angus beef

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We are a working cattle ranch nestled along the
southern tip of the Porcupine Hills, north of Pincher Creek, AB.



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Rocky Mountain Brisket with barbeque sauce  1 ½ tsp salt 6 servings  1 ½ tsp pepper  2 tbsp chili powder  1 tsp crushed bay leaves  2 tbsp liquid smoke  4 lb Mitchell Bros. beef brisket     Combine salt and pepper, chili powder+ bay leaves rub meat completely with liquid smoke .put meat fat side up, in roasting pan sprinkle with dry seasoning mixture or tap. Cover lightly. Bake for 4 hours at 325 degrees. Scrape seasoning off meat and cut in very thin slices across the grain.     Serve with barbeque sauce.  Barbeque sauce –goes with brisket.  3 tbsp  brown  sugar  1 14oz bottle of catsup 400ml  ½ c. water  2 tbsp liquid smoke  Salt and pepper to taste  4 tbsp Worcestershire sauce  3 tsp dry mustard  2 tsp celery seed  6 tbsp butter  ¼ tsp cayenne pepper  Combine all ingredients  Bring to a boil, Stir occasionally  Cook for ten min. serve with sliced brisket

Rocky Mountain Brisket with barbeque sauce

1 ½ tsp salt 6 servings

1 ½ tsp pepper

2 tbsp chili powder

1 tsp crushed bay leaves

2 tbsp liquid smoke

4 lb Mitchell Bros. beef brisket


Combine salt and pepper, chili powder+ bay leaves rub meat completely with liquid smoke .put meat fat side up, in roasting pan sprinkle with dry seasoning mixture or tap. Cover lightly. Bake for 4 hours at 325 degrees. Scrape seasoning off meat and cut in very thin slices across the grain.


Serve with barbeque sauce.

Barbeque sauce –goes with brisket.

3 tbsp brown sugar

1 14oz bottle of catsup 400ml

½ c. water

2 tbsp liquid smoke

Salt and pepper to taste

4 tbsp Worcestershire sauce

3 tsp dry mustard

2 tsp celery seed

6 tbsp butter

¼ tsp cayenne pepper

Combine all ingredients

Bring to a boil, Stir occasionally

Cook for ten min. serve with sliced brisket