JADHORE^TM beef is raised totally outdoors without the use of growth hormones and is fed according to a special recipe developed by the owners of Maple Lea Farm.

Highland beef - less fat, more flavour.

JADHORE^TM Highland beef from Maple Lea Farm is the most flavorful and leanest red meat on the international market today. The excellent marbling contributes to its outstanding tenderness and taste, resulting in a truly delightful eating experience.

A limited supply of “motherside” Highland veal, enjoying the natural rhythm of herd life, is available in the fall directly from our farm store.

You may also purchase Jadhore Highland Beef and Highland veal directly from our farm store (450-242-2836), available frozen by the piece. We also offer a ½ or ¼ carcass for your freezer, by reservation.

Jadhore now offers Highland beef sausages!

Locally produced, Jadhore sausages are an excellent source of vitamin B12 and zinc.

Choose from 3 types:

• Tomato and Basil
• Italian
• Merguez

A unique product with a standard equal to its highest quality!

• IGA Louise Ménard -
  371 Victoria, St-Lambert (Qc),
  (450) 466-3880
• IGA Louise Ménard -
  299 boul. Sir Wilfrid Laurier, St-Lambert (Qc),
  (450) 923-9399
• IGA Louise Ménard -
  30 Place du Commerce,
  Île des Soeurs, Montréal (Qc),
  (514) 362-6330
• IGA Louise Ménard -
  175 René Lévesque ouest, Montréal (Qc),
  (514) 843-6116
• Marché Louise Ménard -
  865 Ste. Catherine Est, Montréal (Qc),
  (514) 844-1625

You may also purchase Jadhore Highland beef and Highland veal directly from our farm store, vacuum packed, frozen and ready for you freezer.

• half-carcass of veal, raised "motherside": 75 to 125 lb (35-55kg)
• half-carcass of Highland beef: 220-300 lb (100-135kg)
• individual cuts of Highland beef and Highland veal also available

Image 1 : Don Badger of Jadhore Le Boeuf, with Meat Manager Claude Renaud and owner Louise Ménard, at Marché IGA Louise Ménard, Ïle des Soeurs, Québec.
Image 2 : Danny Brodeur, Meat Manager, Marché Metro Lussier, Waterloo, Québec.

Heat oven to 160°C (325°F).
With sharp knife, cut small gashes into meat all over. Insert slivers of garlic into gashes. Coat with Dijon mustard and steak spice seasoning. Place roast on a rack in a shallow roasting pan and add 50 mL (1/4 cup) water to pan.Roast, uncovered, for 44 min/kg (22 min/lb) to an internal temperature of 63°C (145°F) for medium-rare.
We recommend Jadhore Highland Beef be cooked to medium-rare for maximum juiciness and enjoyment. Let the roast rest for 5 minutes before serving. To serve, cut the roast into thin slices across the grain. Serve with the sauce.

Sauce :
50 mL (1/4 cup) red wine
1 medium onion, chopped
1 envelope (41g) pepper sauce mix
50 mL (1/4 cup) heavy cream (optional)

In small saucepan, simmer red wine and chopped onion until the liquid is reduced by a quarter. Stir in the pepper sauce mix, following the package instructions. Simmer for 5 minutes or until thickned. Stir in cream, if desired.

Quick Cooking / Pan-Fry / Grilling

Cuts for quick cooking include T-bone steak, rib steak and sirloin steak. Lightly coat each side of your steak with pure olive oil and rub with spices. Quickly sear the steaks over relatively high heat, then lower the heat to medium to finish the cooking more gently. We recommend Jadhore Highland Beef be cooked to medium-rare, an internal temperature of 63°C (145°F), for maximum juiciness and enjoyment. If you prefer your meat well-done, we suggest marinating your steaks under refrigeration for 1 to 3 hours before cooking.

Slow Cooking / Braising

Cuts for braising include blade roasts, cross rib roasts, shanks and stewing cubes. A longer, slower cooking method with some cooking liquid brings out the best flavour in these cuts. Braising is an excellent way to use less tender cuts and the flavour is delectable. Season the beef and brown all over in a bit of olive oil over medium-high heat for 8 to 10 minutes. Place meat in an oven proof casserole and surround it with onions, garlic and herbs. Add a liquid of your choice such as tomatoes, broth, red wine etc. to cover the bottom of the pan and come part way up the meat. Cover tightly and cook meat in a 160°C (325°F) oven, cooking stewing cubes 1 to 2 hours or roasts and shanks for 3 to 4 hours or until fork tender. Check occasionally while cooking to ensure some liquid remains in the pot. Other root vegetables may be added in the final 30-60 minutes of cooking.

Hamburgers

Hamburgers are a fun summer favourite! We suggest adding herbs, spices and a beaten egg to each 500 g (1 lb) of Jadhore Highland ground beef. Hamburgers may be started over high heat, but then should finish cooking on a more gentle heat. Hamburgers must be completely cooked through before serving. Cook until digital rapid-read thermometer inserted sideways into each patty reads 71°C (160°F).

Sausages

To maintain the juiciness of your sausage, DO NOT PRICK THE CASING! Brown the sausages over medium-high heat in a small amount of olive oil for 4-5 minutes. Add enough water to cover the bottom of the pan. Cover and simmer an additional 8 to 10 minutes until digital rapid-read thermometer inserted lengthwise into sausage reads 71°C (160°F).

Highland beef is at its best when less cooked than your regular cuts.

less fat = less cooking time

It is recommended to remove the meat from the fridge and allow it to come to room temperature before cooking, so as to preserve its flavour and juiciness.

Highland beef is best when cooked to medium-rare.

I’M Creations

"I’M Creations", situated in West Bolton, Québec, offers a varied weekly menu of healthy meals inspired by international flavours using local products. Chef Isabelle Marcotte includes Highland beef in many of her meals. Home deliveries in the region.

Contact: isabellemarcotte_75@hotmail.com (450-242-2501)