It was just as tender the second time around and so I had to do a little research and find out a little more about Sterling Silver meat. It's part of Cargill Meat Solutions which has facilities across North America (and around the world, for that matter) that handle the brand and, although the label didn't specifically state where my roasts came from, I'm going to assume either Guelph, Ontario or High River, Alberta. And my eyes nearly popped right out of my head when I saw their daily production rates....4500 head of cattle and 3 million pounds of beef from High River alone! That's a lot of carnivores out there! Amazing...but let's get back to dinner, shall we?
Thursday: because it was my weekly date with Boaz and we have way too much fun to waste time in the kitchen, I wanted to make something I could just throw in the oven and not worry about. So along with the roast, I made a tray of roasted cauliflower and baby beets and did a stir fry of beet greens as well.
Friday: lots of sauteed fiddleheads - hey, they won't be around much longer.
Sunday: After a lovely day wandering around the city (it was sunny and breezy and would have been a sin to stay inside), what could be better than a giant salad with all good things from the market - baby greens and asparagus plus the last of the roast beef and cauliflower. A perfect ending to a perfect weekend.