Temporary Shut Down

Dear Customers, Friends & Family,

It is with great difficulty that we have chosen to temporarily shut down our meat retailing operations. Since the fire, we have been faced with many decisions about moving forward. There was an initial plan for a semi-permanent market to be built immediately, and this plan understandably turned out to be a very expensive undertaking with significant hurdles including permitting. Currently, the option for us to remain open with Symons Valley Ranch Farmers Market is to attend the outdoor pop-up markets that are now being held every Saturday until some time in the Fall (at which time there may be another plan for the vendors over the winter). This option simply does not work for us given the need to place a trailer and be constantly moving heavy equipment and inventory (essentially requiring more personnel & cost than we can justify). We are also very challenged by an inability to carry fresh product with only one sales day during the week, something that appears to be an expectation from customers. As many of you know, Symons Valley Ranch was our only location, one that worked extremely well for us (so to say, we are not entertaining other site options).

We have been taking some online orders recently for customer pick-up and have also determined this to no longer be feasible for us. For those who know us, you know that we are very active entrepreneurs and professionals who have many other things going on and we are choosing to redirect our focus at this time (including a brand new venture by Joan that suits her extremely well and that we are looking forward to announcing in the coming months!).

Our understanding is that a new, permanent market will be built at the Symons Valley Ranch site, with Development Permit expected to be secured by the developer as early as this Fall. We are very excited about this future opportunity and will look forward to reconnecting with you at that time.

We want to express our deep and sincere appreciation for all of the support during our near 4 years of operations. The hardest part of this decision is knowing that we are letting down our customers and fellow vendors, but it is simply the right decision for us right now.


Joan, Meaghan, Andy, Sarah, Tracy & Madison

Trying to Rebuild Symons Valley Ranch Farmers Market

We have been absolutely devastated to lose our much loved, iconic, Symons Valley Ranch Farmers Market to the horrific fire of Jan 26.

Living local, loving local and supporting local is what makes Alberta and especially YYC such an amazing and kind place to live. We are rebuilding with SVRFM and can now look forward to pop-up markets in the SVRFM parking lot every 2 weeks and then into a semi-permanent facility by the 1st of June. This will be our home for the next 2 years while a permanent, purpose built building is constructed. Without another location in Calgary we are now taking orders for Kolb Bison, Bowden Chicken and Irvings Easter Hams. Thanks to all who have supported us! We can't wait to be back in business in the new market and see all of our amazing customers again!

We Won The Golden Ladle!!!

The Symons Valley Ranch Farmers Market (SVRFM) 2nd Annual Soup, Stew, and Chilifest was held last Sat. Nov 19. Roaming Alberta Meats participated in the Stew Category. Our entry for "Alberta Bison on the Silk Road" won for the stew category and won the "Golden Ladle" trophy! Here's the recipe we used:

  • Olive Oil 2-3 Tbs
  • Bison Round or Cross Rib Roast 3 1/2 – 4 Lbs
  • Finely Chopped Onion 1 Full
  • Finely Chopped Celery Ribs 2 Sticks
  • Finely Chopped Carrots 3 Sticks
  • Mushrooms, Stemmed & Halved 2 Cups
  • Finely Chopped Garlic 4 Cloves
  • Ground Cinnamon 1 Tsp
  • Ground Cloves 1/2 Tsp
  • Ground Allspice 1/2 Tsp
  • Star Anise 1 Flower
  • Fresh Ground Black Pepper 1 Tsp
  • Bold Red Wine, Cabernet, Merlot, Malbec or Zinfandel 2 Cups
  • Canned Tomatoes 796ML, 1 Can
  • Salt & Pepper To Taste
  • Chopped Parsley 1 Tbs
  • Heat a large frying pan over medium heat and add the oil.
  • Add the meat and cook turning until all sides are browned for about 10 – 15 minutes
  • Transfer the meat to a slow cooker
  • Add the onions, carrots, celery and mushrooms to the frying pan and cook until lightly browned (you may need a bit more olive oil)
  • Add the garlic and cook until fragrant then add the cinnamon, cloves, allspice, star anise and pepper and stir to distribute them evenly
  • Pour the red wine into the pan, stirring until all the brown bits on the bottom come loose (this is known as deglazing the pan – it’s how you get ALL the flavour)
  • Add the tomatoes and bring to a boil then transfer the liquids in the fry pan over the meat in the slow cooker
  • Refrigerate overnight at this point or begin cooking on low for about 8 hours
  • Season with salt and pepper to taste once the meat is falls apart easily when tested with a fork
  • Transfer to a serving dish and sprinkle with parsley
  • Serve over polenta, pasta or mashed potatoes
  • Enjoy with more of that bold wine

Recipe Source: Rangeland

Grain Finished Bison vs Grass Finished Bison

Based on a study comparing the nutrient content of grain and grass-finished bison, there are minimal differences in the nutrient content of grain and grass-finished bison.

  • Consumers are eating bison meat as an alternative meat. Approximately 300,000 bison.
  • Bison are being raised for meat production in North America.
  • Research indicates that bison meat contains many nutrients which are essential to human life and health.

Source: Bison Producers of Alberta

Pop Up Market at the SVR This Weekend!

Every first weekend of each month starting this April and running until October, there will be a Pop Up Gift Market at the Symons Valley Ranch, Lower Level Ranch Hall (below the regular Farmers Market). There will be an additional 20+ vendors along with our regular Farmers Market vendors. This will be happening Saturdays and Sundays, from 10 am to 5 pm each day!

Remember to visit Roaming Alberta Meats! If you have any questions, please contact us!

Image Source: Alice Achterhof

Roaming Alberta Meats soon to sell Halal Certified Lamb & Goat

Roaming Alberta Meats is happy to announce that we will soon be selling Halal Certified lamb and goat in the Symons Valley Ranch (SVR) in cooperation with Sungold Specialty Meats, a Federally Inspected, HACCP certified, Halal certified, full service meat processing plant located in Innisfail Alberta that specializes in processing lamb and goat. Visit us in the Market or contact us for more information.

Cowboy Steak

A great way to pan fry steak in the winter... or in the summer, too!


Cooking a perfect steak is easier than it seems. All you need is a sturdy pan, salt, pepper, olive oil, and a solid cooking technique. For this pan-seared method, start by letting the steak sit at room temperature for at least 30 minutes so it comes up to room temp and will cook evenly. Then, just sprinkle on salt and pepper, rub on some oil, and get your pan really hot. Lay the steak in the pan and don’t mess with it until it’s ready to turn. In about 8 minutes, you’ll have a perfectly cooked steak to serve with a potato gratin.


  • 1 (1-1/4- to 1-1/2-inch-thick) New York strip steak (about 8 ounces)
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil


  1. Remove the steak from the refrigerator and let it come to room temperature, about 30 to 45 minutes.
  2. Season the steak on both sides with the salt and pepper. Rub both sides with the olive oil and set aside.
  3. Heat a medium heavy-bottomed frying pan (not nonstick!) over high heat until very hot but not smoking, about 3 to 4 minutes. (If the pan gets too hot and starts to smoke, take it off the heat to cool a bit.) Place the steak in the pan and let it cook undisturbed until a dark crust forms on the bottom, about 3 to 4 minutes.
  4. Flip the steak using tongs or a spatula and cook until it’s medium rare, about 3 to 4 minutes more. To check for doneness, use your finger to press on the steak: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should read about 125°F to 130°F.
  5. Transfer the steak to a cutting board and let it rest for at least 5 minutes before serving.


This recipe cooks the steak to medium rare. If you prefer your steak rare, cook it about 1 minute less on each side or until an instant-read thermometer reads 120°F to 125°F. For medium or well done, cook the steak 1 to 2 minutes longer or until an instant-read thermometer reads 130°F to 135°F, or 135°F and above, respectively.

Source/s: Amy Wisniewski, Chowhound

Family Friendly February at the Symons Valley Ranch

February 6 & 7

  • Official opening of the mini skating rink located in front of the bird cage (weather permitting)
  • Outdoor skating with music, fire pits, marshmallow roasting & hot chocolate

February 13 & 14 weekend (Family Day Long weekend)

  • Outdoor skating with music, fire pits, marshmallow roasting & hot chocolate
  • Recipe cards from market vendors handed out at front door
  • Snow painting in the courtyard
  • Face painting – Sat, Feb 13 only
  • Indoor movies & popcorn – Sun, Feb 14 only

February 20 & 21 Weekend

  • Outdoor skating with music, fire pits, marshmallow roasting & hot chocolate
  • Indoor movie theatre
  • Snowman building in courtyard (snowman kits provided) (weather permitting)
  • Maple syrup rolling demos

Image Source: Fotolia

Joan’s BBQ Bison Finger Ribs (Back Ribs)

  • Prep Time: 15 minutes
  • Cook Time: 4 – 5 hours
  • Serves: 4


1 packet Bison finger (back) ribs (Roaming Alberta Meats typically sells 8 ribs per package, great for feeding 4. Thaw completely before starting this recipe.)
1 tablespoon Salt (Adjust amount of salt to your liking.)
1 tablespoon Pepper (Adjust amount of pepper to your liking.)
1 Medium Onion (Roughly chopped.)
3 cloves Garlic (Crushed.)
1 cup Tomato juice
1 cup Bison broth (Osso Bueno)
1 cup BBQ sauce (Use whatever is your favourite, I use Cattle Boyz!)

  1. Trim the bison finger ribs to remove any silver skin and accessible fat.
  2. Generously salt and pepper the trimmed ribs and cut into serving sized portion (1 rib bone per piece)
  3. Make a tasty marinating/boiling sauce in a deep pan by sautéing the following; 1 rough chopped onion and 4 cloves of crushed garlic. When this has softened, add tomato juics and bison broth. Bring to a boil.
  4. Add trimmed ribs, allow to come to slow boil and reduce heat to medium low for 60 – 90 minutes to maximize tenderness. This boiling liquid can be frozen and reused the next time you want to make ribs or have a tasty cooking liquid for your next bison roast.
  5. Remove ribs from liquid and coat with you favourite BBQ sauce.
  6. Transfer sauce coated ribs to a medium heat BBQ (or under low heat broiler) for approximately 15 minutes turning to achieve a nice crust finish.

Joan’s Bison Smokie Stir Fry

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 2 – 3


2 Bison Smokies cut into chunks
1 Bell Pepper, whatever color you have
1 Medium Onion, peeled and cut into 8 wedges
2 Medium Potatoes, washed and cut into even sized chunks
1 clove Garlic
1 Tablespoon Olive Oil
6 sprigs of asparagus (or whatever you have; carrots, broccoli, mushrooms


  1. Bring large frying pan or wok to medium heat, add the oil and then the potatoes. Cover and cook while stirring frequently for about 10 minutes till brown and almost cooked through.
  2. Add the bison smokies, onions, garlic and continue cooking and stirring for 5 minutes. Add the pepper and asparagus for the last 5 minutes of cooking.

Show more posts