Maxwell Meats Ltd.
406060 Grey Road 4 N0C 1E0 Flesherton, ON, Canada

Happy holidays to every one from the staff at Maxwell Meats. We have been kept busy with all the orders for the festive season now that the year is coming to an end I have a bit more time to relax and in doing so I cooked a boneless pork loin roast with the rind on so that I would end up with CRACKLING Never did this before, But I have a customer that get one at Christmas time every year big job on my part I have to get a pork loin with the rind on it still special request, t...hen we bone the loin out and score the rind at 3/8 in through the rind and into the fat but not the meat. The funny thing is that my suppler sent me 4 pork loins with the rind on and at first I was just going to remove the rind and use them as pork chops. I just finish making the pork roast for my customer and the roast was on the table and a good customer came in and this gentle has been coming in to Maxwell Meats for over 30 years asked me if I had a pork shoulder with the rind on because he wonted to make crackling. Wow I think to myself I haven't sold one of them in years and I don't wont to disappoint my costumer so I asked if I could sell him part of the pork roast on the table he was so happy. I made another roast for my order I was happy I had 4 loins because I had one gentle men drive up to get one on Friday so I decided to cook one never cook one before but from what my costumers told me how they were doing it and I YouTube it a lot. So I am going to attach pictures of the roast I cooked in different stages first I took it out of the package and patted the roast dry you wont the rind as dry as possible and I let it sit for 2 hr on the counter and the rind dyed out then I got the oven to 475 and I rubbed salt (lot’s) and pepper on my roast you can put what ever you like on your roast but don't use table salt it is too fine and I used a roasting pan with a rack so the roast didn't sit on the bottom and I added a sliced onion and water onion for gravy and flavour water so the roast don't dry out. Put roast in oven at 475 for 30 min then turn down to 350 for about 35 min per lb so a 4 lb roast would be 2 hr then if you don't like the crackle on the roast you can put the broiler on to bring the rind to a bubble you need to really watch this part as it only takes 5 to 10 min then turn off the oven and take the roast out and tent it and let it rest for 30 min but the cook can take a piece of crackling off the roast before tenting it of all the work they did taste best then but Hot from the fat. See more

Good morning! Stopped to check out the store yesterday, bought a bunch of sausages, the debreiziner was awesome cannot wait to try the others. And Tiana? That young lady knows a few things about customer service, great job! See you again soon as iI get some more freezer room.

Some one told me to use water first to determine how much oil to use so you don't have spill over. I don't recommend doing it on the deck for the reason in the video.

just a reminder

Food for thought.. The red liquid on the plate when eating a rare steak is not blood. It is a protein called myoglobin, which distributes oxygen to the muscles. All blood has been removed from the carcass during the slaughtering process. There is no such thing as a bloody steak.

Looking for a weekend getaway Hawthorn Cottages are on Lake Eugenia, is family owned and well kept.

the flat iron is a steak that is becoming more popular

beef rib wrap test foil or butcher paper

Hi here is one of three videos i hope to post today from a channel i watch on YouTube called the pitmasterx

Here is a video I made on a rainy day with Gordon Lightfoot music in the background, I hope you enjoy the video.

Here is a picture of a smoked Tri Tip from a happy customer.

Here is a message I got from chef Gilles today with pictures of the fisherman pie we are going to be carrying. In his pictures the pies are cooked. The message read: This is one of the fisherman pies that are coming tomorrow.

this is a text I got tonight from Greg. Rob the attached picture is the ribeye I bought on the weekend. Beside it is a Tofu chicken burger as like I said my girl is a veggie!!! It was delicious again!!! I call the photo Beauty and the beast!!!!

Here is a picture of a smoked Tri Tip from a happy customer.

Here is a message I got from chef Gilles today with pictures of the fisherman pie we are going to be carrying. In his pictures the pies are cooked. The message read: This is one of the fisherman pies that are coming tomorrow.

The Community Outreach meal program that Chez Gilles Fine Dining and Catering takes care of. What a great cause.

Here is a picture of a smoked Tri Tip from a happy customer.

this is a text I got tonight from Greg. Rob the attached picture is the ribeye I bought on the weekend. Beside it is a Tofu chicken burger as like I said my girl is a veggie!!! It was delicious again!!! I call the photo Beauty and the beast!!!!

Here is a message I got from chef Gilles today with pictures of the fisherman pie we are going to be carrying. In his pictures the pies are cooked. The message read: This is one of the fisherman pies that are coming tomorrow.

Hi and good day. I am not the best at posting on the internet but it is fun, so that said, I am looking out the window at a nice sunny day and thinking that it's time to set up the deck with the BBQ as I don’t BBQ in the winter and I am going to get a smoker this spring so I need to set up a space for that. So that being said and talking to the customers that came into the store this weekend it seems to be time for me to put some picture of different cuts of meat that we do a...t Maxwell Meats that you can finish by smoking or BBQ in different ways like reverse searing, indirect heat etc. So many ways to cook. By the way I am listening to David Gilmour in concert. Anyway, some of the pictures show how we make the products you buy in the package, I will explain here what you will see in the pictures, you will see a picture of a PICANHA it is a Brazilian cut of beef, I recommend if you are thinking of trying this cut of meat to YouTube Picanha, then there is a picture of a tub of marinaded chicken breast and a round drum beside it, the drum is what we use to marinate the chicken in, it is a pressure chamber, the chicken in the tub would have been in the drum, as you can see there is a gasket around the lid and in the middle of the lid there is a spot to put a hose that takes all the air out of the drum so the drum is vacuum sealed. By vacuum sealing the drum and removing the air then you also open the pores of the meat so the meat and the marinade that we have added will mix for a time and the marinade will penetrate the meat. Then there's the tri tip I don’t have a good picture of a tri tip not marinaded, I have a picture of a tub full of roasted garlic and herb tri tip as you can see in the picture and there is a picture of a cooked tri tip. As well as I don’t have a picture of a brisket and at Maxwell Meats, we sell a lot of briskets. One last picture to talk about it is the ST. LOUIS STYLE PORK RIBS, we sell out every weekend whatever we are able to get, we have to make them out of side ribs and we leave them plain and now with two different dry rubs that we carry one is NOT JUST FOR RIBS and the other is MEMPHIS DRY RUB SEASONING with a bit of a kick(mild) and sweet and smokey. The ST. LOUIS PORK RIB is the rib that is used in BBQ competition cooking for lots of different reasons one being the ability to present the rib to be judged, the ribs we sell are not to be judged by a judge but enjoyed by family and friends in your own back yard. I Hope that wasn't too long or boring enjoy the spring and say safe from the staff at Maxwell Meats. See more

The Community Outreach meal program that Chez Gilles Fine Dining and Catering takes care of. What a great cause.

this is a text I got tonight from Greg. Rob the attached picture is the ribeye I bought on the weekend. Beside it is a Tofu chicken burger as like I said my girl is a veggie!!! It was delicious again!!! I call the photo Beauty and the beast!!!!

Hi and good day. I am not the best at posting on the internet but it is fun, so that said, I am looking out the window at a nice sunny day and thinking that it's time to set up the deck with the BBQ as I don’t BBQ in the winter and I am going to get a smoker this spring so I need to set up a space for that. So that being said and talking to the customers that came into the store this weekend it seems to be time for me to put some picture of different cuts of meat that we do a...t Maxwell Meats that you can finish by smoking or BBQ in different ways like reverse searing, indirect heat etc. So many ways to cook. By the way I am listening to David Gilmour in concert. Anyway, some of the pictures show how we make the products you buy in the package, I will explain here what you will see in the pictures, you will see a picture of a PICANHA it is a Brazilian cut of beef, I recommend if you are thinking of trying this cut of meat to YouTube Picanha, then there is a picture of a tub of marinaded chicken breast and a round drum beside it, the drum is what we use to marinate the chicken in, it is a pressure chamber, the chicken in the tub would have been in the drum, as you can see there is a gasket around the lid and in the middle of the lid there is a spot to put a hose that takes all the air out of the drum so the drum is vacuum sealed. By vacuum sealing the drum and removing the air then you also open the pores of the meat so the meat and the marinade that we have added will mix for a time and the marinade will penetrate the meat. Then there's the tri tip I don’t have a good picture of a tri tip not marinaded, I have a picture of a tub full of roasted garlic and herb tri tip as you can see in the picture and there is a picture of a cooked tri tip. As well as I don’t have a picture of a brisket and at Maxwell Meats, we sell a lot of briskets. One last picture to talk about it is the ST. LOUIS STYLE PORK RIBS, we sell out every weekend whatever we are able to get, we have to make them out of side ribs and we leave them plain and now with two different dry rubs that we carry one is NOT JUST FOR RIBS and the other is MEMPHIS DRY RUB SEASONING with a bit of a kick(mild) and sweet and smokey. The ST. LOUIS PORK RIB is the rib that is used in BBQ competition cooking for lots of different reasons one being the ability to present the rib to be judged, the ribs we sell are not to be judged by a judge but enjoyed by family and friends in your own back yard. I Hope that wasn't too long or boring enjoy the spring and say safe from the staff at Maxwell Meats. See more

Oxtails we have oxtails our customers ask us to get them so we get them. When i started out in the meat business in 1973 as a kid you couldn't give the ox tail or the beef kidney away now 48 years later and it's a new thing go figure

The Pork loin are select cut loin that we use, as opposed to regular cut pork loins we can the difference. We only deal with select cut pork products. We cut the loin chops a good to 1 in. We put the pork chops in 10 lb. bags and sell the pork chops that way mostly but we will sell you whatever amount you need.

St-Louis style pork ribs. membrane removed. They Are A new item that we are carrying at Maxwell meats and so far they are a hit .one of our customers bought me out today and smoked the ribs and was nice and brought a rack back to the store for the staff to enjoy .Glad I was there for that, they were delicious. Thanks Jeff you rock.

Spices and rubs that we are carrying at Maxwell meats now in take home shakers. Montreal steak spice Gourmet steak spice Gourmet steak spice reduced salt BBQ Chicken seasoning... Cajun seasoning Butchers black pepper Not just for ribs dry spice rub See more

This is our store made patties process

Rob steak is Rob’s idea of a tomahawk steak without the long bone that is just for looks you can't eat it, the good stuff is in the thick rib eye. And A well aged prime ribs.

Slow Cooking a Boneless Chuck Roast

Thank you to Maxwell Meats Ltd. For the wonderful service and product that you are weekly providing at Chez Gilles Fine Dining and Catering Best prime rib, Filet mignon and Rib Eye perfect cut as requested and wonderful lobster tail. Thank you Rob and Weston.

Here is a couple of pictures of a inside round hip roast which are a good bbq roast ,as well as a good oven roast.

This is a 7 lb Prime rib i made for the BBQ.i reversed the rib bones so the roast is round. when the roast is cooked then the strings can be cut and the bones come away from the roast and can be served as part of the meal.

This is a picture of the label Brent made for new dry rub. Brent of Dunwood signs in Dundalk http://www.dunwood.ca they have nice stuff hope to do more work with Brent.

https://youtu.be/Dn5ZJz2Ta78 smoking a Brisket on a pellet grill

Here are a few beef tenderloin to get me started for the weekend. lately everyday seems like the weekend.

We are thinking of bringing in a second dry rub To go along with the one we carry called not just for ribs. This rub is An ideal dry rib seasoning and is also great on all other types of meat too! The first one we are thinking of is a Southern favorite of sweet and Smokey seasoning with mild heat. Flavor of garlic, onion and mustard. The second one is Blackening Cajun Rub that is a spicy blend with garlic, onions and herbs. then there is Sweet Chipotle Rub that I am not familiar with but it sounds ok it is a sweet and Smokey chipotle flavored seasoning with garlic, onion and herbs.

How to GRILL PICANHA on the BBQ and Slow 'N Sear! https://youtu.be/cEgNPDXKVX8

https://youtu.be/QLLM7hc6eso

These pictures were sent to me from a customer Eddie who was having a pig roast.I asked him to send me some pictures. Looks so good I hope everyone one had fun and stayed safe .

https://youtu.be/gmxHmuV4vTU

here is a few pictures of the stand up freezer where we keep are store made hamburger patties and sausage and a variety of fish.

Here are some pictures of the marinaded meats that we do at the store. we marinade boneless chicken breast,boneless pork loin steaks, and strip loin steaks and 4 kinds of jumbo split chicken wings.

This is one of the tri tip's that we sell after it is cooked .we don't cook them.

https://globalnews.ca//6068986/ontario-hydro-rates-increa/

Cheryl's Chip Wagon is now open! Stop by for some delicious food. :)

Chris Neil Day-BBQ Supper Flesherton Arena , Saturday June 23rd, 2018 BBQ Chicken Dinner from Foreman;s BBQ Side's and Desserts by Tina Watson Catering starts a...t 5 pm. Come out and support this small time guy who continues to have a big impact on many people. Proceeds to Flesherton Minor Hockey Association & Roger Neilson House in Ottawa. Tickets Available Coltons Garage & Bernards Quality Cars See more