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  • ½ cup (125 mL) beer, either lager or ale
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup (50 mL) ketchup
  • 1 tbsp (15 mL) chili powder
  • 2 tbsp (30 mL) balsamic vinegar
  • 4 tsp (20 mL) Dijon mustard
  • Salt and pepper, to taste
  • 1 – 1 ½ lb (750 g) inside/outside round steak (could also be flank steak)


  1. Combine marinade ingredients in medium bowl and set aside.
  2. Take steak and poke holes with fork, all over on both sides. Cover with marinade and refrigerate for 12 hours, or overnight.
  3. When you’re ready to cook, remove meat from marinade and pat dry. Reserve marinade for serving purposes. Grill over medium high heat for about 10-12 minutes per side. Flip twice for an internal temperature of 145°F. Remove from heat and rest for 5 minutes.
  4. Alternately, you can cook the meat in a cast-iron pan on the stove top, following the same cooking instructions to reach an internal temperature of 145°F.
  5. Transfer marinade to small saucepan for 10 minutes, until it has thickened. Serve with meat.