Grassfed Beef

“Wowsers! The 2 ribeyes we grilled tonight, replete with Weber Chicago steak spice were spectacular! Done rare-ish, they were melt in the mouth! Thanks Troy and Michelle!” – P. Wright

“Saturday’s Sirloin Tip [roast] was fabulous! [My wife] and I enjoyed it muchly – and our two guests as well. It was mainly rare but one end medium well which exactly suited one of the guests. I had smoked the roast with mesquite and cooked it at about 325F after searing it at 500 F for a short period at the start.” – W. Peters

100% Grass-fed Beef

 

We are proud to raise 100% Grass-fed Beef, raised on our pastures from birth until slaughter. We have worked hard over the past few years to focus efforts on the right kind of beef genetics that will finish well on grass and forage only, and thrive in our local climate and environment. We’re excited about our use of the Speckle Park breed (link), which is a Canadian-developed breed derived from three breeds in England and Scotland. Speckle Park are known for being great mothers, growing vigourously (including on grass & forages, as we have found) and producing high quality beef that is already winning awards in Canada and around the world. We also use other breeds like Lowline Angus and South Devon, that contribute to the desired traits we are looking for in grass-fed been animals, and with slighly different finishing stages will help us provide a more consistent, year-round supply of beef to our customers.

 

Our grass-fed beef is finished between 20-28 months, and dry-aged for 14+ days for optimal finishing time, quality and tenderness. Though it takes longer without the use of grain to finish a beef animal, we believe it is worth the wait, due to the health benefits of eating grass-fed (see more info here) and giving a traditionally grazing animal the opportunity to finish at a slower pace. We do not introduce grains to our beef at any time, as it changes the rumen/gut flora of that animal, which can not as easily absorb the nutrition from grass and plant forages once that change has occurred (more info here). However, we do feed dried grass and legume hay during the winters when grazing is not available, and sometimes energy-dense supplements such as peas to help them maintain and gain weight during colder months.

 

We are very proud of the quality of beef that we’ve produced so far, and strive to continue to improve. Customers appreciate the taste, tenderness and the fact that, although grass-fed meat tends to be leaner, we do maintain some fat on various cuts, that is valuable in the cooking process (and grass-based fats taste amazing!)

 

Our Grass-fed Beef program is about more than just the meat – we have learned that the cattle can be very beneficial tools to help us in improving our land. We use adaptive grazing techniques, moving our animals frequently to new pasture and allowing paddocks to have adequate rest and recovery before re-grazing again. This management process, which imitates the historic movements of other herding animals such as bison over the grasslands, can result in better nutrient coverage and organic matter development (via manure), more vigourous growth of perennial and native plants, and encouragement of a diverse microbial life below the soil, all which can benefit the capacity of the land to grow plants, absorb and retain water, and even to sequester carbon!
Our cattle are well cared for, and we use low-stress cattle handling techniques with them. Calves are born on pasture in the Spring and graze on fresh grasses and legumes in the growing season, as well as grass and legume-based hay or silage over the one or two Winters they experience before they are finished. We don’t administer ionophores, synthetic hormones, or chemical pesticides to our cattle, and use antibiotics only in a case-by-case situation if their health is jeopardized. Any animal receiving antibiotics is also removed from the direct marketing program of our operation.

Ok, I’m hungry now!

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