Grass Fed, Grain Finished

Our cattle are raised on grass or hay for most of their lives. During the final 100 days, we introduce a blend of local grains, which are free of soy and corn. This grain finishing results in beef that’s more marbled and slightly sweeter in flavour. 

Most direct-to-consumer ranches sell grass-fed beef, meaning their cattle eat only grass and hay. Grass-finished beef is typically leaner and has a slight gamey flavour. Both are great options, depending on the type of meat you are looking for. If you want a big, juicy Alberta steak, grain finished is the best option.

No Corn or Silage 

Corn silage is commonly used in large feedlots because it’s easy to feed in bulk and leads to rapid weight gain. However, it results in softer fat and less ideal marbling, as it tends to produce more external (subcutaneous) fat rather than the intramuscular fat, which gives beef its rich flavor and tenderness. We feed a mix of grass and alfalfa hay grown in Southern Alberta.

Dry Aged for 21 Days

All of our beef is dry-aged for a minimum of 21 days. During this time, natural enzymes break down muscle fibers and connective tissue, resulting in more tender meat. At the same time, moisture slowly evaporates, concentrating the beef's rich flavour. In comparison, most grocery store beef is aged for only 7 to 14 days.

Hormone and Antibiotic Free 

All beef sold in Alberta is free of hormones and antibiotics at the time of purchase and we abide by these strict regulations.

Local Butchers 

Cargill and JBS SA process over 95% of Canada’s beef in just three massive facilities located in Brooks, High River, and Guelph. This kind of market dominance puts local ranchers at a major disadvantage, as these two companies effectively control the prices at which cattle are bought. They also have immense influence on the price of beef at the grocery store. One direct to consumer company is not going to overturn this monopoly, but it is nice to stick it to the man when you can.