Frequently Asked Questions
Cattle Management
Where do you deliver?
Doorstep delivery Alberta wide.
How can raising beef be defined as sustainable?
When responsibly managed grazing cattle maintains the health of grasslands, improves soil quality with both manure fertilization and hoof impact breaking soil crust to allow improved moisture infiltration and minimize runoff. Increased carbon sequestration results. This type of ranching in Southern Alberta has preserved the open spaces, natural water sources and native range from development. This provides a habitat for wildlife and diverse plant species.
What does low stress animal handling mean?
We quietly, calmly and slowly move amongst the herd both on horseback or foot from an angle where the cattle can see you and do not feel threatened. The power of observation is paramount, as handlers learn to read the cattle. The cattle become accustomed to and not fearful of their gentle handlers. Don’t believe this? We can sit in the field and many curious cattle will come up to visit.
How do you “finish” beef on grass?
Our grass finished beef must spend at minimum 90 days on our native green forage. This allows the beef to marble and enhance flavour, which replaces the grain process in supermarket beef.
What do the cattle eat in the winter?
Our cattle are bred to thrive in Southern Alberta winters. They continue to graze the open pastures, forage through snow and are supplemented with grass hay harvested from our pastures in the summer.
How do you maintain herd health without antibiotics?
Because our herd roam wide open spaces it is rare, but some will get sick. We believe it is inhumane to not treat an ill animal. If an animal is sick it must be treated according to veterinary protocol. According to VBP+ protocol these animals are treated and monitored. They are removed from our grass finished herd where they join a commercial beef operation. Food safety is no less paramount in this business, therefore drug withdrawal is carefully monitored. The difference is this beef is not sold as antibiotic-free.
About the Beef
Where is your beef butchered?
Our beef is butchered at either Pincher Creek Meats, or Prairie Meats in Coaldale. These are small local agriculture family businesses. The beef is hung a minimum of 14-21 days.
Why should I purchase a ¼ or ½ side of beef?
This is the most economical way to provide your family with local nutrient dense beef. It is tip-to-tail use of meat, and gives you a full variety of cuts.
What do you get in a ¼ or ½ purchase?
You will receive approximately 30% steaks, 30% ground beef, 20% roasts 20% stew, brisket and ribs.
How is the meat cut?
When you order a quarter or half you can have your order cut per the butcher’s recommended standard, or you can customize. You will be contacted a month before delivery to confirm butcher details.
How do you price your beef?
The final weight of the beef is variable dependent upon the "hanging carcass weight" which is the weight of the carcass before it is aged, cut and deboned to order. The price is based on hanging weight, and includes butchering and delivery to pickup point in Calgary. Your final take home weight is approximately 60-65% of the hanging weight. The reduction is due to moisture lost during the aging process, and the butcher removal of excess fat and bones.
How much freezer space do I need for ¼ side?
This results in approximately 100-115 lbs. beef and will take approximately 4 cubic feet of freezer space. (a small apartment size freezer is adequate with extra room).
How much freezer space do I need for ½ side?
This results in approximately 220-230lbs. and 8-9 cubic feet (small to medium sized freezer).
About how long will ½ side feed my family?
A side of beef should feed a family of 4-5 for a year (eating beef on average between 1.5 - 2 times per week).
How long does beef last in a freezer?
Our butcher takes care to properly package your beef. Professionally wrapped beef will last 2 years, but it will be gone long before this!
How much does a ½ side convert to per meal for a family?
It’s budget friendly and will cost you less than $10 for a meal (a pound) of top quality nutrient dense local meat.