GRASS- FED & FINISHED BEEF
We believe that when we start with healthy soil and manage our land and livestock with a humble awareness of what nature is suggesting; we will be rewarded with food that is exciting to eat AND nourishing for our families.
There is a narrative out there that we have to sacrifice texture and flavor in order to get the health benefits of grass-fed beef. We are here to challenge that narrative.
It is true that grass-fed beef can be bad. To truly "finish" cattle on a natural forage diet requires adequate grass quality, the right type of cattle, and most of all an observant eye and willingness to adapt to what nature is telling us.
We took part in the groundbreaking research that The Bionutrient Institute and Dr. Stephan van Vliet conducted on Nutrient Density in beef. Our beef tested very well overall and we are enthused to keep learning more about how we can improve. The breakthrough findings of the study was that there IS a wide variation of nutrient density in beef and that plant species diversity and soil health are the key factors in producing the best beef.
This is fascinating! It takes the confusion out of labels and greenwashing and gives consumers the power to source the best food possible by being familiar with how it was produced! It also gives us as ranchers some practical direction on what to focus on.
Healthy soil does not just happen overnight and we believe that 30 + years of holistic management on our ranch gives us an unique advantage in this regard.
What's really cool is that a big part of the nutrient density that comes from healthy living soil is a group of compounds called flavonoids. As the name suggests these phytonutrients pack a punch and contribute to the rich flavor profile that our customers have come to love. The healthiest food tastes the best! Terroir is not just a term for the wine industry. The beef is a direct reflection of the land it came from and it's distinct flavor indicates how good it is for you!
We sent our beef in to be tested for nutrient- density. Soil health and holistic land management truly make a BIG difference.
If you are interested in learning more you can watch a recorded webinar that we did with the lead researchers in the study.
CLICK THE IMAGE TO WATCH.
​
PURCHASE OUR BEEF
HOW THIS WORKS
​
STEP 1. ORDERING
The butcher season starts in June, once the grass is green.
Orders open in January and are secured with a deposit. Names are added to the schedule on a first come first serve basis, so the earlier you get your order in the earlier your beef will be ready; or you can choose available spots later in the season if that is your preference. In other words, the first orders made will get priority for the first beef available in late June or July. We harvest animals into late September or October. The list fills up quickly and we sell out every season!
STEP 2. PROCESSING
We will be in touch with you once your beef animal is slaughtered and hanging at the butcher shop. It is usually ready to be picked up 3 – 4 weeks after the slaughter date.
Feel free to reach out at any time if you want an update.
Quarter beef orders are cut to a standard cutting order and are not customizable.
Half and whole beef orders are fully customizable, you will be sent a cutting order sheet to fill out and send to the butcher shop. They will contact you if they have any questions.
Extras like jerky, sausage, or vacuum packaging are available for a fee.
STEP 3. PICK-UP/DELIVERY
We offer delivery to a predetermined drop-off location in Calgary regularly throughout the season. If the Calgary drop location is not suitable for you, you can arrange a pickup time with the butcher shop. A discount of $25/quarter beef will be applied to all orders picked up in person.
The beef will come cut, wrapped in butcher paper, frozen, and in cardboard boxes.
The total cost is calculated based on each specific carcass weight and the balance is due the day before you receive your meat. We are planning to be set up to accept credit card payment as well this season.
This is a critical point in the process as we are handling a valuable, perishable product, summer schedules are full, and freezer space is limited. We encourage extra communication and we will try to be understanding of your busy lives and ask that you do the same. Please reach out at any time if you have questions or just feel its time for an update. No such thing as a dumb question!
Organizing the butcher schedule is complex and it is sometimes difficult to give an accurate timeline very far in advance but we will do our best!
​
​​​​
We have tried to address the most common questions with the information above. This can be a confusing topic and we welcome any questions or feedback.
We recognize that you can buy beef cheaper somewhere else and we truly appreciate your interest in what we are doing. We are convinced that there is real, but unrealized value in the rich nutritional profile that comes with beef raised on healthy soil and with holistic management in mind.
We also want to offer you the value of connection to the land where your food comes from. All beef customers are welcome at any time and we even offer free camping opportunities. We love to see you and your families out here and would be thrilled to show you around.
Give is a call or send a message or email if you want to connect or ask any questions.
THANKYOU for supporting our ranch!
Casey & Jaclyn & Kit
​
QUARTER, HALF, or WHOLE?
​
​ ORDER SIZE POUNDS OF PACKAGED MEAT PRICE
​
QUARTER 100 $1750
​
HALF 205 $3410
​
WHOLE 410 $6650
​
*PRICES AND WEIGHTS ARE APPROXIMATE, BASED ON A 675 POUND CARCASS.