Processed in Provincially inspected abattoir.

Our cattle are provided ample space and are pasture raised while the grass is green and growing. 
When the grazing season ends, the cattle destined for processing are transitioned to a diet of forage and grain. The rations are developed based upon feed analysis and in consultation with our livestock nutritionist.  
We will feed the forage and grain diet for a minimum of 100 days. 

Our cattle are then processed in provincially inspected facilities in either Alberta or British Columbia, allowing us to direct market in those respective provinces.

The beef is dry aged for a minimum of 21 days to enhance the flavour and improve both the texture and tenderness.

Our approach allows us to develop cattle with the end result being beef that is tender, well marbled, and most of all delicious!

Artisan Butcher – Alberta 

In Alberta we also have the unique opportunity of being able to work with a local, Artisan butcher, who is licensed for on farm processing of beef.  In this situation you live purchase either an entire animal or share half an animal with someone and have it processed with our Artisan butcher.

In addition to the on-farm processing our Artisan butcher takes pride in creating small, hand-crafted batches of many different types of smoked and fresh sausage including farmers sausage, summer sausage, breakfast sausage and smokies.

If you are interested in the on-farm processing of beef with our Artisan butcher, please feel free to contact us for more information!