If you would like to purchase beef, please contact us for availability.
Better for Cattle - Better for You
Our cattle are raised as nature intended - with access to the outdoors all year long. In warmer weather, they graze leisurely on pasture and in winter are fed good-quality hay harvested from our own hayfields. During the last few months, grain is added to their diet to enhance marbling and tenderness.
We pride ourselves in providing a stress-free environment that allows our animals to live a happy, healthy life. We also believe this translates into a healthier product for our customers. Primarily grass-fed beef contains less total fat, more omega-3 fatty acids (good for the heart) and more conjugated linoleic acid, a type of fat that’s thought to reduce the risk of heart disease and cancer. It also has more vitamins considered to have antioxident properties, such as Vitamin E.
The meat is hung and dry-aged for 21 days for superior taste and quality, then packaged and frozen.
Flavour and tenderness are the biggest benefits to dry-aging. This process uses the beef’s own enzymes to break down the muscle tissue, making the meat very tender. Large cuts of meat are stored just above freezing for 3-4 weeks.
During this time, the meat will lose up to 20% of its weight in moisture, resulting in a much more concentrated, rich, beefy flavour and soft, buttery texture. More weight is lost because the meat must have the dried, outside crust trimmed off after aging. For these reasons, dry-aged meat is more expensive to buy. But, meat aged this way has much less shrinkage when cooked.
Most supermarket beef is wet-aged. The meat is vacuum sealed in plastic bags for 7 to 28 days at most. The meat ages in its own juices and becomes more tender, but there is no flavour enhancement because there is no moisture loss. However, shrinkage usually occurs when cooking. Because there is no significant weight loss, this is the most economical way to age meat.