Our Organic Grass-Fed Beef

We raise 100% grass-fed beef on our farms from birth to processing. “100% grass-fed” means no grains are fed—just pasture grasses in the summer and dried grasses (hay) in the winter.

Cattle are herbivores

Cattle are herbivores—animals anatomically and physiologically adapted to eat plant material. Their digestive system relies on beneficial microbes that help break down tough plant fibers.

Breeds and raising practices

We choose cattle breeds and growing practices that help us raise beef that is tender, flavourful, and wholesome.

To allow marbling to develop naturally, each animal is raised for roughly 24 months before processing. We raise hardy breeds that are well suited to our local grasslands and are naturally adapted to grow and finish well on grass, including Black Angus, Red Angus, and Fleckvieh.

Animal health and welfare

The health of our animals is our first priority. We take a proactive approach to keeping our herd thriving.

Clean housing, fresh air, healthy pastures with a wide variety of natural grasses and legumes, and a balanced mineral program all work together to keep our animals healthy and content.

How our grass-fed beef is processed

Our beef is processed at local abattoirs. We dry-age our grass-fed beef for 14 days. Because grass-fed beef is typically leaner than conventional beef, we’ve found 14 days strikes a great balance of tenderness and flavour.

Dry-aging does two main things:

  1. Moisture evaporates, which concentrates flavour.

  2. Natural enzymes begin to tenderize the meat by breaking down connective tissue (this becomes noticeable after about a week).

Want to learn more? Visit our Grass Facts page, and check out Eatwild for additional information on grass-fed beef.