How it works…
We principally sell beef by the quarter, side, or whole animal. We also have limited amounts of ground beef available for purchase separately.
We process our cattle several times a year. You would reserve your meat with a deposit under the shop tab and we will provide a date when you can expect it to arrive. Presently we deliver to Prince George, Kamloops and Vancouver, as well as places in that corridor.
As is customary for direct beef sellers, we charge by the pound of hanging weight.
Here’s a little “butcher jargon”
“On the hoof” is the weight of the live animal, about 1100 pounds
“Hanging weight” is the weight of the slaughtered animal, without the head, hide, guts and offals (edible organs), about 700 to 750 pounds
The weight of what ends up in your freezer (400 to 500 pounds for a whole animal) is more or less depending on whether you choose bone-in or boneless cuts, and whether you keep the offals and soup bones.
Your beef will be cut according to your preferences — we are available to chat if you need help making those choices. When it’s ready, you will be charged $9.30 per pound of hanging weight, minus your deposit, due upon delivery.
It takes time to “grow” beef!
For the last three months of their lives, our cattle eat a diet of hay harvested from our ranch and barley. This contributes to the beautiful marbling we enjoy in our beef, while maintaining the advantages of grass-fed.
Processing the animal requires 21 days of hanging (otherwise known as dry aging) for optimal tenderness and flavour — a process you won’t find in grocery-store beef!
with one quarter you get roughly 130 pounds of meat, which can be divided into 55% steaks and roasts, and 45% ground meat. Pricing is based on the per pound hanging weight of your quarter.
FAQs
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The meat in your freezer will keep just fine for a week without power. While the freezer itself insulates it somewhat, it is the large volume of frozen meat that preserves the freezing temperature for a long time.
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We recommend leaving your meat in your fridge for a couple days to thaw slowly. We find having a dedicated tray in your fridge for thawing meat is useful, and always have something thawing!
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If you have any coolers then bring them, but your meat will be totally fine in cardboard boxes until you get home. keep them covered if its raining, and get it into the freezer as soon as you get home.