FAQ

• Supports sustainable farming and eliminates travel for the animals resulting in lower stress
• Oversee high levels of animal welfare and humane slaughter practices
• Full quality control – raising, processing, butchering, and sales right here on the farm

A Better Choice – At no time have any of our animals been implanted with growth additives, hormones or fed antibiotics. They are fed a specially formulated vegetarian diet of the cleanest and highest quality grain and a mixture of our home grown corn & grass silage.

Traceability – All our cattle are born on one of three select ranches within the interior of BC that we personally know and visit each year. In accord with federal regulations, each animal is tagged with a scannable RFID (Radio Frequency Identification) ear tag. This traceability system allows us to identify our animals and their origins.

Local – Once our cattle reach our farm in Pitt Meadows, they stay here. They are processed in a local federally inspected plant, delivered to our store and then to our farm.

Taste & Quality – As opposed to other meat producers who cryovac and wet-age their beef, our meat is hung on the rail and dry-aged 21 to 28 days, resulting in a tastier more tender cut of beef. We do not ever need to needle or blade tenderize our beef.

Our Service – We pride ourselves on great service and having knowledgeable team members. As we are a custom-cut butcher shop, and have access to the entire animal, our butchers are more than happy to cater to special requests. Need help or cooking tips, just ask. We’re always here to help.

We use the traditional method of dry aging our beef by hanging in on the rail for 21 to 28 days. This process allows the natural enzymes to slowly tenderize the meat and evaporate moisture to create a more concentrated and enhanced depth of flavour. This is not the most economical process, as lose 6 to 8% of weight per carcass. Most large meat processors wet-age their beef in cryovac bags to expedite the aging process.

Also, we don’t need to mechanically tenderize (a common practice known as blade or needle) our meat as it encourages the risk of E. Coli contamination.

If you find beef in Alberta that is dry-aged, it would probably taste good as well. But we ask, why buy from Alberta when you can buy local?

We take great care in the well-being of our animals. Farming is our life. Our most recent addition is the construction of our own abattoir, enabling greater sustainability and full quality control. The abattoir is provincially inspected for every slaughter and we have installed cameras throughout the building for animal and employee safety.

Our beef is Halal-certified at the time of slaughter and throughout all handling within our on-farm Processing Plant Facility.

** IMPORTANT DISCLAIMER **
After slaughter, the beef is transferred to our retail market, where it is further processed and prepared for our meat case. Please note that pork products are also processed within the same butcher facility, and pork is sold in the same retail case. While we try our best to keep beef and pork physically separated, we cannot provide an absolute guarantee that cross-contamination has not occurred.

We share this information to ensure transparency so that our customers can make informed decisions based on their dietary requirements.