We raise all our beef from birth until time of processing, so all your beef was carefully and humanely handled by us. We dry age our beef for 21 days. This method of aging is highly sought after as it enhances the concentration and saturation of natural flavours. The 21 days also allow for the beefs' natural enzymes to break down connective tissue in the muscle, which ultimately leads to more tender cuts of beef. We take our animals to a small town processor that works closely with us to ensure our beef is handled and packaged the way we want it. All our beef is provincially inspected and certified. It is wrapped in brown butcher paper, or vacuum sealed for certain cuts. Our pre-seasoned products are all vacuum packed. All our beef is frozen. Subject to availability and prices can vary according to the market.
Please read the OUR BEEF page for complete info!