Beef

Calves are born on pasture in late spring and summer, and they stay with their mothers for six to eight months. At that point they are weaned and then spend the following summer on the pasture where they eat a low-energy diet of forage and grain.

Our cows are harvested at 24-30 months, having grown much slower than the commercial standard of 16-18 months. Our butcher is McLean's Meat in Wetaskiwin. It is a small, local abattoire serving only the local community with the gold standard of humane animal treatment. The meat is dry-aged, hanging for 11 to 18 days, and then cut and wrapped by the butcher.

Veal

Our veal calves are the male calves born on a neighbouring dairy farm and brought to our farm at one week old. They are hand-fed for the first eight weeks then weaned. They are raised on forage with hay and some grain in the winter for seven to nine months. They are raised outdoors in their own large corral with lots of room to run around. They are not deprived of proper nutrition, especially iron. European and commercial veal are so pale because the calves are anemic.

Our veal is harvested at seven to nine months McLean's Meat in Wetaskiwin. It is a small, local abattoire serving only the local community with the gold standard of humane animal treatment. The meat is not aged.

Products

BEEF
Lean Ground	Extra Lean Ground
Shank	Soup Bones
Stew Cubes	Goulache Cubes
Stirfry	Brisket
Oxtail	Liver
Short Ribs	Tongue
BBQ Ribs	Rouladen
Heart
STEAKS
New York Strip Loin Steak	Rib Eye Steak
Tenderloin	T-Bone Steak
Prime Rib Steak	Sirloin Tip Steak
Blade Steak	Eye of Round Steak
Inside Round Steak	Cross Rib Steak
Minute Steak	Outiside Round Steak
Skirt Steak	Flank Steak
Top Sirloin Steak
ROASTS
Blade Roast	Cross Rib Roast
Prime Rib Roast	Top Sirloin Roast
Sirloin Tip Roast	Inside Round Roast
Strip Loin Roast	Eye of Round Roast
VEAL
Cutlets	Snitzel/Scalopini
Stew	Ground
Loinchops	Chops
Shank	Leg Roast
Tentderloin	Liver
Blade Roast