Producing All Natural Beef

Our beef production is designed for discerning customers, who want a quality beef experience, while remaining faithful to a strict production code.

Black Angus logo

Black Angus Beef

Our production starts with some of the best-finishing cattle available, Black Angus. We start with yearling Angus cattle, and put them on our lush grass & clover pastures, to produce a grass-fed experience that is like no other.

Handling

Our grass-fed beef is second to none. Due to gentle handling, good genetics (Black Angus), and their easy gain on good grass, we can offer top-quality beef that is marbled without being overly fatty. It is a specialty product, and deserves to be treated as such. Be sure to use grass-fed recipes! Do not over cook, and defrost without the microwave, if possible.

Beef cuts

Black Angus Beef

Once finished, they are taken to a local government-inspected abattoir and humanely slaughtered. The meat is dry aged for at least 14 days, and then cut, wrapped and packaged at a local butcher shop. Tracing labels are used to ensure all Canadian traceability requirements are met.

Grazing

The secret to finishing cattle is good grass. We are blessed with deep fertile soil, and a lot of moisture. Our pastures are a mixture of orchard, timothy, and brome grasses, chicory, and a combination of alfalfa, birds-foot trefoil, and red & white clovers.

The other key component, is intensive management of those grasses. This is done by moving cattle daily, so they are always getting good new grass, and by letting the grazed grasses recover for at least 30 days. We use horses to check and move cattle.

Handling

You cannot handle a wild cow for the first time, before slaughter. They have to get used to people and being handled. Our cattle are gentled by frequent pasture moves, by interaction with people on horseback, and by regular "weigh-ins", where we check to see how they are gaining. Each beef cattle has a unique number, in a RFID ear plug, that identifies it to our computer, as it is weighed in our scales. Records are kept for tracability purposes, and so we can quickly identify possible problems.

Production Code

Here are things our cattle are allowed, in our production code:

  • grass, legumes (clover, alfalfa, trefoil);
  • clean well-water, piped to each pasture;
  • unlimited salt block;
  • dried kelp, derived from marine kelp, for micro-nutrients;
  • mineral mix, for other minerals that may be lacking in the pasture;
  • vaccines, to protect them from disease.
Here are some of things that we do not allow:
  • no corn;
  • no grains;
  • no hormone implants;
  • no anti-biotics;
  • no commercial feed of any other type;
  • no confinement feeding of any type.

Thoughts

Our beef products are for sale, now!