FAQs
Frequently Asked QuestionsWhat does it mean that your beef is grass fed and finished?
Our beef is completely raised on grass. All our cows are raised to a minimum of 24 months of age, which means that we keep them for the extra 6 months or so that it takes to get the meat to marble properly. No grain is used for this. We feed them a grass hay blend in the winter. Obvoiusly, this increases our costs significantly, which is why grass fed and finished beef is more expensive than other beef.
What breeds of beef do you raise?
We mostly raise red angus beef.
Are any hormones used in raising your beef?
We do not give our animals any additional hormones to stimulate growth. They are raised in a completely natural way.
Is your meat inspected?
Yes. Our beef is inspected in a provincial facility before it goes to the butcher.
Where is the meat cut and packaged?
Our beef is cut and packaged at Valley Custom Meats in Fort Macleod. All our cuts are vacuum wrapped to preserve freshness.
Does your beef need to be cooked on a special way?
Grass fed beef is very lean so it does need to be cooked accordingly. All our beef packages come with “Marv’s cooking tips!” This handout provides some general rules of thumb to follow when cooking grass fed beef. We also share a lot of cooking tips on our social media pages.
