Click here for answers to questions on cutting Prairie Grass Fed Meats.
Click here for a list of local producers and contact information.
Click here for an online order form (Word document)

Ruminant animals like cattle and sheep were built to eat grass.  The producers of Prairie Grass Fed Meats think that animals should do the job they were built for.

We believe that the protein portion of your food can come from a natural system that turns a perennial forage resource that humans can¹t eat, into something we can.  This can be done in a more sustainable manner, using a minimal amount of fossil fuel because the grazing animal is very good at returning the nutrients to the soil.

This kind of low-impact agriculture is done without breaking up the soil, retaining the habitat of the creatures of all sizes that share that environment.   The grazing animals are moved from paddock to paddock in a timely manner to keep the grass healthy and to prevent over-grazing which will lessen the biodiversity.    An extended rest period allows the plant community to put energy into reserves and to develop a vigorous root system. It also leaves the plants in a tasty regrowth state.  The system copies the grazing habits of the bison that sustainably harvested the forage of the prairies for centuries.  It also provides good food for the other animals on our landbase.  Deer will enjoy the succulent forage, mice can thrive in the understory of a dense forage stand and the foxes or hawks have an ongoing food supply.  Birds have the benefit of dense bush for shelter as well as the open areas for insect and berries.  Even Mr. Wiley Coyote and other predators are quite welcome as they have their natural food supplies in abundance and don¹t need to prey on the domesticated animals.

Our animals are unequaled in natural ability.  Their digestive system naturally converts grass into meat containing very high levels of two substances that excel at fighting heart disease and cancer.  Meat from animals that directly graze forage contains 3 or 4 times more CLA (conjugated linoleic acid) and up to 6 times more Omega 3 fatty acid than animals that eat a stored forage or grain diet.  There has also been studies that show animals on a grass pasture diet have lower levels of E-coli 0157.  You can check out further information on the health benefits at the website, www.eatwild.com.

There are no artificial hormones or implants used on the animals.  Antibiotics are only used on animals that require assistance in overcoming a bacterial infection such as pink eye.  We do not feed sub-therapeutic antibiotics.

The animals are on pasture year round.  This practice ensures most of the plant nutrients are returned to soil.  Cattle retain anywhere from 10 to 50 per cent of the minerals in the grass.  The rest are returned to the plants in the digestive by-products.  This practice is continued in the winter months with stored forages being fed on the fields from which it was harvested.  Portable windbreak fences and the native bush are used for shelter from the elements.

We go the distance in making sure that the meat is of highest quality.  Slaughtering is done with the least amount of stress possible and we dry-age the beef for 30 days for the best eating quality.   A fat covering is needed to ensure the meat doesn't dry out in the aging process but we strive for the minimum amount.  You will find that there is no fat or water to pour off a pan of cooked ground beef.   Meat is cut to your specifications, steaks and roasts  sized to your requirements and all the meat will be packaged in amounts suitable to you.  It comes with a money-back guarantee.  If you don't like the taste or texture we will replace it or give you your money back.   All processing is done at government inspected facilities.

We deliver the meat to your deep freezer, cut the way you desire, in reasonably-sized halves, shared-halves or our new Freezer Hamper that gives you a year round supply of three types of meats and a selection of organic vegetables.

A sample half of beef weighed 190 lbs. and a common combination of cuts yielded the following weights in pounds.
 
 

1) How thick would you like your steaks?

1" is the norm.

2) How many steaks in a package?

For a two person household you would probably just have 2 but for a family of four it might be 3 or 4 in the pack for a meal.  The larger steaks (12" in diameter), like the round and the sirloin are usually 1 to a package.

3) What weight of roasts would you like?

On our size of carcass most cuts work out to 3 or 4 pounds but if you have an annual family reunion and want a 6 pound roast, the butcher can usually accomodate from certain areas like the round or sirloin tip.  Other wise you might have to take out two roasts because of our smaller carcass size.

3) Would you like the chuck or the front quarter into roasts, steaks or a combination of both?

Chuck steaks, partially thawed are easy to turn into stir fry strips after removing the bones and sinews.  Or the smaller pieces of meat can be just barbequed.  Chuck roasts have some bone but the cross-rib roasts from the chuck have less bone and are quite nice.

4) Would you like steaks or roast or a combination from the rib, the tastiest section?

This is where the rib steaks or standing rib roast comes from.

5) From the round area, the large muscle from the hip, would you like steaks or roasts or a combination?

Round steaks make nice stir fry, Swiss steak or we barbeque them after a marinade. There would be about 25 pounds in a half so you could have lots of both.

6) Would you like short ribs?  Or long ribs?

The meat is left on the ribs and they make good stew or soup makings or you can have the long version as finger food for both hands.  If you don¹t want the bones, the meat will be stripped off and ground into burger.

7) Would you like the brisket whole, for making your own corned beef, or rolled into a roast or ground for burger?

Not the tenderest cut, but with a slow, low cooking (but not overdone) it makes a nice roast.

8) Would you like stew meat?

The smaller muscles are cut into 1 inch chunks ready for the stew pot or you can have them all ground into burger.

9) Would you like soup bones?

The larger bones in three inch lengths are bearing a little meat and are the foundation of great beef _________  (barley, vegetable, broccoli,.......) soup.

 10) How large of package of burger or stew meat would you like?

The standard is 1 pound but 5 pounders are available for the mega-chile pot (that you can freeze in small packages and microwave for "fast" foods).

11) Would you like any of the organs (tongue, kidney, heart and liver)?

They are included as part of your half but we understand if you aren't a big fan of tongue.  My neighbour brines it and smokes it.  Great sausage type slices for sandwiches.  Another gent makes great pate.
 

Beyond these basics, if you have any other cuts that you would like, please call and discuss it with us!
 

Phone toll free: 1-866-222-0822
Send us an e-mail  

Back to the main page