Grass-fed Grass-finished Beef Mixed Quarter: Deposit

Grass-fed Grass-finished Beef Mixed Quarter: Deposit

Regular price $100.00 $0.00 Unit price per

Reserve your grass-fed, grass-finished mixed quarter beef pack with a $100 deposit. The remainder can be paid using Interac, Visa, MasterCard, Amex, or cash when you pick up your order.

Our beef is processed in a small provincially inspected facility, inspected by a trained Alberta Agriculture meat inspector to ensure the highest health standards, cut by professional meat cutters, dry aged for minimum 21 days, and wrapped in butcher paper.

Package Cuts

Our mixed quarter beef package contains a quarter of all the cuts (rather than a specific quarter of the animal). Our price per pound hanging weight is $7 and includes the processing/cut/wrap charges. A quarter normally weighs between 160 lb and 195 lb depending on the animal and this translates into between 90 lb and 110 lb of packaged cuts.

We can't guarantee the precise number of cuts because it varies between animal; however, below is an example inventory from our last steer which had a hanging weight of 770 lb (which is on the larger size):

 Cut Count
Rib steak
(bone-in; 1" thick)
3 packs, 2/pack.
Striploin steak
(1" thick)
3 packs, 2/pack.
Sirloin steak
(1" thick)
3 packs, 2/pack.
Round roast
3
Chuck roast
4
sirloin tip roast
2
Tenderloin roast
1
Brisket
1
Korean style ribs
2 packs.
Lean ground beef
23 packs (2 lb each)
Soup bones
3 packs.
Stew
4 packs (1 lb each)
Stir-fry
2 packs (1 lb each)

 

Freezer Recommendation

We recommend storing meat in a chest freezer and not a frost-free or self defrosting freezer. In our opinion, a frost-free freezer is more susceptible to freezer burn.

A quarter beef will fill approximately 4.5 cu feet, or about 75% of a 2.5' x 2.5' x 4' apartment-sized chest freezer.

Cattle Breed

We raise the speckle park breed which was developed in Saskatchewan to do well in a grass production system and to be hardy in Canadian winters.

Grass-Fed, Grass-Finished vs. Grain-Finished

Grass-fed, grass-finished beef is more expensive than grain finished beef primarily because it takes longer to finish a steer on grass (24 to 30 months) compared to on grain (14 to 16 months).

In summer, our cattle are rotated through our lush grass/alfalfa pastures. They generally only graze the same paddock twice in a year. We grow, cut, bale, and store all our own grass and alfalfa to feed our livestock in winter.

Being able to bring hay/alfalfa into our crop rotation is critical to our ability to grow certified organic crops. This is because one of the only means of controlling perennial weeds such as Canada thistle in an organic system is several consecutive cuttings.

Cooking Steaks from Grass-Fed, Grass-Finished Beef

Grass-fed, grass-finished beef has slightly less fat in the form of marbling compared to steaks from grain-finished beef. This makes it less forgiving when cooking. A good friend jokes “you can’t be drinking beer and socializing when barbecuing grass-finished steak. Focus is required!” We recommend cooking steak to just above rare then removing from heat and covering with foil for 10 minutes to rest.

Refund If Needed

If your circumstances change and you no longer want your beef quarter, we will refund your entire deposit if you let us know a minimum of one month before your scheduled pick up date.