Grass-fed Beef / Pasture Pork
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We are pleased to offer Government inspected grass-fed Luing beef and pasture reared pork directly to customers across Alberta. These are proving a popular choice for customers wanting to fill their freezers with top quality meat with the added benefit of buying in bulk. The seasonal nature of pasture-based production means these premium products are only available for delivery in October and November. Our beef and pork is pre-sold on a first come, first served basis so please enquire today if you are interested. We will be sold out long before October!

Here are a couple of customer comments about our 2007 grass-fed beef:

“The steaks were so tender I could almost cut them with fork alone (no exaggeration)” - DG, Calgary

“We had our first T-bone steaks yesterday, they were fabulous! Really, really good.....nothing short of melt in your mouth perfection!!” - AC, Calgary

 

 
Beyond Organic

We are often asked if our beef is certified "organic" and I'm proud to say it isn't - it's better than organic! We find most customers have a misunderstanding of what organic is and our production methods are usually closer to their perception than the official organic standards are. Our grass-fed beef is produced without the use of artificial growth promoters (hormone implants) or antibiotics. The cattle are fattened solely on lush green pastures that have not been chemically fertilised or sprayed with herbicides or pesticides. They get to roam free in a low-stress environment and breathe the fresh Alberta air.

In contrast, beef produced to Canadian organic standards can be produced in a crowded, dusty feedlot on a high percentage grain ration provided the grain was grown organically. How different is that from regular beef ... and which would you prefer to eat?

Feedlot Beef - the conventional production model
Image courtesy of factoryfarm.org
Health Benefits of Pasture-Reared Meats

Compared to store bought grain-fed meats our products are:

* High in Omega-3 fatty acids. If your diet is rich in Omega-3s, you are: 

   a)  less likely to have high blood pressure;

   b)  less likely to have an irregular heartbeat;

   c) you are 50% less likely to suffer a heart attack;

d) you are less likely to suffer from depression, schizophrenia, attention deficit  disorder or Alzheimer's disease; 

   e) reducing your risk of cancer.

 

* High in CLA.  Meat and dairy products from grass-fed ruminants are also the richest known source of another type of "good fat" called conjugated linoleic acid (CLA). CLA may be one of our most potent defenses against cancer.  In a Finnish study, women who had the highest levels of CLA in their diet had a 60% reduced risk of breast cancer compared to those with the lowest levels. Switching from grain-fed to grass-fed meat and dairy products places women in this lowest risk category. 

 

More extensive information on pasture-raised products is available on the excellent website <www.eatwild.com>.

 

Grass-fed Luing Beef Prices for 2008

Mixed Quarters:  $2.75 per pound*  Average hanging weight is 150 lbs; take home weight of beef is roughly 100 -115 lbs depending on cuts chosen.

Half Carcase:  $2.65 per pound*  Average hanging weight is 300 lbs; take home weight of beef is roughly 200-230 lbs depending on cuts chosen.

Whole Carcase:  $2.65 per pound*  Average hanging weight is 600 lbs; take home weight of beef is roughly 400-460 lbs depending on cuts chosen.

*based on hanging weight

Prices include:

* cutting to your specification

* wrapping

* freezing

* delivery to a central point in Calgary and Edmonton (or locally by arrangement)

As well as ordering steaks, roasts and ground you can also have short ribs, soup bones, organ meats (liver, heart and tongue) and dog bones at no extra cost. For an additional charge some of your beef can be made into a range of delicious sausages or beef jerky.

 

Pasture Pork

Due to customer demand we are this year offering pasture raised pork for the first time. The hogs are being raised for us by our friends, the Slomps, who are dairy farmers living near Rimbey. They are experienced producers of pasture pork and are using a heritage breed of hog as these are better adapted to pasture production than the modern hog barn hybrids. The pasture hogs will be reared on milk as well as a diet of fresh grass supplemented by a small amount of grain. This pork will taste as pork should – quite different from the bland commodity product that is reared in the stench and filth of a confinement hog operation.


Which system do you think produces the best pork?
Pasture Pork Prices for 2008
  SORRY, SOLD OUT !!

For further information please contact us by email : ieaitken@hotmail.com or telephone (403)-843-0094