01/27/2023
Beef
Natural Grass Fed & Barley Finished
5th Generation Family Ranch
Natural grass fed beef - barley finished
Lean/extra lean beef that cooks up beautifully!
Dry aged 21-28 days
Our cattle are slow grown, they have spent their lives enjoying the summer in the Sheep Valley of the Kananaskis Country and winters on the ranch west of Turner Valley. Happy cows – they truly do have an enviable quality of life!
They pasture on tame and native grassland & winter on home grown hay with free choice mineral blocks and protein tubs with no artificial growth hormone. The last 90 days we supplemented their protein with hand fed barley while still on free range.
Managing cattle in a calm and low stress manner is always our goal. Grandpa said if the cattle are moving faster than a walk you are doing it wrong!
Buying straight from the ranch is a great way to know everything you need to know about your beef. A ranch visit can be arranged.
We will deliver to your house or meet at a convenient location. The butchers charge will be added to our invoice and no GST charge. This beef will be ready the beginning of February.
Beef yield is approximately 60% of hanging weight. Shrinkage occurs from dry aging and trimming. A quarter is a split side – meaning you will receive cuts from the front and hind quarters of the animal.
Dry aging is a value added process that is virtually not seen in industrial meat processing anymore. Our beef is dry-aged (hung) in a government inspected cooler 21 to 28 days before being cut, wrapped, flash frozen and vacuum sealed. The burger has just enough fat to keep it juicy, but not have to drain.
One of the beauties of dry aging – it doesn’t shrink in the pan when you fry. Our customers often comment on this. “We used the same 3 pounds for the shepherd’s pie as usual, this time there was far more meat in the pie! Our teenage boys loved it!”
The health benefits of grass-fed beef are many. We strive to produce not only the best eating experience, but nutrient dense protein that supports good health. Grass fed beef has a richer, more complex flavor. There is a lot of good info on this link (as well as recipes!)
https://www.beefitswhatsfordinner.com/cuts/grass-vs-grain
Random info about us…
We are 5th generation with all sets of great-great-grandparents farming and filing homestead patents as early as 1901 in the Black Diamond, Turner Valley and High River areas.
Although agriculture has changed a lot since their day, the market for grass fed beef has come full circle!
We have been direct marketing our beef since the late 90’s through word of mouth. Over the last few years due to more people wanting to know where their food comes from and also seeing the benefit of spend their dollars locally has increased demand. Our customers enjoy the convenience of a freezer full of beef and with the crazy times we are currently in, enjoy the peace of mind.
We sell pasture raised & grain-finished, as well as straight grass-finished.
Our top priority is and always will be animal welfare. Therefore, we don’t believe in a 0% antibiotic policy. That being said, very few of our cattle ever need treating. We never feed antibiotics to our cattle as a preventative measure. No growth promoting hormones as well as our fields (and obviously!) the Kananaskis have no pesticides.
We are happy to answer any questions, since it can be daunting!
Our Facebook site is “Bar R3 Ranch Beef – Vicki Morrison” and has more info & cutting orders.
https://www.facebook.com/Bar-R3-Ranch-Beef-368685007582464
Any questions please email [email protected], FB messenger or text (403) 850-6718.
We really appreciate the support we have received. Anytime you can buy from local family farm producers it helps the whole community.
Best regards, Vicki & Michael
