Description

Discover the exceptional flavor of our premium Black Angus beef, grazed in the pristine pastures of Northern BC. Our commitment to year-round care ensures the herd enjoys optimal nutrition and minimal stress. While the beef is primarily grass-fed for quality and nutrients, a finishing touch of grain imparts a smooth, buttery flavor, providing the perfect balance. While grass-only fed is an option, the grain finish remains a popular choice among connoisseurs.

Whole Cow – Approx 420lbs finished beef.

Savor the essence of grass-fed British Columbia Beef, totaling approximately 420lbs after processing to your preference. Dive into a culinary adventure with a mixed box of ground, steaks, roasts, and cubed delights.

Customizable Cuts: Tailor your culinary experience with a mixed box of ground, steaks, roasts, ribs and cubed delights. Opt for the pure essence of grass-only fed or the more popular choice of grain finish for an unparalleled taste and texture.

Pricing Details: Indulge in the finest quality beef at $8.25 per pound (based on hanging weight). The hanging weight is measured before the butcher ages, cuts, and wraps, and the price includes aging, cutting, packaging, and delivery from Vancouver to Chilliwack. Expect a total cost of around $5280-$5680 for your premium beef.

Payment Process: Initiate your journey with a deposit upfront, and the remaining balance becomes due upon delivery readiness. The weight estimate is based on 600-700lbs of meat on the hook of a full cow (bone-in), considering a typical 30% loss from bone during processing.

Storage Requirements: Prepare your freezer for the indulgence, as you’ll need approximately 4 cubic meters of space.

Ordering Made Simple: Upon placing your deposit, anticipate an order sheet tailored to your preferences, allowing you to specify the variety of cuts you desire.

Embark on a culinary journey with our exceptional grass-fed beef from the heart of British Columbia. Taste the difference, and savor the richness that our Black Angus beef brings to your table.

Here are some of the cuts available for a whole cow order:

(2) Hind Quarter

• The hip consists of the following cuts:
  • shank
  • heel of round
  • round – which consists of inside round, outside round, eye of round
  • rump
  • siroin tip
• The loin consists of the following cuts:
  • sirloin
  • short loin – which consists of porterhouse, tenderloin, strip loin, T-bone, and wing

(2) Front Quarter

• The rib consists of the following cuts:
  • prime rib
  • short ribs
  • rib eye
• The chuck consists of the following cuts:
  • blade
  • cross rib
  • neck
  • shoulder
• The plate consists of short ribs.
• Alternative chuck cuts consist of the following:
  • blade
  • chuck short rib
  • neck
  • shoulder