Calves are born on pasture in late spring and summer, and they stay with their mothers for six to eight months. At that point they are weaned and then spend the following summer on the pasture where they eat a low-energy diet of forage and grain.
Our cows are harvested at 24-30 months, having grown much slower than the commercial standard of 16-18 months. Our butcher is McLean's Meat in Wetaskiwin. It is a small, local abattoire serving only the local community with the gold standard of humane animal treatment. The meat is dry-aged, hanging for 11 to 18 days, and then cut and wrapped by the butcher.
Our veal calves are the male calves born on a neighbouring dairy farm and brought to our farm at one week old. They are hand-fed for the first eight weeks then weaned. They are raised on forage with hay and some grain in the winter for seven to nine months. They are raised outdoors in their own large corral with lots of room to run around. They are not deprived of proper nutrition, especially iron. European and commercial veal are so pale because the calves are anemic.
Our veal is harvested at seven to nine months McLean's Meat in Wetaskiwin. It is a small, local abattoire serving only the local community with the gold standard of humane animal treatment. The meat is not aged.
|Lean Ground||Extra Lean Ground|
|Stew Cubes||Goulache Cubes|
|New York Strip Loin Steak||Rib Eye Steak|
|Prime Rib Steak||Sirloin Tip Steak|
|Blade Steak||Eye of Round Steak|
|Inside Round Steak||Cross Rib Steak|
|Minute Steak||Outiside Round Steak|
|Skirt Steak||Flank Steak|
|Top Sirloin Steak|
|Blade Roast||Cross Rib Roast|
|Prime Rib Roast||Top Sirloin Roast|
|Sirloin Tip Roast||Inside Round Roast|
|Strip Loin Roast||Eye of Round Roast|