Below are some frequently asked questions - but if you don't see the answer to your particular question send us a message or contact Jolene at 780 887 9446.
Our farm is located 15 minutes southeast of Manning and 60 minutes north of Peace River in northern Alberta. Look for our farm sign at the end of our driveway!
How do I get my order?
Manning and area - we deliver to town as needed and welcome on farm pick up
Grimshaw and Peace River - we drop off orders in our freezers at United Floors on the West Hill approximately every 10 days
Grande Prairie and Fairview - we deliver within town limits every couple months. Message us to get on our email list for delivery notifications!
Edmonton - we deliver within city limits every couple months. Message us to get on our email list for delivery notifications!
Don't see you city listed? Check with us and we will do our best to get you your order!
If I choose home delivery, who will deliver my order?
We will personally!
When will my credit card be charged?
Your card will be charged at the time that your order is packed for delivery. You may notice a slightly lower or higher final order total as some adjustments may be necessary for any items priced by the pound.
If I order a box of beef what do I do with all the cuts?
When you think of beef for supper the most common meals that come to mind are hamburgers and steaks. But there's way more meal options when you try other cuts of beef. If you are worried about how to cook some of the other cuts or you're simply looking for some recipe inspo don't worry - we can help with that! Sign up at the bottom of the page to receive our 'Guide to Cooking through a Box of Beef' for recipes and kitchen tips on how to cook a bunch of different cuts. And you can find some of these recipes on our blog! P.S. don't hesitate to send us a message if you have any questions!
How do I order a quarter or half beef and how does it work?
Ordering in bulk is the most economical way to purchase beef but it does require significant upfront investment. We offer a standard cut quarter and this is available year round. If you order a half beef it is fully customizable but these are only sold in limited quantities every couple of months. A custom half means you receive a variety of cuts but you have input on how exactly your half is prepared. What larger roasts? T-bones instead of New York steaks? A full packer brisket? These are just a few of the options available - but don't be overwhelmed! We're here to help you through the process.
What's the big deal about dry aged beef?
Dry aging is a traditional, craft method of aging beef to improve the flavour and tenderness of the end product. Most beef that you'll find on store shelves has been 'wet' aged in plastic during transit or had very minimal aging before processing. This eliminates the need for expensive and spacious humidity controlled dry aging coolers and it maintains the weight of the meat (no water loss). Our butcher is a traditional craftsman that has the expertise to butcher whole animals and prepare each cut from nose to tail as well as the knowledge to dry age a carcass for 14 to 21 days. This combined with the care that we take raising our beef cattle makes from some outstanding tasting beef!
I'm looking for something specific and I don't see it in the online shop. What do I do?
Send us a message or give us a call! We bring in custom cuts on request. Keep in mind this could take up to a couple months depending on when our next harvest date is. This can be anything from full tenderloin roasts to Thor's hammer (beef shank).
Where is the meat cut and wrapped?
Johnny's Sausage and Meats in Grimshaw handles all of our harvesting, cut and wrap and making our smoked products. They do a great job on all of our beef products and we appreciate being able to support another local business!
What does single origin mean?
All of the beef that we sell is born, raised, pastured and fed on our farm. You can rest assured that every time you purchase beef from us that it really di come from our farm. Many butchers and grocery stores purchase large muscle cuts called primals from large distributers and then cut and wrap them into the cuts you see in their coolers. This means that the beef may not be locally raised even if it comes from your local butcher.