Naturally Pasture Raised Beef
All of our beef start out their lives on pasture and are fed a diet of grass and hay (dried grass), then a select group of cattle are separated and put on a separate feed program with grain as part of their diet as well as hay and grasses. The cattle are fed this diet for a number of months to help finish off the cattle faster (bring to market weight) and provide more marbling in the finished beef products. We can offer this line of beef for a very reasonable price.
Q: Is the cattle fed non-GMO?:
A: Yes, the cattle is only fed non-GMO
Q: What breed of beef do you sell?
A: Angus, Hereford and Charolais and crossbreeds between these. We do not sell dairy crossbreeds.
Q: How old are your beef?
A: All of our beef is processed under 30 months old
Q: Do you sell cows?
A: Almost all of the beef we sell comes from steers or young bulls or occasionally heifers. Cows are not what make good beef steaks and other prime cuts of meat.
At NF Farm Store we strive to provide the finest tasting naturally-raised, hormone, antibiotic-free and grass-fed / Pasture raised Beef We are committed to sourcing the highest quality beef, and ensuring the cattle is raised traditionally. These guiding philosophies, from the feeds used, to the humane animal raising standards, all contribute to the consistently, best tasting, natural grass-fed beef.
In addition to providing the finest grass-fed beef available, we aspire to strengthen the connection between producers and consumers by allowing people to know where their food is coming from, and that it was produced ethically and naturally.
The cattle are pasture-raised in the rolling grasslands. Through the nurturing of professional hands, a zero tolerance approach to the use of hormones and therapeutic antibiotics, their low-stress environment, high-quality grass-fed / Pasture Raised Beef and the philosophy of pasture roaming are all key factors that contribute to the rich marbling and delicate flavour that is characteristic of what we expect in NF Farm Store grass fed / Pasture Raised Beef.
Key points about our Grass-Fed Beef
• Therapeutic antibiotics are NEVER used
• Supplemental hormones or growth promotants are NEVER used
• The cattle is NEVER fed any animal by-products
All of our grass-fed beef is processed at a local facility that is provincially regulated and inspected. This not only ensures the safety of the beef but also helps us and the consumer support another local agricultural based business.
Proper Aging of Beef
If you have had a good, aged beef, right away you know it. The tenderness and flavour are very different than what you get at the supermarket. The aging process allows natural enzymes to breakdown the hard connective tissue in meats and for water to evaporate away concentrating the flavors.
Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. Bacteria is controlled by having a constant flow of air all around the meat, which means it needs to be hanging in a well ventilated space.
There are many reasons why large stores don't age meat these days, weight lost by aging beef, the time it takes to do it, storage space, refrigeration, and labour, just to name a few. This all means the cost for a large store to properly age meats just keeps moving up and hurts their bottom line. Typical supermarket meat is only 2-3 days old by the time it hits your shopping cart.
Our experienced butcher keeps a close eye on the aging meat and judges when it should be cut into steaks, roast, and other delicious products. This usually happens after 14 to 21 days of hang time when the ideal amount of tenderization has occured.
Contact us to order