100% Canadian beef · Born & raised in the Okanagan Valley, BC
Beef with an address.
100% Canadian Angus cattle, born and raised on open Okanagan range — never a feedlot, never a mystery. Reserve a box, quarter, half or whole share and we'll cut it to your sheet and drive it to your freezer.
- 100%
- Canadian · pasture raised
- 0
- Hormones or steroids
- 12
- Towns delivered
- 2×
- Harvests a year
Who raises it
We know every animal
by the ground it grazed.
Our cattle are born and raised in Canada, on open Okanagan range — sagebrush hills, valley grass, clean water, low humidity and a lot of sunshine. They move in small groups, finish unhurried, and never see a feedlot.
When the time comes, they're processed at a provincially inspected shop a short drive from the pasture, hand-cut in small batches, then vacuum sealed and flash frozen the same week. Nothing gets trucked across a continent.
The name says exactly what this is: beef from the Okanagan. No imports, no middlemen, no mystery. Every share traces back to one ranch, one herd, one patch of ground you could drive to.
Open range
Grass and forage year round, with hay through the Okanagan winter.
No additives
No added hormones, steroids or growth promotants. Ever.
Traceable
Every share comes back to one animal, on one ranch, that we can name.
Available cuts
Cut your way,
by hand.
Every share is broken down to your own cut sheet — steak thickness, roast size, grind ratio, bones in or out. If you want something specialty, ask; we cut in small batches, so we can.
- RibeyeBone-in or lip-on, cut 1" to 2"
- New York StriploinSteaks or left whole for the grill
- TenderloinFilet steaks or a full roast
- Tri-TipTrimmed, ready for the smoker
- Sirloin & Sirloin TipSteaks, kebab cubes or roasts
- BrisketPacker or flat, fat cap on
- Chuck & Shoulder RoastsThe Sunday pot roast cuts
- Short RibsEnglish cut or flanken
- Round & Eye of RoundRoasts, minute steaks or jerky slabs
- Flank & SkirtFajita and stir-fry cuts
- Lean Ground Beef1 lb packs, patties on request
- Bones & SuetMarrow bones, soup bones, tallow fat
Specialty cuts on request — just ask when you reserve.
How it works
Four steps from
pasture to freezer.
Reserve a share
Tell us the size you want and the town you're in. We confirm the next harvest date and hold your spot.
Build your cut sheet
We walk you through steak thickness, roast sizes and how much ground you want. No jargon, no guessing.
Harvest & hang
State-inspected local processing, dry aged, then hand-cut in small batches, vacuum sealed and flash frozen.
We drive it to you
Your beef arrives frozen at your door on delivery day — free anywhere in the Okanagan Valley.
Where we deliver
Free delivery,
valley wide.
On delivery day we run the valley from Osoyoos to Armstrong. Your beef comes frozen, in coolers, straight to your door — no shipping fee, no meeting in a parking lot.
Same-day delivery — when we're in your town
Ordering an in-stock sampler box or extra ground? If the truck is already running your town that day, it lands on your doorstep the same day you call. Shares follow the harvest calendar — you get a firm date when you reserve.
Outside the valley? Call 236-332-0717 — we'll figure something out. Worldwide shipping available on request — call for a quote.
Reserve your beef
Next harvest
is filling up.
Send us the size you're after and we'll come back with the harvest date, your cut sheet options and a written quote. Nothing is owed until you say yes — then a deposit holds your animal and the balance is due on delivery, once the exact hanging weight is known.