How to Raised a Premium Beef
What Goes Into Our Beef?
Y'all're looking at it.
• British Columbia Beefiness •
63 Acres is a local make of premium Angus cross beef raised on selected partner farms in southern British Columbia.
• Naturally Raised •
Our beefiness is grass fed and grain finished on small farms without whatever added hormones or steroids (growth promotants).
• Expertly Cut •
All beef is authorities inspected, cut and hand trimmed in small batches past local craft meat cutters in the Fraser Valley.
63 Acres
People inquire the states where our name comes from. It's a combination, really. There are 63 cows in the average Canadian herd and of grade, herds graze on country or acreages.
We decided to combine both into a single name because information technology spoke to the surface area of country needed to naturally raise our beef likewise as evoking the vast size and dazzler of British Columbia.
Who We Are
Fresh, local premium Canada AAA beefiness.
We started 63 Acres to create a local make of premium beef naturally raised without whatsoever added hormones or steroids. Our cattle are grass-fed and grain-finished for superior marbling, texture and gustatory modality and come from advisedly selected family-owned farms in BC's southern interior.
Nosotros focus strictly on quality, consistently delivering succulent cuts of beef raised ethically, naturally and locally.
Natural Approach
Raised locally, fed naturally, treated humanely.
The climate in southern BC is perfect for raising beefiness – low humidity, lots of sunshine and plenty of locally grown grass and hay to feed on. Our cattle are raised in minor groups on modest family-run BC farms and ranches.
Prior to finishing, they're allowed to roam and graze costless on a vegetarian diet without any animal by-products or chemical additives like steroids (growth promotants).
Your beef lives well, some other reason information technology tastes better.
Farm To Plate
Our reputation is solid because we're transparent.
People desire to know what's in their food. And where it comes from.
Our goal is to strengthen the connection between producers and customers. Yous can tell with conviction where our beef comes from and how information technology is raised.
Each shipment is coded and every guild we send out can be traced right back to the ranch information technology came from.
Not to mention trace its journeying from our door to yours. It's all role of our commitment to ensure food safety from farm to plate.
Our Partner Farms
Our beef comes from some of the finest ranches in southern BC.
We have relationships with some of the best cattlemen in southern British Columbia, including:
Westwold View Farms Ltd, owned by the Heemskerk Family
Shush Family Farm in Enderby, owned by Ted Burke
Cactus State Farm in Ashcroft, endemic by Terry and Susan Schalles
Our own 63 Acres Farm located in Grindrod, BC
Our Beefiness
Our cattle go to chew the scenery. Literally.
Nosotros believe in the humane handling of animals, assuasive them to roam and graze costless on a grass diet prior to finishing.
This vegetarian diet provides essential nutrients for their early years; adding grain later in life improves marbling for tenderness.
All cattle are immune to finish naturally, without any brute past-products, chemical additives or growth promotants like steroids.
Humane Treatment
Cattle benefit from our good nature.
Treating herds humanely and providing excellent conditions for them throughout their lives ensures they live stress-gratuitous. Combined with a carefully controlled diet, this produces the finest wholesome beef with infrequent season and consistency.
Our natural, humane approach, careful stewardship and unique geography enable us to evangelize beef that is consistently succulent.
Where To Buy
Available Cuts
Authorities inspected daily, our beef is hand-cutting and trimmed in small-scale batches past our good meat cutters in our land-of-the-art facility in the Fraser Valley.
The sub-primal cuts nosotros accept listed are available and nosotros have the potential to customize any specialty cuts you might need.
| Lawmaking | Cutting | PCS / Case |
|---|---|---|
| 121400 | Striploin | 3 |
| 124400 | Top Sirloin | 3 |
| 132400 | Lip-On Ribeye | 3 |
| 122400 | Tenderloin | vi |
| 131400 | FCO Ribs | 2 |
| 111400 | Bottom Flats | iii |
| 112400 | Inside Rounds | ii |
| 114400 | Centre of Round | 8 |
| 113400 | Sirloin Tip | four |
| 126400 | Tri-Tips | 20 |
| 152400 | Brisket Points | 5 |
| 141400 | Chuck Rolls | ii |
| 142400 | Shoulder Clods | iii |
| 144400 | Chuck Short Ribs | 5 |
| Diverse | Lean Grinds | N/A |
Resources
Click to Download Avails
Source: https://63acresbeef.com/
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