Our Beef
Around the world, the notion that food reflects something more than eating exists
Some attach it to ancestry or spirituality; others are more grounded in the earth's core elements.
Ask any chef what their final meal would be, and you have an emotional, visceral reaction that delivers them into their past, a family heritage of meals linked to feelings, events, and memories. But it always comes back to time and place, where natural elements coalesce in comfort and connection. Beef becomes this for many as the culmination of everything that connects the land, water, air and life itself.
Fully integrated from soil to Chef
Control isn't a bad word. It starts much like a cattle drive across a long distance, and a commitment to a result. Being there with our stock at the outset is just as important when food is made and delivered to a Chef or a Butcher. For each step, we take ownership, as any artisan would. This is our beef from start to finish, and we are devoted to the journey.
Beef, a natural element
Soil, Water, Sunlight, Air, Time, Fire
Hover over each pin to see how cultures around the world name the flavour of place.
France – Terroir
(climate, geography, tradition, and human touch)
Japan – Fūdo (風土)
(land, spiritual, seasonality, harmony, social practises of people)
Italy – Gusto del luogo (“taste of place”)
(pride in food regionality, who and how it is made)
Mexico – El Sabor del Terruño
(flavour built from centuries of earth, fire and hands)
China – Di Wei (地味)
(taste of the land, earth flavour)
Korea – Jib-eui mat (집의 맛)
(taste of home, connects family heritage and land)
Morocco – Baraka
(a blessing or spiritual abundance tied to place)
India – Rasa
(microclimates, religion, caste and history intermixed with land, ritual and flavour)
Discover the taste of our place
From glacier-fed water to Black Chernozem prairie soil, every steak we raise distils the six natural forces you’ve explored above. Experience their flavour, perfected here in Floating Stone Lake, Alberta, at your own table.
Soil: Black Chernozem loam, naturally rich in organic carbon.
Water: Glacier melt from the North Saskatchewan River headwaters.
Sunlight: Nearly 17 hours of midsummer daylight.
Air: Dry prairie breezes under wide Parkland skies.
Time: 24-month growth & plenty of ageing deepen flavours.
Fire: Live-flame searing caramelises grass-fed fats.
Our Brand of Beef
Stay tuned for more brands on the way!
