Floating Stone Ranch Signature Beef
Raised here. Chosen differently.
We raise cattle for the kind of steak we want to eat, with the flavour and structure we think great Alberta beef should have.
A chef needs certainty.
Alberta born and raised. Halal. Selected for marbling. Built for the grill.
- We control the cattle
- We narrow the grade.
- We tighten the cutting specification.
- We control the brand.
The Ranch
Great beef starts a long way from the kitchen
Signature Beef is selected from the upper end of Canada's quality grades and cut to tight specifications, giving chefs a remarkably consistent piece of beef from one box to the next.
Long before one of our steaks reaches a restaurant kitchen, there have been years of decisions behind it. Genetics, grass, feed, time, grading and butchery all have a hand in the final result.
Our cattle grow here in Alberta, and that matters to the beef we produce. We want marbling and tenderness, but we also want the steak to taste clean with that unmistakable flavour of excellent beef.
That combination has become one of the things chefs recognize about Signature Beef. There is richness in the fat, with a slight sweetness, but the fat does not overwhelm the flavour of the beef itself. It gives the steak richness while still letting beef taste like beef.
The Grade
Consistency starts with narrowing the grade
Canadian AAA covers a range of marbling. We make that range considerably smaller for Signature Beef by being really picky.
We select the upper two thirds of Canada AAA and throw in our Canada Prime for good measure, giving our customers a much tighter window for the eating quality we are trying to deliver. We just want to be the very best.
For a chef, that means greater certainty. The steak they put on the menu this month should behave like the steak they bought last month.
Signature Beef: upper two thirds of Canada AAA + all Canada Prime. Read our guide to Wagyu and grading →
The Specification
Butchered with the chef in mind
Consistency does not end when the carcass receives its grade.
Our cuts are produced to tight specifications designed around the people who actually have to use them. That means less variation, less unnecessary trim and a product that arrives much closer to where the chef needs it.
Take our striploin. Our specification removes the backstrap. That means the striploin can arrive remarkably close to steak ready, reducing prep and allowing the kitchen to get quickly to the part that matters.
OPEN THE BOX. PORTION. COOK.
Built for a Working Kitchen
The little things matter when you buy beef every week.
We own the product from the cattle through to the brand, so we can pay attention to details that disappear quickly in a commodity beef program.
Consistent quality
A deliberately narrow grading standard gives chefs greater confidence in what arrives from one order to the next.
Tight cutting specifications
Cuts are designed around usable yield and kitchen efficiency, including details such as removing the backstrap from our striploin.
Smaller boxes
Practical case sizes make premium beef easier to bring into the kitchen without tying up unnecessary inventory or cooler space.
Attainable value
We want exceptional local beef to earn a regular place on the menu, rather than becoming something reserved for a special feature.
Premium beef you can actually put to work.
Taste of Place
Alberta leaves something behind.
Our cattle grow through Alberta grass, forage, grain, weather and seasons. What grows here feeds the cattle, and eventually some expression of that place reaches the plate.
Wine people call that terroir.
Cowboys usually just call it good grass.
Halal
All of our beef is Halal.
Floating Stone Ranch Signature Beef and Signature Wagyu are produced through our Halal program and processed in Lacombe, Alberta.
Halal certification: Islamic Food and Nutrition Council of Canada (IFANCC).
Made for Fire
This is how we like to eat beef.
Signature Beef carries enough marbling for richness and tenderness while keeping the structure and clean beef flavour chefs tell us they appreciate.
It is beef that makes sense over fire. Ribeye over a hot grill, striploin over charcoal, tenderloin in cast iron.
Good heat. Good crust. A little salt. The beef can do the rest.
Built for the way Canadians eat steak.
More Than a Box of Beef
There are people behind the brand.
When a chef puts Floating Stone Ranch on a menu, they are buying more than beef from an anonymous supply chain.
We own the product and we own the brand behind it. That means we have a reason to care what happens after the box arrives. Our marketing team can help restaurants tell the story, explain where the beef comes from, provide useful product information and give customers a reason to recognize the name on the menu. A local story becomes much more valuable when somebody is helping you tell it.
Our promise is to bring customers in to see you and find what they were looking for
The Chef Promise
What arrives in the kitchen matters
- Upper 2/3 of Canada AAA + Canada Prime
- Tightly controlled cutting specifications
- Smaller, practical case sizes
- Clean beef flavour with subtly sweet fat
- Alberta born and raised
- Halal
- Local provenance at an attainable price
- A brand and marketing team behind every box
Certainty in the box. A story on the menu.