The Cowboy Way
The Strength of Generations
From a modest homestead in 1918 to cutting-edge innovations in clean energy and ethical beef production, the Kotelko family story is one of deep roots, forward thinking, and generational commitment.
Their work continues to shape Alberta's agricultural landscape and the values that define Canadian beef on a global scale. This is a truly Canadian story of pioneering spirit, a striving to make things better and creating a world where families can flourish and live in harmony with nature, learning alongside Canada’s first peoples and others who chose a similar path: the cowboy way.
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 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.
FULLY INTEGRATED FROM SOIL TO KITCHEN
We control the cattle, the ranch and the entire supply chain all the way to your door. We do this to make sure our promise of quality and food safety is kept.
REGENERATIVE PRACTICES
Even better than sustainable, we are leaving the land better than when we found it. No tilling, cattle rotation, polyculture seeding, and forest management, to name a few of our favourite practices.
ENTIRE CARCASS UTILIZATION
Nothing wasted! We learned from our indigenous neighbours that using all parts of an animal is the responsibility of man. In doing so, we discovered flavours and meals that bring us immense happiness.
Halal Certified
Every carcass is individually inspected and certified Halal at the time of harvest, giving chefs and consumers full confidence in both process and provenance.
Our Signature Beef is made up of prime and upper ⅔ AAA grading, giving the best in consistent eating quality
Ranched with all of the tradition of the cowboy way on one of the largest ranches in Canada
Local Food
When did "local food" materialize as a marketing hook? Our reality around Floating Stone is that food has always been shared with neighbours, and it brings us together. Like anybody else, we must jump in the truck to go to town, but above all else, we value what we make and trade. We value the promise that comes with it and the path it followed to our plates. We ask that you reach back in time, bring a little of this feeling home with you, and do your own sharing.
25 Years of
Environmental Stewardship!
Canada's beef producers care deeply for the land, working daily to protect and improve it for future generations. The Environmental Stewardship Award, or TESA, celebrates farmers who go the extra kilometre, setting a shining example of how responsible farming can benefit both people and the planet. From local recognition to national honour, these producers show how thoughtful innovation can enrich the soil, support wildlife, and keep our waters and air clean for all. The Kotelko Family was the 2001 recipient and a proud member of a small group of industry leaders striving for a better relationship with the planet.
Featured Cuts
Characteristics:
- Coarse grain, well-marbled, beefy flavour, loose texture
- Can be chewy if overcooked or sliced improperly
Best Prep & Cooking Techniques:
- Marinate to tenderize and enhance flavour
- Grill or pan-sear quickly over high heat
- Cook to medium-rare or medium, then rest well
- Always slice against the grain
Best In:
- Steak frites with a rich jus or compound butter
- Chargrilled in a composed salad (e.g. chimichurri, arugula, roasted tomatoes)
- Tacos or beef wraps (especially if seared and sliced thin)
- Could be elevated into a fine dining tasting course with a fermented component or smoked element
Characteristics:
- Triangular roast with decent marbling, firm but tender texture when cooked properly
- More uniform muscle than flap, but still flavourful
- There is a two-way grain, so triangle needs to be cut by two different angles
Best Prep & Cooking Techniques:
- Slow-roast or reverse sear. It is an excellent candidate for sous-vide followed by hard sear
- Also ideal for grilling over wood or charcoal
- Do not overcook, medium-rare to medium is ideal
- Slice thin across the grain, which changes as you move across the cut
- In California, this is also a very popular smoking item
Best In:
- Sliced roast beef plates or carvery-style mains with smoked salt and seasonal vegetables
- Santa Maria-style presentation (grilled, sliced, served with pinquito beans and salsa)
- Could be the centrepiece of a sharable “beef board” with dips and artisanal bread
Characteristics:
- Supremely tender, leaner than other cuts
- Milder in flavour, but prized for texture
- This cut is less uniform than the centre-cut filet but can yield multiple portions
Best Prep & Cooking Techniques:
- Roast whole (for a classic châteaubriand-style dish)
- Or portion into tournedos, medallions, or smaller filet steaks
- Pan-seared and basted with butter, herbs, and garlic is a refined option
- Excellent for sous-vide followed by a crisp sear for precision
Best In:
- Elegant plated mains with refined sauces like béarnaise, truffle demi-glace, or foie gras butter
- Paired with pommes dauphine, truffled mushrooms, or glazed root veg
- Works well in haute cuisine or tasting menus where texture matters most
- Tartares or carpaccio (if using centre and tail portions too)
Since there’s only one per animal, it’s ideal for limited-availability menus, chef’s specials, or for storytelling, “the steak butchers used to keep for themselves.” Serve it with flair and let the team explain its rarity and flavour.
Characteristics:
- Comes from the diaphragm, technically part of the plate primal
- Very rich, beefy, iron-forward flavour with some saying it is the most flavourful steak cut
- Coarse grain, tender when cooked correctly, but has a thick central sinew running down the middle
- Comes as a whole muscle, usually split and cleaned before portioning
Best Prep & Cooking Techniques:
- Must be trimmed properly: the central connective tissue should be removed, leaving two long, flat steaks
- Marinade or dry rub optional, but effective, because it takes flavour well
- Grill or pan-sear quickly over high heat
- Best cooked rare to medium-rare because overcooking tightens the fibres and makes it tough
- Let it rest well, and always slice against the grain for tenderness
Best In:
- Bistro-style steak frites with shallot demi or red wine reduction
- Plated mains with bold accompaniments (e.g., bone marrow butter, smoked salt, romesco sauce)
- Works well as the "steak course" in tasting menus, especially with fermented, acidic, or umami-rich garnishes
- Fantastic as the centrepiece in upscale tacos, flatbreads, or grain bowls when sliced thin
- Can also be used in beef tartare, especially from the thinner ends
