SMALLER CATTLE
Small cattle size that provide smaller muscling and cuts, giving chefs the ease of cooking to a perfect doneness every time through thicker steaking.
FIRST AND ONLY CANADIAN BEEF BREED
Speckle park is the only beef breed of cattle built in Canada in the non-dairy beef or bison industry. So this is what Canada tastes like!
EXTREMELY HIGH GRADING
High feed efficiency with a very high percentage of our beef reaching at and above the AAA grade.
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.
Ethical handling, clean preparation, and full traceability from farm to plate.
Listening is man's greatest skill and gift.
At Floating Stone Ranch, we heard chefs telling us what they needed from their Beef.
The trouble is that the beef industry continued its unabated business path, coerced by kilograms for dollars.
We are going the other way, an artisanal, purposeful way. In discovering a little-known breed, the only Canadian-made beef breed, we found everything chefs are looking for and combined it with what we know to be true to us.
What Chefs Want is What Chefs Get!
Advantages of Speckle Park Beef:
Canadian
Heritage Cattle
Exclusive Luxury Brand
The first and only Canadian-made breed in existence and the newest pride of Canadian agriculture. Invented, raised, fed, processed and sold all within hours of each other. Who says things aren't changing for the better?!
High
Grading & Tenderness
Predictable Cooking Results, Menu & Competitive Differentiation
We know you are looking for consistency, but also the very best craft beef. They come together in a breed known for great marbling and an unusually tender beef.
Chef-sized
Cuts
Portion & Yield Control
Chefs have long demanded smaller muscles for thicker steaking for more predictable steak doneness. While commercial beef gets bigger, we went smaller. Chef, this is for you!
Regenerative
Soils
Canadian Brand Story Worth Telling
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.
Small-Batch
Production
Reliable Availability
To us, small-batch production means greater control and the ability to tailor our offerings to exactly what our customers ask for. It's about quality, not quantity. In essence, this is made just for you!
Entire Carcass
Utilised
Unusual, Hard-to-Find Cuts
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.
History of Speckle Park Beef in Canada
The Speckle Park cattle breed is a testament to Canadian innovation, with its origins tracing back to Mary Lindsay, a pioneering rancher from Saskatchewan.
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
Restaurant Server: “This cut comes from Speckle Park cattle raised at Floating Stone Ranch. Speckle Park is a Canadian invented breed known for its beautiful marbling and smaller muscle structure, which means more flavour packed into every bite. The bavette is rich, loose-grained, and seared hot for that smoky char, then sliced like a secret passed down from butcher to butcher. It’s rustic elegance.”
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
Restaurant Server: “From Floating Stone Ranch, Speckle Park is a 100% Canadian invented breed, and the beef is custom cut for chefs. The tri-tip delivers a perfect balance of tenderness and beef-forward flavour. We roast it low and finish it with a hard sear, bringing out the grain and depth that only this breed can offer. It’s the kind of cut that eats like a classic, but with the rare finesse of a smaller, craft-raised carcass.”
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)
Restaurant Server: “This is a châteaubriand cut produced from the only Canadian beef breed in existence, Speckle Park. We work with Floating Stone Ranch to get make this happen. The cut comes from the thickest part of the tenderloin that is luxuriously tender, yet still full of character thanks to Speckle Park’s signature marbling. It’s a steak that’s all about finesse, roasted gently and sliced to showcase the beauty of Canadian craft beef. If you’re celebrating something, or someone, this is the cut to do it with.”
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
Restaurant Server: “There’s only one per animal, and from Speckle Park it’s especially prized since this is the only Canadian Beef breed in existence. We work with Floating Stone Ranch in Northern Alberta. The Hanger Steak is deeply marbled, intensely flavourful, and tender like no other. We trim it by hand, sear it fast, and finish it with just enough restraint to let that rich, soulful flavour walk tall. This is the cut that butchers have always traditionally kept for themselves.”
