The market is calling for carcasses with more marbling in order to satisfy consumer demand. The heritability of marbling is moderately high. The correlation between marbling and tenderness is also moderately high so when cattle producers select for marbling, tenderness improves. Using Angus cattle with their superior marbling ability opens the door to improved beef tenderness and increased consumer acceptance of beef. 

 

Preferred carcass size and quality.  
Research demonstrates that Angus sires can be selected to produce progeny that have an increased ability to grade well without compromising feed efficiency or animal growth—and without increasing yield grade at the expense of carcass quality.   (www.cdnangus.ca/about/angus_advantage.htm)

Our goal has been to research and invest in quality genetics in our beef herd.

 

 

At Kootenay Natural Meats, you have a choice as to the type of finished beef you would like. An animal must be gaining weight continuously up to maturity. This is essential for proper fat and marbling which makes tender, tasty meat.  This can be done with or without grain supplementation.


We primarily offer Gourmet Grass Finished beef, whereby they are raised and finished 100% on grass – no grain is utilized. This type of finishing is proven to produce a healthier product.  Our grass finished animals are 18-22 months of age before processing. 

The diet and extra time adds great flavor and quality to the beef.


Upon request, we can also produce Forage Finished beef with diets consisting of grass, hay, and supplemented with a light grain ration when finished. These animals are processed at 14-18 months of age.  Although these animals receive small amounts of grain, their consumption is far less than conventional feedlot cattle rations.  Forage Finished beef can be produced upon request only as we no longer finish with grain on a regular basis.

 

 


Forage finished beef has been the most popular way of finishing beef over the years.  Consumers have grown to love the taste of beef with a natural diet of grass, high quality hay and a light grain ration.  It should be noted that although our forage finished beef are supplemented with grain when finished, they do not receive the quantity that conventional feedlot cattle are fed and these animals never see the antibiotics or hormones which are common practice in commercial feedlot production.

 

Why Gourmet Grass Finished?

More NutritiousIt makes sense. Grass is a low-starch, high-protein fibrous food, in contrast for example to carbohydrate-rich, low-fiber corn and soybeans that may be in feedlot diets.


When animals are 100% grass-fed, their meat is not only lower in saturated fats but also slightly higher in omega-3 fatty acids, the healthy fats found in salmon and flaxseed, which studies indicate may help prevent heart disease and bolster the immune system. Beef and milk from grass-finished cattle also have more conjugated linoleic acid (CLA), which recent data suggest may help prevent breast cancer, diabetes and other ailments. Moreover, grass-finished meat is higher than grain-finished meat in vitamin A and vitamin E, two antioxidants thought to boost resistance to disease.


"Grass-fed meat is beef with benefits," says nutritionist Kate Clancy, author of a recent Union of Concerned Scientists (UCS) report. UCS, a Washington-based nonprofit, reviewed scores of studies and concluded that a change from grain-based feedlots back to a purely pasture-based system "would be better for the environment, animals and humans." (“The Grass-Fed Revolution” Time Magazine June 11, 2006)

 

Some of grassfed’s benefits in comparison with feedlot grainfed:
400% more Vitamin A

500% more CLA
300% more Vitamin E
75% more Omega -3
78% more Beta-carotene


(“Grassfed to Finish” Allan Nation)

 

Cattle are ruminants (grass-eaters), like deer and elk, and are not meant to digest a diet of grain. Excess grain causes many health problems for the animals - the rumen (first stomach) becomes very acidic throwing the animal's natural system out of balance.
Acidosis can cause serious illnesses in cattle. (Acute and Subacute Ruminal Acidosis”  Dr. Clell V. Bagley, D.V.M.  USU Extension Veterinarian) Typically, feedlot managers try to manage these grain-caused problems with a medicine chest of drugs, including ionophores (to buffer acidity) and antibiotics (to reduce liver abscesses). A more sensible and humane approach is to feed animals their natural diet of pasture, to which they are superbly adapted. (eatwild.com)

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Inspection and processing of our animals takes place at clean local facilities meeting provincial standards.  Our beef is dry aged (hung by the side) and then wrapped in brown paper wrap. Whether grass finished or forage finished, our beef is a much leaner, healthier choice knowing how it is raised and what doesn't go into it. Enjoy the tenderness and flavor of real beef, grown naturally with no antibiotics or growth hormones, and aged the old fashioned way.


We sell beef by the side, 1/2 side, or freezer packs.  See the price tab for more info or click here.


 

 

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