You’ll notice that in the ‘Cooking Tips’ section of this website we suggest that grass-fed beef is leaner meat and is more tender when cooked at lower temperatures for longer periods of time. I was reminded of that yesterday when the 5 lb round roast cooked in an hour and…
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We’ve been enjoying beef from Lemieux Creek Ranch for years now, and it just keeps getting better. The care and compassion the animals receive is amazing and the land is well-managed. Bravo! Sheila Peters, Smithers
Since the Galloway cows got all the attention in the last post this time I’ll tell you about two of our Angus, Jenny and Angel. Jenny’s a Red Angus cow who’s about to have her 14th calf, she’s 16 this year and still doing well. We have both red and black…
And now for something completely different. A news item on CBC this morning got me thinking. Apparently people in New York City are paying more than $8 a cup for breakfast bone broth. So, what does that suggest? First it tells me again that many people really care about what…
Great customer service, great beef, great prices and above all great taste! Lawrence and Maria Pettet, Kitimat, BC
The beef from Lemieux Creek Ranch was tender and had the great “grass fed beef” taste we have come to love. Les was great to work with too – he was accommodating of our needs, provided tips for butchering, and responded promptly to our questions. It was awesome to be able to support…
The beef raised by Les and Chris Yates at Lemieux Creek Ranch is the best our family has ever eaten. This has been consistently so for the many years we have been buying from them. Having visited their farm, I believe the quality of their meat is so high because…
Ranch. It’s a big word, conjuring images to me of vast tracts of land covered by cattle. That’s why I prefer farm for our operation. It’s 327 acres of trees, bush and pasture with two creeks running through, one in the middle, Lemieux Creek and one on the north end,…