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How to reserve your grassfed beef

Simply call 250 846 5138 or email us. We will reserve your order when we receive your $200 deposit. Deposits can be mailed or e-transferred. If for any reason we are unable to fill your order, your deposit will be returned. Please do not hesitate to write if you have questions.

If you are interested in taking the organs like the tongue, heart, ox tail and liver, please let us know when you submit your cut instructions via our on line form. Your selection of organ meat is not guaranteed unless you are ordering a whole animal.

 Cut and Wrap Instructions

carcasscuts500Because of the number of options, this can be the most confusing part of the process, especially for people ordering for the first time. The Sausage Factory in Smithers is our preferred butcher for processing so we have provided a pdf of their order form which includes a helpful diagram of the suggested cuts from various parts of the animal. It can be printed, scanned and emailed. Even easier, there is also an on-line Cut Instruction form which gives you the options for various parts of the carcass as well as a helpful graphic.

We will let you the date your animals will go to the abattoir.  Your cut and wrap instructions must be given to us or the butcher, either directly or through us, before the slaughter date.  We encourage customers to talk with the butcher about cutting preferences as they can be very helpful. Otherwise we are happy to assist and will deliver your instructions to the butcher.

It is important to give some thought to the size of roasts, number of steaks per package, pounds of hamburger per package, and any special processing such as sausage or jerky. The following research conducted by Iowa State University may be helpful. It shows what customers can expect from a ‘standard’ cut from a ½ beef with a HHW of 300 pounds. (This has been confirmed by our local processor.)

14 T-bone steaks (3/4” thick)                          14 rib steaks (3/4” thick)
8 sirloin steaks (3/4” thick)                              8 round steaks (3/4” thick)
2 sirloin tip roasts (3 lbs)                                 6 chuck roasts (4 lbs)
4 cross rib roasts (3 lbs)                                   2 round roasts (3 lbs)
8 pkgs of stew beef (1 lbs)                                4 pkgs of short ribs (1.5 lbs)
4 pkgs of soup bones (1.5 lbs)                         80-100 lbs of lean ground beef

 (Split sides are a mix of cuts from front and hind quarters giving approximately ½ of what is listed above)

The exact mix of cuts will vary depending on the weight of the animal and directions given by the customer for cutting and wrapping.

 Pick-up and Delivery

Typically, local orders are picked up from the butcher and the cut and wrap fee (.89 cents/lb plus tax) is paid directly to them by you. If it is impossible for you to pick up your order, we will assist in making alternate arrangements.

We do make a late fall run to the lower mainland and to Kitimat, Terrace and Rupert with multiple orders.  If you are not in the neighbourhood, please contact us to discuss delivery options.


We will email an invoice, less your deposit, once we know the Hanging Weight of your animal. It will include our fee as well as the inspection and slaughter fee. We would appreciate payment within 14 days, about the time your meet will hang before cutting and wrapping. If you are local the cut and wrap fee is paid directly to the butcher when your meat is picked up. If we are delivering, we will include the cut and wrap fees and delivery charges on our invoice. We accept payment by e-transfer or cheque.

 Freezer Space Required

A half beef will typically require 8-10 cubic feet of freezer space, and a split side 4-5 cubic feet.

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