Does grass fed beef taste different to feedlot beef?

Although many have stated that there is little taste difference, others have commented that grass fed beef has a richer more complex taste similar to the beef they knew in their youth. There should be slight differences in taste between beef produced in different climates, environments and diet, even between grass fed animals throughout North America.

Why is this not organic beef?

In almost every regard Starr’s Point Beef is organic except for my decision to deworm calves before they go to pasture; this is done for animal health reasons and occurs approximately one year before harvesting, it significantly reduces sickness and failure to thrive…..’the lesser of two weevils!’

Is grass fed beef more expensive?

It is difficult to answer this accurately due to different retail stores, availability and price changes; I would estimate that I am selling beef for 10-20% less than retail. Grass fed beef is obtained directly from beef farms in Canada, bypassing the large US beef processors that dominate the Canadian packing industry and the dominant food retailers. The savings achieved by eliminating these gouging intermediaries is partly balanced by the extra two to three months additional feeding required for a grass fed animal to reach the equivalent size of a feedlot animal.

Is grass-fed beef cooked differently?

Because grass fed beef is low in fat this changes cooking times and techniques. A light marinade for lean cuts although not essential may enhance flavour and browning. Shorter times or a decreased temperature for roasting or crock pot cooking is recommended. Ground beef also requires less cooking time and may benefit with olive oil or canola oil but all ground beef needs to be thoroughly cooked.

What is dry-aged beef?

Starr’s Point Steers beef is hung for at least 21 days in a cooler. This produces a more flavourful meat superior to the wet-aged method used for conventional beef. The butcher decides the optimal time for hanging but there is no significant tenderizing occurring after 21 days.

Is this a safe source of beef?

Yes. Starr’s Point Steers animals are from my breeding herd pastured on the Canard dykes in Kings County in the Annapolis Valley. They are weaned at approximately eight months, during the winter they are fed hay and silage to promote growth. In May they are moved to the finishing pastures at Starr’s Point (6 km. away) where they eat grass only for a period of three to six months. They receive no antibiotics or growth hormones and eat pesticide free grass and hay. The animals are processed in a provincially inspected abattoir and butcher in Kings County.

When is it available?

In order for the cattle to have at least three months of fresh pasture grass, beef is only available from August to December depending on availability.

Do you deliver?

Delivery is free in Kings County, individual arrangements are required outside this area; pre-payment is necessary prior to delivery. Alternatively, orders can be picked up by arrangement.

Do you only sell sides and quarters of beef?

Yes at the present time, slight variations in orders are acceptable. Special butchering requests are accepted prior to butchering.

Why should I choose grass fed beef?

You are participating in a holistic approach to cattle rearing and food production, including natural feeding practices, ethical treatment of animals, responsible environmentalism and close supervision of a product from breeding to your kitchen. You will be benefiting from a healthy product at a cheaper price readily available from your freezer. You will be supporting a local producer and maintaining farm economic viability. Keeping animals in their natural environment on pasture results in high quality meat as intended by nature.