COPYRIGHT © 2013 RAFTER 2R INC | Rick Roberts. All rights reserved
Bookmark and Share
R a f t e r 2 R . c o m
What the heck is "artisanal beef"? An artisan is a skilled person engaged in the practice of a craft, who may through experience and talent reach the expressive levels of an artist using his hands, mind and heart in his work and what he creates. The adjective "artisanal" is sometimes used in describing hand- processing in what is usually viewed as an industrial process; in marketing, used to describe or imply some relation with the crafting of handmade food products, such as bread, cheeses, wine, beer; many of which have traditionally been handmade, rural or pastoral goods, "small batch" processes. How do we "hand make" our beef? Selection of the Breeding stock for- Grass Fed Genetics - Tenderness - Leanness & Flavour. ie. Welsh Black and Longhorn Cross 1 . No hormonal growth implants. 2 . No use of antibiotics (if an animal requires medication, it is removed from the beef market chain). 3 . No use of Ivermectin anti-parasitic control on beef animals; effective substitution with Apple Cider Vinegar. 4 . Yearlings fed hay with free choice mineral December through May and finished for 90 days on grass June through August. 5 . Subject to Quiet and Humane handling practices throughout their lives. 6 . Butchered at 28 months of age, more or less, at around 1000 lbs. live weight resulting in tender, smaller cuts, at Foothills Meat Processors in High River AB under gov't inspection. Hung from 14 to 18 days prior to custom cutting.
Why grass fed trumps grain fed - Read more here
Bio |
CV |
Bio |
Artisanal Beef |