Naturally Pasture Raised Beef

All of our beef start out their lives on pasture and are fed a diet of grass and hay (dried grass), then a select group of cattle are separated and put on a seperate feed program with gain as part of their diet as well as hay and grasses. The cattle are fed this diet for a number of months to help finish off the cattle faster (bring to market weight) and provide more marbling in the finished beef products. we can offer this line of beef for a very reasonable price.

FAQ

Q: Are there soy in your grains?

A:We do not feed soy in our feed program, however we do sometimes buy beef from other farms and put them in our feed program so we can not guarantee all our beef has never had soy

Q: Are you grain non GMO: 
A: We feed non GMO when possible, however we also feed regular grains as well. Our decision on what to feed depends on price and keeping this line of our beef products affordable to costumers.

Q: What breed of beef do you raise?

A: We raise a variety of beef breeds as we are not a breeding farm but rather buy calves from other farms and raise them. Many of our cattle are beef dairy crosses and do not yield massive weights but provide a tasty finished product

Q: Do you sell Angus beef? 

A: We always ask customers when they ask this question if they can name a breed besides Angus? We do not sell 100% Angus beef however many of our crosses have Angus in their genetics as well as other beef and dairy breeds.

Q: How old are your beef?

A: All of our beef are processed  under 30 months old

Q: Do you sell cows?

A: Almost all of the beef we sell comes from steers or young bulls or occasionally heifers. Cows are not what make good beef steaks and other prime cuts of meat.

At Norton Farms we strive to make the finest tasting naturally-raised, hormone, antibiotic-free and grass fed / Pasture raised Beef  We are committed to raising the highest quality beef, and are dedicated to raising cattle traditionally. These guiding philosophies, from the feeds we use, to the humane animal raising standards, all contribute to the consistently, best tasting, natural grass fed beef. 

 

In addition to providing the finest grass fed beef available, we aspire to strengthen the connection between producers and consumers by allowing people to know where their food is coming from, and that it was produced ethically and naturally.

 

Cattle  are pasture raised  in the rolling grasslands of our farm. Through the nurturing of professional hands, a zero tolerance approach to the use of hormones and therapeutic antibiotics, their low stress environment, high quality grass fed / Pasture Raised Beef  and the philosophy of pasture roaming are all key factors that contribute to the rich marbling and delicate flavor that is characteristic of what we expect in Norton Farms grass fed / Pasture Raised Beef.

 

Key points about our Grass Fed Beef

•    We NEVER use therapeutic antibiotics

•    We NEVER use supplemental hormones or growth promotants

•    We NEVER feed cattle any animal by-products

 

All of our grass fed beef is processed at a local facility that is provincially regulated and inspected. This not only ensures the safety of the beef but also helps us and the consumer support another local agricultural based business. 

 

Proper Aging of Beef


If you have had a good, aged beef, right away you know it. The tenderness and flavour are very different than what you get at the supermarket. The aging process allows natural enzymes to breakdown the hard connective tissue in meats and for water to evaporate away concentrating the flavors.


Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. Bacteria is controlled by having a constant flow of air all around the meat, which means it needs to be hanging in a well ventilated space.


There are many reasons why large stores don't age meat these days, weight lost by aging beef, the time it takes to do it, storage space, refrigeration, and labour, just to name a few. This all means the cost for a large store to properly age meats just keeps moving up and hurts their bottom line. Typical supermarket meat is only 2-3 days old by the time it hits your shopping cart.


Our experienced butcher keeps a close eye on the aging meat and judges when it should be cut into steaks, roast, and other delicious products. This usually happens after 14 to 21 days of hang time when the ideal amount of tenderization has occured. 

 

Contact us to order