Herd Health Update
Our herd is thriving! This spring our momma cows delivered a passel of beautiful healthy baby calves like this Highland X. They’re all out bouncing
October 21, 2025
Welcome to our family ranch, where we raise wholesome, healthy beef with care and dedication. Our cattle graze freely on lush pastures of grasses and legumes, resulting in nutritious, delicious, high‑quality meat.
We are committed to sustainable practices and bringing the best of Alberta’s beef to your table. Taste the difference that pasture‑raised makes.
From our family to yours, we bring you beef that’s not only good for you but also raised with respect for the land. Experience the flavour of genuine Alberta beef.
Our herd is thriving! This spring our momma cows delivered a passel of beautiful healthy baby calves like this Highland X. They’re all out bouncing
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From tender steaks to rich ground beef, every cut is pasture-raised and dry-aged for deep, authentic Alberta flavour. Taste the difference real ranching makes.
Please Note: We sell our beef by it’s delivered weight rather than the hot hanging weight of a freshly slaughtered carcass. Evaporation of water through the lengthy dry aging process will reduce the carcass weight from 17% to 24% while enhancing flavour and increasing tenderness.
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Our cattle are raised on lush pastures, enjoying a natural diet of mixed grasses and legumes, such as brome, wheatgrass, ryegrass, orchard grass, fescue, blue alfalfa, Anik alfalfa, vetch, clover. We believe this varied mix free from sprays and additives results in healthier cows and healthier beef. In winter when the pasture grasses are unavailable the cattle are fed hay of similar content and supplemented with rolled barley for added warmth in our frigid Alberta winters.
Ordering is simple! You can browse our selection online, choose your cuts, submit your order and one of us will call you to go over the details. Or, if you have questions, call or text us at 587-447-9984. One of us will respond as soon as we can. Once we've gone through your details just send us a deposit of $200 to confirm your order via eTransfer to maggiesmeats@proton.me. Once we have received your beef order from our butcher we will weigh it and invoice you the balance owing. You can pay by cash (preferred) or eTransfer upon delivery.
We will ensure delivery of our premium beef to your door, or if you prefer you can pick it up at the ranch. The plan WAS to deliver beef to a common drop off point in a given town. BUT...Many of our customers have small children. When the temperatures become extreme , as they often do in Alberta, Mac and I did not feel comfortable with a parent having to bundle up their children, meet us half way across Edmonton or Calgary at some parking lot , or at a gas station along our way in freezing cold OR stifling hot weather with a tiny baby in tow. So we decided to arrange deliver right to the door.
That's easy enough for towns close to us, however.. Due to fuel costs and major time constraints on the ranch, travelling to the nether parts of Alberta where we have many wonderful customers required some creativity. We think we have come up with some workable solutions.
For areas far South, North, East and West of Calgary and Edmonton and the central corridor, these are what we can offer:
1) If you can order a couple months in advance we can aggregate a few orders together to make it worthwhile to make the trip with a trailer full of say... 3 to 6 halves (perhaps a friend or two would want some beef) .. then we can afford the trip and hustle up the time ..
OR
2) We can meet you somewhere closer to the Central Corridor
OR
3) You can come right to the ranch, see the cows and calves, meet the dogs and horses, have a visit with a cup of our own coffee that we grow at our ranch in Colombia, stay overnight in one of our year round bunkhouses, have a Carnivore Breakfast the next morning , grab a fresh cup of coffee and be on your way home with your load of beef .
How does that sound?
Yes. We dry age all our beef from 24-38 days determined by the fat covering of the carcass. This is a nearly lost art for enhancing flavour and increasing the breakdown of connective tissue. We are proud to produce beef that can be aged in this time proven slow manner
We are a small family operation with generations of experience in cattle ranching. We, like so many Alberta ranchers, have been committed to quality and sustainable practices before sustainability was ever a buzzword. We run about 70 momma cows and six bulls. Our pastures are rich containing a variety of grasses (fescue, wheatgrass, ryegrass, timothy, brome, orchardgrass) and legumes (vetches, Anik plus four other alfalfas, peas, and clovers) all together building healthy soil and healthy cattle. We also provide our cattle with free choice salt and essential minerals. They know when they need it.
Our water supply is so pure, cold and clear, its the best. It originates in the Rocky Mountains just west of us.
We check each one of our cattle every day for illness or injury, and just to visit. We have a hospital pen and maternity corral next to our calving pens to care for any that get sick, or momma's needing help calving.
In frigid weather if a calf starts going down hill we bring them on to the kitchen and will keep them inside until they're recovered.
At branding time we often have the whole gang here to help. That's Alison and her three very capable teens.
Summer and early autumn are our favorite times of year. Cattle are all out on pasture and we can take time to rebuild ourselves, and any fences or corrals that need fixing.
Ranching is not a job, not even a career. I'd say it's more of a lifestyle requiring a level of skill, constant learning, and steel determination few folks can handle anymore. I guess that's why there are fewer and fewer ranchers every year.
As for us, we plan on staying in the saddle, growing healthy cattle and feeding families until our sun sets. 🤠
1-587-447-9984
maggiesmeats@proton.me