Frequently Asked Questions
For other questions or comments, please feel free to contact us.
Why does grass fed and grass finished beef look and taste different?
Despite the fact that most cows start their lives eating grass, only grass fed beef eat it for their entire lives. Grass finished beef are fed on grass initially and then finished on grain in a feed lot. This affects all aspects of the beef product and is the reason for the difference. Discriminate consumers will always ask if the beef they're buying is from a cow that is fed grass 100 percent of the time.
Why does beef from a cow that is fed grass 100% of the time taste better?
Pure, grass fed cows provide a more tender, flavourful cut of beef because there is no variation in their diet and they consume all natural, nutrient-filled ingredients. Grass fed cows graze freely and live virtually stress-free lives.
Do grass fed beef producers produce the same product?
In dry regions like Alberta, grass is grown on arid, weed-ridden area. If the cow has been eating aromatic vegetation, weeds or other brush plants, the meat will have a poor taste. When you purchase beef from Farmer Jim and others who provide pastures filled with Timothy, alfalfa, clover and trefoil grasses, the result is truly delicious, lean, flavour-filled and nutritious beef. To learn more about the rolling hills of Grey County, Ontario Canada, visit www.grey.ca/services/agriculture.
Can I buy beef that is unfrozen?
It is our policy to only sell frozen beef. From the moment that our provincially licensed butcher cuts the beef, it is wrapped and frozen to lock in the freshness and ensure optimal quality.
How long is your beef aged before it is cut and wrapped? Is it dry-aged?
Farmer Jim's beef is aged approximately 18-21 days which is suitable because the beef is much leaner than feed lot beef. We also dry-age our beef, which results in a more flavour-filled product than wet-aging.