Why It’s Exceptional
-NO Growth Implants; No Added Hormones
-NO Animal By-Products or Medicated Feeds
-Free ranging on pastures and meadows
…and never,ever fed any corn or other grains. Only the best BC native grasses.
Equally as important to proper raising of cattle, is proper and humane butchering of the cattle. This is why we use a small family run USDA abattoir, Keizer Meats, in Lynden, Washington.
Terroir is as important to raising grass fed beef as it is to making fine wine. This combination of climate, soil, and topography on our coastal ranches is unsurpassed, as we believe we live in the finest area in the world for producing grass fed beef.
We hold ourselves to very high standards during the 18 to 30 months it takes to bring Bella Coola Beef to your table. Due to the careful attention we pay and with quite a bit of help from nature and the terroir, our beef has a complex, rich and robust earthy flavor. We’re often asked how we raise our cattle and what makes our beef special. These are the practices we believe make the greatest difference and results in high-quality, wholesome Bella Coola beef.
Our home ranch and our alpine range lands have a mixture of alfalfa, clover, brome, orchard grass, timothy, and other natural grasses. Water is plentiful in our glacial valley, so the cattle have free access to multiple creeks, springs, rivers, and ponds. When animals reach their finishing weights, small groups of steers are selected and sent to Keizer Meats, in Lynden, Washington, a small family-run USDA abattoir that processes no more than 10 animals during the day. For our customers, Sherry and George Keizer cut and wrap our beef in a style which is very high-end and includes a 21-day dry aging process, to tenderize the beef and to concentrate the beef flavor. Our extra lean hamburger is our signature product: we sell a great deal of it and it is unlike any ground beef you have had elsewhere. You will notice a big difference in fllavor and quality.
Thank you for supporting our ranch!
(site under construction…)