Frequently Asked Questions
What is the difference between grass finished and grain finished beef?
Grass is the primary source of nutrition for all our cattle. The grass-fed animals eat 100% hay and forage from our fields, and nothing else, while our grain-finished cattle are supplemented with grain (Peas, oats and barley coated in molasses) for approx. 60 days prior to harvesting.
Grass Fed, Grass Finished:
Research has found that strictly grass-fed beef is:
· Naturally lean, less than half the total fat
· Contains a higher percentage of omega-3 fats
· Is higher in conjugated linoleic acid
· Is higher in vitamins A and E
· “Gamey” flavor
Grass Fed, Grain Finished:
Compared to grass-fed beef, research has found that grain fed beef is:
· Fattier with enhanced marbling
· Enhanced flavor as graining adds a sweetness to the beef
· A lighter, less gamey flavouring
· More tender, with a finer texture – easier to cook to perfection
Can I make payments on my beef instead of paying all at once?
We understand that buying large quantities of anything all at once can be a lot to take in! On our “Shop our beef” page, there is a button for making payments / paying balances. This tracks your payments on your account, and e-transfers are required for all pre-payments.
HOW DO I PLACE AN ORDER?
1. Decide on the amount of beef you would like to purchase – A whole animal, a side, or a quarter.
2. Orders are placed through our website. At the check out select the harvest month which you would like to be signed up for from the drop down list.
3. If you have placed an order for a whole or a side, visit our butcher’s website to select your cuts – https://www.johnstons.ca/custom-cutting-services/custom-cutting-wrapping-processing/beef-instructions-forms/
4. If ordering a quarter, please provide any special recommendations in the notes section.
5. Deposits are due when your order is placed.
6. Final payments are due once the hung weight of the order is determined. An invoice will be emailed to you, and when the order is ready for pick up we will reach out again.
E-transfers and cheques are accepted.
HOW DO I DETERMINE WHAT SIZE OF DEEP FREEZER I WILL NEED?
- Whole Beef – (Approx. 600lbs Hung weight) – 22-24 Cubic Foot deep Freezer recommended.
- Side Beef – (Approx. 300lbs Hung Weight) – 10-14 Cubic Foot deep Freezer recommended.
- Quarter Beef – (Approx. 150lbs Hung Weight) – 6-8 Cubic Foot deep Freezer Recommended.
A general guide is 1.5 cubic foot of freezer space for 25/30 lbs. of packaged weight beef.
WHY DO I NEED TO MAKE A DEPOSIT?
It takes almost 2 years to raise a steer. We sell based on a first-come, first-served basis and encourage you to reserve early so you don’t miss out. Our program deals with live animals that we nurture for months before harvesting, and your purchase commitment is a crucial part of our program.
HOW WILL MY BEEF BE PACKAGED?
Our Beef is cut, wrapped, and frozen prior to pick up from Johnston’s Custom Cutting in Chilliwack, B.C. No matter which size of bulk beef you order, you’ll receive the maximum number of cuts for the size of beef you select.
do you deliver?
Deliveries are not possible at this time. Customers pick up directly from the butcher shop, conveniently located in Chilliwack B.C. If deliveries are available in the future, pre-determined delivery rates will apply.
Hung Weights
The hung weight refers to the weight of the carcass after the internal organs, hide, head and feet have been removed, and before the butcher trims off the excess fat and bone.
HUNG WEIGHT: We aim for a 300lb side or 150lb per quarter
TAKE HOME WEIGHT: Typically you can lose 30-40% of your hung weight due to removal of bones and fat
DRY AGING
The purpose of hanging the side is to dry age, or cure the meat. This process can take
up to 3 weeks. The dry aging process involves hanging the meat on a hook just above
freezing temperatures in a large cooler. This process allow the enzymes to break down
the collagen between muscle fibres, making the meat tender. It also allows water to
evaporate, which condenses the meat and concentrates the flavour. This is one of the
very significant differences between buying your beef directly from a farm vs. the
grocery store.
