Grass Fed Beef FAQs

What does '100% grass fed and grass finished' actually mean?

This is one of the most important questions we get, and honestly, there is a lot of confusion out there.

When we say our beef is 100% grass fed and grass finished, we mean exactly that: our cattle eat grass, legumes, and clover from day one. They never receive grain. Not a handful. Not a finishing ration. Nothing.

Here is why that matters: the term 'grass fed' on a grocery store label does not actually guarantee what you think it does. By current labelling standards, an animal can be called 'grass fed' even if it ate grass only for part of its life and was then finished on grain in a feedlot. Grain finishing fattens animals quickly and cheaply, but it fundamentally changes the nutritional profile of the meat and the life the animal lived. Grass fed and finished beef, by contrast, comes from an animal that is raised on pasture without grain.

At Meeting Place Organic Farm, our cattle live on certified organic pasture from start to finish. 

What is 'pasture' really? Is it just grass?

Real pasture isn't just grass, it is a lot richer.

Our certified organic pastures are living ecosystems made up of a diverse mix of grasses, legumes like clover and alfalfa, and a wide variety of other plants called forbs. That diversity is intentional. Different plants bring different nutrients, and cattle, when given the freedom to graze naturally, will self-select the plants their bodies need. Clover and alfalfa, for example, are high in protein and help produce well-marbled, deeply nourishing beef even without a grain of corn or barley.

This diversity is also what makes rotational grazing so powerful, which brings us to our next answer.

What is rotational grazing and why do you do it?

Rotational grazing is the practice of moving cattle through a series of paddocks, or smaller sections of pasture, rather than letting them graze continuously in one large area. We move our herd regularly, giving each section of pasture time to rest and regrow before the cattle return.

This mimics the way wild herds of bison and other grazing animals historically moved across the land, never overgrazing one spot. The results are remarkable. Rested pasture grows back thicker and more nutritious. The cattle's hooves naturally break up soil and work in manure as they move, building organic matter and soil health over time. Healthy soil holds more water, supports more biodiversity, and actually sequesters carbon from the atmosphere.

For us, rotational grazing is the foundation of how we farm. It means our land gets better every year, our cattle are always eating fresh, high-quality forage, and the animals are doing what cattle were born to do: graze, move, and thrive.


What do your cattle eat in the winter?

Great question.  In a Canadian winter, the grass stops growing, so we rely on hay to carry our herd through the cold months.

Hay is simply grass and other pasture plants that have been cut at peak nutrition, dried, and baled for storage. It is essentially summer pasture captured and saved for winter. Because we do our own haying right here on our certified organic land, we know exactly what went into every bale: no synthetic fertilizers, no pesticides, and no herbicides. Just clean, organic forage grown by us.

We also practice something called bale grazing.  Rather than bringing cattle into a barn to feed them, we spread bales out across a designated field and let the cattle come to the hay. They graze around each bale, and as they do, they naturally deposit manure and work the leftover hay into the soil. By spring, that field has received a boost of organic matter, and we have saved enormously on feed costs and labour. It is one of those farming practices that is good for the animals, good for the land, and good for the farm.


Is your beef certified organic?

Yes. Our herd is certified organic, and that certification covers our pastures, our inputs, and our animals. This means our cattle graze on land that has been managed without synthetic pesticides, herbicides, or fertilizers. It means their feed, including our own hay, meets certified organic standards. And it means no antibiotics, no growth hormones, and no synthetic treatments are permitted.

We are proud of this certification because it is not easy to earn and not easy to maintain. It requires consistent record-keeping, third-party inspections, and a genuine commitment to farming in a way that respects the land and the animals in our care. When you see our certified organic label, you can trust that someone besides us has verified our practices.


Do you use hormones or antibiotics?

No. Our cattle never receive growth hormones or routine antibiotics.

To be transparent: in Canada, hormones are legally permitted in beef cattle, but we choose not to use them. We believe our cattle grow best when they are well-nourished on excellent pasture and given time to develop naturally.

As for antibiotics, we would never withhold treatment from a sick animal.  If an animal does need medical care, it is removed from our program entirely and is never sold to our customers. Our certified organic status actually requires this, and we are grateful for that standard because it gives you absolute confidence in what you are buying.

Why does grass fed beef look and taste different from grocery store beef?

If you have cooked our beef and noticed that it looks a little different from what you are used to, that is a sign you are getting the real thing.

Grass fed beef tends to be leaner than grain finished beef, with a deeper red colour and fat that may appear more yellow. That yellow tint comes from beta-carotene, a nutrient the cattle absorb from green grass and forbs. It is a sign of a well-pastured animal.

The flavour profile is also different, richer, and more 'beefy' in a way that reflects the diversity of plants the animal ate. Many of our customers describe it as the way beef used to taste before industrial farming changed everything.

Grass fed beef is also leaner, which means it cooks a little differently. We recommend cooking it low and slow for roasts, not overcooking steaks (medium rare is your friend), and using a meat thermometer. 

Where are your animals processed?

We are so lucky to have a local abbatoir that we have been using for years. Our cattle are processed at a provincially inspected facility . We are intentional about choosing processors who share our values around animal welfare, and we believe the final step in an animal's life deserves the same care and respect as every day before it.


Do you sell beef by the whole, half, or quarter?


Yes! Buying in bulk is one of the best ways to stock your freezer with high-quality organic beef at a better price per pound. We offer whole, half, and quarter beef options depending on availability. If you are interested, please reach out to us directly and we will walk you through what to expect in terms of cuts, weights, and timing. It is a wonderful way to build a relationship with your food and your farm.