Pasture-fed beef
Your Farmers
Driven by Dedication & Stewardship
Dominique is passionate about sustainable agriculture. Frédéric chose to pursue a career in the environment. Together, they converted corn fields into permanent pastures on which they raise cattle. This regenerative agriculture is in total harmony with their ecological values. They see their farm as a perfect environment to raise their three children. Always aiming to improve, it is in their fields that they use their scientific knowledge to create a productive and balanced agro-ecosystem.
History
Freshly graduated from McGill University in agriculture and the environment, Frédéric and Dominique settled in Pont-Rouge in 2006 with the intention of converting what was then corn fields into an ecological farm. From the beginning, a meadow is established on a quarter of the cultivable surface. The first calves stepped on the pastures in 2008. From 5 animals initially, the herd gradually increased to 15 animals in 2017, still on the same 19 acres of pasture. Along these 10 years of raising cattle, Dominique developed a strong passion for working in symbiosis with her herd and Frederic realized the positive impacts this operation has on the soils and the environment of the farm. In 2017, the couple decided to establish meadows and pastures on the rest of the cultivable land which had previously been rented out to a neighbor for growing corn. With these new pastures, they gradually increased the herd and it is with great enthusiasm that about 50 animals will be welcomed in 2020 !
Our Mission
To offer your family an annual source of healthy and tasty meat, with the utmost respect for animals and the environment.
Environmental Impact
Permanent pastures capture carbon and thus contribute directly to the fight against climate change. In addition, the use of our rotational grazing techniques as a way to raise cattle significantly reduces the need to burn fossil fuel as the use of tractors is limited to a bare minimum. The animals take care of themselves by harvesting their own food and by spreading their manure for immediate recycling. This organic matter is transformed into humus by the microorganisms of the soil and ends up as nutrients for new grass growth. In addition to providing the foundation for the production of top-quality food for our livestock, our living soils covered with permanent vegetation acts as a sponge and filter, helping to improve the quality of the water flowing through our precious Jacques-Cartier watershed.
Anyone that knows us, knows that we sincerely care about what we eat. Our animals are raised without hormones and with a purely natural pasture grass diet. The growth is slower but the effects on their health and ours is only positive.
– Dominique Dumas, owner
Our animals
Always in the field
Our calves are kept on pasture at all times during pasture season. Our rotational grazing system conserves soils, optimizes plant growth and offers quality grass to animals. To do this, the herd is moved an average of three times a day, depending on the growth of the plants. A source of mineral salts complete the diet.
Only Good Stuff…
- hormone
- growth factor
- preventive antibiotic
- GMOs
- pesticides on our lands
No-Stress
Raised in an environment to minimize stress results in animals in better health and a meat that is more tender.
Pasture Grass Diet
Beef cattle are ruminants. The natural feed of ruminants is grass. Respecting this natural reality, our animals enjoy an almost exclusively pasture grass diet throughout their existence on our farm.
The Meat
Red meat made greener
Grazing animals, fed on natural pasture grass, without hormones nor growth factors. A local farm that, like you, cares about the environment. A lean, healthy meat, that we savor in all conscience. This is what we believe in. That’s what we offer you.
The Cuts
The meat carcasses are transported by refrigerated truck to a butcher in our local Portneuf County. The butcher will then cut them according to the preferences of the customers. Thus, we and the customer have a good discussion over the phone to determine the desired styles of cuts for each part of the animal. Don’t worry if you know nothing about meat cuts, we will guide you through the process!
Sausage & Offals
The butcher can make sausages using part of your ground meat or another animal from our herd (several varieties available, additional fees apply). The liver, heart, tongue, cheeks, tail and kidneys are available (see details on the order form).
Vacuum Pack
Our conservation method allows for fast thawing at the moment of use (30 minutes in cold water), reduces packaging waste and eliminates water dripping during the thawing process.
Quantities
Pre-sale prices, valid until April 30th, 2022
| 1 | 1/2 | 1/4 | |
| Carcass weight (lb)* | 500 | 250 | 140 |
| Price ($/lb carcass) | 6,85 | 6,85 | 7,00 |
| Total cost (approx)* | $3425 | $1713 | $ 980 |
| Deposit | $1 000 | $500 | $250 |
| Freezer space (pi3) | 20 | 10 | 5 |
| Amount of meat (unboned) per week (lb) | 4,8 | 2,4 | 1,35 |
| *Total price based on carcass weight. Little variations can occur from one animal to another. | |||
Beef, veal ... baby beef ??
The animals are slaughtered before reaching adulthood. Although they are bovine, it is not exactly like beef that we find at the grocery store. But it is also not about veal meat, which are slaughtered very young. In fact, the exact term is "baby beef" which is the intermediary between the two.
Natural grazing ... why not organic?
Although we believe deeply in the principles and values of organic, we are not certified as such and therefore cannot display our beef as such. The main reason is that calves should be born on our farm. For the moment, our farm does not have the infrastructure required to winter the animals in a comfortable way, so the calves are bought in the spring from Quebec breeders.
What about the sanitary standards?
Our animals are slaughtered in a provincially inspected slaughterhouse. Inspectors and veterinarians are present on-site to ensure that the operation is performed without cruelty and in an infrastructure that meets the highest sanitary standards.
Can I order less than a half-animal?
We sell meat by half animal or whole animal. Indeed, the bilateral symmetry of the beef ensures a fair distribution of the pieces when the animal is divided in two.
Sharing your half-animal with a friend or family member can help you reduce the amount of meat you will receive, as well as the bill. Several clients started by sharing a half with a relative or friend to try the concept. If you choose to do this, be aware that you will need to have the same cuts. We ask you to designate a "spokesperson" who will contact the butcher, when the time comes, to inform him of your choices. In addition, it can happen that each cut does not arrive in even numbers. It will be up to you to split your order fairly. People who know each other well always succeed in doing so, but we prefer to inform you.
Pictures
It’s all about eating green!
Hoping that you have as much pleasure to savor our meat that we have pleasure to raise it!
Price
The 2022 pre-sale will start at mid-march 2022. To put your name on the waiting list or to be among the first to be informed of the 2022 pre-sale, leave us your contact details via the order form.
The price includes meat, slaughter, cutting, packing, freezing and delivery to a drop-off point near you. Absolutely no hidden cost!
685$
/ lb carcass weight
500$ deposit required per half-animal (250$ deposit for a quarter)
Join us
701, Chemin du bois-de-l’ail
Pont-Rouge (QC) G3H 2G8
Visit us at the farm (ideally on appointment) between May and October
