Our Beef

The Breton Beef Difference

At Breton Beef, we work with local ranchers that raise their cattle with care, allowing them to roam and graze on open grass fields.  The soil and climate in Alberta make the beef exceptional, and Breton’s wide-open spaces make the perfect pasture.  Our cattle are predominantly grass-fed, with grains being used during winter months to keep our cattle healthy during the cold.  Our beef is hormone free, steroid free, and antibiotic free.  Allowing cows to live naturally is always our intention.  On the processing side we dry-age our beef for at least 14 days for the highest quality product possible.  Most commercially produced beef is not dry-aged at all, which means there is a much higher water content when you purchase commercial beef.  Not only are you paying extra for water, but the naturally occurring enzymes haven’t had a chance to break down the fibers and naturally tenderize the meat.  This is why when you buy your steaks from the store they can shrink so much when you cook them and can be tough to cut and chew.  Our beef has a more intense flavour and a better texture than store bought beef.  Our beef is frozen immediately after cutting, which rapidly freezes the meat to lock in freshness and preserve texture.  We use plastic to wrap your cuts so you can be confident that our beef will last in your freezer for over a year.