At Wells Crossing, all our animals are government registered with traceable lineage. They are naturally pasture-raised with respect for the ecosystem.  Our cattle are steroid hormone-free and naturally pasture-raised.

 

Wells Crossing Beef is dry-aged for 28 days in a provincially inspected, temperature regulated abattoir prior to cutting and cryovac-wrapping.  Our dry-aged beef loses 22-23 percent of the weight of the animal through water loss, a significant difference that you can taste. Unaged store-bought feedlot beef is not only full of hormones and antibiotics, but also full of water; that water dilutes the taste and evaporates when cooked.  With Wells’ Crossing beef you won’t have to worry about paying for beef and getting water in return.

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Grass-fed Beef

 

There is research that proves grass-fed beef is better for you. We know it is lower in overall fat, and specifically in saturated fats. It also has the advantage of providing more omega-3 fats than feedlot beef. When comparing steak from a grass-fed animal to one from a grain-fed animal, the grass-fed steak has about twice as much omega-3. Grass-fed beef has up to 4 times greater the amount of Vitamin E than beef from a feedlot. Conjugated linoleic acid, a nutrient associated with a lower risk of cancer is also much more highly concentrated in grass-fed beef.

 

In addition to the obvious health benefits, there is a significant difference in the flavor of grass-fed and grain-fed beef. The reason: beef flavor reflects what cattle eat. The key difference is not caused by the meat itself, but by the beef fat hidden deep within the muscle fiber itself. It just tastes better!