There's a reason pot roast has been a fixture of Sunday dinners for generations. It asks little of you beyond patience, and it rewards that patience with a roast so tender it gives way to a fork. This is a slow-braise recipe, so once the prep is done, all you need to do is put it in the oven.

When winter settles over the prairie and the pastures disappear under snow, it's not uncommon for our customers to ask, "If your cattle are grass-fed and finished, what do they eat when there isn't a blade of grass in sight?" -- The answer starts months earlier, while the pastures are still lush and growing.

Our cattle don’t spend the summer in one spot. Instead, we move them across the land in small sections, shifting them to fresh grass as often as we can. It’s a practice that goes by a few different names — daily move grazing, rotational grazing, or mob grazing — but the principle behind it is simple.

With a grass-fed and finished steak, you don’t need much to make it shine. The rich flavour comes through in every bite. On the nights you want to dress your steak up a little, peppercorn sauce is one of those finishing touches worth knowing how to make.

At Prairie Ranchers Beef, our calves are born in spring, and that’s not an accident. It’s one of the ways we work with the rhythm of the seasons to give them the healthiest start.

We’ve all been there: you buy beautiful steaks, planning to cook them this weekend. Life gets busy, and suddenly it's Wednesday. You toss them in your home freezer, thinking you've saved the day. But when you finally thaw and cook those steaks, they're disappointingly tough and dry. What went wrong?

Smash burgers are proof that the best meals don't need to be complicated. Some grass-fed and finished ground beef, a hot skillet, and a little salt and pepper — that's all it takes to get a thin, crispy-edged, flavourful burger that rivals anything from a restaurant.

How Grass-Fed, Grass-Finished Beef Producers Maintain High Standards During the Coldest Months of the Year.

You've probably seen grass-fed beef at the grocery store, but there's an important distinction that many people don't know about. At Prairie Ranchers Beef, our cattle are both grass fed and grass finished — meaning they eat only grass and grass-based forages (silage and hay) throughout their entire lives.