My Account

Heifer no. 382 | Black Angus

Empire Valley Range, BC


Heifer no. 382 | Black Angus

Farm: Empire Valley Range, BC

$129.00 per share

Get your share of this very unique dry-aged 100% Grass-Fed, Grass-Finished Beef. This Free-range Black Angus has been on natural pasture it's whole life and is free from antibiotics and hormones. Dry-aged for 3 weeks to achieve it's utmost quality and taste.
Select your preferred share(s) from the dropdown menu (see all share details here) and customize your share by selecting your add-ons (which will also pop-up after you add your share to the shopping cart).

When 80% funded before midnight Sunday July 9th will be delivered to your home/office in an insulated box on July 12th with one of our courier partners.

Help this Heifer getting funded
 (and inspire others to source honest & local meat) by spreading the word via the social links below.

Delivered to your home / office on July 12th. Free delivery on all orders above $185 for the BC Lower Mainland, Southern Vancouver Island and the Okanagan (see all details here). 

Delivery at cost for the other areas and smaller order sizes: you can easily calculate these cost on checkout. For most of Vancouver this is typically a $9 rate.


  • Free-range Black Angus
  • Dry-aged for 3 weeks
  • Natural pasture + local hay and alfalfa for winter months
  • Hormone-free and antibiotics-free
  • Flash frozen + butcher paper wrapped
  • Footprint: average 585 km farm to door

The majestic, open grasslands resting along the Fraser River and the coastal mountains are home to the happy cows. Although the land is a provincial protected area in BC, farm stewards John & Joyce have been the taking care of the land and the animals since 1998. Black and Red Angus roam these pastures and each of them is raised in this natural habitat and lifestyle. >> more on the farm

Get involved

We like to connect and converse over honest meat. Connecting local farmers to the Metro Vancouver community is what we do, and do well! (now that’s a well done, steak pun!) Join the conversation by subscribing below. Any q’s? Connect with us on social media.