Quality Black Angus Cattle
As a couple we have been in the cattle business for almost 20 years but our roots are much deeper.
Shirley grew up about 30 kms. Southwest of Lower Nicola, BC in the Spius Creek watershed on her family's Valley High Ranch. There she fell in love with the black angus cattle they ranged in the alpine meadows between their ranch and Boston Bar.
Lance on the other hand grew up mostly in town but spent his summers and holidays on his Grandparents farm in Houston.
After we had married and starting having children we both desired to return to our agrarian roots. When our first two cows arrived on our place with steer calves at foot, the kids of course wanted to name them. We agreed as long as their names were 'Steak' and 'Stew'. From the time we got those first two cows we have strived to raise beef that we could market directly to consumers in order to provide a quality eating experience.
Over the years we have selected for moderate framed, easy calving, mountain hardy cattle that produce good gains on feeder cattle and a superior product on the plate. We monitor the product we sell through call-backs to customers to ensure we are consistently supplying what they are looking for
Our heifers that aren't retained for breeding purposes are sent out to the range to fatten on the ample grass the sub-irrigated mountain meadows and cut blocks provide.
We believe in handling cattle with the least amount of stress and the most humane methods available. The kids call it 'Natural Cowmanship' but it seems to work. We strive for quiet cattle handled quietly, believing it is an important factor in delivering the best quality beef possible to our customers.