Our beef the environment and YOU

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beef & cowboy

There’s a lot in the news about beef production, particularly how it’s negative for the environment.

It’s true that some producers have lost their way, but this doesn’t mean that all cattle producers are poor stewards of the land. At Hopcott Farms, we think of ourselves as lifelong partners with the environment. In fact, beyond lifetimes as we move into future generations! Our standard is simply to produce beef in the most environmentally-responsible manner possible.

Here is our Top 6 list of ways that we strive to protect the environment and minimize carbon footprint:

1. Our cattle are raised on land in BC’s Interior that is unsuitable for grain or vegetable crops, and our cattle consumes grasses that can’t be eaten by humans. This allows us to provide a nutrient-dense protein by converting non-human quality foraged products into meat products.


2.Pasture lands are the preferred habitat for many Canadian wildlife species, including some that are at risk of extinction. Burrowing owls, swift fox, greater prairie chicken, sage grouse, black-tailed prairie dogs, and loggerhead shrikes are all species that prefer unbroken pastures as their place of habitat. If we converted our pastures, this biodiversity would be threatened.

3. We use management practices that protect water sources and are working towards a more efficient and sustainable agro-ecosystem. These practices produce more beef from fewer animals, which minimizes the pressure placed on precious land and water resources.


4. Our cattle are all born and raised in Southern British Columbia. Unlike some producers, where cattle are shipped from another continent before butchering, our cattle travel just a few hours from ranches in Lumby, 100 Mile House and Merritt BC. This greatly reduces carbon emissions, and improves the animals’ quality of life.

5. After butchering, we dry-age our AAA Grade beef on the rail for 28 days, instead of the more common wet-aging approach in cryovac bags. Dry-aging allows natural enzymes to slowly tenderize the meat and remove moisture to create a more concentrated and enhanced depth of flavour. We never “needle” or chemically tenderize our beef.


6.Our fully-trained butchers specialize in breaking down the entire animal, which means that we can practice ‘nose to tail’ and offer a vast array of cuts and eliminate waste.

At Hopcott Farms, we believe in only using environmentally-responsible practices, from ‘farm to fork’.

Know your butcher. Know your food.