Cranston’s Ontario Inc. creates a connection between your family and our locally sourced farmers to provide you with a selection of premium quality and hand cut meats. Our award winning farmers pride themselves in their pasture raised, free-range Black Angus cattle exclusive of any unnatural hormones and antibiotics. Raised with care and kindness then aged to perfection, ours is the most flavourful and tender beef you can serve to your family.
Cranston’s Ontario Inc connects you with our local farms to bring you premium Black Angus beef from the farm to your home. Our transparency means that you can be confident where your food comes from and how it’s treated from our pastures to your family. Raised in pastures near Chatsworth Ontario, and south within West Grey County, our beef enjoy some of the lushest pastures in Ontario. In 2004 our leading beef farm was awarded with the Ontario Pasture Management Award by the Ontario Cattlemen’s Association, Pickseed Canada and the Ontario Forage Council for their clean and innovative farming operations. Our farms and abattoir are federally inspected to guarantee a free-range, pasture raised, non-GMO cattle, restricted from any use of synthetic growth hormones, antibiotics, and high-energy feeds. Together with our farmers we generate a harmonious, non-stress environment for our cattle to provide you with the highest of quality and best tasting Black Angus beef.
We believe that providing our cattle with an authentic living condition increases their health and well-being. Our cattle are kept in a natural environment where they are free to roam the fields at their leisure. As a pasture raised animal, our cattle receive a significant portion of their nutrition from organically managed pasture and dried forages. We guarantee that our pastures are free from any herbicides, fungicides or insecticides, making Cranston’s Black Angus beef a high-quality, great tasting and healthy product. In addition to their diet, our cattle are raised with their physical and psychological health in mind. Cranston’s farms completely prevent any health stresses on our cattle by upholding our natural, free-range, and pasture raised standard.
Rather than modifying nature, Cranston’s local farms work together with nature to provide a well-balanced, healthy condition for our cattle. Our pasture consists of a blend of white and red clover, alfalfa, timothy, orchard, tall fescue, creeping red fescue, as well as annual and perennial rye grass. This lush mixture provides the cattle with an excellent balance of nutrition – making your Black Angus beef highly nutritious as well. The absence of any herbicides, fungicides or insecticides in our cattle’s diet means that you can be assured that there is no possibility of harmful residues appearing in your Black Angus beef. Our cattle are raised in an authentic, all-natural way, resulting in a high-quality, great tasting beef with optimal health benefits.
It’s our guarantee that your Black Angus beef is as fresh and tender as possible. Cranston’s ensures that our beef is fully and expertly dry-aged for 21 to 28 days under controlled temperature and humidity conditions. Aging beef is an important process that many other beef operations tend to neglect. This process promotes natural enzymes in the meat to break down the harsh collagen between muscle cells. In addition, the moisture content in the beef is reduced which concentrates the flavour for a delicious and succulent cut. Once aged to perfection, your Black Angus beef is hand-trimmed, individually packaged and vacuum sealed. The result is a fresh, tender, and healthy product that you will feel good about serving your family.
Why is grassfed beef becoming scientifically accepted as nutritionally superior?
Jo Robinson, an investigative journalist and author who specializes in science-based health information, concludes that pasture raised and grassfed beef has an increased content of omega-3s, vitamin E, beta-carotene, and conjugated linoleic acid (CLA). As Robinson states in her article “You Are What Your Animals Eat”, the diet of our cattle directly affects the nutrient value of their meat. By giving them natural, healthy feed assures you that you’re getting the best meat possible.
Visit her website at www.eatwild.com
By Jo Robinson
In my investigation into pasture-based farming, I’ve stumbled upon an alarming state of affairs: few animal scientists see any link between animal feed and human food. “Feed animals anything you want,” say the experts, “and it makes no difference to their meat, milk, or eggs.”
Because of this mindset, our animals are being fed just about anything that enhances the bottom line, including chicken feathers, sawdust, chicken manure, stale pizza dough, potato chips, and candy bars.
Here’s a glaring example. A 1996 study explored the desirability of feeding stale chewing gum to cattle.1 Amazingly, the gum was still in its aluminum foil wrappers. Wonder of wonders, the experts concluded that bubble gum diet was a net benefit – at least for the producers.
I quote: “Results of both experiments suggest that [gum and packaging material] may be fed to safely replace up to 30% of corn-alfalfa hay diets for growing steers with advantages in improving dry matter intake and digestibility.”
In other words, feed a steer a diet that is 30 percent bubblegum and aluminum foil wrappers, and it will be a more efficient eating. With a nod to public safety, the researchers did check to see how much aluminum was deposited in the various organs of the cattle.
Not to worry. The aluminum content was “within normal expected ranges.” As always, there was no mention of the nutritional content of the resulting meat. When I first read the bubblegum studies, I assumed that no one would actually feed bubblegum to their animals, despite the “positive outcome” of the research. Then a professor of animal science drove me by a Beechnut gum factory in upstate New York where dairy farming bought truckloads of bubble gum to feed to their cows. The view from the other side of the fence is just as sobering. Most experts in human nutrition are equally blind to the feed/food connection. To them, beef is beef, eggs are eggs, and milk is milk. Thus, when the USDA says “eat less red meat,” the edict applies to all red meat, whether its a fatty steak from a grainfed cow, or a lean steak from a grassfed cow with its invisible bounty of omega-3s, vitamin E, beta-carotene, and CLA.
What goes in must come out
I’ve spent the past four years trying to forge the missing link between animal and human nutrition. It’s been tough going, especially when it comes to pasture-raised animals because virtually all the studies focus on feedlot animals.
To fill in the gap, I’ve searched through yellowing journals published before the advent of factory farming, pieced together small studies financed by farmers, and combed through the research from Ireland, Australia, and New Zealand – parts of the world where animals are still kept home on the range. Finding the amount of vitamin E in grassfed meat has been one of my biggest challenges. I began the search when i learned that grass has 20 times more vitamin E than corn or soy. Giving the magnitude of this difference, i reasoned that meat from grassfed animals must have an extra helping of vitamin E. At long last, I located one American study that broached the subject. The impetus for the study came from disgruntled Japanese buyers who complained that American beef spoiled more quickly than Australian free-range beef.
Knowing that vitamin E helps prolong shelf life, the American researchers investigated the amount of vitamin E in the two types of meat. Lo and behold, they discovered that the meat from grassfed cattle had three to four times more vitamin E than feedlot beef, thanks to all that vitamin E-rich grass. Now, what did the researchers do with this finding? True to form, they began studying how much synthetic vitamin E to add to synthetic feedlot diets. I doubt that it even occurred to them to investigate pasture-based ranching.
Why this lack of interest in the natural model? Much of our animal research is funded by commercial interests – specifically the grain, chemical, pharmaceutical, farm equipment, and meat-packing companies. Together, these vertically integrated behemoths have a multibillion dollar stake in perpetuating factory farming.
The USDA, meanwhile, aids and abets the feedlot industry by focusing virtually all of its efforts – and our tax dollars! – on tweaking the system.
For example, the USDA Meat and Animal Research Center in Lincoln, Nebraska, is more willing to spend $100, 000 researching how quickly feedlot manure seeps into the water table than to spend a similar amount of money investigating pasture-based ranching, the holistic model that keeps the contamination from happening in the first place.
What will it take to draw more scientific attention to pasture-based ranching? Pressure from an enlightened public. And what will it take to enlighten the public? The national media. I have a fantasy how this might happen. First, a prominent media source such as “60 minutes” or The New York Times will decide to spotlight pasture-based forming. Building on this ground-breaking work, an award-winning TV producer will create a documentary that deepens the discussion.
The program will conclude – as it must – that raising animals on pasture is better for consumers, the animals, the environment, and small farmers. Before long, dozens of news shows, newspapers, and magazines will follow suit.
As the momentum builds, grassfarming will become the talk of the town. Serving organic meat won’t win points in Los Angeles anymore unless its grassfed as well. Meanwhile, Ted Turner will stop sending all of his bison to feedlots to be fattened like cattle, and by 2005, his “Turner Reserve Grassfed Bison” will be the thing to serve at celebrity gatherings.
Propelled by this groundswell of interest, private and government institutions will finally devote more time, money and energy to exploring pasture-based farming.
Will grassfarming ever become the darling of the media? Only time will tell. But even if the media misses the boat, the good news about grassfarming will keep spreading on the grassroots level, one satisfied customer at a time!