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Grazed Right

Calgary, Alberta

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About Grazed Right

Ben and Steph Campbell started Grazed Right in 2013 to follow their dream of becoming ranchers like their parents and grandparents. The ranch was originally started by Ben’s grandfather, John Campbell. He emigrated from Scotland to Canada in the 1950’s. Along with their parents and grandparents before them, Ben and Steph understand the importance of reconnecting people with their food.

Providing a happy and natural life for the animals, naturally becomes a healthier, more sustainable food for all of us and it is a core value of Grazed Right. — Ben

Farming practices

Things at the ranch are done slowly. From our handling, to the way the animals are brought up. Our animals are allowed to graze on high quality grass and alfalfa rather than being hurried to a target weight through the use of hormones and an unnatural grain diet. This produces a very tender and flavourful meat that is high in omega-3 fatty acids and conjugated linoleic acids (CLA). These features have been associated with a decreased risk of heart attack and provides anti-inflammatory and anti-carcinogenic benefits. Grass fed beef also has a different smell when cooking and a richer, more complex flavor. This is due to the complexity of vitamins, nutrients and minerals packed inside.

Grass fed beef contains half to one-third the fat of conventional beef and the fat that is present is low in saturated fat. You will notice a slight yellow tinge to the fat on our beef. This is beta-carotene, the same vitamin found in carrots.

Top Quality Dry-Aged Beef

Our animals are taken to a local butcher when they are approximately 26 – 29 months of age. This is generally a year later than conventional cattle and this extra time allows for the superior nutrition, tenderness, and flavour to develop.

Our beef is dry-aged for 21 days at 4-degrees Celsius, which allows natural enzymes to break down the connective tissues, significantly improving the tenderness of the meat. During this time the meat sheds up to 15% of its weight through evaporation which is key to the concentration and saturation of the natural flavour of the meat.

As animal caretakers, it’s our responsibility, above profitability, to care for our animals.

We don’t believe in a 0% antibiotic policy. That being said, hardly any of our cattle have ever received antibiotics—they don’t need to because they are outside on clean pasture, eating grass, just as nature intended! If an animal does receive antibiotics, it’s often when they’re still a calf and is most often for something simple, such as an infected cut on a hoof. Any animal that requires multiple doses of antibiotics is removed from our beef program. We never feed antibiotics to our cattle, especially not as a preventative measure.

My favourite part of the job is checking the cows out in the fields on my horse at the end of the day. As the sun sets, the wind usually dies down and it feels like the whole world stops. Often the cattle are curious and come up to you. When they’re really playful, they will buck and run away and then run right back. It’s rewarding to see the animals so happy and healthy and to be interacting with and taking part in our natural world.  — Ben

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