At EC Williams Livestock Ltd. we believe that happy, healthy cattle produce high-quality, tender, healthy, grass-fed and grass-finished beef. When cows get the best feed, they produce the best food. During the summer, our cows enjoy fresh green grass and forage from our beautiful coulee pastures before supplying local families with this nutrient-dense beef in the form of quarters and halves in the Fall. 

Convenient!
When you purchase a quarter or half of beef, you order once, pick up once and then shop for beef in your own freezer all winter long. 

Saves Money!
When you choose to buy a quarter or half of beef instead of buying each cut individually you save between $200 and $300. 

Guaranteed Beef Price
The 2021 Summer drought has impacted the agriculture industry and will put a strain on the food supply. This means beef prices will increase soon. By choosing to buy beef in bulk, you pay once and avoid increases in beef prices.

Place your custom order by filling out this form. Include your contact information to ensure we can get a hold of you and let us know what community we will be meeting you in to get you your order. Then choose your cuts, exactly how you want them - size of roasts, how many steaks per package, and any extras you might like. If there is something that you do not want included in your order, leave it off your order form and it will be ground for ground beef. 

1-3 business days after you have completed your order form you will receive an invoice via email for your deposit. This deposit guarantees your order, covers butcher costs, and goes toward your final total. It is also non-refundable. You can pay using debit/credit with the link in the email or by sending an e-transfer.

When your order is ready you will be contacted with your final total, and the time and location that we will be meeting in your community. (If this time does not work for you please let us know and we will do our best to make other arrangements.) 

Like most Albertans, here at EC Williams Livestock, North of Calgary, we barbecue all year long. But it is way more enjoyable once Spring hits. Spring has sprung so let's get grilling some grass-finished steak. 

There are three simple steps to grilling the perfect grass-finished steak. 
1.) Ensure your steak is fully defrosted and bring to room temperature. 
Defrost your steak in the fridge overnight. (If you forget, you can speed up the defrost time by placing your packaged steak in room temperature water for about an hour.) Remove from the fridge about half an hour before you want to start grilling. 
2.) Rub steak with a mixture of salt, pepper, and garlic. YUM! 
Mix together the seasoning, then pat dry both sides of steak with a paper towel. Rub the seasoning mix over both sides of your steaks. 
3.) Sear on a HOT grill for 2-3 minutes per side. Then bake for 10-20 minutes. 
Once the grill is hot, turn off all the flames, except one. Sear the steak over the flame for 2-3 minutes per side. Move the steak to the side of the grill that is not lit. Let the steak sit for 10 minutes without flipping or opening the lid. After 10 minutes the steaks internal temperature should be between 120-135F. If it is not, let the steak sit for a few more minutes. After it has come to the right temperature, remove steak from grill and allow to rest for 5-15 minutes before slicing. 

BONUS: I am a HUGE lover of butter. If you are too, baste your steak with melted garlic butter between searing each side, and before letting it bake.