By Appointment – Contact us today!
On Saturdays between the weeks of June 10th – October 7th we will be at the St Albert Farmers Market from 10am – 3pm 
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Jillian & Brett Byers 780-222-9134

Email info@blueridgefarms.ca

Address Blue Ridge, AB

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Frequently Asked Questions

We price our products on what it costs us to raise and process our animals into a top quality product. We maintain pricing similar to grocery stores but provide a much better product. .

Blue Ridge Farms accepts multiple methods of payment: our website accepts Pay-Pal and in person we accept: Cash or Credit.

Purchasing a half or whole animal is the most affordable way to feed a family. The cost of $5.50/lb hanging weight includes the animal as well as custom-cut and wrap fees for all standard cuts (steaks, roasts, mince, soup bones and stewing meat). Any specialty items such as jerky, sausage or hamburger patties cost extra. If you’re interested in a bulk order, contact us for a cutting instruction sheet. If you are not sure which cuts are best for your family, please don’t hesitate to ask, we would love to help.
Beef butcher weights: ~1000lbs
Hanging weights (65% of butcher weight): ~650lbs
Take home meat (70% of hanging weight): ~455lb
Purebred Berkshire Pork will only be offered in the fall as it is seasonal.
Grass fed Alberta Beef is offered all year. We would select your animal and begin finishing them as soon as you place your order. The finishing and processing process takes just over three months, 60 days to finish, three weeks to age and one week to cut and wrap.

We encourage our customers to pick up at our farm so they can see a little bit of our operation for them selves. We also offer a pick up location in south St. Albert and downtown Edmonton that fills orders bimonthly.

A typical side of beef is around 8 cubic feet. It comes in 6-8 butcher boxes of finished product.
No, however we consider our product naturally raised. We pride ourselves on raising every animal out on pasture without the use of medicated feeds. Organic feed costs are extremely expensive and this would result in a price increase for our customers, something we feel few are willing to pay.
Aging is a key element in the tenderization and flavor intensification of beef. Commercial beef is often packaged soon after cutting without any aging process. We like to age our beef for at least 21 days, reducing the moisture content and concentrating flavor.