FARM STORE HOURS: open every Sunday from 1 pm – 4 pm, and throughout the week by appointment. Please follow current COVID 19 rules and recommendations. There is no limit to the store, but we do ask that it is one carload at a time inside the store. Thank you for your patience in these weird times. 

Call, text, or email any time throughout the week. Since we run a ranch, we do not keep regular hours and will return your message ASAP.

Jillian & Brett Byers 780-222-9134

Email info@blueridgefarms.ca

Address Blue Ridge, AB

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Yes Please!

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, nutrient-dense, and full of flavour!

Our Farm Store accepts credit, debit, cash, or etransfer. Our website accepts Pay-Pal and for our Bulk Beef and Pork purchases, we love etransfer, but also send invoices to be paid with credit.

  1. FARM STORE: We encourage our customers to pick up at our Farm Store so they can experience a bit of ranch life. Please mind the Free Range Chickens and Children!
  2. EDMONTON PICK UP: We also offer a pick-up location at our butcher in NE Edmonton, we deliver orders there biweekly.
  3. SHIPPING: We can also ship province-wide, shipping fees range from $17-$32 / box depending on size and weight.
A typical side of beef is around 5-8 cubic feet. It comes in 4-5 butcher boxes of the finished product, plus bones and organ meats.
No, however we consider our product naturally raised. We pride ourselves on raising every animal out on pasture without the use of medicated feeds. We’ve had certified organic land in past years, and between those fees and organic feed costs being extremely expensive, this would result in a price increase for our customers.
Aging is a key element in the tenderization and flavor intensification of beef. Commercial beef is often packaged soon after cutting without an aging process, or it wet ages in packages as it is transported from the packing plant to the grocery store. We like to dry-age our beef for 21 days, reducing the moisture content and concentrating the flavor!