The Herd
RAISED RIGHT FROM THE GROUND UP
— HOW THEY’RE RAISED —
These cattle don't just live on the land.
They restore it.
Grazing Wilson's diverse prairie grasses — rested, rotated, never stripped — they roam pastures that have been building biology for 25 years. Their movement reduces weeds. Their manure feeds the soil. The soil feeds the crops. The crops feed the cattle.
Non-implanted. Never rushed. Slow-finished the way animals were meant to be.
No growth hormones. No implants. Ever. These cattle grow at their own pace — on their own biology, on their own land. The Wilson family has never taken shortcuts with their animals, and they don't intend to start.
These cattle graze the same land that Wilson Grains biology program has been building for 15 years. They eat what that soil grows. Diverse prairie grasses. Biology-enhanced barley finishing at 14% protein and high-70s TDN — roughly 30% above conventional feed. What the land produces, the animal reflects.
Wilson Grains cattle finish slowly, on-farm. No commodity timeline. No feedlot pressure. The animal's quality reflects the land's quality — and this land has been tended carefully for a very long time. Good things take time. These animals are proof of that.
Featured Food
Between the town Swift Current and Grasslands, there is a little village with less than 100 people,
Cadillac, SK
It was the perfect center point for local farmers and their families to meet and eat.
And the meat… at The Cadillac Tavern, was supplied for it’s final few years by Wilson’s.
Locals fell in love with the succulent, rich, and flavorful steaks and beef-centered dishes.
So much so, Wilson’s started providing directly to their neighbors!
“Mommy! This steak is soooo Juicy! I want to just suck on it!”
-Local Little Lucy, age 5
“Oh wow… honey, why can’t we get our beef to taste like this!”
-The neighbor farm’s wife, age … old enough to taste the difference!
We just want to feed everybody, like we feed our family.
-Dexter
Photos (Cadillac Tavern & Cadilliac Hotel) Courtesy of the Beer Parlour Project
Frequently Asked Questions
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We are currently taking pre-orders for Next year 2027, as we are sold out in 2026, but yes! Please fill out the form below if you are interested!
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Make sure you have plenty of cold storage ready! We offer Quarters, Halves, or Whole - you choose the cut!
We deliver to a local abattoir for processing.
You will work directly with the abattoir on cutting instructions and pay them separately. -
Our cattle are treated with respect, in fact, when we get extra help to move them from one gourmet pasture for them to feed on, to the next, we don’t allow folks to yell and scream and scare the herd. This relaxed and bountiful environment nurtures them to the core.
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You can reach us anytime via our contact page or email. We aim to respond quickly—usually within one business day.
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Your order will be charged based on Dressed Weight. We value providing premium quality at a fair price that supports our local community.
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You will likely reach Dexter or Bailey and they are happy to answer any questions you have! They will probably take your call from the field or in a tractor, but always happy to hear from you!