Introducing… Hank’s Grass Fed Beef!

Introducing…. Hanks Grass Fed Beef!

BBQ season is here, and the best way to celebrate is to fire up the grill, grab some veggie skewers, throw on some baked potatoes and a few pieces of 100% Canadian premium grass fed beef.

These days it can be challenging to know exactly where the food you’re putting in your mouth came from in the first place. It’s always a good idea to check your sources and do your research before purchasing products.

Here at EcoDairy we’re SO proud of being able to show you first-hand where Vitala milk, yogurt and eggs come from… And we’re excited to announce a new member of the traceable food family here on the farm… Hank’s Grass Fed Beef!

Who is Hank?

You may have noticed this sticker on the beef packaging last time you were at Nature’s Pickin’s Market:

This logo is actually the Vanderkooi family crest, and the name Hank refers to Papa Vanderkooi who inspired us to farm with integrity.  They explained:  “Hank is an English variation of the Dutch name, Hedzer. It’s a name that has been passed down in our family and used seven times in nine generations. In fact, we can trace its origin back to 1791.”

Hanks Grass Fed Beef is a local-to-Abbotsford company, passionate about family, friends, their customers, farming and good, quality food. Read more about their story here:

So what makes Hank’s Grass Fed Beef different from the other steak I buy at the grocery store?

“Hank’s Grass-fed beef is finished grain-free, non-GMO with no hormones or steroids. While most beef cattle are grain-finished; Hank’s beef cattle remain on 100% forage grass diet throughout their finishing period. For you, this means Hank’s Grass-fed beef is naturally healthier meat which is simple, great tasting, top quality, and available year-round.”
More Q & A:

Now you can actually swing by EcoDairy, head to the back field and see the beef cows grazing in the pasture as you enjoy a picnic lunch from Nature’s Pickin’s, or pick blueberries and blackberries next month! If you’re as excited about this as we are, and can’t wait to get cookin’ here’s a recipe from that’s sure to inspire…



3 lb (1.5 kg) Sirloin Tip, Rump, Inside Round, Eye of Round or Outside Round Oven Roast or Rotisserie Roast

2 tbsp (30 mL) soy sauce

2 tbsp (30 mL) liquid honey

½ tsp (2 mL) hot pepper sauce

¼ cup (50 mL) lime juice

1 tsp (5 mL) ground cumin

2 tbsp (30 mL) oyster sauce (optional)


Pierce roast all over with fork. Combine soy sauce, honey, pepper sauce, lime juice, cumin and oyster sauce (if using) in large sealable freezer bag. Place roast in bag with marinade; refrigerate for 12 to 24 hours. Discard used marinade.

Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C).

Insert meat thermometer into middle of roast. Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast. Cook at constant heat, in closed barbecue, until thermometer reads 155°F (68°C) for medium, about 1 hour and 30 minutes.

Remove roast to cutting board; cover with foil for 10 to 15 minutes. Carve across the grain into thin slices.

Cook's Notes: Cooking time is a guideline only and varies with barbecues, roast shape and type. Roasts may be done up to 30 minutes sooner or later than estimated time. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.
Tip: PREMIUM OVEN ROASTS (i.e. Sirloin, Rib or Tenderloin) can also be barbecued as above, marinating for just 15 to 30 minutes.
Rotisserie Cooking Instructions: See Barbecue Roasting Cooking Lesson for instructions on rotisserie cooking.


Let us know if you try this recipe out by tagging us on social by using #HanksGrassFedBeef and @ecodairy

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