Why We Run Angus Cross Cattle in the Alberta Foothills
When Thomas Kearsley bought the property in 2011, the previous owner had been running a mixed herd with no particular breeding program. Over the following three years, Thomas moved to a predominantly Angus cross herd, and the reasons for that choice are straightforward enough to explain.
Why Angus cross for foothills country
Angus cattle are well suited to the Alberta foothills for a few practical reasons. They are hardy in cold weather, which matters when a late spring storm can drop the temperature by fifteen degrees overnight. They are good foragers and do well on the native grass that makes up most of the summer pasture. And they are calm to handle, which is relevant when guests are moving around the yard and the herd needs to be worked in close quarters.
The cross element, typically with a Simmental or Hereford influence, adds some frame and growth rate to the Angus base. The calves come out a bit bigger and grow faster to market weight, which matters for the economics of a small operation.
How the herd is managed through the year
The herd spends the winter on the lower pasture near the yard, where they have access to a windbreak and supplemental hay when the grass is under snow. In late May they move to the upper summer range, a process that takes a full day and covers about 18 kilometres. In early October they come back down.
Calving runs from late February through mid-March. Thomas manages this himself, checking the calving barn through the night during the peak weeks. The 2026 season finished with 94 calves from 98 cows, which is a result he is satisfied with.
Beef from the ranch to the table
A portion of the herd goes to a local abattoir each fall, and the beef is dry-aged on site before it reaches the kitchen. Guests eating at the ranch are eating beef that was raised on the same land they are walking on, which is a simple thing but not a common one. The dry-aging process runs for a minimum of 21 days and makes a noticeable difference to the flavour and texture of the meat.
Running a small herd in foothills country is not the most efficient way to produce beef, but it is a way of managing the land that keeps the grass in good condition and the operation honest in scale.