Our story
A ranch shaped by prairie, water, and family.
Ironjet Ranching is our working ranch near Hillmond, Saskatchewan—a place where we can raise cattle with room to move and keep customers connected to where their food comes from.
Why we do it
We raise the beef we want on our own family’s table.
Christopher, Leyda, and Ellie Dobson are building IJ Ranch alongside ranch hands and partners Rylee, Colen, and their baby-to-be. This is a family effort, from the herd and hay to customer pickup.
We are cautious about what our family eats. The beef we offer customers is the same beef we eat and feed our children—the best beef we know how to raise, with the care and questions we would want answered for our own table.
Our cattle graze on Saskatchewan pasture near the North Saskatchewan River. That landscape—the grass, trees, wetlands, weather, and long seasons—is part of every animal’s story.
When you buy a quarter, half, or whole beef, we work through the process with you. When you join the Ground Beef Club, you get a steady local supply without needing a full freezer all at once.
“We trust this beef for our family, and we raise it so you can trust it for yours.”
The family behind IJ Ranch
The herd is being built for the next generation.
Leyda & Christopher
Building IJ Ranch around the food we want for our own family and the standards we trust at our own table.
Rylee, Colen & baby-to-be
Partners in building our herd and sharing the day-to-day work that keeps the ranch moving.
Ellie
Learning the horses, pasture, and responsibility behind the food our family raises.
How we raise & finish
Clear practices. No vague promises.
Customers can choose grass or grain finished, subject to the cattle available for their butcher date.
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Choose grass-finished or grain-finished beef, subject to the cattle available for your processing date.
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No added growth hormones.
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Antibiotics are used only when required for animal care, followed by at least twice the required withdrawal period before slaughter.
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No mRNA vaccines are used in our herd.
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Processed through provincially inspected butcher shops in Alberta or Saskatchewan.
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Aged for a minimum of 14 days, then cut, wrapped in butcher paper, frozen, and prepared for pickup.
Follow the ranch
From our pasture to your table.
Be part of the story