Murray and Sandi Shaw both come from farm families. They operate the farm where Murray was born and raised. However they have been expanding and updating since they purchased it from his father, and are currently working with an 80-head cow-calf to finish operation. The couple raises pure-bred Limousin cattle, along with their cross-bred herd, and have been selling freezer beef to customers for over 15 years.

Murray and Sandi have four children. The two oldest boys, Clayton (12 yrs) and Cameron (10 yrs) like to help out on the farm with the cattle and crops. They are both also involved in 4-H and Scouting. The two younger children, Lilian (7 yrs) and Logan (4yrs) havenࢥen drafted as farm hands yet, but like to help out when we堢oxing up beef orders! Their farm is truly a family operation with Murray, Sandi, the kids, as well as Murrayࢲother and Dad, managing all of the farm tasks on each of their farms co-operatively.

Bear Creek Farm has a traceability system to collect information about all inputs onto the farm, such as feed, vaccines, animals, their production activities, like insemination, animal health events, and can now easily share information about their finished products relating to animals and cuts of beef.

As with all products from Bluewater Beef, the Shaw࣡ttle are grown on grasses and legumes and finished on a whole corn diet. All of our cattle are born and raised on our farm by our family. We take pride in our family, our farm, and the beef we grow, and hope to provide our customers with the peace of mind that comes from knowing where your food comes from.

One of our favourite recipes in the winter months is this "Mexican Bake".

Mexican Bake
1 lb Bluewater Beef lean ground beef
1 cup onion, chopped
1 cup green pepper, chopped
2 tsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. cumin
2 cups frozen corn
1 1/2 cups tomatoes, chopped
4 or 5 6" whole wheat tortillas
1/2 - 1 cup shredded cheddar
1/2 cup sour cream

Directions: Heat oven to 375 degrees F. Brown meat, onions & peppers on med-high. Stir in spices & cook 1 min. longer. Add tomatos and corn; mix well. Simmer 5 min.

LAYER:
Spread 1 cup meat sauce onto bottom of 8" pan then layer
1 or 2 tortillas
3/4 cup meat sauce 
1/4 cup cheese
1 or 2 tortillas
1 cup meat sauce
1/4 cup cheese
remaining tortillas
remaining meat sauce
extra cheese (if desired)
 
Cover with foil and bake 30 min. Garnish with chopped green onions and sour cream.

Ralph and Brenda were both raised locally on family farms. Both their families have farmed locally for multiple generations. Brendaডther and uncle owned and operated a local abattoir and meat shop for 44 years before retiring a few years ago. Ralphডther continues to help with the family࣯w herd. Ralph and Brenda have three boys, Reid-17, Riley-15, and Colin-13. The boys are becoming increasingly involved in the day to day operations of the farm when their extracurricular activities of hockey, theatre, school sports, youth groups and 4-H allow.

The farm operation is mixed 橥ld crops, cow-calf and finishing the calves. The Eyre family cow herd consists of approximately 80 Gelbvieh/Red Angus crossbred cows bred to Limousin bulls, with the help of Ralphডther. The cattle are raised on grasses and legumes and finished on a whole corn diet.

Ralph and Brenda appreciate having the opportunity to provide your families with the same high quality, hormone-free beef that they have raised for their families for almost 20 years. They also appreciate the consistent customer satisfaction and loyalty they have earned over that time selling freezer beef from their farm.