Supplier Spotlight: the Beef

At Bo-Vine, we take beef seriously. Not just in how we cook it, but in where it comes from.

As a team we constant asking how we make each Bo-Vine experience better than the last. And a big part of that comes down to who we partner with. That’s where Chalmar comes in.

Chalmar Beef has been growing beef since 1969. What sets them apart isn’t just consistency - it’s their full-circle approach to farming. From crop production to feedlot to abattoir, everything is managed within a single, integrated system, allowing for complete quality control and traceability.

It also means less stress on the animals, better oversight on feed and nutrition, and ultimately, better beef.

Their focus on sustainability is equally considered. Water is recycled and reused for irrigation, manure is repurposed to enrich soils and solar power plays a role in their production systems. It’s a way of working that looks at the bigger picture. Not just focsing on the output, but impact as well.

And all of that translates to what lands on your plate.

At Bo-Vine, we work with both wet-aged and dry-aged beef. Wet ageing is done in vacuum-sealed packaging, allowing the meat to retain moisture and deliver a softer, more subtle flavour. Dry ageing, on the other hand, is done in a controlled environment where the meat is exposed to air, intensifying flavour and creating a deeper, more complex profile.

When Chef Mischa first joined our team, he was a ribeye man through and through. But over time (and with a growing appreciation for the dry ageing process) that’s shifted. These days, it’s the wingrib. Dry aged, and done properly.

If you haven't visited us for a steak yet, what are you waiting for?