About our beef

 How Our Cattle are Raised

• All our beef is from multiple generations of cattle born and raised on our farm
• Crossbred Black Angus x Red Angus x Charolais x Limousin
• Grass-fed (pasture & hay - not in a feedlot) producing leaner flavorful natural beef 
• Cattle are  totally hormone and antibiotic free, receiving only a 2-3cc vitamin E  shot at birth to prevent a disease similar to muscular dystrophy, they  graze on pasture that has been pesticide & herbicide free for over  10 years

How Our Beef is Processed

• Beef is all  processed and government inspected at Windcrest Meat Packers (Port Perry , Ontario) and is air-dry aged (no chemicals and no irradiation)  for 14-28 days (the length of time it can hang is determined by  thickness of the fat cover, the thicker the cover, the closer to 28 days  it can hang)
• Hanging allows  natural chemical release that tenderizes the meat and makes it more  flavorful. The air dry aging also results in considerable weight loss of up to 30% as  dehydration occurs (compared to large-scale commercial aging which  often involves electron-beam irradiation and modified atmosphere  packaging (MAP) with 25% CO2 and 75% N2) 
• PRICES FOR FALL 2024 based on hanging weight (before hanging for aging): 
•      $5.10/lb. + $130 (trucking & slaughter cost) FULL SIDE
•      $5.25/lb. + $75 (trucking & slaughter cost) SPLIT SIDE