All beef sold for human consumption in Ontario must be Government Inspected, and as such, all butchering must be conducted by a Provincially licensed butcher under the Ontario Ministry of Agriculture Food and Rural Affairs (OMAFRA). We love our butcher; Wayne Frey is talented, dedicated, and all about food safety and handling. He has 5 or fewer staff at any given time, and is following all of the Covid-19 rules set out for the industry. As your harvest date nears, we will make an appointment for you to pick up your beef. We try to stagger pickups to minimize contact. When you arrive we request that you text or call us to let us know you are here, and we will bring your beef out to you. We will be wearing masks, and a fresh pair of gloves when transferring your boxes to you. If you would like us to put the beef in your vehicle for you, we are happy to do so, but since it is a perishable item we cannot do curbside pick up. We also request that you pay via e-transfer in order to minimize contact. If this is not possible, please let us know and we will make other arrangements for payment. If you have any questions or concerns please don't hesitate to ask us, we would like to do all we can to keep everybody safe. Thanks!
Questions? We've got answers! Below we have listed the answers to the most common questions we receive. If you have a question that isn't listed below, please contact usand we will do our best to get you the answers you're looking for. Thanks!
About the Ordering Process
CAN I ORDER MY BEEF ONLINe?
As soon as you are ready to order your beef, simply drop us an email, or fill out thecontact us form and we will make the necessary arrangements for you to get your beef. If applicable (for those purchasing quarters or sides), we will customize your order at that time as well.
When and how do i pay for my beef?
We generally accept cash, personal cheques, and e-transfers. However, since COVID-19 has been on the scene, we request e-transfers only if possible, to minimize contact. Once you place an order we will send you an invoice, which will include payment details. At this time we are not equipped for payment via credit card. For quarters and sides, we require a deposit ($125 and $250 respectively) in order to reserve your custom quarter. All other payments are due by the day you pick up the beef. Please note that those of you ordering quarters or sides will not get your final invoice until a day or two before the scheduled pick up date, when the butcher gives us the final weights. We are sorry for any inconvenience this causes and promise to get you that info as soon as we are able.
Why do i need to give you a phone number when i place an order?
We request a phone number when you place your order so that we can contact you should we have any last minute changes in pickup times (like in the case of a total blizzard), and for those rare occasions when we need to clarify something with your order last minute. We respect your privacy, and promise to never call you unless there are extenuating circumstances that affect your order.
Do You require a deposit for my order?
For those of you purchasing a quarter or a side for the first time, we require a non-refundable deposit of $125 for a quarter, and $250 for a side. For all other orders totalling $250 or less, we do not require a deposit.
Can I order certain cuts only?
Aside from ground beef, unfortunately no, we are not equipped to offer only certain cuts at this time. However, if you are interested in purchasing specific cuts, know that it is possible to custom order any cuts you’d like to have when you customize a quarter or side. Of course, those requests have to be anatomically possible:). By choosing to offer only certain packages we have been able to keep our costs lower and therefore offer you our beef at an affordable price for you and your family.
Do you sell organ meats?
When you purchase a quarter or a side, you can choose to have some of the organ meats as well, at no cost. We are happy to offer you liver, tongue, and/or heart with your quarter or side. However, supply is limited though (there's only one heart in a single cow after all!). That said, if other beef lovers order a quarter or side from the same cow that your beef comes from, and decide that they don’t want the organ meats, you get first dibs on their portion.
Do I have to take the organ meats with my quarter or side?
No, not at all. If you’d rather not take any of the organ meats that are complementary with your order of a quarter or side, we offer them to others who’ve purchased a quarter or side from the same cow. If we end up with a surplus, we usually donate them.
Will my beef be frozen when I pick it up?
Yes. The butcher freezes the beef immediately after his work is done to ensure its freshness, as well as your safety. Important Note: If you've just purchased a freezer don't forget to pre-chill it. Turn it as low as it will go, and let it chill for 12-24hours before using it.
How much freezer space will I need?
Well, the good news is that our butcher is very efficient when it comes to packaging well. We've included the breakdown of the space you'll need in your freezer based on the size of the boxes:
Burger Boxes are approximately 4" x 15" x 11" in size
Summer Sausage (by the stick), is approximately 10" x 3" in size
30lb Variety Box is a total of one box, approximate 15" x 14" x 9" in size
Quarters and Sides - each box is approximately 15"x14"x9" in size, and you will get 3 jam packed boxes for a quarter (occasionally a fourth box depending on the size of the steer), and 6 boxes for a side.
Does my beef come packaged in paper, plastic, or Vacuseal?
Much like Christmas, we've discovered that some people are particularly particular about wrapping, and that's just fine for us. For the record, we use butcher paper wrapping for everything but ground beef, which comes in a plastic bag. However, if you would like your beef to be Vacusealed, the butcher will do this for us at an additional cost. Contact us if you'd like a quote for this type of packaging.
What is the "dressed" or "hanging" weight and why do we use it to calculate the price or quarters and sides?
Dressed weight (sometimes called hanging weight), refers to the weight of the animal after it is harvested (rid of the majority of fat, organs, bones, and inedible pieces), but before the butcher trims it into individual cuts. Approximately 20% in additional fat and bones is lost when the butcher cuts the beef into its final individual cuts. For example, if your quarter was 200lbs, you would expect to bring home 160lbs of beef (20% of 200lbs is 160lbs). We use the dressed weight in calculating our price because It's the industrial standard. Truth be told I don't get it (at all – it just doesn’t seem logical to me, but I am sure that whoever decided that it had to be this way did so for a reason). What I do know is that if we didn’t price our beef in bulk using the industry standard you would not have an accurate way to compare prices between us and other beef producers.
Does dry-aging have an effect on the weight (and therefore price) of my quarter or side?
For those purchasing quarters or sides, please be aware that there is an additional loss of 10-15% in water weight as the beef dry-ages. What this means is that instead of moisture being lost during the cooking process as is the case with most retail beef, when you dry-age that moisture loss is accounted for before you cook it. You'll notice that when you cook our beef it doesn't really shrink, and that's the difference. The concept is similar to that of purchasing dried fruit; whether you buy a grape or a raisin, you still have to pay for the entire piece of fruit, it’s just in a different format.
Do we deliver?
At this time we do not offer delivery. Once you've placed your order, we'll send you all the particulars, and arrange a time that works for pick-up.
Can I get my beef shipped to another city?
For those purchasing a quarter or side in Ontario, we are happy to arrange to have our local refrigerated trucking company, Erb Transport, deliver your beef to you house or to one of their many depots in Ontario. We don't charge fees for this service, but you will be responsible for the cost of the trucking.
Do we have a guarantee?
Please contact us should you have any concerns about your beef. We want to make sure you have great tasting beef, and a great experience with our products and services.
About Our Beef Products
What is dry-aging?
Dry-aging is an intensive and extensive way to age beef, and is the aging choice of most high end restaurants who serve beef. We choose this method in order to provide you with very tender, extremely flavourful beef. For a more detailed explanation of dry-aging click here.
What is the "dressed" or "hanging" weight?
The first thing I think of when I hear about a cow's "dressed weight" is a field full of cows wearing sweaters and hats, but sadly, that is not the case. Dressed weight (sometimes called hanging weight), refers to the weight of the animal after it is harvested (rid of the majority of fat, organs, bones, and inedible pieces), but before the butcher trims it into individual cuts. Approximately 20% in additional fat and bones is lost when the butcher cuts the beef into its final individual cuts.
Is the dressed weight used for pricing ALL of your beef?
No. The industrial standard is to use the dressed weight for purchasing beef in bulk only (i.e. quarters and sides). In contrast, when you buy individual cuts, the industrial standard is to use the cut-weight (i.e. the price of the final individual cut). Now here's where it gets tricky: sometimes beef is priced at a fixed rate. For example, a small combination of individual cuts (i.e. a 30lb variety box), is calculated at a fixed rate.
How much of a loss should I expect between the dressed weight and the final weight?
The butcher weighs the quarter or side when it’s finished aging but before he cuts it into individual pieces for your custom order. By the time he has finished making the quarter into its individual cuts, he will have trimmed approximately 20% more bones and fat from the quarter. For example, if your quarter was 200lbs, you can expect to bring home 160lbs of beef (20% of 200lbs is 160lbs).
Does dry-aging have an effect on the weight of the final product?
When beef is dry-aged there is an additional loss of 10-15% in water weight while it is hanging. What this means is that instead of moisture being lost during the cooking process as is the case with most retail beef, when you dry-age that moisture loss is accounted for before you cook it. You'll notice that when you cook our beef it doesn't really shrink, and that's the difference. The concept is similar to that of purchasing dried fruit; whether you buy a grape or a raisin, you still have to pay for the entire piece of fruit, it’s just in a different format.
Where do we process our beef?
We use a local and very skilled, government inspected butcher. We have tried different butchers over the years before ultimately choosing Homestyle Meats for butchering. They are a cut above the rest for sure (yes, I can hear you groaning and I'm still keeping the pun)!
When do I know that my beef is cooked to perfection?
As you know some people like their beef done just so; rare, well-done, and other hybrids of done-ness. Whatever your preference, the best and safest way to know when your beef is cooked to perfection is to use a cooking thermometer. To ensure you are taking the temperature correctly, the thermometer should be inserted all the way to the center at the thickest part of the beef without touching the bone.
Medium-rare 145°F (63°C)
Medium 160°F (71°C)
Well-Done 170°F (77°C)
Click here for more info on meat thermometers and other food safety tip.
How do I carve a roast?
We recognize that carving a roast can be intimidating, so we want to make your carving skills shine for one and all. Essentially there are 3 important steps that will transform your carving prowess: Rest the beef, cut across the grain, and finally, cut the slices very thin. Click here for the “why’s” and “how’s” of it all and experience carving success!
How soon after ordering can I pick up my quarter or side?
As we continue to grow our farm business, we are able to introduce more harvests every year, which means that now more than ever, there are more opportunities for you to purchase beef when you are ready to do so. Having said that, part of the availability is dictated by the demand, and factors such as the maturity of the animal, the availability of the butcher, and sometimes the degree of customization you’ve requested.
How soon after ordering can I pick up my 30lb variety boxes?
As we continue to grow our farm business, we are able to introduce more harvests every year, which means that now more than ever, there are more opportunities for you to purchase beef when you are ready to do so. We do our best to keep variety boxes on hand, but we also refuse to compromise on freshness, so we never overstock. We hope you'll agree that there is worth in waiting for the great things in life.
If our beef is of such great quality, why doesn't it cost more than beef at the grocery store?
Well, the top 4 factors that allow us to keep our prices down are:
With very few exceptions, we breed and raise our own beef
Our primary source of feed for our cattle is grown by us at our farm
By selling to you directly from the farm (and without staff or a storefront) we are able to cut out the middleman
We don't sell individual cuts, except on occasion when we have a surplus of ground beef, which keeps the butcher's fee and packaging costs down
Are all of your beef products dry-aged?
Yes, all of them.
Do you butcher on-site?
No. We use a Provincially licensed butcher, certified by OMAFRA (Ontario Ministry of Agriculture and Rural Food Affairs).