Why Ontario Beef?

We have been selling Ontario beef since day one. Why? Because we, in Ontario, are very fortunate that the Ontario Beef Farmers are so passionate about caring for their animals. They are conscientious about creating a sustainable environment for future generations and about providing safe and high-quality beef for consumers.

Young Ontario calves typically spend spring, summer and fall living in fields called pastures.A typical farm will see a young calf born in spring, enjoy mother’s milk and spring grasses on open pasture until the fall. Cows are fed hay over the winter. Other supplements such as salt and other minerals are made available to cattle for optimum cattle health & growth.

At approximately 9-11 months old, the are moved in to special farms that will prepare them for market. These farms are highly designed to ensure that the animals have proper shelter, fresh drinking water and feed managers. At these farms, their diet is made up mostly of grass and hay (forages) and progressively moves to about 90 percent grain. This is done gradually not to upset the digestive system of the cows. The main reason for introducing grain (a mixture of barley and corn)is to produce tender, marbled beef.

The Animal welfare is of vital importance to Farmers. Ensuring that animals are well cared for right up and during slaughter is not only the ethical thing to do but it also has economical implications. Animals that do not experience stress during the slaughter operation have more tender, flavourful meat.The entire beef production animal well being are highly scrutinized by the Canadian Food Inspection Agency (CFIA)

What we Sell...

We only sell the highest quality Canadian Beef Grades A, AA and AAA. (The difference between the grades being the amount of marbling within the meat.)  All our beef is from small local Ontario farms.  The beef is purchased in whole carcasses and dry-aged in our climate controlled coolers.  It is cut fresh daily and to your desired size. 

Aging is an expensive process because it requires the storing of meat for up to four weeks in our cooler, but the result is a naturally tender and flavourful meat. The aging process allows the meat's natural enzymes to break down the connective tissue holding the muscles (act as a natural tenderizer) at the same time, the evaporation of moisture produces firmer and richer looking meat.
Because we buy beef carcasses, we can custom cut for any of your specialties.
We specialize in Retail cuts and freezer orders, custom cut and packaged for your family needs.

For more information, contact us.

Check out more information on the Beef Farmers of Ontario at