Quantities and Pricing test

Pricing & Product List

Quantity and Pricing

We produce both grain finished and pasture finished beef. Grain fed beef is the more common method of finishing beef and provides you with a tender cut of beef. Pasture finished beef is gaining popularity among consumers as it is has shown that consumption of grass-fed beef provides the health benefit of higher concentrations of Omega-3 fatty acids. It is recommended that you order pasture finished beef in the spring so the animal can be grazed throughout the summer and be available in the fall.Our beef is processed at a local provincially inspected abattoir.

We sell our product as:

Large Orders

  • Whole Beef* – approximately 750-800 lbs – $4.30 per pound
  • Side of beef* – approximately 350-400 lbs – $4.40 per pound
  • Mixed quarters* – a mixture of hind and front quarters – approximately 150-200 lbs – $4.50 per pound
  • Boxed beef – 25 lbs – approximately 1/3 of each – steaks, roasts, ground beef – $200
  • Boxed Beef – 10 lbs – approximately 1/3 of each – steaks, roasts and ground beef – $90

Steaks in Price per pound

  • T-bone – $16.00
  • Sirlion – $15.50
  • Rib – $15.50
  • Wing – $15.50
  • New York Strip – $21.50
  • Filet Mignon/Tenderloin – $21.50
  • Sirloin Tip – $11.50
  • Flank Steak – $11.50

Roasts in Price per pound

  • Prime Rib – $13.00
  • Sirloin Tip – $10.00
  • Steak – $8.50
  • Eye of Round – $8.50
  • Rump – $8.50
  • Blade – $7.50
  • Short Rib – $7.50
  • Brisket – $7.50
  • Rolata – $8.00

Other Products

  • Ground Beef – $4.65 per lb
  • Hamburger Patties – $4.85 per lb
  • Stewing Beef – $7.50 per lb
  • Ribs – $6.25 per lb
  • Pepperettes 240g (package of 10) – $9.00
  • Summer Sausage 700g package – $20.00

Just for you – your choice of products – roasts, steaks, stewing beef, ground beef, hamburger patties

** Grass finished beef – contact us for pricing **

* This weight and pricing is hung weight before it is trimmed and packaged

A whole beef, a side or a quarter beef has approximately 1/3 roasts, 1/3 steaks and 1/3 ground beef. You may also order cubed beef for shish kabobs or for stewing. You may specify what cuts you would like, size of roasts, thickness of steaks, amount of ground beef per package and if you would like hamburger patties. The price per pound includes cutting and wrapping of the meat which is frozen when you receive it.

For tasty beef recipes go to the Canadian Beef link and Certified Angus Beef link.

Product List

Stewing Beef

As the name alludes to, stewing beef is great for stews, stir-frys, and kababs. These chunks take 1-2 hours to become fork tender. It is ideal for braising because it has a good combination of lean muscle and fat.

Ground Beef

Versatile, flavourful and economical. Shape into burger patties, meatballs or meatloaf; or brown and crumble for a variety of dishes.

Short Ribs

Simply delicious and packed with flavour. The beef ribs are rich, fatty, and wonderful. Depending on how they are cut they can be roasted, braised or even seared. These are also very popular done in the slow cooker for those busy days. Marinate them and get ready to enjoy. Any way these are prepared they are delicious.

Brisket

Brisket has become very popular in recent years due to the rising interest in BBQ style restaurants and different types of popular smokers. BBQ lovers tend to fancy brisket for entertaining purposes. It is a larger piece of meat and contains two different muscles ;the point (fatter) and the flat (leaner). This is best done braised or roasted. It can also be added to a beef stew or chili.

Rib Steak

The ribeye can be done with bone in or bone-out. It is best cooked through searing or roasting. These steaks are popular on their own on the BBQ. It is best to have some indirect heat to get the proper internal temperature and can be seared either before or after most of the cooking is done.

New York Strip Steak

The strip loin can be cut a few different ways and is best seared or roasted. Striploins are similar to ribeyes as they are from the same muscle cut from a different part of the animal. These are a very popular purchase in BBQ season. Have a look – recipe.

T- Bone

It’s the steak with a T-shaped bone. But what is a T-bone, from the butcher’s perspective? This iconic steak is really two steaks in one. Bold, beefy New York strip on one side and mild, tender filet mignon on the other, separated by the t-shaped bone.

Wing Steak

Also known as club steak is cut from the short loin and features a great cut of striploin with a rib bone attached which offers even more flavour to this excellent cut of steak. A juicy and tender steak.

Sirloin Tip

A butter-tender piece of beef with a small rim of fat that serves as the flavour carrier. Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.

Flank

This has debatably become one of the most popular cuts of meat especially with city folk. The flank steak has good flavour and is best when seared. It is very popular in restaurants in the form of fajitas. The cooking time tends to be shorter for the flank steak as it can be easily rolled, wrapped, or cut easily into strips.

Filet Mignon/Tenderloin

As the name states it is the most tender piece of meat on the animal. It is a bit on the leaner side, but the tissue remains tender no matter what. It is best roasted or seared. It tends to be the most expensive, but it is well worth the money. It is typically in a medallion shape. This is a great beginner cut because it is easy to cook. Try this for that special meal.

Prime Rib Roast

Prime rib roasts are one of the most common “fancier” roasts to enjoy. It’s got the fat and it’s got the marbling which makes it flavourful, yet tender. These roasts can be oven roasted, BBQ’d, or prepared in the slow cooker. Delicious as is or marinated. A Sunday family dinner specialty. View a recipe.

Sirloin Tip Roast

Sirloin tip roasts are great served as an entree or sliced thin with au jus. The leftovers make great sandwiches during the week or are perfect in a soup. This portion is cut from the hind quarters so it can be slightly tougher. The larger the muscle the tougher the cut. To tenderize it, simply cook it slowly and this roast turns into a masterpiece.

Rolata Roast

This type of roasts varies from the others as it is pre-seasoned. It has a unique flavour and has the advantage of a quick and easy preparation. This roast is best done in the oven or slow cooker. No need to add anything to this already great recipe that has been perfected over the years.

Blade Roast

A relatively inexpensive cut with loads of beef flavour. It has a good combination of leanness and fattiness coming from the shoulder area. It is best marinated before grilling to tenderize it just a little bit more. Ideal for the slow cooker. Some people refer to this roast as a “chuck roast” especially by our neighbours in the US.

Rump Roast

Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness. As the name implies, it is cut from the back of the cow.

Eye of the Round Roast

The economical eye of round roast is cut from the rear leg of the beef steer or heifer. It is similar in appearance to the tenderloin, but because it is cut from a well-exercised muscle, the eye of round is lean and tough. However, because it is very flavourful, it can also be cooked as roast beef. Like with other tough cuts, the eye of round should always be thinly sliced against the grain.

Steak Roast

Chuck roast is cut from the cow’s shoulder. It is a heavily exercised muscle, which gives the beef good flavour but it also makes it tough.Chuck is used for a ​pot roast or, when cubed, stew, because the connective tissue melts as the chuck braises and self-bastes the beef, making it very tender.

Short Rib Roast

A premium “low and slow” beef roast, perfect for sous vide, reverse sear, or your slow cooker. Compared with a blade roast, the short rib roast is a little more tender, with a slightly more delicate flavour. For best results, this cut should be enjoyed after roasting at a low temperature for as long as possible, then searing at high heat. The meat will be fall-apart tender, with incredible flavour. A great value!