How we Got Started.

"This really wasn't suppose to be a business, we were just trying to support local and get people together. " - Ray

Our Quest.

August 2020: My wife and I were looking for fresh local free-range beef weekly, with some basic criteria. We wanted fresh not frozen, free-range, hormone-free, local and most importantly, local. We were simply tired of eating crap beef being passed off as "premium". ( It's crazy how many buzz words there are just to make us think it's actually good).  As a chef, I spent over a year in a butcher shop as part of my apprenticeship, and several years in country clubs and in fine dining. I've seen really great beef. Grocery stores do not have good beef! I just don't understand how the meat gets that colour.

The Conversation with the Farmer.

While reaching out to several local farmers, we found a local farmer who offered fresh beef weekly. While we were speaking, he offered up a 10% discount to group orders, GREAT! I just happen to be an admin to a restaurant group so I thought, meh, sure, let's see what happens. Well, turns out that there's many people like my wife and I who want clean fresh beef . Things kinda took off from there. 

Some info and FAQ kind of things. 

How to Order.

You can use the shopping cart and pay e-transfer. 

The website exists to keep track of your order. 

Have a special request, shoot an email with your questions and cuts. 

We can custom cut anything for you. This said, depending on your request, there may be a price increase. 

Minimum Order of $525.00 which includes delivery. 

Payment.

Here's the scoop, I don't receive  the money to the abattoir in time we don't get our order. I respect their request. Payments are to be made the day you order. 

* Deadline is the 15th of every month for the following week Thursday delivery. 

* As it's impossible to make your order exact weight, you will owe for the overages. Please be prepared to pay a little more. Depending on your order, it could be $2.00 to $60. Really depends on how many products. 

* Porterhouse, T-bones, wing steak and rib steak are heavy. 3-5 steaks at 1.25" will weight over 5lbs and there may only be 3-4 steaks depending on the size of the cow. Picking your thickness will determine your steak count. Or, choose your cut knowing you'll need to pay the difference.  

Note: 

All beef is 100% Ontario, grass-fed and local. and free of GMO.

All beef is slaughtered, hung for 15 days and butchered  in the same processing facility. 

The processing facility is Ontario inspected. 

All  meat is vacuum sealed.