Grass is the primary source of nutrition for cattle. Winter time comes with its hardships and hay becomes the main source of food. Grain finishing is non-GMO grains being fed to top off their usual free range grass or hay diet. We do not give a full diet of just grains at the end. They only get it about 90-100 days out from the butchering date. The cattle still have access to all the grass and hay they want. Grain finishing gives the meat a finer texture, sweeter taste, and more marbling. The grain feeding also helps with getting the cattle getting used to us as care givers.

Yes. Different breeds do taste different. The most popular breeds you see in stores is Black Angus, Hereford, Holstein, and Wagyu. If you find your meat is a bit on the leaner side, this might be another breed such as a Charolais. There are also other factors that go into the taste of the meat. -Aging- Hanging time is usually 10-14 days. High quality is more. -Feed- Some say corn fed wipes out the taste of beef. (cheapest) -Grade- A1 up to A5 Here at our farm, we have played around with different breeds and will continue to do so. Our main breed we like to use breeding and beef is Herefordshire AKA Hereford.

Whether its in the USA or here in Simcoe County, the cost of beef seems to climb all the time. Several factors may explain the rising cost of beef. The cost of inflation, weather, "price gouging" from large companies, cost of food, cost of trucking, land shortage, and, cost of the buying the cattle. Since the pandemic, beef has risen 6-24 cents per Kilogram(kg) of ground beef according to the data from Statistics Canada. We try to keep our costs down as much as we can. That way our customers can save too. Our price per pound is always under any grocery store.