Beef sales

Our yearling steers soaking up the sun in their fall and winter pasture

Your Eastern Ontario source for custom BBQ beef packages. Our beef has been processed and is now available for sale.

The Premium Beef Boxes are sold out.

The Family Boxes, BBQ Boxes and Ground beef boxes are still available.

Nothing says summer like a tender and delicious steak cooked to perfection on the BBQ... or a pile of burgers, beer and friends in the back yard.

Most small producers ship cattle for processing in the fall. At Hawk Hill we want to make our beef available during the summer in time for BBQ season. Not only do we feel that it is better for our clients but it is also easier to finish cattle on spring and early summer pastures when the nutrient levels are at their highest.

Our beef was processed in July and dry aged for three weeks.

We are packaging the beef in 25 lb mixed cuts of burgers, steaks, brochette cubes and roasts. Special arrangements can be made for either larger or smaller sized boxes. We already have a number of clients pre-ordering beef. Order soon.

Download our sale listing and place your order. Prices for individual cuts.

So you ask "Where's the beef?" It could be in your oven soon. Call us to pick up a beef box and try this Hawk Hill favorite recipe: our Hawk Hill Hearty Farmer Stew recipe on our new recipe page.

Q's and A's

How is the beef raised? When we bring in weanling stockers in the fall, they are started on hay with local corn, oats and barley, beet pulp and vitamin/mineral supplement. The following summer they head out to pasture for the summer, are fed hay over the second winter and are on pasture for the second summer. They are supplemented with local oats and barley for the last two months before they are shipped. While on pasture they have free access to a vitamin/mineral supplement lick. Our cattle are not on growth hormones nor do we use low-level antibiotics as growth enhancers.

Why Dry-Aged? The industry norm for commercial beef is wet aging, that is the beef is vacuum packed in plastic and aged for as short as 7 days. Why? There is less shrinkage (less loss for the producer) and storage space is tied up for a shorter period of time. Dry aged beef is mostly limited to high end restaurants and gourmet butchers. Here are some links explaining the difference and advantage of dry aged beef. http://www.americangrassfedbeef.com/dry-aged-beef.asp

http://www.finecooking.com/articles/dry-aging-beef-pays-off-big-flavor.aspx

How is the beef processed? Our beef is processed in government inspected slaughter facilities. They are dry aged for three weeks to maximize tenderness and then cut, wrapped and frozen in brown paper. This facility is immaculate from the livestock pens to the cutting room.

How is the beef priced? Prices are based on cut and wrapped weights. We will have four price levels: ground beef only, mixed cuts including ground, stew, steaks and roasts; BBQ specialty box, and ground-beef-free cuts of brochette cubes, steaks and roasts. We will sell filet, organ meats, marrow bones and suet for the birds separately.

When you are comparing our beef prices to others make sure you are comparing equivalent products ie dry aged, pasture raised, grain supplemented beef raised to two years of age without growth enhancers. That is if you can find the equivalent.