Naturally Raised Beef Made with Xara Your Eastern Ontario source for custom BBQ beef packages.  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 will be 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.  While we have reservations on some of the beef, we do have some beef available.  Please order soon to ensure you can get what beef you want. Download our sale listing and place your order.  Contact us to order a beef box and try this Hawk Hill favorite recipe: our Hawk Hill Hearty Farmer Stew recipe on our  recipe page. Q's and A's How are the cattle 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. Why Buy Dry Aged Beef