Beef Fresh From The Farm

Beef Fresh From The Farm

Our goal is to provide you with quality farm fresh products.  Products you can count on being safe, so you can be proud to serve them and share them with family and friends.

We treat our animals as “pets with a purpose” – we believe that animals do have their place in the food chain, BUT during their lifetime they should be treated kindly, humanely, and with respect.  All animals have access to an indoor and an outdoor environment all year round.

We grow our own feed grains and hay and prepare our own feed rations – In the event of a feed shortfall from our own crops, we source equivalent quality feed and supplements from like-minded local farmers and businesses.

In the event of illness, we use natural remedies first and foremost – if the natural way does not succeed, we are prepared to give a small dose of antibiotic to the animal if necessary for them to avoid suffering or unnecessary death and to regain health – these standards and practices do not differ from that of the organic farmer.

We DO NOT use growth hormones in our animals.

Because we are small herd farmers, we take orders a year in advance (every fall) when we order our cattle.  A deposit is required at that time based on the quantity you are ordering.

You can order a whole beef, halves, or quarters – if you are looking for something different, please contact us and we will see if we can help.  Occassionally, we will have an additional 1/4 or 1/2 of beef not yet claimed, so check in with us any time of year.

Beef sales are farm-gate sales only, which means you will pick up your order at the farm, or the meat processing facility if applicable.  We do not ship these products and will only deliver when the quality of the product will not be compromised.

Our prices are per pound and include butchering, cutting, and wrapping. Keep in mind the price per pound is paid on the hanging weight of the animal.

Our beef is ready for pick-up every fall and delivery is available within our local area for a small fee, but the meat must be delivered as soon as we pick it up at the abbatoir to remain frozen – these arrangements can be made at processing time.

2021 BEEF PRICING

QUANTITY

PRICE ($/lb)

WEIGHT (est. HW)

TOTAL COST (based on est. HW)

DEPOSIT AMOUNT REQUIRED

Whole

4.50

800 lbs

$3,600.00

$1,000.00

Half

4.50

400 lbs

$1,800.00

$500.00

Quarter

4.50

200 lbs

$900.00

$250.00

**2021 order deadline is May 31st unless otherwise posted

About Our Beef

Our beef is primarily Angus, but may be crossed with complimenting breeds depending on the calves that are available to us

  • Calves are brought in from Western Canada every November – western calves are hardy and known for their high-quality meat
  • They arrive with necessary vaccinations that prevent disease spread and which give them a healthy start in life and that help them to maintain their health
  • Our cattle grow naturally on a balanced diet of grain and forage supplemented with salt and minerals
  • Our cattle have access to both the pasture and the barn 24/7/365
  • We raise our cattle for approximately one year before being processed at a local certified abbatoir – their HW (hanging weight) can vary between 700-900 lbs

Hanging weight (HW) is the weight of the animal prior to butchering – this weight includes the bone of the animal – its is safe to multiply this weight by 0.65 to determine how much meat will actually be received from the animal once the butchering is complete.

  • A whole beef, halves, or quarters are available for purchase – if you are looking for something different, please contact us and we will see if we can help.
  • Our prices are per pound and include butchering, cutting, and wrapping. Keep in mind the price per pound is paid on the hanging weight of the animal.
  • Our beef is ready for pick-up every fall and delivery is available within our local area for a small fee, but the meat must be delivered as soon as we pick it up at the abbatoir to remain frozen – these arrangements can be made at processing time.

What Happens When the Steer is Ready to be Processed?

We ensure safe transport of the animal to the processing facility.

We provide the facility with the names and contact numbers of our customers and the quantity of meat that they have spoken for so they know who to expect a call from.

We contact you to let you know animal is ready for processing and provide you with the facility name and phone number so you can call them directly to arrange your specific cutting instructions. 

A knowledgeable employee at the abbatoir will walk you through this process to discuss the common cuts and availability of their services.  NOTE: special cuts or services may result in additional fees.

The processor will contact us to let us know when the butchering and freezing is complete.

We contact you to let you know your beef is ready for pickup at the processing facility. Alternatively we can discuss the times we are able to deliver – at this time we also provide you with our invoice which shows the HW of your share of the animal and the total due less deposit.

All amounts are due at this time and are payable to Amalgamation Acres.

Know Your Cuts

Take note in the chart below of the various cuts of beef and where they come from on the animal.

Thrifty cuts showing in the chart below require longer cooking methods.  Cuts like brisket, shank roasts, eye of round roasts and tip steaks are popular for cooking in liquid or long cook times on smoker type barbeques.

The Most Desireable Steaks and Roasts suitable for broiling, panbroiling, roasting and barbequing are the beef tenderloin, T-Bone, short rib of beef, short loin, ribeye, sirloin, round roasts, chuck roasts. These represent the most desireable cuts and also account for about 90% of the retail value of the carcass.

An Example:

A 1200 lb steer may yield 500 lbs of retail cuts from a 750 lb carcass.

Of this 22% are steaks, 22% are roasts, 26% is ground beef and stew meat, 30% is made up of fat, bone and shrinkage.

More Beef Facts

  • the protein in beef is a complete, high-quality protein,which means it supplies all of the essential amino acids, or building blocks of protein, the body needs to build, maintain and repair body tissue.
  • a 3-ounce serving of lean beef is an excellent source of protein, supplying more than half of the protein most people need each day.
  • beef is considered a red meat because of the amount of myoglobin (a protein in meat that holds oxygen in the muscle) that it contains. Other “red” meats are lamb, pork, and veal. (There is less myoglobin in “white” meats such as fish and chicken.)
  • there are approximately 60,000 farms and ranches with beef cattle across Canada.
  • the average beef cow herd size in Canada is 69.
  • there are a lot of small cattle farms with 39% of the farms having less than 47 cows.
  • Canadians eat 40.12 pounds (18.2 kg) of beef per person annually.
  • canadabeef.ca is an excellent resource for fact sheets about Canadian beef that explains many terms such as grass fed, grain fed, organic, and antibiotic free.

Place your 2021 Order with us now!

Annette and Brian MacKenzie
Amalgamation Acres, 85399 St. Helens Line, Lucknow, ON N0G 2H0

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