Grass-Fed Beef

Grass-Fed Beef

Pasture-Raised Beef

Pure-Bred Red Angus beef and Texas Long-Horn are bred for a natural marbling to their meat. The beef has a distinct “superior” flavour that comes from being grass fed and finished with just the right amount of minerals, and blend of supplements used by the De Weterings.

There are no added ingredients. 

All products are vacuum packed.

The cuts we sell are:

  • Steak – boneless (rib-eye, sirloin 6 oz portions)
  • Steak – bone-in (T-bone, wing, porterhouse)
  • Roast (sirloin tip or eye of round)
  • Lean Ground Beef (1.2 lb pkg)
  • Beef/Pork Patties  50/50 (6 oz patties, 4 per pkg)
  • Stewing beef
  • Soup bones, oxtail
  • Organ Meats – heart, liver, tongue
  • Specialty cuts – brisket, flank steak and braising ribs

We also sell:
New York Strips – Local Ontario Corn Fed Beef

Beef Cuts Illustration

Choice of Cuts

    • There are nine main primal cuts. The forequarter cuts used by the De Weterings are:
      • Chuck – Shoulder Roasts or Ground Beef ◦ The largest cut of the animal, the shoulder meat is a tougher cut and should be slow cooked. It is one of the most flavourful cuts of beef.
      • Brisket – Ground Beef ◦ The meat from the steer’s breast is very tough and suited for moist-heat and combination cooking methods like simmering or braising. It works great as ground beef.
      • Shank – Ground Beef and Soup Bones ◦ Shanks are very flavourful and high in collagen. They are excellent for making soups and stocks and add rich flavour to ground beef.
      • Rib – Rib Roasts, Rib-eye Steaks (boneless, bone-in) or Ground Beef ◦ The meat from this cut is quite tender and contains large amount of marbling compared to the rest of the carcass. The roasts and steaks are very flavourful. The eye meat is removed to create boneless roasts and steaks leaving the ribs to be used as barbequed beef ribs or trimmed and ground.
      • Plate -Ground Beef or Short Ribs ◦ Short ribs are meaty, yet high in connective tissue and are best braised. Less meaty portions of the short plate are trimmed and ground.

      The hindquarters are:

      • Short Loin – Steaks & Ground Beef ◦ The short loin is the first cut of the hindquarter and contains a singe rib, the 13th rib, and the backbone. This cut yields the most tender, popular and expensive cuts of beef – T-bone, wing & porterhouse steaks or if the tail bone is removed the New York & Striploin steaks. These cuts are cooked using dry-heat methods.
      • Sirloin – Steaks, Sirloin Tip Roast & Ground Beef ◦ This cut is both flavourful and tender. These cuts are cooked using dry-heat methods such as broiling, grilling, or roasting
      • Flank – Ground Beef & Flank Steak ◦ The flank contains no bones and although quite flavourful it is tough meat except for the flank steak known as the “hanging tenderloin”. Cooked in a Dutch oven it is amazingly tender and flavourful.
      • Round – Ground Beef, Eye of Round Roasts, Round Steaks◦ The second largest cut of the animal, the meat from the round is flavourful and fairly tender. The eye of round is cut for roasts, the outside for steak (recipes – Dutch Outside round steak) the rest is put to ground beef.
      • Tenderloin/Strip Loin – cut for special orders only
      • Organ Meats -referred to as the “offal products”. Heart, tongue, liver, oxtail cuts. See Recipes.
        • Heart – Dutch Roasted Heart
        • Tongue – Dutch Pickled Tongue
        • Liver – Liver, Onions & Butter
        • Oxtail – Soup

For Recipes Click Link

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