Our ribeye steak comes from the small herd of Angus cattle we’re raising on pasture at CFR Farms in Beaverton, Ontario. We’re starting with 10 head, grass-fed and finished entirely on our own land — a slower, more deliberate approach than most beef operations, since cattle take 1 to 2 years to reach the butcher. That patience is exactly what produces the well-marbled, richly flavored cuts that ribeye is known for. We built our beef program around quality rather than volume. Rather than scaling to hundreds of animals, we’re keeping our herd small and pasture-raised, which lets us pay close attention to how each animal is fed and finished. Our cattle are grass-fed with grain supplementation, and once ready, they’re processed at our own on-site meat processing centre — keeping the entire journey from pasture to your plate within the farm itself. This is the cut we expect our high-end hotel and restaurant partners across the GTA to reach for first, and it’s just as suited to a special dinner at home. Because our farm runs on solar power and operates self-sustainably, we’re able to keep our beef program affordable relative to other grass-fed operations, without compromising on how the cattle are raised or finished. Ribeye will be available by the pound as our herd reaches processing age — reserve now to be notified the moment it’s ready.