Cattle

Raising Grass-Fed Angus Cattle in Beaverton, Ontario

CFR Farms is raising 10 Angus cattle, grass-fed and pasture-finished on our own land. Beef takes 1–2 years to reach the butcher, and the result is gourmet-quality meat — the kind of premium cut that fine dining establishments and discerning households look for.

Our beef program is built for quality over volume: pasture-raised, grain-supplemented, and processed at our own on-site meat processing centre to keep every step of the journey close to home.

This slower, more deliberate approach is what allows us to offer premium cuts like ribeye and sirloin to the high-end hotels and restaurants that make up a core part of our customer base.

Today, our cattle program supports:

Grass-fed, pasture-finished Angus beef
Premium cuts including ribeye and sirloin
Processing on-site at our meat processing centre

This project reflects our focus on quality over quantity — a small, well-managed herd raised the right way.

PROJECT CHALLENGES

A Long Production Timeline

Cattle take 1–2 years to reach processing age, far longer than any other livestock on the farm. Planning inventory, cash flow, and customer expectations around that timeline requires patience and careful long-term planning.

Meeting High-End Quality Standards

Our target customers — luxury hotels and fine dining restaurants — expect consistent, premium-quality beef. Maintaining that standard with a small herd means being deliberate about every stage of raising and finishing our cattle.

Beef is a long-term investment for CFR Farms, and one we believe will define our reputation with the GTA’s top hotels and restaurants.