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How to Buy Direct from a Farmer
Buying direct from a Farmer may not be as easy as going to the big box grocery store, however it doesn't need to be intimidating or confusing. Here is some useful information and links to help you with your purchase. Buying bulk beef can be one of the more complicated purchased so we will start there.
Beef
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Advantages of Buying Bulk Beef from a Farmer
Knowing where and how the animal was grown - The biggest advantage of buying directly from a local farmer is knowing where the meat is coming from and how it’s grown and processed. Unfortunately, when we buy meat from the grocery store, we don’t know the details on where that animal was grown and a lot of meat in Canada is imported from other countries.
Superior Quality - there's no higher quality meat then buying beef from a farmer. It's aged longer, handled better, has uniformity of product (grocery store ground beef can be from dozens of different animals) and processed on a small scale.
Selecting the quality and finished characteristics of your choice – If you prefer grain finished or grass finished or only want organic grass fed beef then you can better find a farmer that grows the beef you want.
Supporting local – Buying local is a growing trend among people that want to divert money from going to Big Business over to Local Businesses instead , to stay closer to home longer to have a better impact on our local economy.
More meat on hand – Having a quarter or half a cow in your freezer can mean that you’re not at the mercy of grocery store price swings, constantly watching sales or having to make a lengthy grocery run for that day's dinner. Just open your freezer and browse your own selection.
Downsides of Buying Bulk Beef
More money upfront – As always, buying bulk usually means more money up front rather then spread out over the year. This can certainly be challenging for some people to invest in 6-12 months worth of meat all at one time however some farmers or butchers may be able to spread out your beef order over a couple pick-ups and payments so definitely worth asking. And you can always start planning for next year.
More freezer space needed – Depending on how much beef is purchased it can certainly take up some freezer space and that can again be an investment into another freezer, but again an arrangement might be able to be made with the farmer or butcher to make this storage easier, or team up with another family and share a beef order multiple times throughout the year.
Understanding the process and cut list – Buying bulk can be more confusing and may be overwhelming to some people compared to picking up a package of steaks at the grocery store. Below we will talk about the process involved and most farmers and butchers are happy to explain in more details.
Knowing where and how the animal was grown - The biggest advantage of buying directly from a local farmer is knowing where the meat is coming from and how it’s grown and processed. Unfortunately, when we buy meat from the grocery store, we don’t know the details on where that animal was grown and a lot of meat in Canada is imported from other countries.
Superior Quality - there's no higher quality meat then buying beef from a farmer. It's aged longer, handled better, has uniformity of product (grocery store ground beef can be from dozens of different animals) and processed on a small scale.
Selecting the quality and finished characteristics of your choice – If you prefer grain finished or grass finished or only want organic grass fed beef then you can better find a farmer that grows the beef you want.
Supporting local – Buying local is a growing trend among people that want to divert money from going to Big Business over to Local Businesses instead , to stay closer to home longer to have a better impact on our local economy.
More meat on hand – Having a quarter or half a cow in your freezer can mean that you’re not at the mercy of grocery store price swings, constantly watching sales or having to make a lengthy grocery run for that day's dinner. Just open your freezer and browse your own selection.
Downsides of Buying Bulk Beef
More money upfront – As always, buying bulk usually means more money up front rather then spread out over the year. This can certainly be challenging for some people to invest in 6-12 months worth of meat all at one time however some farmers or butchers may be able to spread out your beef order over a couple pick-ups and payments so definitely worth asking. And you can always start planning for next year.
More freezer space needed – Depending on how much beef is purchased it can certainly take up some freezer space and that can again be an investment into another freezer, but again an arrangement might be able to be made with the farmer or butcher to make this storage easier, or team up with another family and share a beef order multiple times throughout the year.
Understanding the process and cut list – Buying bulk can be more confusing and may be overwhelming to some people compared to picking up a package of steaks at the grocery store. Below we will talk about the process involved and most farmers and butchers are happy to explain in more details.
Does Buying Bulk Save You Money?
It depends – Comparing with grocery store prices some meat can be quite a bit cheaper per pound/kilogram and some can be more. If you primarily purchase and eat ground beef or stew meat for example it may not be cheaper to buy a section of beef. The big savings with buying bulk is that the expensive cuts of meat – Tenderloin, Sirloin, New York, etc are all the same price and the average total can equal to significant savings.
It depends – Comparing with grocery store prices some meat can be quite a bit cheaper per pound/kilogram and some can be more. If you primarily purchase and eat ground beef or stew meat for example it may not be cheaper to buy a section of beef. The big savings with buying bulk is that the expensive cuts of meat – Tenderloin, Sirloin, New York, etc are all the same price and the average total can equal to significant savings.
Quality & Knowing Where the Meat Comes From
As mentioned above in the advantages of buying from a farmer one of the biggest pieces of buying direct from a farmer is knowing where the food is coming from and what happens to it in the steps from farm to table. This is such a key factor that we'd like to touch on it again here.
Local - buying from a farmer is buying local and helping support your neighbor or someone likely in your community. This helps keep money local, doing good in your own community, instead of going directly to line the pockets of Big Business.
- Not shipped across the country or even internationally (more than 50% of Canadian beef is imported).
- Not processed in another country to standards that may or may not meet our local standards.
- Not trucked, shipped or flown long distances for days.
- Not handled by endless number of people and machines.
In most cases you are able to view the farm where the animal is raised, view the animals and their living conditions, speak to the farmer about his standards and practices and also visit and speak with the butcher that is processing the meat.
Not only are you usually saving money by buying from a farmer but you're also getting a higher quality product.
As mentioned above in the advantages of buying from a farmer one of the biggest pieces of buying direct from a farmer is knowing where the food is coming from and what happens to it in the steps from farm to table. This is such a key factor that we'd like to touch on it again here.
Local - buying from a farmer is buying local and helping support your neighbor or someone likely in your community. This helps keep money local, doing good in your own community, instead of going directly to line the pockets of Big Business.
- Not shipped across the country or even internationally (more than 50% of Canadian beef is imported).
- Not processed in another country to standards that may or may not meet our local standards.
- Not trucked, shipped or flown long distances for days.
- Not handled by endless number of people and machines.
In most cases you are able to view the farm where the animal is raised, view the animals and their living conditions, speak to the farmer about his standards and practices and also visit and speak with the butcher that is processing the meat.
Not only are you usually saving money by buying from a farmer but you're also getting a higher quality product.
Where to Find a Farmer to Buy Direct from?
Shoplocalfarms.ca of course is your best option *wink wink, but there are different ways to find a farm in your area – word of mouth from friends and family, your local butcher shop, Kijiji, a web seach, and Facebook pages/groups.
Shoplocalfarms.ca of course is your best option *wink wink, but there are different ways to find a farm in your area – word of mouth from friends and family, your local butcher shop, Kijiji, a web seach, and Facebook pages/groups.
How much Beef to Buy for your Family?
Buy a Share or by the Cut?
The most common way to buy beef from a farmer is by the animal share – quarter, half or whole beef, however some farms may offer beef by the cut or even in packaged “boxes” of various cuts and quantities. When purchasing by the share the farmer's butcher or your preferred butcher will provide a “cut list” and you can select the types of cuts that you’d like.
The most common way to buy beef from a farmer is by the animal share – quarter, half or whole beef, however some farms may offer beef by the cut or even in packaged “boxes” of various cuts and quantities. When purchasing by the share the farmer's butcher or your preferred butcher will provide a “cut list” and you can select the types of cuts that you’d like.
Weights Explained – Live, Hanging and Packaged
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Live weight is the weight of a live cow and weights can vary from 900 lbs – 1350lbs+
Hanging weight or “rail weight” is the weight of the animal after being dispatched and all the unusable parts are removed such as head, hide, guts. Hanging weight includes the bones and meat and is typically around 60% of the live weight.
Approx hanging weights by share: Quarter beef – 150lbs-175lbs, half beef – 300lbs – 350lbs and whole beef – 600lbs – 700lbs.
Boxed or packaged weight is the weight of all the packaged cuts of meat and typically is around 60% of the hanging weight. The weight loss from the hanging weight comes from two places – water loss during the hanging process and bone loss from the cutting and packaging process. More boneless cuts would result in lower packaged weights.
Hanging weight or “rail weight” is the weight of the animal after being dispatched and all the unusable parts are removed such as head, hide, guts. Hanging weight includes the bones and meat and is typically around 60% of the live weight.
Approx hanging weights by share: Quarter beef – 150lbs-175lbs, half beef – 300lbs – 350lbs and whole beef – 600lbs – 700lbs.
Boxed or packaged weight is the weight of all the packaged cuts of meat and typically is around 60% of the hanging weight. The weight loss from the hanging weight comes from two places – water loss during the hanging process and bone loss from the cutting and packaging process. More boneless cuts would result in lower packaged weights.
Breed & Age
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In Canada there are several breeds of beef that are bred and raised for meat – Angus, Hereford, Charolais, Simmental, etc. The breed is a personal choice to some buyers but may not make a difference to others. The Angus breed was part of a large advertising campaign in Canada in the past however other breeds can be of comparable quality and taste.
The age of the animal can certainly affect the flavor and tenderness of the meat. An older cow or bull may be tougher meat and therefore may be used more for ground beef and such. All Grade A (A-AA-AAA) and Prime Beef is under 30 months of age.
https://beefgradingagency.ca/
https://canadabeef.ca/
The age of the animal can certainly affect the flavor and tenderness of the meat. An older cow or bull may be tougher meat and therefore may be used more for ground beef and such. All Grade A (A-AA-AAA) and Prime Beef is under 30 months of age.
https://beefgradingagency.ca/
https://canadabeef.ca/
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Cattle Feed and Finishing
What a cow is fed and what it’s fed in its last couple months of life are generally two different things. All cows are generally fed a diet of grass, hay, or silage (fermented grass) most of their life from the point they are weaned off their mothers milk to the finishing period. The finishing period is what seems to be most talked about with grain or grass finished. Grass finished is typically entirely fed and finished on grass or hay and the animal is not fed any sort of grain during it’s life. Grain finished is when the cows diet is supplemented with various grains in it’s last couple months before being processed which adds weight and fat marbling to the meat. This generally takes place in a feedlot type of facility. Some people prefer only grain finished beef for its marbling and flavor and some prefer grass finished. |
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Grass Finished vs Grain Finished
The nutritional benefits of grain finished vs grass finished is a hotly contested topic and it can be argued both ways. We’d prefer to list some resources on this comparison and allow consumers to make the best choice and beef decision for themselves.
https://canadabeef.ca/wp-content/uploads/2015/04/3208_CANBEEF_factsheet_NUTRITION-2016.pdf
https://cattlefeeders.ca/is-grass-fed-beef-better/
Beef Inspections and Certifications
All licensed meat butchers are required to meat federal and/or provincial food safety regulations and certifications in their respective province and it can vary from province to province. When purchasing direct from a farmer, consumers are encouraged to do their own due diligence and research to ensure they are satisfied with the farmers animal raising and handling practices.
https://beefgradingagency.ca/
https://www.foodsafety.ca/laws-requirements
https://www.alberta.ca/food-safety-resources-for-producers-and-processors
The nutritional benefits of grain finished vs grass finished is a hotly contested topic and it can be argued both ways. We’d prefer to list some resources on this comparison and allow consumers to make the best choice and beef decision for themselves.
https://canadabeef.ca/wp-content/uploads/2015/04/3208_CANBEEF_factsheet_NUTRITION-2016.pdf
https://cattlefeeders.ca/is-grass-fed-beef-better/
Beef Inspections and Certifications
All licensed meat butchers are required to meat federal and/or provincial food safety regulations and certifications in their respective province and it can vary from province to province. When purchasing direct from a farmer, consumers are encouraged to do their own due diligence and research to ensure they are satisfied with the farmers animal raising and handling practices.
https://beefgradingagency.ca/
https://www.foodsafety.ca/laws-requirements
https://www.alberta.ca/food-safety-resources-for-producers-and-processors
Pricing Explained
Pricing of beef does vary depending on the beef market (auction) prices, the share or portion, the variety and quantity of cuts and the quality or specs of the beef purchased such as organic, etc. Prices can also vary from butcher to butcher for cutting and wrapping and which part of the country you’re in. There are a few different ways to purchase beef from a farm and we try to give examples below.
Here are a Few Different Pricing Structures:
Option A – Buy the cow and pay the butcher directly for kill, hanging, cutting and wrapping
In this scenario you would pay the farmer a price per lb, either live weight, hanging weight or flat dollar amount per animal live and then pay the butcher (butcher selected by you or the farmer) directly for the cutting and wrapping. At the butcher, you would select the cuts and type of wrapping you want and the butcher will likely have a price per lb that is charged and then may have extra charges for things such as grinding, burger patty, etc. There is also typically a slaughter fee (kill and disposal) at the butcher that the farmer may pay or may be charged as part of the cutting and wrapping.
Sample cost (example only): Farmer beef cost - $2000 - $4000 per animal live or
Farmer beef cost - $2.00 - $3.00 per lb live weight or
Farmer beef cost - $4.50-$5.50 per lb hanging weight
Butcher slaughter cost - $150 - $250
Butcher cut & wrap - $1.00 - $1.60 per lb hanging weight
Option B – Pay the farmer a flat price per lb per hanging weight for everything (kill, hanging, cutting and wrapping).
This option is similar to the above scenario however the farmer is charging an all in price for the beef cut and wrapped and ready for pickup or delivery. This is probably one of the more common and simplest ways of paying for the meat. The farmer may have a butcher that they’re familiar with and the farmer would pay for the slaughter, hanging, cut and wrap and charge the consumer a flat price per lb either hanging weight or packaged weight. Additional items like burgers, sausages, organs, etc may be charged over and above.
Sample cost (example only): $5.00 - $7.00 per lb hanging weight or
$1000 - $4000 per share cut and wrapped (1/4 – whole)
Option C – Buy your choice of cuts at the farmers or butchers per cut price.
In some cases farmers may already have beef processed and ready for sale by the cut and would charge per that cut.
Option D – Buy a box of varying cuts at varying prices per item.
An option that’s gained in popularity is a “boxed” selection of cuts such as 4 steaks, 2 roasts and 10 lbs of ground beef. This can be an easy option of you’d like a smaller selection of beef or want to sample the farmers beet before committing to a share. These prices will vary greatly depending on what and how much meat is included.
Pricing of beef does vary depending on the beef market (auction) prices, the share or portion, the variety and quantity of cuts and the quality or specs of the beef purchased such as organic, etc. Prices can also vary from butcher to butcher for cutting and wrapping and which part of the country you’re in. There are a few different ways to purchase beef from a farm and we try to give examples below.
Here are a Few Different Pricing Structures:
Option A – Buy the cow and pay the butcher directly for kill, hanging, cutting and wrapping
In this scenario you would pay the farmer a price per lb, either live weight, hanging weight or flat dollar amount per animal live and then pay the butcher (butcher selected by you or the farmer) directly for the cutting and wrapping. At the butcher, you would select the cuts and type of wrapping you want and the butcher will likely have a price per lb that is charged and then may have extra charges for things such as grinding, burger patty, etc. There is also typically a slaughter fee (kill and disposal) at the butcher that the farmer may pay or may be charged as part of the cutting and wrapping.
Sample cost (example only): Farmer beef cost - $2000 - $4000 per animal live or
Farmer beef cost - $2.00 - $3.00 per lb live weight or
Farmer beef cost - $4.50-$5.50 per lb hanging weight
Butcher slaughter cost - $150 - $250
Butcher cut & wrap - $1.00 - $1.60 per lb hanging weight
Option B – Pay the farmer a flat price per lb per hanging weight for everything (kill, hanging, cutting and wrapping).
This option is similar to the above scenario however the farmer is charging an all in price for the beef cut and wrapped and ready for pickup or delivery. This is probably one of the more common and simplest ways of paying for the meat. The farmer may have a butcher that they’re familiar with and the farmer would pay for the slaughter, hanging, cut and wrap and charge the consumer a flat price per lb either hanging weight or packaged weight. Additional items like burgers, sausages, organs, etc may be charged over and above.
Sample cost (example only): $5.00 - $7.00 per lb hanging weight or
$1000 - $4000 per share cut and wrapped (1/4 – whole)
Option C – Buy your choice of cuts at the farmers or butchers per cut price.
In some cases farmers may already have beef processed and ready for sale by the cut and would charge per that cut.
Option D – Buy a box of varying cuts at varying prices per item.
An option that’s gained in popularity is a “boxed” selection of cuts such as 4 steaks, 2 roasts and 10 lbs of ground beef. This can be an easy option of you’d like a smaller selection of beef or want to sample the farmers beet before committing to a share. These prices will vary greatly depending on what and how much meat is included.
What Cuts are Offered?
This is where buying bulk beef can get intimidating and confusing for people as it’s a big step from simply picking up a package of steaks from the grocery store. Even though it can look confusing it’s pretty simple and can be broken down into a few steps and butchers are usually happy to walk you through it.
When you commit to purchasing a share of beef, the farmer will arrange delivery of the animal to a butcher and you will then be asked to select your cuts of meat from a list. This may include how many of each cut - steaks and roasts, how much ground, stew meat or not, less roasts and more steaks, etc.
Basic Beef Sections:
This is where buying bulk beef can get intimidating and confusing for people as it’s a big step from simply picking up a package of steaks from the grocery store. Even though it can look confusing it’s pretty simple and can be broken down into a few steps and butchers are usually happy to walk you through it.
When you commit to purchasing a share of beef, the farmer will arrange delivery of the animal to a butcher and you will then be asked to select your cuts of meat from a list. This may include how many of each cut - steaks and roasts, how much ground, stew meat or not, less roasts and more steaks, etc.
Basic Beef Sections:
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Cut List Example:
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Roasts
- Top Sirloin - Sirloin Tip - Prime Rib - Outside Round - Inside Round - Eye of Round - Blade - Chuck - Brisket |
Steaks
- Tenderloin - Top Sirloin - Sirloin Tip - New York Strip - T-Bone - Ribeye - Inside Round - Outside Round - Flank - Chuck - Blade |
Other Cuts:
- Ribs - Stew Meat - Ground Beef - Soup Bones - Organs - Dog Bones |
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How Should the Meat be Packaged?
Typically the wrapping options are – butcher paper or vacuum sealed wrapping. Butcher paper is the cheapest option but does not allow you to visually see the meat and does not keep the meat as fresh in the freezer as vacuum sealing. Vacuum sealing is usually a bit more expensive but keeps the meat fresher and helps prevent freezer burning. |
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What is the Process?
- Search for a farmer selling beef on www.shoplocalfarms.ca map.
- Contact farmer asking beef type, pricing, availability, how it's finished, ordering process, payment, etc.
- Pay farmer deposit (if necessary) to hold beef order.
- Arrange butcher or use farmers butcher.
- Select cuts and wrapping type.
- Pickup and enjoy! Easy Peasy.
Delivery?
Once the meat is cut and wrapped the farmer may deliver to your city, area or even doorstep or you may need to pickup at the butcher. The meat will always be frozen and in some rare cases the buther or farmer may be able to store some or all of the meat for you to pickup at your leisure.
Once the meat is cut and wrapped the farmer may deliver to your city, area or even doorstep or you may need to pickup at the butcher. The meat will always be frozen and in some rare cases the buther or farmer may be able to store some or all of the meat for you to pickup at your leisure.
If we've missed anything that you'd like to see on this page, please let us know.
The Bearded Butchers are an American Butcher however they produce great videos and explanations on beef cuts and buying bulk. Enjoy!
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