What is "Natural Beef"?
Natural Beef comes from yearlings that weigh about 1000 to 1100 pounds as compared to Industrial feedlot steers which weigh about 1400 pounds. "Natural Beef" is from animals that have received no antibiotics in their feed and have no growth implants. In contrast, almost all beef that you buy in the grocery stores comes from feedlots where the feed is "medicated" with antibiotics and the animals receive estrogen growth implants. "Natural Beef" is also primarily forage-raised beef , high in healthy Omega-3 fatty acids.

The animals are raised on pastures and not in the confined feedlots/industrial systems that provide most Canadian beef .

Our young beef are raised to about 600 to 800 pounds on grass fields with their mothers. At about eight months old they are weaned and put into grass and barley feed. The barley creates some marbling in the beef and enriches the flavor. Because they are younger and free to walk around, the beef is generally leaner than feed-lot cattle.


What does Willow Pond Farm beef look like and taste like?
The beef from these young animals is generally leaner than the Canada grade "AAA" or "AA" in the Supermarket. Because the animals are younger and smaller in size than 1400 pound industrial steers, cuts like steaks are also smaller (same thickness but smaller "area" or diameter). Fat in forage fed animals is higher in healthy Omega-3 fatty acids.


How much will the beef cost me and how can I compare the Willow Pond Farm price with that of others?
A side or split sidewill cost $2.75 per pound. This price is for all "cuts" --tenderloins, prime rib, T-bone steaks, rib steaks, roasts, hamburger, organs etc -- and includes all slaughter and processing costs.

IMPORTANT TO NOTE. Our price is for the "cut weight" --the weight after the beef has dry aged and the butcher has cut out the fat and bones, packaged. The price Includes all slaughter cost. Cut weight is the beef you actually take home. We calculate about a 25% to 30% loss from hanging to cut weight.
(The 275 lb. side @ $2.75 = $756. The beef you would take home would actually only be approximately 192 pounds (275 lbs less 30%). So divide the total cost ($756) by pounds you take home (192), and the your beef would cost $3.94 per pound for all cuts.

(The 137.5 lb. splitside @ $2.75 = $378. The beef you would take home would actually only be approximately 95 pounds (250 lbs less 30%). So divide the total cost ($378) by pounds you take home (95), and the your beef would cost $3.94 per pound for all cuts

Our $100.00 boxes have approximately 23 lbs of meat so your cost fot the meat in the boxes is $4.34 per pound..

What kind of cuts do I get?

Here is a chart that explains the different cuts on a beef . We do our best to have the animal cut exactly as you want it.


1: CHUCK - The typical chuck steak is a rectangular cut, cut about 1" thick, with parts of the shoulder bones, and is known as a "7-bone steak". The bone-in chuck steak or roast is one of the more economical cuts of beef.  Hamburger is also often made from this part of the cattle.

2: RIB - The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. Common steaks cut from this part of the cattle include ribeye steak, and prime rib (rib roast).

3: SHORTLOIN - This cut yields types of steak like (porterhouse, striploin, T-bone and wing. A cut also containing partial meat from the tender loin).

4: TENDERLOIN - The most tender cut of beef.  This cut yeilds a type of steak known as tenderloin steak or "filet or filet mignon", the softest, and most expensive cut of beef.

5,6,7: SIRLOIN - Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do a lot of work.  This makes the steak somewhat tougher.

8: ROUND - This is a lean cut, and is moderately tough. Lack of fat and marbling oes not allow round steak to tenderize quickly, or of its own components. Commonly cooked through slow moist methods including braising in order to tenderize the meat.

9: BRISKET - Brisket can be cooked many ways. Popular methods include smoking and marinating the meat and cooking slowly, not directly over the hot coals or wood. The tenderness from this normally tougher cut of meat comes from the fat cap often left attached to the brisket. Excellent for corn beef.

10: PLATE - Also known as "skirt steak", it is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making fajitas.  Skirt steak should be sliced across the grain for serving.

11: FLANK - It is substantially tougher than the loin and rib steaks, and so many recipes using it marinate the steak, or use moist cooking methods such as braising.  It is often used for stir-fry.

12: Shank/Brisket
Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting. . As it is very lean, it is widely used to prepare very low-fat ground beef.  It is also used in stew, corn beef or slow cooking..

Is the meat fresh or frozen?
We deliver our meat fresh the day it is cut. We have frozen meat for customers who requested it frozen. This is a picture of the type of wrapping we do and the portion sizes. If you request other types of wrapping or meat portions we will do our best.

How much beef in a whole, a side (half) or quarter?
Individual animals vary but our estimate on a young beef weighing 1100 on the hoof (live weight), is 550 pounds in a whole, 275 pounds in a side, 137 pounds in a quarter (a quarter is not the front or back of a side, but an equally divided side or half). Remember that this is an average. It will vary with the amount of trimming you require. Animals also vary in size and yield. Some people will get a little more and others a little less. We calculate about a 25% to 30% loss from hanging to cut weight. The beef you would take home on a side od beef would be approximately 190 pounds (275 lbs less 30%).

Where do I pick up the beef?
We deliver to central locations in HRM. You can also pick up the meat at Withrow's Market in Elmsdale or Willow Pond Farm in Middle Musquodoboit.

How do I pay?
We take cash when the meat is delivered.:

How do I order? Who do I contact if I have more questions?
To order please e-mail or call Pat or Larry Ward at 902 384 2878 .:

When can I expect my beef to be ready?
We will be slaughtering several animals per month. The beef is usually ready for pick up two weeks after slaughter. We will advise via phone or e-mail.