We are taking beef orders for Fall 2023 delivery.

Update! We sold out in 3 weeks

Thank you for the amazing support. We’re keeping a few for ourselves so we can continue to introduce our beef to new customers.

 Prices for 2023

Buying Our Beef
Our beef is for sale as a whole beef, half (side), quarter(split side) or eighth. A quarter is simply a side of beef split into 2 equal portions. An eighth is a quarter split into 2 equal portions Delivery is in December.

2023 Prices
The price is per pound by actual picked up weight and includes cutting and wrapping. You can pick up your beef at the Farm. Delivery to a central location in your area may also be available.
We ask for a deposit at the time of ordering. Deposits can be mailed or email transferred.
If we get your order by May 1 we will refund 5% of your deposit at delivery in November.
If you don’t have enough freezer space share with a neighbour, or we can store your beef  for a small fee.
A cubic foot of freezer holds about 25 lbs of beef. A 5 cubic foot freezer would easily hold a quarter. An 8 cubic foot freezer would hold a half.

Whole beef 320 lb. x $10.25 per lb. = $3280
fill out This PDF cutting order. Deposit $1200
about 50% roasts and steaks and 50% ground beef

Half Beef 160 lb. x $10.50 per lb. = $1680
fill out This PDF cutting order. Deposit $600
about 50% roasts and steaks and 50% ground beef.

Quarter Beef 80 lb. x $10.75 per lb. = $860
fill out This PDF cutting order . Deposit $300
about 50% roasts and steaks and 50% ground beef.

Eighth Beef 40 lb. x $10.75 per lb. = $430
fill out This PDF cutting order . Deposit $150
about 50% roasts and steaks and 50% ground beef.

Smaller packages $10.75 per lb. Deposit $4.00 per lb.
50% steaks and/or roasts 50% ground beef

Cheques payable to Rudy Haveman. Email transfers to “rudyhaveman@gmail.com”
If you have further questions, or would like to order, contact information is below.
email “rudyhaveman@gmail.com”
Phone 613-275-0402

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Schedule for Bi-weekly Deliveries

We are making bi-weekly deliveries of beef cuts, eggs, vegetables, organic flour and maple syrup on Saturdays, to Kemptville in front of the B&H Grocery Store at 9:30 am and to Ottawa on Hazel Street next to St. Paul University at 11:00 am.
Next delivery is April 15, 2023

Email rudyhaveman@gmail.com or call 613-275-0402 to order and I will also add you to the mailing list to keep you up to date on delivery dates and available products. Check the retail tab for details.

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Market Time

A short video by Patrick Lesage about Kitley Beef Farm

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Bone Broth

Bone Broth

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How to market (and buy) beef

Excellent article written for producers but very informative for the consumer.

Marketing Beef for Small-Scale Producers

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How to sauté a steak

An excerpt from the excellent book  “Tender Grass Fed Meat” by Stanley A. Fishman
//www.tendergrassfedmeat.com/

“When I use the word sauté in a recipe, I mean cooking with some fat in a cast iron frying pan over medium heat.

1. The night before you plan to cook the steak, coat all sides with unfiltered organic extra virgin olive oil. (Remember it should be unfiltered.) Depending on the size of the steaks, 2 to 4 tablespoons should be enough. Place in a glass bowl. Let sit for 1 hour, cover, and refrigerate overnight.
2. At least 1 hour before you plan to cook the steak, remove the steak from the refrigerator so it can come to room temperature. Room temperature means that the steak is cool to the touch, not cold. (Cooking a cold steak will result in tough meat.)
3. Heat 2 tablespoons pastured butter in a cast iron frying pan over medium heat. That’s right, the heat never goes above medium.
4. When the butter is hot, bubbly, and slightly smoking, quickly sprinkle the salt lightly over both sides of the steak, then put the steak in the pan.
5. Cook for 3 to 5 minutes, (depending on how rare you want it.) Then turn it over and cook for another 3 to 5 minutes.

That’s all there is to it. You should have a nicely browned, juicy, tender steak that is just bursting with flavour, and a joy to eat.

Timing
The cooking time is based on a 1 inch steak, and should produce a steak that is medium rare at 4 minutes to a side, and rare at 3 minutes to a side. If you want it really rare 2 minutes to a side may be enough. If you want it more medium and pink, 5 minutes to a side should do the trick.
A thinner steak will take less time, a thicker steak will take more time. All burners are unique in the exact amount of heat they generate, so pay attention to what happens with your stove and your pan. Don’t hesitate to adjust the times to conform with the heat generated by your burner.”

(used with Mr. Fishman’s permission)

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Would you eat eggs from these hens?

Number one reason for pastured hens! Cleaning up after the cows. Having pastured eggs is a bonus.

Number one reason for pastured hens! Cleaning up after the cows.
Having pastured eggs is a bonus.

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The Meat Source

An excellent web site for information on cuts and cooking methods. For pan frying I would reduce setting to medium for grass finished beef. (see “how to saute a steak” under recipes in Kitley Beef website.) Remember to always thaw the beef in the fridge and leave at room temperature for 1 to 2 hours before cooking.

//www.themeatsource.com/

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Buying grass fed beef in bulk

//www.weedemandreap.com/2013/07/how-to-purchase-grass-fed-beef-in-bulk-and-save-over-50.html

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Cows can repair the world

//newswatch.nationalgeographic.com/2013/03/06/how-cows-could-repair-the-world-allan-savory-at-ted/

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