Welcome to Grandview Farms! We know that you have lots of choices for how you spend your free time and appreciate you stopping by to learn a little bit more about what we are doing here on the farm. At Grandview we are focused on 3 things – using traditional farming practices, optimizing animal welfare, and delivering best in class meat that is both nutritious, delicious and raised without the use of antibiotics and hormones.
I Want to Learn More!Information Overload!
*The winner of the Toronto 2014 Gold Medal Plate was Chef John Horne of Canoe (Congrats John!). He wowed the judges using Grandview Farms' Short Ribs glazed with tree syrups. The beef was extraordinarily tender and we are very proud that he won using beef from Grandview.
*Our Grass Fed beef was named by the "Book for Men" as the Best Steak in Canada.
*Tested by U of T nutritionists, Grandview beef is shown to be 300% healthier than commodity beef, with an Omega 6 to 3 ratio of 4.9:1. A great way to get your Omega 3's. We're excited for you to try Grandview Farm meat because we are confident you will love it and because you deserve it. Go on! Treat yourself!
cow. If you're looking to make a beef stew or pot roast, pick up a chuck cut.
is braised – cooked slowly in a small amount of liquid.
The most popular cuts of beef come from the short loin portion of the cow.
are extremely tender and possibly the most flavourful portion of the cow.
New York strip, T-Bone, porterhouse and some filet mignon cuts come from.
want to add a little additional flavour with a spice rub.
luxurious roast, like the four-star version of chuck shoulder or brisket.
splurge a little on something special, this is definitely the cut for you.
dry if overcooked and should be sliced thin.
had this steak, what are you waiting for? It's delicious!
for steaks because these cuts are extremely flavorful.
underbelly of the cow, but made of the abdominal muscles.
Most cuts from the brisket and plate need moist cooking.
comes off the prime rib section. They are great when braised slowly.
the most in price because of their quality.
they stay juicy. Grill, broil or pan-fry.
The back leg of the hog is where we get fresh, smoked or cured hams.
Fresh hams are usually roasted, but they can be cut into ham steaks.
gives ham its salty, smoky and distinctive taste.
Pork leg is perfect for roasting.
are very tasty! When it is cured and smoked, it becomes bacon.
An abundance of fat gives bacon its sweet flavor and tender crispiness.
Bacon - pan-fry, broil or bake and ENJOY!
Spare ribs – roast, grill or braise.
What we do isn't common (unfortunately) and because of that we are assuming you have a few questions about what makes us different. Please send your question, and we'll get you a response as quickly as we can.
For more information about grass fed butter and dairy, click to check out our sister line, Rolling Meadow Dairy!