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Heritage Cattle Company
1472 Heritage Line, Keene
Ontario, Canada, K0L 2G0
Fax: (705) 742-0118
Phone: (705) 768-9326
Email: Ben@heritagebeef.ca

How To Order

Our cattle in the fieldsPlease note: sides and quarter cuts of beef and veal are available in October, January, April and July. All other products are available year-round.

Ordering beef or veal: email your preferred date and I will reply to confirm availability. Then you fill out the butcher cut sheet and send it back to me, which provides details to our butcher for your order. I can email you a cut sheet or you can get one here: the Beef Cut Sheet and the Veal Cut Sheet (right-click to download and save the pdf).

Ordering pork: email your request and I will let you know the next availability date; custom pork orders are generally available throughout the year. Then you fill out the butcher cut sheet. I can email the cut sheet to you, or you can get it here: Pork Cut Sheet (right-click to download and save the pdf).

How To Complete Cut Sheets
1) Save the blank form to your computer
2) Open the form and fill it in
3) Save the completed form to your computer
4) Open it and make sure your information was saved
5) Email that completed form to us

Please note there is a reduction in weight from what you pay to what you take home (see below). This is because there are parts the butcher trims and discards as waste (skin, bones, fat, etc.).

Custom Beef Orders:

Carcass breakdown (approximate)
50% - Hamburger and/or Stew beef
25% - Steak
25% - Roast

1/2 beef weighs approximately 300lbs
Minus cutout waste (20%) = 240lbs
Hamburger/stew beef = 120lbs
Steak =  60lbs
Roast =  60lbs
1/4 beef weighs approximately 150lbs
Minus cutout waste (20%) = 120lbs
Hamburger/stew beef =  60lbs
Steak =  30lbs
Roast =  30lbs

Custom Pork Orders:

Whole pig is approximately 180-200lbs
Minus cutout waste (25%) = 135-150lbs
Bacon = 20lbs
Chops = 40lbs
Roast = 40lbs
Ham = 20lbs
Minced pork = 20lbs
(Peameal bacon and sausages also available)

This is the delicious grass fed beef we sell

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