WagyuWagyu Rib Eye Steak
The cut people remember.
From
$50
Per cut
Norwich, Ontario
Three years in the making
WAGYU
Raised on our own pasture in Oxford County and carried 32 to 36 months — nearly twice the life of the beef in the grocery case. That time is the marbling. The marbling is why people remember the meal.
Pickups by appointment — 264684 Mapledell Rd, Norwich, ONLocal delivery in NorwichContact the farmSee what’s in stock
Finished 32 to 36 months
Commodity cattle go to harvest at 18 to 22. Nobody wants to pay for that second year. It is the only way the fat lays down inside the muscle.
One farm, one herd
Born, raised, and finished on our own pasture in Norwich. Grass-fed, corn-finished, antibiotic and hormone free. We can tell you the field.
Cut at Norwich Packers
A provincially inspected facility minutes down the road. Cut, vacuum-sealed, and back in our hands the same week.
From this harvest
The cuts people ask for by name.
Wagyu
WagyuWagyu Tomahawk Steak
The one you carry to the table.
From
$200
Per cut
WagyuWagyu 1 in Striploin Steak
Sixteen ounces, cut thick.
From
$40
16 oz
WagyuWagyu Ground Beef
The burger that ends the argument.
From
$12
Per pack
BULK ORDERS
Buy boxes up to a 1/4 cow.
Pre made boxes of assorted meat and standing orders for families who fill a chest freezer once and stop thinking about it. Chefs and butchers, come straight to us, we will talk yield, lead time, and what the herd has coming.
Talk to the farm
Why Wagyu
The marbling does the work.
- Fat that melts at hand temperature
Wagyu fat renders lower than ordinary beef fat, so the steak bastes itself from the inside the moment it hits the pan. That is the texture people cannot place afterward.
- Marbling you can see before you cook
Fine flecks running through the muscle, not a rim of fat around the edge. You can read it on the raw steak, and so can everyone standing at the barbecue.
- Nothing to hide behind
Salt, high heat, rest. No marinade, no sauce, no rub. Beef this good is the argument for cooking it plainly.
The farm
I'm Remko. This is our herd.
My family raises every animal here in Norwich, from birth through a 32 to 36 month finish. We know each one. We move them ourselves and handle them calmly, because a stressed animal never eats well and it is not the kind of farming we want to do.
There is no feedlot in the middle of this and no broker between us and your table. Ask us which field your steak came off and we will tell you.
Meet the farm
Traceable to the field
Most people cannot name the farm their beef came from.
You will. One farm in Norwich, Ontario, one herd, one family, and a short drive between the pasture and your freezer. That is worth saying out loud when someone asks what they are eating.