About our Beef

Enjoy farm to table, quality beef products

Knowing where our food comes from is also important to us. And we know it’s important to many other families too. In 2023, we made it our mission to make our angus beef products easily accessible to families in London and surrounding communities through our meat membership delivery service. 

Why Our Beef is First Rate.

100% Canadian beef born, raised and finished on our family farm in Lambeth, Ontario

Grass and grain finished for incredible depth of flavor 

Sustainably pasture-raised

OMAFRA inspected and CRSB certified

Processed at at a local, family-owned processing facility

Free delivery from our farm, to your doorstep for our meat member subscribers

About Our Beef Products

  • Tenderloin

    The tenderloin filet or Filet Mignon is grilling steak that is a small medallion shaped steak, characterized as a soft textured steak, with less marbling than others. It delivers a unique flavour with an extremely lean and tender eating experience.

  • Flank

    Flank steak is lean with full beefy flavour. Popular in Asian and Latin cuisine or as London Broil.

  • Ribeye

    Typically highly marbled, this grilling steak delivers intense beef flavour and is among the most tender beef cuts.

  • Shortrib

    Cut across the bone ¼-inch thick, and known as Korean-cut or Miami/Maui-style, these short ribs are good marinated and then grilled.

  • Striploin

    A lean grilling steak with fine marbling, the Strip Loin / New York delivers exceptional flavour and tenderness.

  • Sirloin

    This lean steak is good for pan-searing, broiling, or grilling. Top Sirloin delivers great beef flavour and terrific tenderness at an intermediate price.

  • Eye of Round

    Very lean with mild flavour. Cook to medium doneness at most. Carve thinly against the grain to serve.

  • Inside Roast

    Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve

  • Flat Roast

    Moderate in tenderness and beefy flavour. Best roasted at low temperatures. Carve thinly against the grain to serve.

  • Tip Roast

    Flavourful and lean, Bottom Sirloin Ball Tip has a tenderness similar to Strip Loin with a texture similar to a Eye of Round roast.

  • Shoulder Clod Roast

    Lean and flavourful, Cross Rib Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.

  • Blade Roast

    One of the best beef cuts for slow braising/simmering as pot roast or cut into chunks for stew.

  • Smokers Point

    The thicker section of the brisket that is ideal for barbecue smoking and for turning into pulled beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. It is also good marinated and slow roast/pot-roast/braise.

  • Texas Rib - Grilling Back Ribs

    Cut from Prime Rib, these are impressive to serve and fun to eat. Grill, roast or braise.

  • Hamburger

    Use for juicy broiled burgers and meatballs. Pan-fry and drain before adding to sauces, soups or casseroles. Ground Beef should be thoroughly cooked to a safe and savory 160ºF (71° C). Colour is not a reliable indicator of Ground Beef doneness.

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