FAQ
Most frequent questions and answers
Custom Beef Cutting
For bulk orders of sides of beef, your beef will be cut to your specifications according to the directions provided on the cut sheet. Our Quarters come with a standard cutting; there is no deviation with the sub-primal cut choices on quarter beef. Customers select pounds of ground and the options to grind specific primal choices. Our standard steak thickness is always 1-inch, and roasts range from 3-4 pounds. If you’re interested in brisket, we can offer it if the other customer agrees to split it. Otherwise, the brisket is used for stewing beef or ground beef. All meat is packaged as individual cuts, labelled, wrapped in butcher paper and fast-frozen, keeping the meat fresh, colourful, and flavorful for up to 12 months in the freezer. Learn more about the different primal cuts on our beef cut description page
How do I pay for my order?
Cammaert Farms offers Interac email money transfer, cash on delivery and Visa and Mastercard for local orders only. Orders are not processed until payment is received. Final payment is due before the custom cutting on all orders. Credit card is availalbe plus 2.4% service fee on payments under $800.00.
Individual Beef Cuts
We encourage customers to visit our local butcher shop Ralph Bos Meats in Strathroy, or a farmer’s market to buy individual cut selections or butcher boxes.
Why is a deposit required?
The deposit secures your portion of beef from our farm, as we only harvest a limited number of cattle each year, delivering straight from farm to table.
Where to pick up finished orders?
Our beef is processed at Ralph Bos Meats Ltd, a family-run abattoir located in Strathroy that has been in business for decades. This family-owned and operated, provincially licensed meat plant ensures high-quality processing. When making your reservation, we provide you with the dates for conveniently picking up your finished beef.
What does grass & grain-fed beef mean at Camamert Farms?
Our cattle are fed free-choice grain and grass, giving the beef its sweetness and tenderness.
How much will my quarter, side or whole cow weigh?
Every beef dresses out a little; we do our best to provide averages to help with budgeting.
What is the cut weight?
When packaged and finished, the total amount of beef you get is called the cut weight. On average, the total amount of cut beef is 50% ground beef, and 50% will be steaks, roasts, and stewing or stir-fried beef. This percentage of ground beef to steaks and roasts will vary based on your cutting instructions to the butcher. We talk you through the entire process to ensure the beef is cut to the best of your household cooking preferences.
Why do we dry-age the beef?
Dry-aged beef is known to have richer flavours and a more tender texture. Your taste buds will thank you for choosing our dry-aged steaks and roasts.
Is the beef fresh or frozen?
All our beef is flash frozen after cutting and wrapped in butcher paper. We do this to preserve your product giving it the ability to last up to one year in your freezer. We are not offering any fresh meat orders at this time.
Why do we use the hanging weight?
Hanging weight is an industry-standard as we are not selling individual retail cuts that do not have to be weighed. This is reflected in the lower cost. Less handling means a lower price.
How much freezer space do I need?
A quarter of beef will easily fit into a 5-7 cubic foot chest freezer; a half beef needs about 8-10 cubic feet. Buying in bulk gives you the convenience of having a great variety of meat on hand whenever you need it. For most families, a side of beef will last you around a year and will fill about half of the volume of an average chest freezer.