The Journey of an Eyra Pasture-Raised Beef
The Beautiful Cycle of Care
Herefords are a heritage breed, known for their gentle nature and exceptional beef. Originating in England over two centuries ago, they’ve earned a reputation worldwide for producing beef with beautiful marbling, rich flavor, and natural tenderness. We chose Herefords for exactly that — they thrive on grass, adapt well to our Ontario seasons, and deliver a taste that’s both robust and refined.
Each spring, calves are born on open fields, taking their first steps on fresh pasture as the land wakes from winter. From early April through late November, the herd of Herefords grazes rotationally across the farm, moving from field to field. This way of grazing nourishes the soil, keeps the pastures thriving, and ensures the cows always have access to lush, healthy grass.
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When winter sets in, the cows move to a nearby farmer’s barn. He cuts hay from our own fields during the summer, which becomes their feed through the colder months.
After processing, the beef is carefully aged for a minimum of 17 days. This extra time allows the flavors to deepen and the natural tenderness to shine through. The result is beef that tells a story in every bite — of heritage, seasons, and respect for both animal and environment.