Gold-Bar Beef available from Gold-Bar Livestock

Nestled in the rolling pastures at Gold-Bar Livestock you will find cattle raised the way nature intended. At Gold-Bar Livestock, we raise our Angus cattle without the use of growth hormones or antibiotics. The calves are born at the farm and are fed a diet of natural grains and grasses. They reach the age of slaughter at 12 months of age - 6 months earlier than the industry standard. At 12 months of age you will find a more tender, flavourful piece of meat than what you may find at your local grocery store. Our philosophy is to raise our Angus beef in an environmentally sound and humane way. We are confident that Gold-Bar Beef will be something special for your whole family to enjoy.

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Frequently Asked Questions:

Q: What is the difference between Red Angus and Black Angus?
A: The only difference is the colour. Both stem from the same Scottish genetic origins. Both colours are known for their high quality of beef. Some ranchers choose to raise red hided Angus as they are more heat tolerant.

Q: What makes Angus beef top quality?
A: Decades of careful breeding have made Angus known for superior marbling. Marbling contributes to the enhanced flavour of Angus Beef. Angus are in demand among consumers and the food industry because of exquisite taste and tenderness.

Q: How do I know it is Angus Beef I am enjoying?
A: Our Angus calves are purebred Angus and are registered with the Canadian Angus Association. They are also tagged with a Radio Frequency Identification (RFID) tag that contains an encoded number specific to Canadian Angus. This tag will also trace the animal back to our farm, it’s place of birth.

Q: Where is the meat butchered?
A: We are fortunate to work with a family business, Meyer Meats, here in Guelph. They are government inspected and do a great job customizing orders for our customers.



	Nestled in the rolling pastures at Gold-Bar Livestock you will find cattle raised the way nature intended. At Gold-Bar Livestock, we raise our Angus cattle without the use of growth hormones or antibiotics. The calves are born at the farm and are fed a diet of natural grains and grasses. They reach the age of slaughter at 12 months of age - 6 months earlier than the industry standard. At 12 months of age you will find a more tender, flavourful piece of meat than what you may find at your local grocery store. Our philosophy is to raise our Angus beef in an environmentally sound and humane way. We are confident that Gold-Bar Beef will be something special for your whole family to enjoy. Click image for Price List Frequently Asked Questions: Q: What is the difference between Red Angus and Black Angus? A: The only difference is the colour. Both stem from the same Scottish genetic origins. Both colours are known for their high quality of beef. Some ranchers choose to raise red hided Angus as they are more heat tolerant. Q: What makes Angus beef top quality? A: Decades of careful breeding have made Angus known for superior marbling. Marbling contributes to the enhanced flavour of Angus Beef. Angus are in demand among consumers and the food industry because of exquisite taste and tenderness. Q: How do I know it is Angus Beef I am enjoying? A: Our Angus calves are purebred Angus and are registered with the Canadian Angus Association. They are also tagged with a Radio Frequency Identification (RFID) tag that contains an encoded number specific to Canadian Angus. This tag will also trace the animal back to our farm, it’s place of birth. Q: Where is the meat butchered? A: We are fortunate to work with a family business, Meyer Meats, here in Guelph. They are government inspected and do a great job customizing orders for our customers.
BEEF STEW 2 lbs stewing beef 3 medium onions chopped 3-4 stalks of celery chopped 5-6 potatoes chopped 5-6 carrots peeled and sliced green vegetables can be added, e.g. fresh or frozen green beans Add 1 large can/bottle V8 juice or tomato juice (48 oz), sprinkle with 3 tbsp. tapioca and cook at 325 degrees for at least 4 hrs. Enjoy! MAIN COURSE BEEF & CABBAGE SOUP 1 lb ground beef 1 med. onion chopped 1/2 cup diced celery 2 tsp salt 1 tbsp sugar 1/4 tsp pepper 1-28 oz can tomatoes 2-5 1/2 oz cans tomato paste (or soup) 4 cups hot water 2 beef bouillon cubes 2 cups diced raw potatoes 1 1/2 cups diced raw carrot 6-7 cups coarsely chopped cabbage dash paprika 1/2 tsp parsley leaves In large pot put first 3 ingredients. Stir until meat isn't red. Add other ingredients except cabbage and simmer uncovered 1 hr. Add cabbage and simmer covered 1 hr. Add more water or vegetable juice if too thick.	GRANDMA'S IMPOSSIBLE PIE 1 lb ground beef 1 1/2 cup chopped onion 1/2 tsp salt 1/4 tsp pepper 1 1/2 cup milk 3/4 cup Bisquik baking mix 3 eggs 2 tomatoes, sliced 1 cup shredded cheddar Preheat oven to 400 F. Grease a 10" X 1 1/2" pie plate. Brown ground beef and onion, drain. Stir in salt and pepper and spread in plate. Beat milk, eggs and baking mix until smooth (15 seconds in blender on high or 1 minute with hand beater). Pour into plate. Bake for 25 minutes. Top with tomatoes, sprinkle with cheese and bake for an additional 8-10 minutes. Cool for 5 minutes and serve. 8-10 servings. SWEET AND SOUR MEATBALLS 2 lbs ground beef 1 egg 1/4 cup bread crumbs 1tbsp flour garlic salt and pepper Mix well and fry lightly. Put in large casserole. Sauce: (can be doubled) 1 cup brown sugar and 2 tbsp. corn starch, mix well and add: 1/2 cup vinegar 3/4 cup water 1/2 tsp salt 1/4 tsp pepper 1 cup ketchup Mix and pour over meatballs. Cover and cook for 1 hour @ 350 degrees. For last 10 minutes take lid off. Serve with rice. Enjoy!
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