Our story
Our Butcher at St. Lawrence Market
We don't buy boxed beef. Every side we sell is traced to one animal and cut by hand at the market.
Photo: shankar s., via Wikimedia Commons (CC BY 2.0)
The farm
Raised north of Cobourg, Ontario
Our beef comes from a family farm north of Cobourg, Ontario. Cattle are pasture-raised through the grazing season and finished on a grain ration grown on the same farm. No added hormones. Animals are harvested at a provincially inspected abattoir less than an hour away, which keeps stress — and travel — to a minimum.
Each animal carries a tag number that follows it all the way to your order, so you can always ask exactly which animal your freezer came from.
The butcher
Marco Rivera
Third-generation butcher, twenty-two years behind the block. He breaks down every side by hand at the market, works from your printed cut sheet, and calls us if something on it doesn't make sense for the animal in front of him.
Cutting, aging and vacuum-sealing all happen at the stall, so your beef goes from rail to sealed package in one building.
Find us
The stall
- Stall name
- [Stall name]
- Location
- [Level / stall number]
- Address
- St. Lawrence Market South, 93 Front St. E, Toronto, ON
- Hours
- [Hours to confirm]
Want to see where your beef is cut? Come say hello at the market. (Pickup isn't confirmed yet — we'll update this once it is.)
Build Your OrderA little history
The market that raised Toronto
1803
Lieutenant Governor Peter Hunter proclaims a weekly public market at King and Jarvis — the start of St. Lawrence Market.
1845
Toronto's first purpose-built City Hall opens on the site. Its walls still stand inside today's South Market.
Early 1900s
The market is rebuilt around the old City Hall under a great steel-truss roof.
1970s
Torontonians rally to save the market from demolition.
2012
National Geographic names St. Lawrence Market the world's best food market.
Today
Your side of beef is cut here, by hand.