The Canadian Meat Buying Calendar: What's Available When from Small Farms

If you're used to buying meat at a grocery store, you're used to everything being available all the time. Beef in February? Of course. Fresh chicken in December? Absolutely. This is possible because the industrial meat supply chain is designed for year-round consistency — animals are raised in controlled environments, processed in massive facilities, and distributed nationally.

Small farms operate on a completely different calendar. Pastured chickens are only available when the weather allows chicks to thrive outdoors. Beef is typically harvested in the fall when animals have had a full summer of grazing. Turkeys are Thanksgiving and Christmas — and that's it. Ordering months in advance is normal, not exceptional.

Here's your month-by-month guide to what's available from Canadian small farms — and when you need to place your order.

Spring: March–May

What's available to buy now: Frozen beef and pork from the previous fall's harvest. Most farms still have inventory in spring, but selection narrows — the popular cuts sell first, so you might find mostly ground beef and roasts by April. Fresh eggs become more plentiful as daylight increases and hens lay more.

What to order now: Pastured chicken for summer delivery. Chicks are typically ordered in March–April and raised through spring. If you want fresh chicken in July–August, you need to order now. Turkey for Thanksgiving and Christmas — many farms start taking turkey orders in spring, and popular farms sell out by September. Lamb — spring lamb is available from some farms, though many Canadian lamb producers harvest in the fall.

What's happening on the farm: Calving season (February–April). Chicks arrive. Pastures start greening up and animals move outdoors. Farmers are planning their harvest schedule for the year.

Summer: June–August

What's available to buy now: Fresh pastured chicken — this is peak chicken season. Most Canadian pasture-based chicken farms process birds June through October. Fresh eggs are at their most abundant. Some farms offer fresh pork and beef from spring processing, though this is less common than fall harvest. Farmers' markets are in full swing — this is the best time to meet farmers, sample products, and place orders for fall.

What to order now: Fall beef — if you want a quarter or half cow for fall delivery, order by July or August at the latest. The most popular farms sell out their beef shares months in advance. Thanksgiving turkey — order by August. Fall lamb — order by August.

What's happening on the farm: Animals are on pasture, growing. Hay is cut and baled for winter feed. Farmers are at markets, meeting customers, taking orders.

Fall: September–November

What's available to buy now: This is the main harvest season. Beef — most grass-finished cattle are harvested in the fall after a full summer of grazing. Beef processed in September–October is typically ready for pickup 2–4 weeks later. Pork — fall is a major pork processing window. Lamb — fall lamb is available. Turkey — fresh turkeys for Thanksgiving (October) and Christmas (ordered in advance). Chicken — the last of the season's pastured chicken is processed before cold weather sets in, typically through October.

What to order now: Christmas turkey — order by October. Winter/spring pork and beef — if you want meat for winter, this is when to stock your freezer. Many farms offer bulk discounts on fall orders.

What's happening on the farm: Harvest season. Animals are processed. Farmers deliver bulk orders. Pastures are rested for winter. Winter feed is stored.

Winter: December–February

What's available to buy now: Frozen inventory only — beef, pork, lamb, and chicken from fall harvests. Most farms still have meat available, but premium cuts (ribeye, tenderloin, chops) may be sold out. Eggs are scarcer as hens lay less in cold weather with less daylight.

What to order now: Spring chicks and summer chicken — some farms start taking orders in January–February. Next fall's beef — a few farms open their beef share waitlists in winter.

What's happening on the farm: Animals are wintered — cattle on stored hay, pigs in winter housing, chickens in heated coops. Farmers plan the coming year, order seeds and chicks, maintain equipment.

Key Takeaways for Planning Your Year

• Beef: Order by July–August for fall delivery. Most beef is harvested September–November.
• Pork: Available fall and sometimes spring. Order 2–3 months ahead.
• Chicken: Fresh June–October. Order chicks 2–3 months before you want meat.
• Turkey: Thanksgiving and Christmas only. Order by August for Thanksgiving, by October for Christmas.
• Lamb: Spring and fall harvests depending on the farm. Order 2–3 months ahead.
• Eggs: Most abundant April–October. Scarcer in winter.

The single most important habit to develop: order early. Small farms don't carry inventory like a grocery store. If you wait until you're out of beef to look for beef, you'll be limited to whatever frozen inventory is left. Plan ahead, build a relationship with a farm you trust, and your freezer will stay full year-round with better meat than you'll ever find at the supermarket.

Browse farms by product and province on Silioa to find farms near you — and start planning your meat year.