PRIME LOCATIONS, PRIME PRODUCTS
paradise farms prime beef bistro offers natural beef, raised locally
With two locations in the Greater Toronto Area, Paradise Farms Prime Beef Bistro is justifiably proud to serve natural, hormone- and antibiotic- free, grass- fed and grain- finished beef to discerning clientele. There’s no mystery regarding the local supply chain that brought the beef to table. All meat is cut and dressed at Paradise Farms Butcher Shops located alongside each restaurant. All beef served is raised on farms located only an hour away.
The Paradise Farms story began in 2008 with a single Caledon farm. A walking tour leaves one with the distinct impression that the animals are running the farm for their own contentment, relying on humans only to provide them with assistance requiring the use of opposable thumbs.
It’s no wonder. As one of Toronto’s premiere developers of luxury residences, farm owner Shane Baghai couldn’t help but translate what he knows best to the welfare and well-being of his livestock.
Baghai was inspired to raise beef by his wife Marnie, who was diagnosed with breast cancer in 2005. “While she was being treated, a nutritionist suggested that she stop eating beef implanted with artificial growth hormones,” he says. “She enjoyed eating beef, but the only way I could assure myself that she would eat only natural beef was to raise that beef myself.”
Early diagnosis and treatment led to a happy outcome—Baghai’s wife remains cancer-free in 2017. However, his passion for producing naturally raised beef has only grown.
After hiring third- generation cattleman Rob Hasson to manage his newly acquired Caledon farm, he asked him to stock it with five Aberdeen Black Angus of good lineage.
“Rob told me that retaining his services for five cattle was overkill,” says Baghai. “Three years later we had five farms and 3,000 cattle. In 2011, as a staunch Canadian patriot, I basked in the glory of attaining the title of best Aberdeen Angus breeder in North America as awarded by the American Angus Hall of Fame.”
Baghai continues to diversify the herd to include other breeds: Scottish Highland cattle, Japanese Wagyu ( the same cattle raised in Hyogo Prefecture in Japan as Kobe beef ), and white Italian Chianina.
“After consulting with animal scientists, we bred a Chianina female to a Wagyu, then bred the offspring to an Angus,” he says. “The first Chi W Angus, Miss Canada, was born July 1, 2013.”
The resulting breed provided a tolerance to the yearround Canadian climate, exceptional growth and beef with outstanding marbling.
That’s more than a cattleman’s resume. The same prize-winning beef is provid- ed to tables at the Paradise Farms Prime Beef Bistro.
Baghai notes that both restaurants are located on property he’s developed—he’s more than generous in offering himself a competitive rent. Restaurant trappings are kept to a minimum to keep menu items affordable.
“If you look at higher priced restaurants, a 10- oz. Kobe- style striploin might sell for $100 to $250,” he says. “We offer that same cut for $45 to $50. My goal is to offer people the very best beef in all of North America at a price that will entice them to choose healthier options.”
Other menu offerings include Kobe dumplings and beef bacon, sausage, brisket, burgers and bourguignon. Several chicken and fish dishes are included to appeal to other palates.
The Toronto restaurant is located at 678 Sheppard Avenue East, while the Erin bistro is located at 2 Thompson Crescent. Those locations are sufficient for now, says Baghai, although an online sales portal for home delivered frozen beef is imminent.
Baghai believes the restaurants and farms will outlive him— preferably after a long and happy life for himself.
“I have a granddaughter named Emma who is a born farmer and loves the animals as my wife and I do,” he says. “Chances are that she will be following in my footsteps, caring for animals from the lineages we are refining today.”
baghai continues to diversify the herd to include other breeds: Scottish highland cattle, Japanese Wagyu (the same cattle raised in hyogo prefecture in Japan as Kobe beef), and white italian chianina.