Canada’s Best Kept Secret: Indulging in Melt-In-Your-Mouth New York Striploins

canadas-best-kept-secret-indulge-in-new-york-striploins

The New York strip steak, also known as a striploin steak, Kansas City strip, Manhattan steak, or sirloin steak, is one of the most popular premium beef cuts in Canada. This tender and flavourful steak comes from the short loin primal cut, which is located along the upper back between the rib and sirloin.

While the exact origins of the New York strip are disputed, it rose to prominence as a signature menu item at New York City steakhouses in the late 19th century. Delmonico’s restaurant in particular is often credited with popularizing and naming this cut. It became a staple of upscale dining establishments, prized for its tenderness and beefy flavour.

Over the decades, the New York striploin has also become a backyard barbecue favourite for Canadians. It is now considered one of the classic steaks, along with ribeye and filet mignon. The striploin offers the perfect balance of marbling, texture, juiciness and rich taste that steak connoisseurs crave. When cooked properly, it delivers a quintessential steakhouse experience.

Types of Cuts

The New York strip steak, also known as a striploin steak, Kansas City strip, or sirloin steak, comes from the short loin of a cow. It is one of the most popular premium steak cuts due to its tenderness and rich flavour. However, there are a few other common premium steak cuts that are often compared or confused with the New York strip:

Ribeye – The ribeye steak comes from the rib section, in front of the short loin. It contains more internal marbling or fat than the New York strip, which makes it exceptionally tender and flavourful. The extra fat gives it a distinctive rich, beefy taste.

Tenderloin – The tenderloin is cut from the short loin, like the New York strip, but is the most tender cut of beef. Tenderloin steaks include the filet mignon. They have very little fat, which makes them lean yet tender. However, they lack some of the bolder “beefy” flavour of ribeyes or New York strips.

New York Strip – New York strips offer a balance between the tenderloin and ribeye. They have the tenderness of a tenderloin but more flavour than a filet mignon, while still being leaner than a ribeye. The strip’s leanness contributes to its texture and delicate flavour.

So in summary:

  • Ribeyes contain the most fat and therefore the boldest beef flavour.
  • Tenderloins are the most tender but have a mild flavour.
  • New York strips offer the best of both worlds with tenderness and rich flavour.

Raising Cattle in Canada

Canada’s cattle industry is concentrated in the western prairie provinces, with Alberta being the heart of cattle country. The majority of Canada’s beef cattle are raised on expansive ranches in Alberta, taking advantage of the province’s abundant grasslands and ideal climate for grazing.

Alberta accounts for over 40% of Canada’s beef cattle herd, with approximately 5 million head of cattle. The ranches are located across the southern and central regions of the province, with major cattle centres including Calgary, Lethbridge, Medicine Hat, and Brooks. Cattle ranching is deeply ingrained in Alberta’s history and culture.

Ontario and Quebec are also significant beef producing provinces in Canada. While not home to sprawling ranches like Alberta, they have a sizable number of beef farms and feedlots. Ontario ranks second to Alberta in cattle inventory, with over 1 million head of cattle. The industry is concentrated in the southwestern region of the province.

Quebec is third in Canadian cattle production, with a herd of around 950,000 cattle. The Montérégie region near Montreal and the Chaudière-Appalaches region near Quebec City are major hubs of cattle farming in the province.

Canada’s temperate climate, abundant land, and plentiful water supply provide ideal conditions for cattle ranching across these key beef producing provinces.

Grilling Tips

Grilling the perfect New York striploin steak requires paying attention to temperature, timing, and seasoning. Here are some best practices:

  • Get the grill as hot as possible. You want the grill to be 500-600°F if using charcoal or set to high if using gas. This level of heat is key for getting a good sear and locking in the juices.
  • Pat the steaks dry and coat lightly with oil. Make sure to thoroughly dry the steaks with paper towels before putting them on the grill. Then, brush or rub lightly with an oil that can withstand high heat, like avocado, grapeseed, or refined coconut oil. This helps promote browning.
  • Season the steaks generously with salt and pepper. Sprinkle coarse kosher salt and freshly cracked black pepper evenly over both sides of the steaks. This adds flavour and aids browning via the salt. Other seasonings like garlic powder, onion powder, or steak seasoning blends can also be used.
  • Sear both sides for 2-3 minutes. Place the steaks on the grill and let them sear untouched for 2-3 minutes, until a nice crust forms. Use tongs to flip and sear the other side. Avoid moving the steaks too much.
  • Grill to desired doneness, about 3-8 more minutes. For medium-rare, grill for 3 more minutes after searing both sides. Use an instant-read thermometer to check doneness – 125°F is medium-rare. For medium or beyond, grill up to 8 minutes more, until it reaches 135-145°F on a thermometer.
  • Let rest 5 minutes before slicing and serving. This allows the juices to redistribute evenly throughout the steak for maximum tenderness and flavour. Resist cutting into it right away!

Following these simple tips will help you achieve the perfect grilled New York striploin steak with a crispy sear, evenly cooked interior, and mouthwatering flavour. Enjoy this steakhouse classic in your own backyard.

Best Accompaniments

The New York striploin steak is incredibly versatile when it comes to pairing with sauces and sides. The rich, beefy flavour can stand up to bold sauce flavours, while also pairing nicely with lighter options.

Recommended Sauce Pairings

  • Béarnaise – This classic French sauce made with butter, egg yolks, and tarragon is a perfect complement to the New York strip. The richness of the sauce enhances the flavour of the beef.
  • Chimichurri – An Argentinian green sauce made with parsley, garlic, olive oil, and vinegar. The brightness of the chimichurri cuts through the richness of the steak.
  • Peppercorn – A peppery sauce made with cracked black peppercorns, cognac, and cream. The spiciness accentuates the flavour of the steak.
  • Blue Cheese – The bold, salty flavour of blue cheese sauce makes a delicious pairing with steak. The creaminess balances the charred exterior of the meat.
  • Horseradish Sauce – The sinus-clearing zing of horseradish complements the hearty steak. The cream tames the heat for a perfect balance of flavours.

Recommended Vegetable Sides

  • Baked potato – A classic steakhouse accompaniment. Loaded with butter, sour cream, cheese, and bacon, it’s the perfect starchy side.
  • Creamed spinach – Buttery, garlicky spinach is a flavourful accompaniment. The creaminess balances the charred crust of the steak.
  • Sauteed mushrooms – Meaty mushrooms like portobello or cremini sauteed in garlic and olive oil make a savoury side.
  • Grilled asparagus – The vegetal flavour of grilled asparagus with a squeeze of lemon brightens up the steak dinner.
  • Brussels sprouts – Roasted or sauteed Brussels sprouts caramelized with balsamic make a delicious pairing.

The options for sauces and vegetable sides are endless. Play with different flavours and textures to create the ultimate steakhouse meal. The rich New York strip can handle the boldest of flavours.

Recipes

The New York striploin steak is incredibly versatile and can be used in recipes beyond just grilling and pan-searing. Here are some creative recipe ideas to make the most of this premium cut of beef:

Steak Salad

Thinly slice a grilled New York striploin and serve over a bed of fresh salad greens, tomatoes, onions, avocado, and crumbled blue cheese. Drizzle with a balsamic vinaigrette for a satisfying lunch or light dinner.

Steak and Eggs

There’s no better way to start the day than with a New York striploin steak and eggs! Cook the steak to your liking then slice and serve with sunny side up or scrambled eggs for a protein packed breakfast.

Steak Fajitas

Slice a grilled New York striploin into thin strips and sauté with bell peppers and onions. Wrap in warm tortillas and top with guacamole, salsa, and sour cream for an easy weeknight meal.

Steak Stir Fry

Cut a grilled New York striploin into bite-sized pieces and stir fry with broccoli, carrots, mushrooms, and soy sauce. Serve over rice for a healthy and quick dinner.

Steak Pizza

Top a prepared pizza crust with sliced grilled steak, mozzarella cheese, caramelized onions, mushrooms, and a drizzle of balsamic reduction. Bake until the cheese is melted and bubbly for a unique pizza night.

Steak and Potato Soup

Simmer sliced grilled steak in a hearty soup loaded with potatoes, carrots, celery, and savoury seasonings. Top with sour cream, green onions, and crusty bread for a comforting meal.

The possibilities are endless when cooking with a high-quality cut like the New York striploin steak. Get creative and enjoy this versatile ingredient in new ways!

The Ultimate NY Striploin Experience

The New York striploin is truly the king of steaks. When sourced from Canadian ranchers, dry aged to perfection, grilled over hot coals, and served alongside a loaded baked potato and crisp salad, the New York striploin provides a transcendent steakhouse experience right at home.

Here are some tips for crafting the ultimate NY striploin night:

Select the Perfect Cut

Visit a local butcher shop and hand select thick, marbled New York striploins, ideally around 1.5 inches thick. The ample marbling will baste the meat from the inside out. Go for Canadian AAA grade beef for the highest quality.

Dry Age At Home

Dry aging tenderizes meat and concentrates the beefy flavour. Place the steaks uncovered on a wire rack in the fridge for 4-7 days. The outer layer will darken but don’t trim it until ready to cook.

Fire Up The Grill

Get your charcoal grill scorching hot, around 500°F. The high heat will caramelize the outside while keeping the inside pink. Grill for 4 minutes per side. Add a pat of herb butter on top in the last 2 minutes.

Loaded Baked Potato

Baked potatoes are the perfect accompaniment. Load them up with cheddar, bacon, sour cream, and chives. Wrap in foil and place them on the grill about 40 minutes before the steaks.

Crisp Salad

Balance out the rich meat with a fresh salad. Go for a mix of leafy greens, cherry tomatoes, cucumbers, and a tangy vinaigrette dressing.

Special Touches

Set the mood with candlelight, linen napkins, and fine stemware. Play some Frank Sinatra. Savor every moment of this exquisite steakhouse experience in the comfort of your home.

The Ultimate Guide to Cooking the Perfect Filet Steak

the-ultimate-guide-to-cooking-the-perfect-filet-steak

Filet steak, also known as filet mignon, tenderloin steak, or beef tenderloin, refers to cut of beef taken from the tenderloin, which is a muscle that runs along the spine of the cow. Filet steaks are prized for their tenderness and flavour.

The tenderloin is one of the most tender cuts of beef because these muscles don’t get much exercise, and therefore have less connective tissue. This makes filet steaks melt-in-your-mouth tender. However, the lack of fat marbling means filet steaks are not as inherently flavourful as cuts like ribeye or strip steak.

Properly cooking filet steak is all about bringing out its best qualities – maximizing tenderness while adding flavour. When cooked correctly, the buttery texture of the filet combines beautifully with seasonings and sauces. This makes it a perfect choice for elegant dinners and special occasions.

Buying Quality Filet Steak

When shopping for filet steak, it’s important to look for certain characteristics to ensure you’re getting a high-quality cut of meat. Here’s what to look for:

  • Marbling – This refers to the thin white lines of fat running through the meat. A moderate amount of marbling is ideal as it keeps the meat tender and flavourful during cooking. Avoid cuts with large chunks of fat.
  • Cut Surface – The cut surface of the meat should be bright red and velvety looking. Dry or brown edges mean the steak has been sitting around too long.

Following these tips will help you select tender, juicy, and flavourful filet steaks perfect for cooking up a delicious meal.

Preparing the Steak

Properly preparing your filet steak before cooking is an essential step to ensure the meat cooks evenly and develops maximum flavour. Here are some tips:

  • Take the steak out of the fridge and allow it to come closer to room temperature before cooking. Cold steak will cook unevenly. Take it out of the fridge about 30 minutes before cooking.
  • Generously season both sides of the steak with salt and pepper. Kosher or sea salt is best as the flakes will stick to the meat well. Freshly cracked black pepper adds great flavour. You can also use other dried herbs and spices like garlic powder, onion powder, paprika or rosemary.
  • Optionally, brush or rub the steaks with a thin coating of oil. This helps the seasoning stick and creates a nice sear. Use an oil with a high smoke point like avocado, grapeseed or canola oil.
  • Let the seasoned steaks sit at room temperature for about 15-30 minutes before cooking. This allows the salt to penetrate and seasons the meat all the way through.
  • Pat the steaks very dry with a paper towel right before cooking. You want the surface as dry as possible to get the best sear.

Starting with properly seasoned room temperature steak will ensure you get the perfect cook with a flavourful crust and tender interior every time.

Cooking Methods

There are several excellent methods for cooking a filet steak, each with their own advantages.

Pan Searing

Pan searing is a classic and easy method for cooking filet steak. Use a heavy cast iron or stainless steel pan and get it very hot before adding oil. Brush the steaks with oil then place them in the pan. Sear the steaks for 2-3 minutes per side to get a nice brown crust. Flip only once during cooking. Use tongs instead of a fork to avoid piercing the meat and losing juices. Pan searing keeps the steaks tender and juicy on the inside while providing that flavourful sear on the outside.

Grilling

Grilling over high heat is another excellent option for cooking filet steaks. Prepare a hot charcoal or gas grill. Place the steaks directly over the heat and grill for 4-7 minutes per side, depending on thickness. The high heat helps sear the outside while keeping the inside pink and juicy. Flip only once during cooking. Grilling imparts a wonderful smoky flavo from the charcoal or wood chips. It allows fat to drip away from the steaks as they cook too.

Broiling

Broiling in the oven is a convenient hands-off method. Place the steaks on a broiler pan lined with aluminum foil and set the oven to high broil. Broil for 6-8 minutes per side until done to your desired doneness. Keep a close eye to avoid overcooking. The intense overhead heat from the broiler sears the outside of the steaks nicely. Broiling requires no flipping or monitoring during cooking. It lets you easily cook multiple steaks at once too.

Sous Vide

For the most tender and juicy filet steak, cook it using the sous vide technique. Place in a water bath at 130°F for 1-4 hours depending on thickness. This low temperature gently cooks the steaks to medium rare throughout without overcooking the outside. Finish by searing the steaks briefly on each side to get a nice crust. Sous vide yields incredibly tender, evenly cooked steaks edge to edge.

Pan Searing a Filet Steak

Pan searing is a quick and easy method for cooking filet steak with delicious, browned crust on the outside while keeping the inside nice and tender. Follow these simple steps for pan searing filet steak to perfection:

Ingredients

  • 1 filet steak, about 1 inch thick
  • Olive oil
  • Salt and pepper
  • Butter (optional)
  • Fresh thyme or rosemary (optional)

Instructions

  1. Take the filet steak out of the fridge and let it come up to room temperature, about 30 minutes. Pat, it dry thoroughly with paper towels.
  2. Season the steak generously on both sides with salt and pepper. You can also rub some olive oil over the steak to help promote browning.
  3. Heat a cast iron or stainless-steel skillet over high heat until very hot. Add just enough olive oil to coat the bottom of the pan.
  4. When the oil is shimmering hot, add the steak. Let it sear undisturbed for about 90 seconds until a nice brown crust forms.
  5. Flip the steak over and sear the other side for another 60-90 seconds for medium-rare doneness. Use tongs to lift the steak up and check the browning.
  6. If desired, add a tablespoon of butter, fresh thyme or rosemary to the pan. Tilt the pan and spoon the butter over the steak to baste it.
  7. Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing and serving. The resting time allows the juices to redistribute evenly throughout the meat.

Tips

  • Let the pan and oil heat up well before adding the steak. This helps create a better sear.
  • Resist moving the steak around too much. Let it sear undisturbed to get that crust.
  • Use a meat thermometer to check doneness. Pull it off the heat at 115F for rare or 125F for medium-rare.
  • Basting with butter, herbs and garlic adds great flavour. Try mixing them into a compound butter.
  • Letting the steak rest after cooking is crucial for juicy results!

With just a hot skillet and a few minutes, you can enjoy a restaurant-quality filet steak cooked to perfection right at home. The quick sear gives you that flavourful crust while keeping the inside nice and tender.

Grilling a Filet Steak

Grilling is a classic and delicious way to cook a filet steak. Follow these steps for perfect results:

Ingredients

  • Filet steak, about 1-1.5 inches thick
  • Salt and pepper
  • Butter, olive oil, or other grilling fat

Instructions

  1. Take the filet steak out of the fridge and let it come up to room temperature, about 30 minutes. This helps it cook more evenly.
  1. Prepare your grill by heating it to high heat. For a gas grill, turn all burners to high. For charcoal, let the coals become hot and ashed over, or use hardwood lump charcoal.
  1. Pat the steak dry with paper towels. Season liberally with salt and pepper on both sides. You can also use other dry rubs or herbs at this stage. Press the seasoning into the meat.
  1. Use a grill brush to clean the grates. Then grease them by rubbing a folded paper towel dipped in oil over the grates. This prevents sticking.
  1. Place the filet steak on the hot grill. Let it sear undisturbed for 2-3 minutes. This creates a nice crust.
  1. Flip the steak using tongs. Cook another 2-3 minutes. Keep flipping every few minutes for even cooking.
  1. Add a knob of butter, olive oil, or other fat to the top of the steak as it grills. This bastes the meat and adds flavour.
  1. Grill to your desired doneness, about 8-12 minutes total for medium-rare. Use the poke test or a meat thermometer to check for doneness.
  1. Let the steak rest off the grill for 5-10 minutes. This allows the juices to reabsorb for a tender, juicy steak.

10. Serve the grilled filet steak hot off the grill. Enjoy!

Tips

  • Let the steak come to room temp before grilling for even cooking.
  • Make sure the grill is very hot. Sear over direct high heat.
  • Flip frequently to prevent burning.
  • Add fat or oil to baste the steak as it cooks.
  • Let it rest before slicing for a juicier steak.
  • Resist cutting into it right away! Resting is crucial.
  • For perfect grill marks, rotate the steak 45-90 degrees with each flip.

Grilling really brings out the rich, beefy flavour of a filet steak. Follow these simple steps for the ultimate grilled filet at home.

Broiling a Filet Steak

Broiling is a great hands-off method for cooking filet steak. It involves cooking the steak under direct, intense heat in your oven’s broiler. Follow these steps for broiling the perfect filet steak:

Ingredients

  • 1 filet steak, 1-1.5 inches thick
  • Olive oil or melted butter for brushing
  • Salt and freshly ground black pepper
  • Herb seasoning (optional)

Instructions

  1. Take the filet steak out of the fridge and let it come up to room temperature, about 30 minutes. Pat it dry with paper towels.
  1. Set an oven rack about 6 inches from the broiler and preheat the broiler to high. Line a rimmed baking sheet with foil.
  1. Brush both sides of the steak lightly with olive oil or melted butter and season generously with salt and pepper. You can also use an herb seasoning like garlic powder, rosemary, or thyme.
  1. Place the steak on the prepared baking sheet. Broil for 4-7 minutes per side, flipping halfway through. The cooking time will depend on thickness and doneness preference.
  1. Use an instant-read thermometer to check for doneness. Remove the steak from the oven when it reaches your desired internal temperature. For medium-rare, take it out at 125°F.
  1. Transfer the steak to a cutting board and tent loosely with foil. Let rest for 5-10 minutes before slicing and serving.

Oven Tips

Keep a close eye on the steak when broiling – it can burn quickly under intense heat.

  • Position the oven rack higher or lower to adjust the intensity of the broiler. Place thick steaks further from the broiler element.
  • For grill marks, broil for 2-3 minutes per side then finish cooking on a hot grill pan.

Broiling is a simple, no-fuss way to get a juicy, evenly cooked filet steak with nice charring. With the right timing, you’ll get restaurant-quality results right from your oven.

Sous Vide Filet Steak

Sous vide is a cooking technique that uses precise temperature control to achieve the perfect level of doneness. It’s a fantastic method for cooking filet steak as it helps ensure the meat is cooked evenly throughout and remains incredibly tender.

Here’s how to sous vide a filet steak:

Equipment Needed

  • Sous vide immersion circulator
  • Large pot or container for water bath
  • Tongs
  • Paper towels

Instructions

  1. Set your sous vide immersion circulator to 130°F (54°C). This is the ideal temperature to cook filet steak to medium-rare doneness.
  1. Remove the steak from its packaging to season it, you will need sous vide bag to reseal it in.
  1. Once the water has come up to temperature, submerge the bagged steak in the water bath. Cook for 1-2 hours until the centre reaches your desired temperature.
  1. Remove the steak from the bag and pat dry thoroughly with paper towels. Sear the steak for 1 minute per side in a hot pan with oil or butter to develop a nice crust.
  1. Let the steak rest for 5 minutes before slicing and serving. The steak will be perfectly medium-rare from edge to edge!

Sous vide delivers tender, foolproof filet steak every time. Just be sure to properly sear after cooking to get that nice crust on the outside. Enjoy your sous vide success!

Doneness and Serving

Properly cooking filet steak to the right doneness and serving it with the perfect accompaniments is key to an exceptional steak experience. There are a few techniques for judging the doneness of your filet steak. The most reliable method is using an instant-read thermometer. Insert the thermometer into the thickest part of the steak and it should read:

  • Rare – 120-125°F
  • Medium Rare – 130-135°F
  • Medium – 140-145°F
  • Medium Well – 150-155°F
  • Well Done – 160°F+

You can also use the finger test by comparing the firmness of the meat to the fleshy part of your hand. Rare is soft and spongy, medium rare is slightly firmer but still spongy. Medium is firm with minimal give, and well done is hard with no sponginess.

The final doneness technique is cutting into the steak to visually inspect the interior colour. Rare will be bright red throughout, medium rare is bright red centre with pink around the edges, medium is light pink all over, and well done has no pink.

Once your filet steak is cooked, let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute evenly throughout the meat for a moist and tender bite. Resist the urge to cut into it right away!

When it comes to sauces for filet steak, classic options include béarnaise, au poivre, red wine reduction, chimichurri, and compound butter. These all pair wonderfully with the rich flavour of filet. For side dishes, roasted or mashed potatoes, grilled asparagus, creamed spinach, and roasted brussels sprouts make excellent accompaniments. A filet steak dinner is truly a special occasion meal to savour.

Lean Ground Beef for Fitness Enthusiasts

lean-ground-beef-for-fitness-enthusiasts

Lean ground beef is a nutritious and versatile meat that has become a staple for many fitness enthusiasts. It’s made from beef with less than 10% fat content, meaning it has fewer calories and more protein compared to regular ground beef.

Specifically, a 100g serving of 90% lean ground beef contains:

  • Calories: 170
  • Fat: 8g
  • Saturated fat: 3g
  • Protein: 21g
  • Iron: 2mg (12% DV)
  • Zinc: 5mg (33% DV)
  • Vitamin B12: 2mcg (33% DV)

With its impressive nutritional profile, lean ground beef provides an excellent source of protein and important micronutrients like iron, zinc and B vitamins. The high protein content helps build and preserve muscle, while the nutrients support energy levels and overall health.

At the same time, the lower fat content makes lean ground beef a healthier red meat option. Going with the leanest cuts can fit into a balanced diet and support any fitness goal.

Benefits of Lean Beef for Fitness

Lean beef is an excellent source of high-quality protein that can help fitness enthusiasts build muscle mass and aid in recovery after exercise. A 3 ounce serving of lean beef contains around 25 grams of protein.

The protein in beef contains all the essential amino acids needed to stimulate muscle protein synthesis. Consuming protein after exercise has been shown to enhance the muscle building response to resistance training. Lean beef is also rich in iron, zinc, vitamins B6 and B12 which support energy metabolism and exercise performance.

In addition to protein, beef contains creatine and carnitine which can improve exercise capacity and training adaptations. Creatine plays a key role in providing energy for high intensity activities like weight lifting or sprints. Supplementing with creatine monohydrate is popular with athletes and bodybuilders, and eating lean beef provides creatine naturally.

The carnitine in beef helps transport fatty acids into the mitochondria of cells to be burned for energy. This can help reduce fatigue during endurance exercise and high-rep weight training. Overall, the nutritional profile of lean beef makes it an optimal choice for supporting fitness goals like building muscle mass and strength.

Choosing the Right Lean Beef

When selecting lean ground beef, look for packages labelled at least 90% lean. This ensures you are getting a healthy protein source without too much saturated fat. Grass-fed beef is an even better option, as it contains higher levels of anti-inflammatory omega-3 fatty acids compared to conventional beef.

Grass-fed beef also provides more conjugated linoleic acid (CLA), which may help reduce body fat and build muscle. Make sure to read the label closely and choose “grass-fed” rather than “grass-finished,” as grass-finished means the cows ate grass towards the end but were still fed grains for most of their lives.

When possible, choose organic and locally-sourced beef as well. Organic standards prohibit the use of hormones, antibiotics or GMOs that could be present in conventional beef. Local beef also has environmental benefits and allows you to better understand the source of your food.

Sample Meal Plans

Lean ground beef can be incorporated into meal plans for fitness enthusiasts looking to build muscle or lose fat. Here are some sample meal ideas:

Pre and Post Workout

  • Pre-workout: Beef and vegetable omelette with avocado. The protein and healthy fats will provide sustained energy.
  • Post-workout: Ground beef lettuce wraps. Lettuce wraps provide carbs to replenish glycogen stores. Top with salsa for extra nutrients.
  • Recovery smoothie: Blend ground beef with berries, spinach, Greek yogurt and milk for a nutrient-packed drink. The protein helps rebuild muscle.

Healthy Beef Recipes

  • Beef and broccoli stir fry over cauliflower rice. Load up on vegetables to get micronutrients.
  • Zucchini noodle Bolognese with lean ground beef and marinara sauce. Spiralized zucchini is a low-carb, high-protein pasta swap.
  • Beef barley soup with carrots and onions. Barley provides complex carbs and fibre.
  • Stuffed bell peppers with ground beef, quinoa, spinach and cheese. This balanced meal has protein, carbs and veggies.
  • Lettuce-wrapped burger with avocado. Skip the bun to reduce carbs and calories.

The key is choosing lean cuts of beef and pairing with vegetables, healthy carbs and good fats. Get creative with preparation methods and seasonings!

Cooking Methods

The chickens are raised on a vegetarian diet of grains and minerals from the farm’s pastures. This natural, pasture-raised diet enhances the flavour of the meat, producing a rich and delicious taste.

In addition, after processing the chickens are air chilled rather than water chilled. Air chilling allows the meat to retain more of its natural juices and freshness. The result is exceptionally tender, juicy chicken with a wonderful aroma.

When cooking the chicken, the rich flavour really shines through. The pasture-raised diet gives the meat a deeper, more savoury taste compared to conventional chicken. The air-chilled freshness also comes through in every bite. Overall, the flavour is robust, natural, and mouth-wateringly good.

Cooking

Lean ground beef is extremely versatile and can be prepared in many delicious ways that support fitness goals. Here are some of the best cooking methods:

Grilling

Grilling lean ground beef patties or burgers is a healthy and tasty option. Use a grill pan or outdoor grill for best results. Grill on medium-high heat for 4-5 minutes per side to get a nice char while keeping the inside moist. Top with fresh veggies like lettuce, tomato, onion and avocado.

Sautéing

Sauté lean ground beef in a skillet to make flavourful tacos, burrito bowls, pasta sauce, etc. Use a nonstick pan and sauté over medium-high heat, breaking up the meat as it browns. Season with spices like cumin, chili powder or garlic. Then add veggies and serve over rice, pasta or greens.

Meatballs

Make baked lean ground beef meatballs for a high protein snack or meal. Combine the beef with breadcrumbs, egg, and seasonings. Form into balls and bake at 375F for 20 minutes until browned and cooked through. Enjoy with marinara sauce and veggies.

Chili

Whip up a hearty chili with lean ground beef, tomatoes, beans, onions, peppers and spices like cumin and chili powder. Brown the beef in a pot first. Then add canned tomatoes, vegetables and seasonings and simmer for 30 minutes. Top with avocado, cheese or Greek yogurt.

Portion Control

When eating lean beef for fitness goals, portion control is key. It’s important not to overdo it on protein while also getting enough to support muscle growth and recovery. Here are some tips for healthy portion sizes of lean beef:

  • A serving of lean beef is about the size of a deck of cards or the palm of your hand. This is typically around 3-4 ounces cooked. Stick to this amount at each meal to avoid excess calories.
  • Balance lean beef with plenty of vegetables and some complex carbs like brown rice or quinoa. Half your plate should be non-starchy veggies, a quarter lean protein, and a quarter whole grains or starchy veggies.
  • Be mindful of condiments and oils added during cooking, as these can quickly increase the calories of an otherwise lean cut of beef. Use healthy fats like olive oil sparingly.
  • When eating out, be aware that restaurant portions are often larger than the recommended size. Feel free to take half home for leftovers to control portions.
  • Weighing or measuring portions can help develop an eye for proper serving sizes over time. Gradually reduce portions if trying to lose weight.
  • Pair lean beef with low-calorie foods like broth-based soups, salads, or roasted vegetables to create a balanced, nutrient-dense meal.

Sticking within reasonable portion sizes of 3-4oz lean beef while loading up on veggies and whole grains will help maximize the benefits of beef for fitness goals. Moderation and balance is key for health.

Conclusion

Lean ground beef can be a nutritious and protein-packed addition to a fitness enthusiast’s diet. Consuming high-quality lean protein after workouts helps repair and build muscle. Lean beef is an excellent source of protein, providing all 9 essential amino acids needed to stimulate muscle protein synthesis.

In addition to its high protein content, lean ground beef contains important vitamins and minerals like iron, zinc, and B vitamins. These support energy levels and workout performance. Lean beef is also rich in creatine, which can enhance strength, power, and muscle mass when combined with resistance training. 

When choosing extra-lean ground beef with at least 90% lean meat and 10% fat, it can fit into a balanced, calorie-controlled diet. Pay attention to portion sizes, and complement lean beef with plenty of vegetables, fruits, whole grains, nuts and healthy fats. With some creative meal prep and cooking methods, lean ground beef can be a tasty and beneficial addition to fuel fitness goals. Consuming it along with a smart overall nutrition plan will help enthusiasts make the most of their workouts.

Free-Range Chicken: The Pasture-Raised Life of Harriston’s Happy Hens

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Our free-range chickens are raised on family farms located in Harriston, Ontario. Unlike conventional chicken farming, our chickens are allowed to roam freely outside in the fresh air and sunlight. When the weather is too hot or cold, they can go inside large climate-controlled barns. We never use cages or cramped conditions – our chickens always have ample space to walk around, spread their wings, and exhibit natural behaviours. Their free-range environment ensures they grow strong, healthy and relaxed. Raising chickens in their natural habitat results in a better life for the birds and more nutritious, delicious meat for consumers. Our farmers take great pride in providing ethical, sustainable chicken farming practices.

Diet and Nutrition

The chickens at our farm are fed a wholesome vegetarian diet consisting of grains and minerals. This diet provides the essential nutrients they need for healthy growth and development.

The chickens have constant access to fresh, clean water. Hydration is extremely important for their health and wellbeing. We ensure ample drinking water is available at all times.

Our chickens are also raised without the use of added hormones or antibiotics. We don’t believe in using these artificial additives routinely. Our chickens are healthy and strong without relying on hormones or antibiotics.

Breed

The chickens at our farm are the White Rock breed. This breed originated in the Northeastern United States and was first recognized by the American Poultry Association in 1874.

White Rock chickens are a dual-purpose breed, meaning they are raised for both their meat and eggs. They are a hardy bird that is well-suited for free-range environments.

The White Rock breed is known for its bright white plumage and red combs and wattles. The chickens have broad, meaty breasts and produce large brown eggs.

This breed thrives in free-range conditions where they can roam and forage. At our farm, the White Rock chickens are able to express their natural behaviours outdoors in the fresh air and sunshine.

Air Chilled

After processing, the chickens are air chilled rather than water chilled. Air chilling helps retain flavour and provides a superior taste.

The chickens are chilled by hanging them in a cold room with constant air flow for several hours. This allows the chicken’s body heat to slowly dissipate while preventing cross-contamination from shared water baths. Air chilling is a gentler process that helps keep the meat tender and juicy.

Many mass market chickens are chilled in communal water baths. This can lead to cross-contamination as bacteria spreads from bird to bird. It also causes the chicken to absorb extra water weight.

Air chilling requires more time but results in higher quality chicken with better texture and purer flavour. The chickens retain their natural juices rather than absorbing excess water. This provides a firmer, juicier meat with more pronounced chicken taste.

Animal Welfare

The chickens at our farms are able to freely move around and express their natural behaviours. They have ample space in climate-controlled barns and access to the outdoors. We do not use cages on our farms, as we believe chickens should not be confined in small enclosures.

Our free-range farming practices allow the chickens to move about as they wish. They can perch, dust bathe, forage, and socialize. We provide enrichment materials like straw bales for them to peck and scratch. The chickens are able to go outside into secure outdoor areas. They can feel the sun on their backs and breathe the fresh air. We ensure they always have adequate space for exercising their wings and legs.

By not caging the chickens, we allow them to grow strong while engaging in natural activities like perching, foraging, and dust bathing. They get to satisfy their curiosity exploring their environment. We give them the freedom to behave like chickens.

Health and Safety

The chickens at our farms are raised in a safe, clean environment designed to promote health and prevent disease. We never use added hormones or antibiotics.

Hormones are sometimes given to chickens to accelerate growth. However, we don’t believe in manipulating chickens in this way. Our chickens grow at a natural rate on a balanced diet.

Antibiotics are occasionally used in some farms to reduce illness and disease. But we take a different approach by focusing on prevention through high-quality housing, ample space, and good nutrition. We don’t rely on antibiotics as a crutch for raising healthy chickens.

Our chickens live in climate-controlled barns with plenty of room to move around. The barns have good ventilation and are regularly cleaned. We also have strict biosecurity measures to prevent germs from entering the farm.

By avoiding hormones and antibiotics, we let the chickens develop a strong natural immunity. Our chickens grow strong while living in low-stress, sanitary conditions. This results in healthy, high-quality chickens that are nutritious and delicious.

Taste

The chickens are raised on a vegetarian diet of grains and minerals from the farm’s pastures. This natural, pasture-raised diet enhances the flavour of the meat, producing a rich and delicious taste.

In addition, after processing the chickens are air chilled rather than water chilled. Air chilling allows the meat to retain more of its natural juices and freshness. The result is exceptionally tender, juicy chicken with a wonderful aroma.

When cooking the chicken, the rich flavour really shines through. The pasture-raised diet gives the meat a deeper, more savoury taste compared to conventional chicken. The air-chilled freshness also comes through in every bite. Overall, the flavour is robust, natural, and mouth-wateringly good.

Cooking

Free-range chicken is versatile and can be prepared in many ways. Here are some cooking methods to try:

Roast

Roasting whole chickens or pieces at 350-375°F produces moist, tender meat with crispy skin. Brush with oil or rub on spices before roasting. Roast breasts for 30-40 minutes or legs/thighs for 40-50 minutes. Check internal temperature with a meat thermometer.

Grill

Grilling imparts delicious smoky flavour. Grill bone-in pieces over direct medium heat for 8-12 minutes per side with the lid closed. Grill boneless breasts 4-6 minutes per side. Baste with barbecue sauce during the last few minutes.

Sauté

Cut chicken into strips to sauté in a pan with oil over medium-high heat. Cook through in 8-10 minutes. Add diced veggies, cook 3-5 more minutes. Season with salt, pepper and fresh herbs.

Bake

Bake boneless breasts or tenders in a casserole dish at 375°F for 25-30 minutes until no longer pink inside. Coat with breadcrumbs or sauce before baking for more flavour.

Stir Fry

Cut chicken into 1-inch pieces. Stir fry in oil over high heat just until cooked through, 5-7 minutes. Add veggies and sauce, cook 1-2 more minutes. Serve over rice. 

Soup

Simmer boneless breasts, thighs or shredded chicken in broth with vegetables and seasonings for homemade soup. Cook gently for 15-20 minutes to infuse flavour.

Marinating chicken for 30 minutes to overnight before cooking adds lots of flavour. Try marinades with olive oil, herbs, garlic, citrus, soy sauce, yogurt, wine or spice rubs.

Nutrition

Free-range chickens from Harriston, Ontario are an excellent source of lean protein and important vitamins and minerals.

In addition to being high in protein and low in fat, free-range chicken contains a variety of vitamins and minerals. It is rich in niacin, vitamin B6, selenium, and phosphorus. Free-range chicken also contains some zinc, iron, magnesium, potassium, and B vitamins.

Consuming free-range chicken as part of a balanced diet supports overall health. The high-quality protein helps preserve muscle mass, while the vitamins and minerals support processes like metabolism, bone health, immune function, and energy production.

With its stellar nutrition profile, free-range chicken from Harriston, Ontario is a smart choice for health-conscious consumers looking to add more lean protein and essential nutrients to their diet.

Haldimand County’s Pasture-Raised Beef – A Cut Above the Rest

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Introduction to Our Family Farms

We source our AAA Ontario beef from family run farms in picturesque Haldimand County, known for its rolling hills and lush countryside. They are small, multi-generational farms that has been raising cattle here for over 50 years. Our philosophy is simple – raise happy, healthy cattle in their natural environment.

We believe deeply in sustainable, ethical farming practices. Our cattle are never given added hormones or routine antibiotics. They spend their days roaming freely on our green pastures, living as nature intended. We take great pride in being stewards of the land and providing our cattle with an idyllic, stress-free lifestyle.

Cattle Breeds

Hereford

The Hereford breed originated from Herefordshire, England in the 1700s. Herefords are known for their red bodies and distinctive white faces. They are docile, adaptable cattle that do well on pasture and have excellent marbling qualities.

Some key characteristics of Herefords:

  • Hardy, adaptable breed that thrives outdoors on pasture
  • Docile temperament
  • Highly fertile cows that calve easily
  • Excellent foraging ability
  • Lean beef with heavy marbling for tenderness

Herefords first came to Canada in 1872 and were originally used as draft animals. Today, they are raised primarily for their high-quality beef.

Angus

Angus cattle originated from Aberdeen and Angus counties in Scotland. They are all black, polled (naturally hornless) cattle known for producing flavourful, marbled beef.

Some key traits of Angus cattle:

  • Naturally polled and solid black coat
  • Fine-textured premium beef, well-marbled
  • Docile temperament
  • High fertility and calving ease
  • Adaptable to various climates and terrains
  • Excellent maternal instincts and milking ability

Angus cattle first arrived in Canada in 1860. They are now the most popular beef breed in North America due to their easy-care nature, high carcass yields, and desirable beef qualities.

Pasture-Raised

The cattle at our family farms enjoy the benefits of being pasture-raised. They spend their days roaming freely on lush green pastures during the spring, summer, and fall. Our pastures consist of a diverse mix of grasses, legumes, and herbs that provide the cattle with a rich and balanced diet.

Being raised on pasture allows the cattle to exhibit their natural behaviours like grazing, exploring, and interacting with one another. It’s a stress-free lifestyle that contributes to the cattle’s overall health and wellbeing. Research shows that cattle raised on pasture produce meat with higher levels of antioxidants and a more balanced ratio of omega-3 to omega-6 fatty acids compared to conventionally raised beef.

Our verdant pastures span over many acres of rolling countryside in Haldimand County. The cattle graze on a rotating basis so the grasses have time to regrow and regenerate between grazing sessions. This sustainable practice maintains the lush condition of the pastures. When winter arrives, the cattle are sheltered and fed hay harvested from these same pastures during the warmer months. This nutritious hay provides a natural extension of the grass-fed diet they enjoy all season long.

Feeding and Diet

Our cattle are raised on a natural, wholesome diet to ensure the highest quality beef. They spend the first two years of their lives roaming and grazing on lush green pastures. This allows them to grow strong while developing lean muscle mass.

During the last 100 days before processing, they are finished on a balanced diet of mixed grains. This ensures the intramuscular fat develops evenly throughout, creating the perfect marbling that Haldimand County Beef is known for. The result is a tender cut of meat.

No hormones or antibiotics are ever administered. The cattle develop naturally while feeding on grass, hay, and grain. This diet optimizes their health and welfare from birth through processing. We avoid non-therapeutic treatments to produce the healthiest, natural beef possible.

Free-Range Lifestyle

The cattle enjoy a free-range lifestyle, spending their days roaming freely on lush green pastures during the spring, summer, and fall seasons. This allows them to graze on natural grasses and plants, which provides a diverse and nutrient-rich diet.

When winter arrives, the cattle are moved into barns where they are fed hay. The barns provide shelter and protection from harsh weather, while allowing the cattle to continue roaming freely in a comfortable environment. Care is taken to ensure the barns are kept clean, dry, and well-ventilated for the health and welfare of the cattle throughout the winter months.

This natural, free-range lifestyle of grazing on pastures in the warmer months and resting in barns during winter allows the cattle to grow strong, healthy and stress-free. The varied movement and diet support their natural behaviours and contributes to high-quality, flavourful beef.

Hand-Selected Cattle

Our cattle are carefully hand-picked to meet our strict quality standards for flavour, tenderness and health. We source only the highest quality Angus and Hereford breeds that are perfectly suited for our region’s lush pastures and artisanal approach.

Each animal is meticulously selected based on breed, conformation, temperament and health. We reject any cattle that show signs of illness, injury or aggression. This ensures that only the best cattle make it into our program.

By hand-selecting cattle from trusted local sources, we guarantee that our beef meets our unwaveringly high standards. Every cut you enjoy from our farm is tender, delicious and ethically raised without exception. Our hand-selection process is a true farm-to-table approach that delivers premium flavour in every bite.

Processing Facility

Our cattle are processed in a state-of-the-art production facility. Each carcass is custom cut to our specifications then vacuum packed to lock in freshness and flavours.

The beef is aged in climate-controlled coolers for a minimum of 45 days before fabrication. Aging allows the natural enzymatic and biochemical processes to enhance the flavours, texture and tenderness of the beef. The beef is trimmed and portioned by master butchers into premium cuts like ribeyes, tenderloins, and NY strips.

Each cut is then vacuum sealed to prevent any moisture loss and protect the beef from freezer burn. Vacuum sealing also prevents any exposure to oxygen which could lead to off flavours or spoilage. The result is incredibly tender, beautifully marbled, and richly flavoured cuts of beef that are then shipped directly to your door. Our state-of-the-art facility combines old world aging techniques with the latest technology to produce the highest quality beef available.

Marbling and Tenderness

Grain finishing is a key step that contributes to the perfect marbling and tenderness of the beef. The cattle spend most of their lives roaming and grazing on lush pastures. However, during the last 100 days before processing, they are finished on a diet of mixed grains. This grain finishing serves an important purpose – it ensures the intramuscular fat, known as marbling, develops evenly throughout the cuts of meat.

Marbling is the flecks and streaks of fat within the lean muscle. It’s not visible externally on the meat, only in the cross-section. But it has a tremendous impact on taste and tenderness. The extensive marbling results in a juicy and flavourful steak that literally melts in your mouth. Marbling adds a richness and depth of flavour while making the meat more tender. The generous marbling achieved through grain finishing takes this beef to the peak of perfection.

The beef you’ve chosen is of the highest quality and raised with great care. Raised on small family farms in Haldimand County, the cattle enjoy idyllic pastures in the warmer months and are fed nutritious hay in winter. Comprised of Hereford and Angus breeds, the cattle are never given added hormones or antibiotics.

After two years grazing on lush green grass, they are finished on a diet of mixed grains. This ensures the beef is perfectly marbled and tender. Each cow is hand-selected to meet stringent requirements.

The beef is then aged in a state-of-the-art facility before being custom cut and vacuum packed. You can rest assured that every step from farm to table is designed to produce the most flavourful, tender and nutritious beef. We are proud to provide beef raised in a sustainable, ethical and natural way.

We hope you’ll choose our pasture-raised beef again soon. Your purchase supports local family farms and humane cattle farming practices.

Heritage and Characteristics: The Enduring Appeal of Hereford Cattle

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Introduction

The Hereford breed is a heritage breed of beef cattle that has played an integral role in Canada’s beef industry for over a century. Herefords first came to Canada from England in the 1860s and were originally used as work oxen on farms and ranches across the Prairies.

However, it was not until the 1880s that Herefords began to be raised specifically for beef production, thanks to their excellent traits as a beef breed. The first major influx of Hereford cattle came in 1876 when George Lane imported a herd of Herefords to his Bow Park Ranch in Alberta. These cattle proved hardy, fertile, and quick to fatten on the native grasses.

Within a few decades, Herefords had surpassed Shorthorns as the predominant beef breed in Canada due to their ability to thrive in harsh winters and make efficient use of rangeland forage. The Canadian Hereford Association was established in 1896 to maintain breed standards and facilitate the exchange of breeding stock.

Today, Hereford cattle remain an integral part of the Canadian beef industry and a symbol of Canada’s ranching heritage. Both purebred and commercial Hereford operations can be found across the country.

Origins

The Hereford breed originated in Herefordshire, England in the 1700s. Cattle farmers in the region worked to develop the breed by selecting cattle with desirable traits such as fertility, mothering ability, hardiness, and efficiency converting grass to beef.

The first Herefords were likely imported to Canada in the 1860s by early British settlers. However, it was not until the 1880s that larger numbers of Herefords began to be brought over from England to Canada by ranchers. The breed was well-suited to the prairie grasslands and quickly became popular, spreading across the Prairies and Western Canada.

By the early 1900s, Hereford cattle were well established in Canada and ranchers began forming breed associations and registering purebred herds. The breed contributed greatly to the expansion of the Canadian beef cattle industry.

Breed Characteristics

Herefords are a beef cattle breed known for their rich red bodies and distinctive white faces. They are medium-sized cattle with compact, muscular frames.

  • Coloration – Herefords have red bodies that can range from a light red or cherry color to a darker red. Their heads, necks, legs, and bellies are white. This signature red and white color pattern is called “red whiteface” in the cattle industry.
  • Size – Hereford cows weigh 1,000 to 1,500 pounds on average. Bulls are larger, averaging from 1,800 to 2,400 pounds. Herefords are considered a medium-sized breed.
  • Temperament – Herefords are known for having a docile temperament. They are intelligent, eager to please, and very trainable. Their calm nature makes them excellent for first-time cattle owners.
  • Hardiness – Herefords are a hardy breed that adapts well to varied environmental conditions. They have thick hides and coats that allow them to thrive in cold winters. Their grazing ability and efficient metabolism also make them heat and drought tolerant.
  • Fertility – Hereford cows are fertile with a high conception rate. They breed back quickly after calving and have excellent maternal instincts.

Herefords are an all-around functional cattle breed valued for their docility, hardiness, fertility, and beef qualities. Their signature red and white colour pattern makes them iconic in the beef industry.

Advantages

The Hereford breed offers several key advantages that have contributed to its popularity and success in beef production.

  • Hardiness – Herefords are well-known for their ability to thrive in harsh conditions. They have a thick winter coat and can withstand extreme cold and heat. This makes them suitable for pasture-based operations with minimal shelter. Their hardiness also makes them less prone to illness and metabolic disorders.
  • Efficiency – Herefords are an efficient beef breed, converting grass and grain into lean beef with less waste. The breed matures early, reaching slaughter weight quicker than some breeds. Hereford cows are excellent mothers with a high fertility rate. They produce calves with vigour and plenty of muscle.
  • Marbling – Herefords produce beef with good intramuscular fat marbling, which enhances the flavour and juiciness of the meat. The marbling allows Hereford beef to meet consumer preferences for tasty, tender beef.
  • Calving Ease – Hereford bulls sire small calves that are born easily. This reduces calving difficulties and minimizes risk to the cow. Their calves also gain well after birth.
  • Disposition – Herefords are docile and gentle cattle, making them easy to manage. Their calm temperament reduces handling stress.

With their favourable traits, Herefords offer beef producers a hardy, trouble-free breed that delivers tasty, marketable beef. Their versatility and wide environmental tolerance have contributed greatly to the popularity of Herefords worldwide.

Hereford Organizations

The Canadian Hereford Association (CHA) is the national association for Hereford breeders in Canada. It was founded in 1959 and is headquartered in Calgary, Alberta. The CHA works to maintain breed standards, provide services to members, and promote Hereford cattle in Canada.

Some key facts about the CHA:

  • Non-profit organization representing over 4,000 Canadian Hereford breeders.
  • Maintains the Canadian Hereford Herd Book and registry.
  • Hosts an annual national Hereford show and sale.
  • Publishes the Hereford Digest magazine.
  • Administers Total Herd Enrolment performance programs.
  • Conducts marketing and youth initiatives.
  • Holds an annual national conference and Annual General Meeting.
  • Led by a Board of Directors elected by members.

The CHA has played an integral role in the growth and success of Hereford cattle across Canada over the past 60+ years. It provides important services to breeders and ranchers raising Herefords for beef production. The organization has helped solidify the Hereford as one of the mainstay beef breeds in Canadian agriculture.

Shows and Sales

The Canadian Hereford Association sanctions many regional and national cattle shows across Canada that allow Hereford breeders to exhibit and sell their cattle. Some of the major shows include:

Canadian Western Agribition – Held annually in Regina, Saskatchewan, Agribition is Canada’s largest livestock show and rodeo. The show includes a Hereford show and sale that attracts top Hereford cattle from breeders across Canada.

Canadian Beef Industry Conference – This national conference organized by the Canadian Cattlemen’s Association includes a Hereford show and sale. The 2022 show in August had over 500 head of cattle exhibited.

Calgary Bull Sale – Calgary hosts one of the largest Hereford bull sales in Canada every year in March. Hundreds of buyers from across North America attend looking for quality Hereford genetics. In 2022, bulls averaged over $10,000 at the sale.

Canadian Junior Hereford Bonanza – This national Hereford youth show rotates locations each year. Juniors exhibit their Herefords and take part in competitions and educational activities. Many top junior breeders from across Canada attend.

These major shows provide an opportunity for Hereford breeders to showcase their best genetics on a national stage, while generating revenue through cattle sales. They demonstrate the continued prominence of the Hereford breed across the Canadian beef cattle industry.

Impact on the Beef Industry

Hereford cattle have had a significant impact on the beef industry in Canada and around the world. Here are some of the key ways Hereford cattle have shaped the beef industry:

Market Share

Hereford cattle have historically been one of the most popular beef cattle breeds. During the first half of the 20th century, Herefords dominated the North American beef industry, with some estimates putting their market share as high as 90% at times. While other breeds like Angus have chipped away at their dominance, Herefords still account for a sizable portion of the beef market. Their genetics are prevalent in many crossbred operations as well. 

Hybrid Vigour

Hereford and Angus cattle are frequently crossbred to take advantage of hybrid vigour. The crossing of two different breeds often results in offspring that outperform purebreds in traits like fertility, growth rate, survivability, and yield. Hereford-Angus crosses exhibit strong hybrid vigour and remain a popular choice for commercial beef producers.

Improvements

Hereford breeders have made great strides in improving the breed over the past century. Through careful selection and breeding, the modern Hereford has higher growth rates, improved fertility, better marbling and more muscularity compared to Herefords from decades past. The breed has adapted well to changing consumer preferences and industry trends. Herefords have played a key role in improving the quality and efficiency of beef production.

Hereford Beef Products

The Hereford breed is well known for its superior beef quality, tenderness, and flavour. This has led to the prominence of Hereford beef in the marketplace from both major brands and retailers.

To promote Hereford beef, organizations like the Canadian Hereford Association have run marketing campaigns like “Prime Time to Grill the Perfect Steak with Hereford Prime”.

Hereford breeders have found innovative ways to market Hereford beef directly to consumers as well, through on-farm stores, buyer programs, and online sales. As the Hereford breed grows, we can expect to continue seeing their beef profile raised through both mainstream and breed-specific branding.

Future Outlook

The future continues to look bright for Hereford cattle in Canada and around the world. As one of the most popular beef cattle breeds, Herefords are poised to maintain and expand their substantial role in beef production for years to come.

  • Several key factors point to the ongoing success and expansion of Herefords:
  • Continued demand for Hereford genetics due to their many positive traits like fertility, calving ease, and efficient growth. Hereford bulls and semen will remain in high demand from both seedstock and commercial producers.
  • Growth in international markets for Hereford genetics, especially in countries like Australia, Argentina, Brazil and others seeking to improve their herds. Canadian Hereford breeders can tap into these new opportunities.
  • Advancements in genomics and breeding technologies allowing greater selection precision and rates of genetic improvement in the breed. Herefords will benefit from being on the leading edge of applying new innovations.
  • Consumer preference for the tasty, tender beef that Herefords are known for. As the beef market grows globally, demand for high-quality Hereford beef will increase.
  • The adaptability of Herefords to varying environments and production systems. Their versatility will allow expansion into new geographies and management approaches.

With over 130 years of history in Canada, Herefords have proven their staying power. As one of the world’s leading beef breeds, Herefords have a bright future ahead as a major contributor to beef production on both national and global scales. Their many positive traits will continue driving popularity and expansion of the breed.

Black Angus Exploring the Iconic Breed’s Genetics and Characteristics

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The Black Angus breed of cattle is one of the most well-known and popular breeds in the world. Originating in Scotland in the early 19th century, Black Angus cattle have a long and storied history. Often simply referred to as “Angus,” this breed is prized for its high-quality beef, ease of calving, and docile temperament.

With their distinctive all-black coats, Black Angus cattle are a recognizable sight on farms and ranches. While the breed originated in Scotland, it was brought to Canada in the late 1800s. Here, Black Angus cattle flourished on the wide-open spaces of Canadian ranches.

Today, Black Angus is the most common breed of beef cattle in Canada. The breed’s reputation for producing flavourful, marbled beef has made it a favourite among both ranchers and consumers. From small family farms to large commercial operations, Black Angus cattle can be found across Canada. Their genetics have also been used to improve and influence other beef breeds.

With a long legacy and an iconic appearance, the Black Angus breed has secured its place as one of the most important cattle breeds worldwide. Its continued popularity is a testament to its versatility and high-quality beef production across diverse environments.

Origins

The Black Angus breed originated in Aberdeen and Angus counties in Scotland in the early 19th century. Cattle native to the counties were selectively bred to produce the ideal beef animal. The breed was first imported to the Canada in 1860.

The cattle native to Aberdeen and Angus counties had been breeding naturally for centuries to adapt to the challenging climate and terrain. This resulted in cattle that were hardy, fertile, long-lived, and able to efficiently convert grass to beef. Scottish farmers began methodically crossbreeding the best animals to set the type for the Angus breed.

By the mid-1800s, the Angus had become polled, solid black cattle with superior beef qualities. Their naturally high marbling resulted in flavourful, juicy beef. The uniform black colour was advantageous, as buyers began demanding black cattle that would not show dirt.

Genetics

The Angus breed is homozygous black, meaning the cattle have two copies of the recessive black gene that results in an all-black coat. This is different from other beef breeds like Herefords that have red coats.

The black coat colour is possible because of a recessive gene called ED. When an Angus cow and bull who both carry ED are bred, their offspring will inherit an ED gene from each parent, making them homozygous black. This uniform black colour has become the signature look of the Angus breed.

Another genetic trait of Angus cattle is that they are naturally polled, meaning they do not grow horns. This is due to the dominant P gene that causes polledness when just one copy is inherited from either parent. The polled gene means Angus cattle do not require dehorning. Polledness is a desired trait as it reduces risk of injury to humans and other cattle.

Size

The Black Angus breed is known for its moderate, thickset frame and muscular build. On average, mature Black Angus bulls stand 5 to 5.5 feet tall at the shoulder and weigh from 1,800 to 2,400 pounds. Mature cows are smaller, standing 4 to 5 feet tall and weighing 1,000 to 1,500 pounds.

The breed has a broad, thick back with well-sprung ribs for lots of capacity. Legs are short but strong. The compact, blocky body shape makes the most of their size – concentrating muscle, mass and energy into a thickset frame. This stocky build allows Black Angus cattle to efficiently convert grass and grain into thick cuts of well-marbled beef.

Temperament

Black Angus cattle are known for their docile, calm temperaments. This makes them easy to handle and work with. Their placid nature is likely due to centuries of selective breeding by cattle producers.

Early ranchers and farmers intentionally chose bulls and cows with agreeable dispositions to breed the next generations. Over time, this selection pressure resulted in herds of cattle with naturally relaxed and cooperative temperaments.

The calm personality of Black Angus cattle provides significant benefits for cattle producers. Their docility makes them safer and less stressful to be around. Handlers do not have to worry about being injured by skittish, aggressive animals. The mellow temperament also makes Black Angus cattle easier to transport, vaccinate, brand, and separate for breeding.

Overall, the placid nature of Black Angus cattle is a highly desirable trait. It contributes to their popularity among cattle producers across the world. Their innate calmness and cooperation is an asset on any cattle operation.

Hardiness

The Black Angus breed is known for its ability to thrive in harsh climates. This hardiness stems from the breed’s origins in the highlands of Scotland, where cold temperatures, high winds, and sparse vegetation made raising cattle a challenge. Over time, the Black Angus developed traits that allowed it to survive and even prosper under these conditions.

One of the keys to the Black Angus’ hardiness is its thick, woolly coat that provides insulation against cold and wet weather. The coat has two layers – a short, dense undercoat combined with an outer layer of longer guard hairs. This dual-coat system traps air close to the body, keeping the cattle warm. Even during the frigid Scottish winters, Black Angus are able to maintain their core body temperature.

Their hearty digestive system also contributes to their ability to thrive in rugged terrain. Black Angus are excellent grazers, able to extract nutrients from coarse grasses and other poor-quality forage. They make efficient use of lower quality feed that other breeds may not tolerate. This gives Black Angus an advantage in areas where lush pasture is limited.

Overall, the Black Angus is one of the most cold tolerant breeds. Their adaptations allow them to survive and remain productive even in harsh climates that would challenge other cattle. This rugged resiliency has made the Black Angus a popular choice for beef producers across a wide geographic range. The breed’s innate hardiness is a testament to its origins in the unforgiving highlands of Scotland.

Marbling

Black Angus cattle are well known for their superior marbling, which refers to the intramuscular fat within the muscle or meat. This marbling is what gives beef its renowned flavour, tenderness, and juiciness that steak lovers crave.

The high degree of marbling found in Angus beef sets it apart from other breeds. Angus cattle accumulate marbling at an earlier age compared to other breeds due to their genetics. They are early maturing cattle with the ability to deposit intramuscular fat evenly throughout their bodies, including in the ribeye and loin areas where steaks are cut from.

The abundant marbling results in a fine texture and buttery flavour when the beef is cooked. The intramuscular fat melts during cooking, keeping the meat tender and juicy. This gives Angus beef a distinctly beefy, rich taste that connoisseurs consider far superior to beef with less marbling. When tested, Angus beef has been shown to surpass other breeds for overall palatability and flavour.

Marbling is so integral to Angus cattle that it is carefully evaluated when breeding stock is selected. Only cattle that exhibit ideal marbling progress in Angus breeding programs. This maintains the quality that the breed is known for. When you see the Certified Angus Beef (CAB) label, it ensures the beef meets strict criteria for marbling and overall quality.

Mothering Ability

Black Angus cattle are known for their strong maternal instincts and protective nature. The cows exhibit excellent mothering skills, fiercely guarding and nurturing their calves.

Angus cows are very attentive to their newborn calves, licking them dry and encouraging them to stand and nurse shortly after birth. They remain alert and keep the calves safely by their side in the critical days after calving.

The cows are also patient and tolerant as the energetic calves frolic and play. But the Angus mothers will become aggressive if they sense any threat, putting themselves between the calf and potential danger. Their protective nature helps ensure the survival and health of the calves.

This maternal protectiveness extends to adopting orphaned or stray calves into their family group. Angus cows will readily accept additional calves as their own. They will nurse, groom, and watch over the adopted calves just like their biological offspring.

The Angus breed’s stellar maternal abilities provide ranchers confidence that the calves will thrive. The cows dutifully impart nutrients, antibodies, and nurturing to give the calves the best start in life. Their protective vigilance also reduces calf loss or injury. The Angus mothering skills are a tremendous asset for cattle producers seeking to maximize productivity and profitability.

Popularity

One of the most numerous breeds worldwide, Black Angus cattle are prized for their high-quality beef. They are found on cattle ranches across the United States, Canada, Australia, and other countries.

In the US, Black Angus is the most registered breed of cattle, with numbers topping one million. The American Angus Association reports there are more than 18,000 active adult members and juniors that register Angus.

The breed’s popularity stems from its reputation for producing tender, flavourful, finely marbled beef. This desirable meat quality has enabled Angus beef to command premium prices, making the cattle profitable for ranchers to raise. Their docile temperament and ability to thrive in varied climates adds to their appeal.

In summary, Black Angus cattle are an iconic beef cattle breed known for their rich black coats and quality marbled beef. They originated in Scotland but are now popular worldwide. Genetically, Black Angus are homozygous black, lacking colour dilution genes, and are polled.

Black Angus are medium-sized cattle with a docile temperament. Their small stature and gentle nature make them easy to manage. However, they are extremely hardy and adaptable to varied environments.

The rich marbling and fine texture of Black Angus beef is what makes it a premium choice. Angus cattle are efficient at converting feed into lean muscle. The abundant intramuscular fat gives their meat outstanding flavour and tenderness.

Black Angus cows are also praised for their maternal instincts and milking ability. They have a high calving ease and consistently wean heavy calves. This contributes to their popularity among commercial cattle producers.

In conclusion, the Black Angus’ genetics for carcass quality, hardiness, fertility, and docility make it one of the most globally recognized and valued breeds of beef cattle. Their distinctive black hides and superior meat quality have rightfully earned them an iconic status.

Introduction to White Rock Chickens

The White Rock chicken breed originated in the late nineteenth century in New England. It was developed as a dual-purpose breed suitable for both meat and egg production from a mix of breeds including Dominiques, Wyandottes, and Javas.

White Rocks are a large chicken breed. They have a broad, deep body on short shanks and toes. Their defining feature is their bright white plumage accented by red comb, wattles, and earlobes. Some may exhibit a bit of straw-colored neck feathers.

These chickens have a docile and calm temperament perfect for family-friendly backyard flocks. They tend to be active foragers and do well in free-range environments. White Rocks are also excellent layers, providing a consistent supply of large brown eggs even through cold winters. Their quiet, gentle nature makes them a joy to raise.

Appearance and Physique

White Rock chickens are a handsome dual-purpose breed known for their bright white plumage accented with black or red markings. They have a single comb and medium-sized red wattles and earlobes.
  • Plumage Color Patterns : White Rocks have mostly bright white feathers on their body and neck. The tail feathers can be either black or red, depending on the variety. Common feathering patterns include black tails with some black speckling on the body, or mahogany red hackle and saddle feathers contrasting the white.
  • Comb and Wattle Features : White Rocks have a single comb, which stands upright on top of the head. The combs are medium in size with five distinct points or serrations. Matching red wattles hang below the comb and red earlobes on the side of the head.
  • Body Size and Shape : This is a medium to large breed chicken. Roosters weigh around 9.5 pounds and hens around 7.5 pounds. They have a rectangular body shape with a broad, deep breast and straight back. Their carriage is proud and upright.

Egg Laying

White Rock chickens become sexually mature and begin laying eggs at around 16-24 weeks old. They are prolific egg layers, averaging 280 eggs per year. Some hens may lay even more, around 300 eggs annually.

The eggs are medium to large in size, averaging 55-60 grams. Shell color can range from light brown to dark brown. Some White Rocks lay eggs with speckles while others have clean, solid colored shells.

The egg production of White Rock hens peaks during the first couple years of lay. They continue laying eggs consistently but production gradually declines each year after 2-3 years old. Proper feeding and care can help maintain good egg laying rates into older age.

White Rocks are known for being excellent egg layers while also producing nice large eggs. Their high production makes them a top dual purpose breed for both eggs and meat. The brown eggs are preferred by some customers over white eggs. White Rocks are a reliable egg layer for backyard flocks or commercial operations.

Temperament

White Rock chickens are known for having a calm, docile temperament. They tend to be friendly birds that enjoy human interaction. This makes them a good option for backyard flocks, as they can be easily handled.

These chickens are not typically aggressive, even the roosters. They may exhibit some bossiness in the flock hierarchy, but are not mean-spirited. White Rocks rarely bully or pick on other chickens.

The hens have a reputation for being broody. Broodiness refers to a hen’s urge to set on a nest of eggs to hatch them. White Rock hens will often go broody several times a year. This can be seen as an advantage for those who want to hatch chicks. However, broodiness will cause a drop in egg production while the hen sets on a nest.

Overall, White Rock chickens have a calm and docile nature. Their friendly personality makes them a joy to have around. While the hens may exhibit some broody tendencies, this breed remains a good-natured addition to any flock. Their gentle temperament suits them well for families with children or as backyard pets.

Care and Feeding

White Rock chickens have some specific care and feeding requirements to ensure they stay healthy and productive.

Dietary Needs

White Rocks are heavy egg layers, so their diet should support egg production. They need a complete feed that contains 16-18% protein. This can be a commercial layer feed or a homemade mix containing grains, oats, and supplements. Calcium is especially important, so provide a supplement or oyster shell. They also need insoluble grit to help digest their food. Free choice feeding lets them eat as needed.

Amount of Feed

Give each White Rock hen about 1/4 pound of feed per day. This may vary based on their activity level. Reduce this to 1/8 pound during molting when they are not laying eggs. Always provide fresh, clean water.

Coop Considerations

White Rocks need at least 2-3 square feet of coop space each. The coop should be draft-free but well-ventilated. Provide nesting boxes for egg laying. Deep litter of shavings or straw helps keep the coop clean. Roosts should be 1-2 feet off the ground.

Exercise Requirements

These active chickens need 8-10 square feet of outdoor run space each. Allow access to the run as much as possible. They will forage for bugs and plants if allowed to free range. Rotate runs to provide fresh vegetation and reduce parasites.

With proactive care and management, White Rocks can remain healthy and productive flock members. But it’s important for owners to educate themselves on common chicken illnesses so they can catch problems early. Good prevention and hygiene practices are key to maintaining a healthy flock.

Breeding

Breeding White Rock chickens requires an understanding of their reproductive maturity and ideal pairings. This hardy dual-purpose bird reaches breeding age at around 24 weeks for pullets and 28 weeks for cockerels.

When selecting a rooster for breeding, choose one from good egg-laying stock with a large frame, bright red comb, and excellent conformation. Avoid breeding two birds that share a parent, as inbreeding can lead to issues. The ideal pairings are mating a White Rock rooster over Plymouth Rock hens or White Rock hens. This maintains hybrid vigor while passing on desirable traits like high egg production.

For best results, breed during the natural mating season in spring when egg production peaks. House one rooster with six to eight hens, and provide nest boxes for egg-laying. Fertile eggs will hatch in 21 days if properly incubated. Raise chicks on chick starter feed with adequate space and heat lamps. With good breeding practices, White Rocks will produce plenty of hardy offspring.

Chicks

Chicks are the baby chickens that hatch from fertilized White Rock eggs. The incubation period for White Rock eggs is about 21 days. Once the chicks hatch, they require special care in their first few weeks of life.

Incubation Period

The incubation period for White Rock eggs is typically 21 days. Some hatcheries recommend incubating the eggs for 22 days to ensure the chicks fully develop. The eggs should be kept at a temperature between 99-102°F and humidity around 50-55% during incubation. Turning the eggs 3-5 times per day prevents the embryo from sticking to the shell. Stop turning the eggs in the last 2-3 days to allow the chick to get into hatching position.

Care for Chicks

Newly hatched chicks need extra care and attention in their first 4-6 weeks of life. They should be kept in a brooder with a heat lamp to maintain a temperature of 95°F for the first week. Then the temperature can be reduced by 5°F each week after that. Chicks need access to clean water and a starter feed specifically formulated for chicks with at least 20% protein. The brooder should have clean litter like pine shavings and be free of drafts. Extra nutrition can be provided with dried mealworms, oats, fresh greens, and scrambled eggs. Proper sanitation and avoiding stress is key to raising healthy chicks.

Rate of Growth

White Rock chicks are a fast growing breed. They can gain about 0.25 lbs per week on average. By 6-8 weeks old, the chicks will have most of their feathers and be ready to transition to the main flock. Pullets (young females) may start laying eggs around 16-20 weeks old. White Rock roosters can reach their maximum weight of 8-9 lbs by about 18-20 weeks old. Their rapid growth means they need plenty of protein and nutrients especially in their first few months.

A Popular Choice

The White Rock chicken breed has many advantages that make it a popular choice for backyard chicken keepers and small farms.

Advantages

  • Excellent egg production – White Rock hens are very productive egg layers, with some strains laying up to 280 eggs per year. They have a reputation as one of the best dual-purpose breeds for both eggs and meat.
  • Good egg size : White Rock eggs are a nice large to extra large size. The brown eggs have a nice rich color and are often oversized.
  • Docile temperament : This breed tends to be quite docile and friendly. They are good-natured and tolerant of children. Roosters can be a bit more aggressive though.
  • Cold hardy : White Rocks handle cold climates well and continue laying through winter. Their large size gives them some extra cold tolerance.
  • Disease resistant : They are quite hardy and resistant to common poultry diseases. Heat tolerance is decent too.
  • Good meat production: Roosters grow large and produce a good carcass size for meat. The breed is popular for both backyard and commercial meat production.
Overall, White Rocks are an excellent dual-purpose breed with many positive attributes for small farms and backyard flocks when properly cared for. Their egg production, size, and docile temperament make them a popular breed.

Beyond Beed and Pork: Unique Meat Offerings from our Farm

unique-meat-offerings-from-our-farm
Here at Farmway Foods, we specialize in raising and providing unique, high-quality meats that go beyond the traditional staples of beef and pork. As a local, family-owned business, we take great pride in the care and attention we devote to our livestock. This allows us to bring you an amazing variety of flavours and textures to enjoy.

In addition to classic chicken offerings, we provide more unique poultry like our free-range White Rock chickens. For those seeking a lighter, flaky white fish, we offer fresh salmon, cod, and haddock raised that are wild caught. If you’re looking for a leaner red meat, our premium turkey and lamb selections deliver incredibly robust and distinct flavours.

All of our meats are ethically raised with no added hormones and antibiotic free. We pay close attention to the health and welfare of our animals from birth through processing. This results in meats of unmatched quality and taste. We’re excited to share these unique offerings from our farm with discerning customers seeking an outstanding meal.

Highlighting Our Free-Range Chickens

The farmers we work with take pride in raising chickens in a natural, humane way. Our free-range White Rock chickens enjoy plenty of space to roam in the sunshine and fresh air. This leads to a better life for the chickens and also produces more flavourful, nutritious meat.

Free-range chickens get to engage in natural behaviours like scratching, pecking, and dust-bathing. Their diverse diet includes insects and vegetation alongside their feed. All of this contributes to chickens that are healthy and low-stress.

In terms of nutritional benefits, free-range chicken has higher levels of omega-3 fatty acids compared to conventionally-raised chicken. The meat also contains more vitamin A and vitamin E. The diverse diet and exercise chickens get from free-ranging leads to better-tasting meat as well. The moderate amount of fat is evenly distributed, making the meat juicy and tender.

The farmers we work with raise White Rock breed of chicken. This dual-purpose bird produces both quality meat and eggs. White Rock chickens are cold hardy and heat tolerant, adapting well to various climates. They are docile, calm chickens that are well-suited to free-ranging. White Rock meat is moist and flavourful with a good balance between white and dark meat. We think they produce the best-tasting free-range chicken around.

Salmon

Salmon is known for its heart-healthy omega-3 fatty acids and high-quality protein.

Salmon fillets are extremely versatile for cooking. They can be grilled, baked, pan-seared, or added to pasta, salads, and tacos. Salmon cooks quickly, so it’s important not overcook. We recommend cooking until just opaque in the centre.

Our wild caught salmon offers the freshest flavour paired with responsible practices. We’re proud to provide this premium fish as part of our unique meat offerings.

Bringing Quality Cod to the Table

Cod is a mild, flaky white fish that is both delicious and nutritious.

Cod is an excellent source of protein and is low in fat and calories. It contains heart-healthy omega-3 fatty acids and is a good source of vitamins B12 and D, as well as minerals like selenium and phosphorus. The mild, slightly sweet flavour makes cod appealing to people of all ages.

The best cooking methods for cod fillets include baking, broiling, sautéing, and grilling. Baking cod in the oven at 400°F for 10-15 minutes results in a tender, flaky texture. Broiling cod under high heat for just 3-5 minutes per side adds char and caramelization. Quickly sautéing cod fillets in olive oil or butter allows the fish to develop a beautiful golden crust while keeping the interior moist. Grilling cod over medium-high heat infuses it with smoky barbecue flavour.

Some delicious recipe ideas for cod fillets include:

  • Baked Cod with Lemon, Garlic & Herbs – A simple weeknight dinner!
  • Panko Crusted Cod – Crispy crunchy crust from toasted breadcrumbs.
  • Grilled Cod Tacos with Pineapple Salsa – Perfect for summer!
  • Cod & Shrimp with Creamy Tomato Sauce – An elegant seafood dish.
  • Curried Cod & Potatoes – Warm Indian spices flavour the flaky fish.

Our premium cod fillets offer a tasty, nutritious protein to enjoy as part of a healthy lifestyle. Try baking, broiling, sautéing or grilling cod for amazing results!

The Flavour of Fresh Haddock

The taste of our haddock is remarkably sweet and delicate, with a tender flake and no “fishy” flavour. The white flesh has a mild taste that adapts well to a variety of preparations, making it a versatile choice for home chefs.

Haddock is delicious when simply seasoned and pan-seared, letting the natural flavours shine through. It also pairs nicely with richer ingredients like lemon-butter sauce or creamy risotto. For easy weeknight meals, try baking haddock fillets topped with breadcrumbs, sautéed spinach, and lemon slices. Or cook up flavourful fish tacos with blackened haddock, fresh pico de gallo, and crunchy cabbage. The options are endless with our fresh, high-quality haddock. We’re proud to provide home cooks with a delicious, sustainable seafood choice.

Our Premium Turkey Offerings

The famers we work with raise premium heritage breed turkeys using humane and sustainable practices. Our turkeys live outdoors with plenty of space to roam and forage on pesticide-free pastures. This natural environment and stress-free lifestyle lead to a better-tasting, more nutritious turkey.

Our heritage turkeys are bred naturally, without artificial hormones or antibiotics. They grow slower than commercial breeds, developing more flavourful meat. The moderate growth rate also contributes to a healthy life for the birds.

We offer turkey breast roast, turkey medallions and ground turkey so you can choose just what you need. Our turkeys have a rich, old-fashioned flavour that really shines when roasted or grilled. The breast meat is juicy and tender while the white meat has a delicious savoury taste.

Some quick tips for cooking our premium turkey:

  • Turkey medallions – Roast or grill them to an internal temperature of 165F. Brining helps keep the lean meat moist.
  • Ground turkey – Use it just like ground beef in burgers, meatballs, chili, etc. Mix in some breadcrumbs to keep it moist.

We’re proud to offer heritage turkeys raised humanely and naturally right here on our family farm. The old-fashioned flavour and humane upbringing really make a difference you can taste.

Lamb Chops

Lamb is quite versatile in cooking. For quick and easy meals, lamb chops can be pan-seared or grilled until they reach your desired doneness. We recommend cooking lamb just until it reaches medium or medium-rare to keep it juicy and flavourful. Resting the meat for 5-10 minutes after cooking allows the juices to redistribute evenly.

Our lamb chops have unmatched flavour and tenderness.

How to Cook These Unique Meats

Our farm offers an array of unique and flavourful meats beyond the standard beef and pork options. Proper cooking is key to bringing out the best in these proteins. Here’s an overview of the best cooking methods for each:

White Rock Chicken

Chicken can be prepared in endless ways. Grilling, baking, sautéing, and roasting are all great options. Aim for an internal temperature of 165°F. Grilling brings out delicious charred flavours, while roasting keeps the meat juicy. For sautéed chicken, cut into smaller pieces to cook quickly over high heat.

Salmon

Salmon fillets do well with fast, hot cooking methods. Grilling is a top choice, allowing the fatty fish to pick up smoky notes. Bake salmon in a 375°F oven for 15-20 minutes. Pan-searing over high heat also creates a nice crust while keeping the inside tender. Cook until opaque and flaky.

Cod

This white, flaky fish calls for gentle cooking. Baking, poaching, and sautéing are ideal. Bake at 400°F for 10-15 minutes. Poach in simmering liquid until opaque, about 10 minutes. For sautéing, use medium-low heat to avoid overcooking the delicate cod. Target an internal temp of 140°F.

Haddock

Haddock has a slightly firmer texture than cod. It holds up well to heartier cooking methods like grilling and broiling. Bake at 375°F until cooked through, about 15 minutes. Pan frying over medium-high heat also gives a nice sear while keeping the fish moist. Cook to an internal temperature of 140°F.

Turkey

For boneless turkey breasts or cutlets, sautéing, grilling, and baking are all great. Cook quickly over high heat, to an internal temp of 165°F to avoid drying out.

Recipe Inspiration for Home Chefs

Our unique meat offerings inspire all kinds of delicious recipes perfect for home chefs. Here are some ideas to get you started:

White Rock Chicken

  • Chicken Parmesan – Breaded chicken breast baked with marinara sauce and mozzarella cheese makes a hearty Italian-inspired meal. Serve over pasta.
  • Chicken Fajitas – Sauté chicken breast slices with bell peppers and onions then wrap in warm tortillas. Top with guacamole, salsa, and sour cream.
  • Chicken Pot Pie – Comfort food at its finest. Make a creamy chicken stew and top with a flaky pie crust.

Salmon

  • Salmon Cakes – Mix cooked salmon with breadcrumbs, egg, and seasonings then pan-fry into patties. Serve with dill sauce.
  • Baked Salmon – Coat salmon fillets with olive oil, lemon, and herbs then bake until flaky. Pairs well with rice or veggies.

Cod

  • Baked Cod – Drizzle cod fillets with lemon butter and bake. Serve over rice with steamed veggies.
  • Fish Tacos – Blackened cod wrapped in soft tortillas with shredded cabbage and chipotle crema.
  • Cod Chowder – Hearty and comforting, made with potatoes, cod, bacon, and cream. Ladle into sourdough bread bowls.

Haddock

  • Haddock Sandwiches – Breaded, fried haddock fillets on rolls with tartar sauce and coleslaw.
  • Haddock Tacos – Baked haddock, shredded lettuce, pico de gallo, and a spicy crema sauce wrapped in corn tortillas.
  • Haddock Casserole – Layer haddock, potatoes, celery, and creamy sauce then bake until bubbly.

Let me know if you would like me to expand on any section or provide more recipe ideas!

Bringing Our Quality Meats Home

At Our Farm, we take pride in raising high-quality, humanely-raised meats like our White Rock chickens, wild caught fish, turkey, and lamb. We want to make it easy for you to bring these premium meats home to your family.

You can purchase our meats by calling us at 1-855-327-6929 or filling our contact us form.

We adhere to strict food safety standards at every step. Our farmers follow Environmental Farm Planning Program a voluntary program in Ontario.

With proper storage and handling, our meats will retain optimum quality and safety. All our meats are vacuum packed.

We’re proud to offer unique, humanely-raised meats directly from our farm to your home. We can’t wait for you to try them!