Pasture-Raised Meats 2016

It's encouraging to see the increase in demand for pasture-raised meats! Of course, once a person experiences the superior quality and flavour, it can’t be forgotten. This is the way ALL meat used to be raised! And, if you’re looking for “clean” meat (from animals fed their natural diet and not given antibiotics, etc), this is what I have. The meats that are available this year: chicken, turkey, duck, pork, lamb and rabbit.

In addition to being on pasture and getting greens from the garden, all of their feed is GMO-free, Roundup-free, antibiotic-free, and they're never given hormones.

Availability, as of March 31 / 16:

  • The first batches of chicken and pork are spoken for, but there's still opportunity to order chicken for October, and pork for December.
  • There are a couple extra Thanksgiving turkeys, so you can still claim one of them too!
  • There are a few rabbits and ducks still available.

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This chart has the details of when each meat will be available, the price per pound, and the deposit to cover some of the material costs. (I’ve rounded the deposit numbers down from the actual material costs.)

In case you’re interested, I wrote this post with the break-down of the cost of production for chicken.

Please note the 3 important dates for each type of meat:

  1. Cut-off date for orders (some of them are as early as March)
  2. Cut-off date for deposits for each type of meat (to confirm your orders)
  3. When the meat will be ready

Here’s what to do:

  1. Check out the details on this chart, and let me know the quantity of meat you’d like to purchase this year (eg 5 whole chickens for _____ date, ½ pig, 1 Thanksgiving turkey, etc). The best-case scenario is that I know all the numbers right away, so there's the best possibility that I can fill your order.
  2. Place your deposit(s) by cheque or e-transfer. If you prefer to simplify things, post-dated cheques can be prepared according to the numbers in the chart. If you wish to pay the deposits in installments (such as monthly), that’s totally fine (the feed bills come monthly too). Just email or call me and we’ll make a plan.

A couple more things to note:

  • I will let you know a couple weeks in advance of when your orders will be ready. I’ll try to have fresh chicken, turkey, pork and duck ready for the Thanksgiving weekend, so that those of you who live further away can get as much as possible at once.
  • Buying meat in bulk is more cost-effective than buying it package by package. For example, if you’re ordering ½ or ¼ pig or lamb, the prime cuts become a lot less expensive and you pay less per pound than buying items individually.
  • I’ve grouped the poultry together in packages of 5 chickens and 3 ducks since most people purchase chickens 5 or 10 or 15 at a time. However, if you want to purchase 1 or 2 to try them out – no problem! The deposit per bird will be adjusted accordingly.

I really appreciate your help to make this happen this year! It’s my privilege to raise your livestock … I enjoy tending them and giving them a stress-free, natural life so that you get to enjoy very delicious, premium, nutritious meats.