FAQ

What is Grass Fed Beef?
Grass fed beef should correctly be called pasture fed beef. Our cattle feeds exclusively what grows on pasture and in the winter hay. Regular (grain fed) beef causes faster growth with more fat and water retention. Grain fed cattle is ready for market in about half the time grass fed beef is. That's why grain fed is cheaper.

What is the difference between Grass Fed and Grass Finished Beef?
Many cattle is raised in the first year on pasture, then moved into a finishing area (often sold to a different farm as "stocker") and fed grain until they are shipped to the butcher. This beef is "grass fed, grain finished". The cattle gets fattened on the grain diet to obtain the desired "marbling" of fat in the meat.

Does Grass Fed Beef taste different?
Many first time clients tell us that they find the grass fed beef tasting a bit different, more "gamey" and firmer. That is true. It has different nutrients and flavours than grain fed, due to the naturally occurring grasses and herbs. It is also very lean and without the fat, you taste more the protein. We don't even put salt on the meat as it has its own flavour.

How is beef being sold?
When you purchase 20 pounds of grass-fed beef from us, you receive 20 pounds. We sell by the packaged weight, the weight is on each package, individually weighed.
If you purchase meat by the "dressed or hanging weight", as beef is often sold, you are paying for approximately 45 to 55% waste, like bones, gristle or unusable parts that are not used to get to the final cut & wrapped weight you consume.

Do you have cooking recommendations for Grass Fed Beef?
Thaw your beef for 2 days in the fridge. If you want to marinate it, plan for at least 6 hours. On the BBQ use the highest heat to grill the beef as fast as possible. Do not overcook it. Cover and let is sit a few minutes after it comes off the BBQ. Then salt it if you like. See here for more

Free range, Free run ... what's the difference?
There are basically three ways of keeping chickens:

A. Indoors in cages
: The chickens have a small cage area that they share with other chickens. It's quite crowded in the cages. They sit on a wire bottom that allows the manure to fall through onto a conveyor belt. The barn is climate controlled and the light is regulated  maximize laying performance. There are usually three levels of cages on top of each other. This production method requires the least amount of space and allows for the lowest cost eggs - you will get them in the grocery stores.

B. Free run
: Chickens are roaming indoors only in the barn and have nesting boxes and perches to fly up to. The barn is equally climate and light controlled. The floor is usually slat floor allowing the manure to fall through.

C. Free range
: The chickens are allowed to go outside during the day and can eat what they forage outside. They are on the natural daylight cycle. Needless to say that free range chickens have the most space and  that this production method is much more expensive than caged eggs.

Efforts are being made in many countries to improve the holding conditions of chickens (enriched housing, aviaries), but it is very difficult, as long as the customers choose food from the cheapest supplier without respect or knowledge how their food was produced. Please inform yourself.


What are grass fed / pasture raised chickens?
Chickens do eat grass but they cannot live off grass and leaves alone. They do need grain, or insects in their diet. There is no grass fed chicken or eggs, even when they have access to a pasture.

How can you tell whether an eggs is fresh?
Crack an egg into a pan: A fresh egg has a small round yolk and a small raised white. (See picture on the right top of the page). Check for yourself. Our eggs are as fresh as possible. Often only a few hours old.

Why are some egg yolks darker yellow than others?
It depends very much on the food. In the summer our chickens eat worms, bugs, grasses, and clover, besides their regular feed. Some foods contain more flavonoids, retinoids and carotenoids, natural pigments that make a very dark orange yolk. People often associate dark yolk with better nutrition, however the yolk color is not a good indicator for nutrient contents. Commercial growers add pigments in the chicken food to produce a very standardized yellow yolk color. Our free range chickens don't have a standardized diet. Therefore some egg yolks are dark and others pale.

In the winter our chickens eat mainly grains, which have less pigment, therefore the yolk is less dark.

Why are we not certified organic?
Organic certification is quite expensive and requires a lot of bureaucracy. We know what we feed and invite you to check us out. We eat what we produce and only sell what's left over.

Why aren't the eggs refrigerated?
Our eggs are so fresh (usually only 0-2 days old) that they don't need refrigeration. They have a natural protein layer on the shell that acts as a bacterial barrier membrane.

Here is a good link explaining the nature of fresh eggs: https://www.facebook.com/pages/York-Region-Environmental-Alliance/108786649195158

How long can eggs store?
In nature, a female bird (hen, partridge, pheasant etc.) lays one egg per day into its nest and leaves the eggs at air temperature until the nest is full. This may take more than a week to complete. Only then does the bird start incubating the eggs. The eggs are designed to stay easily fresh for 14 days in any temperature because the egg shell is coated with a defensive protein barrier inhibiting the penetration of bacteria. Eggs you buy in the grocery store are all washed and the protein coat removed. They must be stored in the fridge to preserve their freshness. Store bought eggs can legally be up to 60 days old.

Do chickens lay eggs without a rooster around?
Yes, domesticated chickens lay eggs even if they never saw a rooster. We however still keep several roosters, because we like the their wake up call and their patriarchic attitude. Roosters really lead their “harem” and defend them from intruders. Usually one rooster will have 20 hens in the harem. Ours have larger groups because we don’t need the eggs fertilized.

Why are some eggs brown and others white?
The color of eggs is determined by the breed of chicken. White chickens like the Leghorn breed lay only pure white eggs. Brown or black chickens lay brown eggs. We once had a breed called “Sussex” . They are basically white but have a few darker feathers around their necks and on the tail. The egg color was creamy white.

Why are some eggs large and some small?
The size of eggs changes during the lifetime of the chickens. Young hens start out by laying relatively small eggs. When they are about 8 months old, they lay full size eggs. That’s why we have sometimes small eggs. The young ladies just are getting ready for full production. Some breeds lay larger eggs.

Did you ever wonder why chickens lay eggs in the winter too?
Naturally birds lay their eggs only in the spring/ early summer when the season is optimal to raise the young ones. Chickens have been domesticated long enough that they forgot this instinct somewhat. However raising free range chickens, like we do, poses still a problem. Egg production would decline in the winter… if we wouldn’t trick them a little. Research has shown that birds determine the right time for laying eggs based on the amount of daylight hours and not on the weather, temperature, or any other factor. When the days are getting shorter, they stop laying. That’s why we have light in our chicken coops to keep the total amount of light constant at 17 hours per day throughout the year.

Why are you not selling live chickens? I can see them in the runs, can I have one?
The chickens you see year round are laying hens. Their value is that they lay our eggs. We couldn't sell them, because we won't have the eggs from them any longer. And they are skinny and tough to eat. As old soup hens their value is below the butcher cost.

Our meat chickens (which we have once per year) are all being butchered on the same day by a provincially inspected butcher house. You can buy them butchered from

 

Eggs dry out with aging. Fresh eggs are compact and rise above the pan. Old eggs are flat.