It is not a new question! Why has the price of meat gone up so much? The short and easy answer is: there is a major shortage of cattle in Canada and the United States! “Heifers for beef replacement were down 7.4 per cent to 622,100 head, heifers for slaughter…
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Essential Fatty Acid Testing October, 2016 Dr. Richard Bazinet from the University of Toronto’s Faculty of Medicine does research on essential fatty acids with a keen interest in omega #6 fatty acids that originate from grain, and omega #3 fatty acids that originate from grass and other green growing plant…
Les and Chris Yates are the owners of Lemieux Creek Ranch, where they retired and raise grassfed Galloway-Angus cattle, now recognized for humane animal treatment. — image credit: Jackie LIEUWEN/Interior News A ranch of happy cows by Jackie Lieuwen – Smithers Interior News Telkwa is home to the first farm certified…
February in a dry Texas does not prepare a person for February in the middle of British Columbia. So Charlie showed up at the house in a thin nylon breaker and runners. “Maybe our fella from Minnesota should have done this inspection”, he said with a grin. Charlie is an…
Calving season was intense this year. One cow was ‘open’ meaning she must have slipped her calf sometime during the winter, likely early on because we saw no sign of a calf. We were supposed to start on or near April 11 but by then we’d had 4 calves and…
Burger, hamburger, ground beef, all refer to the same thing and we Canadians eat tons of it a year. But not all ground beef is the same. There are hundreds of hamburger recipes out there and I know that many of our customers use hamburger at least twice a week….
You’ll notice that in the ‘Cooking Tips’ section of this website we suggest that grass-fed beef is leaner meat and is more tender when cooked at lower temperatures for longer periods of time. I was reminded of that yesterday when the 5 lb round roast cooked in an hour and…
Since the Galloway cows got all the attention in the last post this time I’ll tell you about two of our Angus, Jenny and Angel. Jenny’s a Red Angus cow who’s about to have her 14th calf, she’s 16 this year and still doing well. We have both red and black…
And now for something completely different. A news item on CBC this morning got me thinking. Apparently people in New York City are paying more than $8 a cup for breakfast bone broth. So, what does that suggest? First it tells me again that many people really care about what…
Ranch. It’s a big word, conjuring images to me of vast tracts of land covered by cattle. That’s why I prefer farm for our operation. It’s 327 acres of trees, bush and pasture with two creeks running through, one in the middle, Lemieux Creek and one on the north end,…