Cloned Meat? Never on Our Farm

Over the past week, I've received quite a few messages about Health Canada's recent announcement. They have deemed cloned meat, specifically beef and pork, as safe. This means there will be no labels identifying it as cloned and no warnings to consumers. You can read more from Health Canada here and see what Sylvain Charlebois, a food professor, has to say in a story by the Epoch Times here. How Cloned Animals Will Be Used Cloned animals will likely serve as breeding stock, not directly for your dinner table. Animals with desirable traits-such as fast growth, disease resistance, or high milk production-can be cloned. Their offspring, with those traits, will go on to produce milk and meat efficiently. However, those cloned breeding animals will eventually enter the food chain. Selecting for desirable traits has been part of farming for generations. Farmers often keep heifer calves that grow well, are docile, and have good lineage, while letting go of those that don't meet these criteria. My Reaction and Reflections Like many of you, my initial reaction was one of disgust. After looking into it more, my feelings shifted to disappointment and reflection. This situation raises questions about what we want from our food and agricultural systems versus what is actually happening. I want to be clear - I don’t like it and want no part of it. But it is not surprising. It’s one more step toward a highly efficient, bland, and centralized food system. In such a system, the food people truly want becomes less affordable, while mass-produced options are deemed “safe” by authorities. The Push for Efficiency and Sustainability Cloned animals may also be marketed as "sustainable". Perhaps they can produce less methane, or cows can produce more milk, meaning fewer animals are needed. Pigs could be cloned to grow faster. While this sounds efficient, it risks consolidation, huge farms, and fewer people on the land. Transparency is limited. The government has not widely communicated these changes, which is concerning. As Sylvain Charlebois notes: Health Canada argues that cloned animals and their offspring are indistinguishable from conventional ones, so they should be treated the same. The problem isn’t the science-it’s the silence. Canadians are not being told that the rules for a controversial technology are about to change. No press release, no public statement, just a quiet update on a government website most citizens will never read. Know Your Farmer, Know Your Food We must consider more than efficiency. Food represents health, connection, and community. Major changes to production systems deserve careful thought. While efficiency can help feed people, food is about more than just sustenance. I encourage everyone to connect with the people who grow or produce your food. It might cost a little more, but the quality is often higher. You can ask questions, learn where your food comes from, and support systems outside mass production. Thanks for following along, and we hope you have a great day!

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Reuniting the Herd and Preparing for Winter in Ontario

Bringing the Herd Back Together This year, we had two groups of cows, one at our farm and another at a rental farm. This past week, the group that spent the grazing season at the rental farm finally came home. Bringing everyone back together always creates a bit of commotion as the pecking orders need to be re-established. For the first half-hour or so, the boss cows made sure everyone knew their place. Some of the calves joined in too, though they seemed more interested in playing around than asserting dominance. The main event was the bulls testing each other for supremacy. Bulls Establishing Dominance Adam, our big black bull and a purebred Black Angus, spent the afternoon getting acquainted with our red bull, a Speckle Park and Red Angus cross who does not have a name yet. The red bull did not really stand a chance because Adam is much bigger and stronger, but he did put up a good fight. The next morning, when I checked on the herd, the red bull was off in the distance, clearly exhausted, while Adam looked relaxed, grooming one of his ladies. Now that the bulls understand their hierarchy, the herd is peaceful. Adam occasionally nudges the red bull away from hay, but beyond that there is little drama. Later this week, the two bulls will be separated from the cows for the winter until it is time for them to rejoin the herd next summer. Preparing the Farm for Winter Everything on the farm and in the business is running smoothly. As we transition from fall to winter, we are busy placing hay, moving animals to their winter pastures, and ensuring all watering systems are in good working order. We are setting ourselves up for a hopefully relaxing winter, a chance to slow down and recharge for a strong 2026. We're Grateful for Your Support! Orders continue to increase steadily, and we are extremely grateful. Thank you to everyone who supports us and shares our farm with friends and family. Your support allows us to focus on running the farm and the business without worrying about advertising or extra costs. This helps us keep prices lower for you. It is a win-win, and we hope you think so too.

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Our Commitment to Nose-to-Tail Eating at Wild Meadows Farm

At Wild Meadows Farm, we always look for ways to make the most of every animal we raise. Our newest product, beef stock, is a perfect example. We make it with meaty soup and shank bones from our cattle. Over the years, our bone broths have grown in popularity, and we hope this new product finds a place in your kitchen too. Products like this matter because they let us use parts of the animal that people often overlook. Since we started our farm and business, we have aimed to use as much of each animal as possible for both ethical and practical reasons. Respecting the Animals We Raise We believe it’s important to respect the animals we raise by using all the nourishment they offer. A cow is more than just tender high-end steaks. A chicken is more than a boneless, skinless breast. The less popular or tougher cuts, such as shank bones, braising ribs, or chicken carcasses, often provide more nutrition than the parts many of us usually eat. These cuts take more effort and know-how to cook, but they can be equally delicious and sometimes more nutritious. Making the Most of Every Cut From a business perspective, we must find ways to use these lesser-known cuts. Unlike many butcher shops or grocery stores that buy only the parts they want, we purchase whole animals from our farm and other farms. This approach requires us to sell or use every other part, including bones, fat, suet, tendons, organs, and more. In the early days, we received all the extras and didn’t know what to do with them. After trial and error, we discovered the concept of nose-to-tail eating. We realized that people value these cuts, and we used social media and newsletters to educate and connect with customers interested in them. Our Nose-to-Tail Success Listening to our customers led to exciting innovations: Nose-to-Tail Ground Beef – 80% beef mixed with 20% organs, including heart, liver, tongue, and kidney. This product is now our second most popular.Tallow and Suet – another way to use parts that might otherwise go to waste. Today, we fully utilize all of our beef, chicken, lamb, bison, elk, and turkey. Nothing goes to waste. We sell all fat, bones, organs, tendons, and other parts to retail customers, broth companies, pet food companies, or restaurants. Our next challenge is the pig. We aim to use trotters, tails, organs, and bones. Some customers buy these items regularly, but we continue to look for new ways to reach people who value these parts. Why Nose-to-Tail Matters for Us Using all parts of the animal keeps our business sustainable and profitable. It also helps us keep prices lower for the more tender, popular cuts because revenue from the less-used parts balances our costs. Every order excites us, but we get especially thrilled when someone orders the odd bits. Rib eyes sell themselves, but selling a chicken gizzard, pig tail, or beef spleen takes creativity, and that is exactly the challenge we love.

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How We Wrap Up the Grazing Season Each Fall

As the days get shorter and colder, we are winding down our grazing season. Above is a picture of some of our herd enjoying the sun and grass this past week. The grass we have left is in areas where we've either had chickens on pasture over the past few years, or where we bale-grazed last winter. This is a good news story for our farm. The regenerative practices we've been using have helped turn one of the weaker parts of our farm into one of the best parts. Because of that, we now have more and better grass. It also means a longer grazing season for our cows, and we will have to buy less hay this winter. Preparing for This Year's Bale Grazing These are some of the bales we've laid out for this year's bale grazing. We will progressively give our cows new sections of hay week after week this winter. This will feed our cows through the colder months and will also feed our soil for many years. By placing the bales strategically and feeding the cows in stages, we make sure that all the waste hay they don't eat, along with their manure, is spread out evenly across this section of the field. As a result, the whole area benefits. Turning "Waste" Into Soil Health All of that "waste" will provide organic matter, nutrients, and food for the life in the soil for years to come. Because of this, when the cows come back to this section of the field next summer, and for several years after that, the soil will be healthier and the grasses they graze will be more plentiful. Thank you for following along on our journey. We are grateful for your support and continued interest in our work.

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The Peanut Trap and "The One Bad Day" - Lessons from the Farm

Back in the days when I loaded up my truck with coolers full of orders and made deliveries myself, one of our customers gifted me a children’s book, The Peanut Trap. I remember reading it to our oldest daughter when she was just one or two years old. It has been in our bedtime story rotation here and there, but as she has grown older, it has been set aside for more “big kid” stories. Recently, when we were discussing how to load our latest batch of pigs onto the trailer for their “one bad day,” our oldest daughter enthusiastically suggested we use peanuts. At first, I did not catch on to why she said that, until Rebecca pointed out that she was remembering The Peanut Trap. The Story Behind The Peanut Trap In the story, young pigs discover free peanuts left out for them, despite Grandma Pig warning, “Do not eat free peanuts!” The young pigs do not listen and end up trapped. It is a simple yet powerful lesson about being wary of things that seem too good to be true, especially when they are free. From Peanuts to Pumpkins We don't keep peanuts on the farm, but our garden, which is far too big if we're being honest, produced plenty of pumpkins and squash this year. For about a week before our pigs’ “one bad day,” we made sure they were treated to generous helpings of pumpkins and squash. When it came time to load them onto the trailer, we scattered pieces of pumpkin inside. The “trap” was set, and with some patience (and a few laughs), all the pigs made their way in, eager for those delicious and free pumpkin treats. The Duality of Farm Life Loading pigs on their one bad day always reminds us of the dual nature of farming. Raising animals from tiny piglets, calves, or chicks into strong, healthy adults ready for harvest is both rewarding and deeply humbling. At Wild Meadows Farm, our mission to ensure every animal raised lives a happy, healthy, and natural life, and that they only ever have one bad day. Respecting the Natural Order It is never lost on us that the animals we care for, the ones we scratch behind the ears, feed by hand, and watch grow, eventually go on to nourish our family, team members and customers. Their contribution sustains not only us but also our employees, partner farms, and the local businesses we work with. There are people who believe we can or should move away from animal protein altogether. I understand that perspective, but I have also met many who have come to us after struggling with their health from cutting out animal foods. In my humble opinion, animal protein is real nourishment, a genuine health food without the fancy marketing. I share the concerns of those who question how most meat is produced today. That is why we choose to raise our animals differently, with respect, care, and a connection to the land. It is not just about food; it is about honouring life and maintaining the natural order of things. As always, thank you for following along. We hope your day is a great one.

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Stock or Broth? Here's the Difference

If you’ve ever boiled up a pot of bones for soup, you’ve probably heard people call it bone broth. But not all broth is the same, and there’s a big difference between meat stock and bone broth. We first learned about meat stock from Kate Pope (@wildnutritionist on Instagram), and we highly recommend checking out her work! Here’s what we’ve learned from Kate and in our own kitchen, using meaty and collagen-rich bones from our farm. Meat Stock: Shorter Cook Time, Easier to Digest Meat stock is made by simmering bones with meat still on them for about 4 to 8 hours (depending on the types of bones used). It’s ready when the meat is falling off the bone and the stock has a nice, elevated flavour. Bone broth, on the other hand, is made primarily with bare bones and is cooked for a significantly longer period – anywhere from 12 to 48 hours or more. That longer cooking time pulls out more minerals, but it can also make it harder for some folks to digest. Why Some Prefer Meat Stock While bone broth has become popular lately, meat stock can be better for healing, especially if your digestion is off or you’re recovering from illness. Here’s why we love meat stock: It’s gentler on the gutHas more natural gelatin and collagenContains glycine, hyaluronic acid, and other amino acids that help with inflammation and gut repairFeels more filling than brothIt’s great for babies, new parents, and anyone on a health journey If someone’s dealing with sensitivities, low energy, or trying to recover from burnout, meat stock is a great place to start. The Glutamic Acid Factor Long-cooked bone broth contains higher levels of glutamic acid. Glutamic acid is a naturally occurring amino acid, one of the building blocks of protein. It’s found in many whole foods, especially those high in protein, and the body also makes it. It plays a crucial role in cellular metabolism. For most people, glutamic acid isn’t a problem as it’s a normal part of the diet. But for some people, especially those dealing with gut issues, anxiety, or chronic inflammation, too much free glutamate (which forms during long cooking times) can be irritating or overstimulating. For this reason, it's often recommended to start with meat stock as it's gentler and easier to digest, especially for those just beginning a healing journey. Bone broth can still be a great option once your system is more stable or if you're looking for a longer-term, mineral-rich broth.  If you're interested in bone broth specifically and don't have time to make it yourself, we offer shelf-stable and frozen options. Check them out here.  What Bones to Use You’ll get the best stock when you use bones with meat, joints, and skin, as that’s where all the good stuff is. For chicken: FeetNecksHeads CarcassThighs or drumsticks with skin For beef, lamb, or other ruminants: Knuckle bonesMeaty soup bonesShanksOxtailNeck bones If the stock jiggles like Jell-O once it’s cold, you’ve done it right.  Ready to make your own? Browse our Nutrient-Dense Organs & Bones Collection here.

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Wy We Let Pigs Be Pigs: About Ethical, Pasture Raised Pork

Eating grass, digging in the dirt, exploring their pasture, being social – this is how our pigs express their piggyness. When I watch them out in the fresh air, using their noses to root around, lounging in their wallows, or just hanging out together, I can’t help but smile. It’s one of the biggest differences between how we raise pigs and how pigs are raised in most commercial settings, and it’s obvious. Their noses are made to dig, their skin can absorb vitamin D, and their bodies are meant to run and frolic (yes, they really do frolic). I think I understood this in theory before we started farming, but after spending time with them, observing them every day, I feel so much more strongly about giving pigs the chance to just be pigs. “But Don’t Pigs Need to Sweat?” I've seen a few posts on social media lately, and had a couple of customers ask about whether pork is safe to eat because pigs “don’t sweat” and therefore can’t get rid of toxins. Here’s the deal: pigs don’t sweat, it’s true. That’s actually why we provide them with a wallow. This helps them cool down and protects their skin from sun exposure. And yes, they really enjoy it. But sweating isn’t the only way animals manage toxins. Just like you and me, pigs have a liver and kidneys, which do the job of filtering and clearing out what the body doesn’t need. If sweating were the only way to detox, then fish and chickens wouldn’t be safe to eat either, yet they are. What They Eat Matters To me, the more important conversation is actually about what pigs are eating. Pigs raised outdoors on pasture (or in the woods) have a more natural, varied diet, which helps keep the levels of polyunsaturated fatty acids (PUFAs) in their fat lower than in pigs raised in confinement. They get to express their natural instincts to root and forage, and that impacts both their health and the quality of the meat. In addition to pasture access, our pigs are fed a non-GMO feed that’s free from corn, soy, and flax (same goes for our chickens). This helps keep PUFA levels even lower, and supports our goal of raising animals in a way that’s both ethical and nourishing. Why We Do It This Way We’re working on sharing more info on all of this such as why we feed what we feed, why we care about PUFAs, and why we raise our animals the way we do. If you're curious to dig deeper, the ladies at Nourish Food Club (U.S.-based) have done a great job laying out the science behind PUFAs and why it matters in the meat we eat. You can check out their work here. Weekly articlesFresh updates on Wild Meadows Farm, grass-fed beef tips, and exclusive weekly specials delivered straight to your inbox.No spamOnly useful, nutritional, and insightful stories about the farm—unsubscribe anytime, no hassle.

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Free Range vs Pasture Raised: What's the Real Difference?

When you hear the term “free range turkey,” you might picture birds roaming across green pastures, pecking at bugs, soaking in the sunshine, and enjoying a natural turkey life. But as a farmer who raises animals in more traditional, outdoor-based systems, I can tell you that these marketing terms are not always as clear as they seem. I even find them a bit confusing at times. If it is confusing for farmers, it is likely even more challenging for customers who want to make informed choices about the meat they buy. Let’s break it down together. What is the difference between free range and pasture raised turkey? And why does it matter? Why Labels Like “Free Range” Can Be Misleading I understand why farmers and food producers want to stand out. Today’s customers are looking for food they can feel good about, and many are willing to pay a bit more for animals raised with care. That is a good thing. But when there is demand, there is also temptation to make things sound better than they really are. This is one of the reasons we are very specific with our labels. For example, we call our beef 100 percent grass-fed and finished instead of just grass-fed. Most beef in Canada starts on pasture, so even large-scale producers could call their meat “grass-fed.” However, most of those animals are later finished on grain in feedlots.  That is why the distinction matters. It is the same with poultry. We call our turkey and chicken pasture raised because that label better reflects how they are truly raised. What “Free Range” Really Means According to Canadian labelling standards, free range simply means that the birds have access to the outdoors. That’s all. There is no requirement around how often they go outside, how much space they have, or what kind of outdoor environment they are given. It could be a field, or it could just be a small dirt yard attached to a barn. This is certainly better than total confinement, and I have no doubt that many farmers using this model are doing their best with the systems they have. However, for consumers, the term often sounds more idyllic than the reality. If you are imagining turkeys living full-time on pasture, free range does not guarantee that. What “Pasture Raised” Means on Our Farm The turkeys we offer come from a trusted Ontario farmer who raises his birds outdoors with care and attention. Here is what that looks like: Starting out in a brooder: For the first 4 to 6 weeks, depending on the weather, the birds are kept warm and safe in a brooder.Life on pasture: After that, they are moved outside to pasture. They have access to shelter, clean water, non-GMO feed, and plenty of fresh grass. They also get to scratch, peck, and forage for bugs like birds naturally do.Rotational grazing: The turkeys are moved to fresh pasture every three days, or more frequently when it rains. This keeps the ground from becoming muddy and helps protect the health of both the birds and the land. This method of farming takes more time, more labour, and a lot of custom-built infrastructure. It is not the easiest way, but we believe it is the right way. Why the Difference Matters When you choose pasture-raised turkey, you are choosing more than just a different label. You are supporting a type of farming that prioritizes: Better animal welfareMore nutritious, better-tasting meatRegenerative land practicesLocal, small-scale farmers who do things differently We're not interested in using labels just for the sake of marketing. We want them to reflect real practices that matter to both the animals and the people who eat their meat.

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