Here are some of the most common questions we hear.
Have another? Contact us and we’ll do our best to answer.
Q: When and where do you deliver food?
We are currently offering our grass-fed beef and lamb only as direct-to-customer sales. We sell jars and pails of honey this way, as well. Although raw honey is generally available throughout the year, our grass-fed beef and lamb is seasonally butchered, and quantities are limited, so we list what we have available for the coming month’s delivery at that time on our current order form. Generally beef and lamb sales begin around December and go until around August-September, though at times sold out sooner. We offer Pre-order forms starting in the Fall for bulk (larger packages) of grass-fed beef and lamb. It is the best way for customers to receive a great value for the amount of meat received, and be sure to receive priority as our meat packages are in high demand.
Click here to visit our Order Food page to see our latest online order forms and pre-order forms, and make your order today!
Q: Why does your raw honey harden?
So what happens? Well, since there is water in all honey (less than 18%) and water can separate itself from glucose, when glucose loses water it becomes a sugar crystal. Once a crystal forms, it will continue to build more crystals until the entire container is crystallized. Also, if pollen, propolis or wax are present, they provide additional surface area for more crystals to form more quickly. That is why our minimally strained raw honey tends to crystallize more rapidly than fine filtered, pasteurized honey. In fact, the main reasons why most beekeepers heat/pasteurize their honey is to drastically slow down or halt this crystallization process from occurring. But, as mentioned above, this, along with fine filtering, eliminates most of the pollen, enzymes, yeasts, propolis, and minerals from the honey. And, in our opinion, it eliminates many of the rich natural flavours of honey!
Q: How do I soften my crystallized raw honey?
Warm Water Bath: Submerge your jar of honey in hot water for a couple of hours. We know some who have had success with filling a crock pot with water, setting it to ‘warm’ and submerging a jar or pail of honey in it for a few hours.
Food Dehydrator (with thermostat only): Place honey jars inside your food dehydrator and set the temperature to 100F for a few hours.
Q: Why is your honey graded as Canada no. 3?
Q: Why does my raw honey have a whitish layer on the top of the jar or pail?
What does "grass-fed" mean?
Do your animals receive hormones, antibiotics, or GMOs? What about chemical insecticides?
As far as antibiotics go, we do not administer broad-spectrum antibiotics to our whole flock or herd, but if an individual animal is sick and requires treatment, if antibiotics are the most appropriate option to prevent that animal from dying, we will treat that animal as needed. However, any animal treated with antibiotics will be removed from our direct-marketing program from that time onwards.
We have been moving away from the use of chemical insecticide products for the past few years, and have seen good results with a more natural approach. We treat cattle topically with diatomaceous earth (a natural product that kills soft-bodied parasites, and also provide them with salt and mineral containing garlic, to help keep flies from bothering them and spreading disease during the summer months. The choice to move away from chemical dewormer (ie Ivermectin) has resulted in the presence of other, beneficial insects such as dung beetles, which are predators to flies (but they are also eliminated by these chemical de-wormers). We also rotate our cattle and sheep frequently to fresh pasture to help eliminate the fly life cycle that largely takes place in manure. Our sheep nibble at willow trees, a natural de-wormer, in the Spring pastures. We routinely have cattle and sheep fecal samples tested by a veterinarian, to detect worm/parasite issues and assess the need to treat on that basis.
Why do you offer your meats frozen and not fresh?
Therefore, our grass-fed meat cuts come frozen, and wrapped in butcher paper, or in some cases, cryovac packaging. We are mindful of customers living in single or 2-person households, and our default packaging for most meat cuts reflect smaller portion sizes (larger family households can simply take out additional meat packages for a meal if needed).
Why do you use cryovac / vaccuum-packed packaging on some of your meat cuts?
Please contact us if you have further comments or experiences with our packaging, and have suggestions for how we can improve this further.