Whether you’re serving up full-featured breakfasts or a dinner for 2 or 20, you’re sure to find all you could desire here: a few roasts or hams, pork chops, side ribs, and optional bacon & sausage – approximately 50 lbs of meat in total. It’s all gluten free and flavorful, from pigs who ran, wallowed, and enjoyed their lives!
Pork is processed, delivered and/or ready for pickup October through to the beginning of November.
It all sounds incredibly complex, doesn’t it? But here’s the bottom line: We do all of the legwork – transportation, slaughter coordination, butchering, cutting, wrapping – all of the tasks that can involve surprising hidden costs from other farms. And we charge a single, simple flat rate per pound that incorporates all of this work, so you don’t feel overwhelmed with the whole complicated process.
How do we arrive at that flat rate? Here’s an analogy: when you go to the grocery for broccoli, do you buy the whole stalks for $1.99/lb, or the crowns for $2.99/lb? The higher cost is the better buy, isn’t it, because while you’re paying a little more for the grocer’s work, you actually use all the product and are not being charged for weight that you don’t use.
It’s like that with meat. You start with three weights:
live weight (the living animal, all its parts in place) – let’s say 250 lbs
hanging weight (the carcass minus innards) – approximately 190 lbs
packaged weight (the total weight of the butchered cuts) – approximately 140 lbs
That doesn’t even cover the shrinkage that happens when a carcass is hung, or when the packages are frozen. So if you pay $2/lb for half a 190-lb pig, hanging weight, you still need to cover the cost of butchering and all the rest – and you lose a significant amount of the poundage you paid for!
With us, though, we figure all of those costs into our price per pound – so you pay for only the meat you buy!
Let’s put it this way – the average Variety Pack is probably going to take more than the spare space in your kitchen freezer. As a general rule of thumb, I usually allow 1 cubic foot of freezer space for 20-30 lbs of meat – and I am being conservative here because I know my freezer is not super organized! Truth is, most people who buy bulk meat also invest in an inexpensive deep freezer, which pays for itself with the first purchase of even a quarter share of meat. Multiply that by yearly bulk purchases, and you’re looking at significant savings.
Trying to picture it? Here’s a rough visual guideline:
“Customized” usually means “complicated,” right? Not here! We’ve set up a convenient menu of optional cuts for each Variety Pack. Simply check off the cuts you want in a single Variety Pack when you place your order; then, if you’re ordering two or more packs, repeat the process for each additional pack. This way, you can create your own custom pack for each side or quarter, selecting among all the standard cuts: chops, roasts, steaks; or for pork, bacon, sausage and ham. Whatever you choose, all of the cuts in each pack come from a single animal.
Or if you’ve got grand plans and are looking for something special, we can help you customize your order just so, with a downloadable Butcher Cut Sheet here. We charge $15 extra for custom cut sheets.
You can select your mode of pickup or delivery when you place your order. We will notify you when your order is ready, and ask that you make arrangements to pick it up within a week, using your chosen method.
Pick up at farm (Free): Take a drive in the country, 15-minutes west of Saskatoon, pick up your order, and stay to tour the farm! The other bonus is, you’ll get a chance to purchase other smaller items like honey, eggs, soap, etc. that are typically only available at the farm.
Clustered delivery at a public site ($10): We announce when and where we’ll be distributing orders to customers (usually during the week, over a noon hour) and you let us know if you can make it to pick up during that time.
Home delivery ($50): We’ll let you know when your order is ready, and coordinate a date and time for delivery.
That’s a good question – and unfortunately, we can’t give you an exact date. There is a host of unknown factors in raising animals – the date of their birth, when they go out to pasture, their health, how fast they grow, even their genetics and personality (is this animal a jock or a couch potato?). Because our local craft butcher only works with a limited number of animals at a given time, we can’t predict with certainty exactly when your animal will be butchered, but the chart below will give you a ballpark idea.
We can promise you, however, that if you place your order early, you will receive your box early. And when we are preparing to send your animal for processing, we will let you know when your box is likely to be ready.
Here is the general timeline for the bulk of the processing but we usually keep some inventory on hand while supplies last so it never hurts to check with us because even if a product is “out of season” we might be able to help you sooner:
All of our variety packages are pre-ordered and seasonal. You can reserve an order anytime, paying a deposit or paying in full as you please, but our products are butchered and ready for delivery and pickup in the Fall.
We have a limited supply of all products and accept orders only as long as supply lasts. Payments are non-refundable if you change your mind, but you can apply them as credits to buy another product, hold for a future purchase or transfer them to a friend/family member/neighbour.
If you pay a deposit, we will contact you several weeks before your order is ready, and you will be able to pay any remaining amount due at that time.
If you know your family loves beef, pork, lamb, or chicken, and you know you’re going to be picking it up again and again at the grocery store – why not save yourself the trips and the fluctuating prices and quality? With one bulk purchase, you won’t have to worry about buying meat again for a long time!
We guarantee that you’ll receive your selected amount of premium quality meat, in an assortment of different cuts from a single animal to ensure consistent quality and food safety.
This, by the way, is the only way you can secure all of our premium meat cuts, as we can’t promise the availability of individual cuts. And if you’ve never worked with a particular cut, just let us know – we’ll be happy to provide recipes and tips!
First of all – consider us artisanal! All of our products are raised with care on our small farm. We aim for extraordinary quality, not quantity…. so quantities are limited.
We work with a licensed, inspected, local craft butcher; a person processes the whole animal from start to finish. All of the cuts in a Variety Pack come from a single animal, and they’re not vacuum-sealed or factory-finished to a standard size, weight, or shape, like those you’ll see in a grocery store. For example, bacon (i.e., smoked pork belly) is the shape of a pig’s belly, sliced long strips tapering to short. Finally, because the size and body mass of each animal is unique, each Variety Pack has a varying number of packages of each cut (see the tables for more info).
Rendering lard is super easy and you’ll save a few bucks buying it in pure form. To render, I simply chop it up into chunks and put it in my slow cooker on low with a tbsp or so of water. After a few hours, you’ll notice that what’s left is clear liquid with a few little bits at the bottom. These bits are “cracklins” and considered a delicacy, which you strain out using a fine sieve or cheesecloth. Store the remaining liquid (which will harden and turn white when cooled) in a glass container in the refrigerator. This is the process that you’ll want to follow if you buy leaf lard or trim lard. If you buy rendered lard, I will have already done this process and it will come to you in a mason jar.
Leaf lard is the highest grade of pork fat and it comes from the visceral or “soft” fat from around the kidneys and loin of the pig. Leaf lard has a very soft, super spreadable consistency at room temperature and because it is very pure fat it has no meaty taste, making it great for sweets like flaky pie crusts, frying donuts, etc.
Trim lard is fat from all over the pig and is still great for all of the above reasons, it’s just better suited for savoury things because it may impart a slight pork flavour.
First let’s clear up this terrible myth that lard is bad for your health. Animal fat has been demonized in our society thanks to a large deal of marketing brainwash to encourage people to buy hydrogenated vegetable oil. Even lard that you can buy in the grocery store has been hydrogenated, which means it’s had an additional molecule added to it’s structure through artificial processing.
But natural pastured pork lard is 60% monounsaturated fat, which is associated with a decreased risk of heart disease (butter by contrast is about 45%). And most of lard’s monounsaturated fat is oleic acid, a heart-healthy essential fatty acid found in olive oil and associated with lowering “bad” cholesterol.
Lard’s smoke point is high (about 375F) making it ideal for frying, grilling, etc. and offers lighter, fluffier, flakier and crispier battered chicken and pie crusts, without burning and turning carcinogenic.
We made a large purchase of five pigs from Farm One Forty last fall. It was shared among neighbours, friends, family and through our Wandering Market. The amazing thing about purchasing from Arlie and Brett is that you are not only getting a top quality, great tasting product but that you are supporting sustainability and a healthy planet for all.
Nadine Lebean The Wandering Market
I use farmer Arlie’s eggs and lamb from Farm One Forty quite simply because her hard work and respectful treatment of the animals has no limits. Her meat speaks for itself. If I was to use anyone else’s the taste and quality would not match up, not even close!!
Chef Thomas BrownRockstar Chef - Catering and Culinary Fashion
I can say that the first time biting into a pork chop from your farm was amazing. It had so much flavor all on it’s own. That’s when I realized that before getting pork from you guys, that I was only eating pork for the sauce! What an amazing difference!
What’s the latest trend in Saskatoon restaurants? You’re looking at it: our tender, flavorful cuts of lamb – your choice of chops or rack, shoulder, leg roast, shanks, stewing chunks, and ground. You’ll get the equivalent of a full side (roughly 25 lbs), ready for your classic, ethnic or avant-garde treatment. For detailed information on what's included, see the tables below.
Lamb is processed in November and available for pickup or delivery late November through to December.
Make your selection of cuts below….
You’re looking at a product line in evolution here: while we still offer the popular, wide-breasted mainstream Cornish chickens, we have added a select line of birds better suited to the hardy, natural, pasture-roaming poultry lifestyle we offer here. While these new “grazing” birds take a bit longer to grow, they’ll run toward natural chicken forage of plants and bugs, yielding more flavorful, nutrient-dense meat that simply does not compare with the store-bought alternatives. Expect more dark meat, slightly more thigh and smaller breast. You’ll discover what “tastes like chicken” really means – it’s more than the vanilla of meats!The final price will be based on actual weight$6.40/ lb (Average size is 4-7 lbs)A deposit of $50 reserves five birds for you!
NOTE: OUR CHICKENS ARE A VERY SEASONAL PRODUCT AND ARE READY IN SEPTEMBER UNTIL SUPPLIES LAST! Paying in full or a deposit any other time of the year (highly recommended because they sell out fast) guarantees availability when they are ready.
Filet mignon, teriyaki roast, or classic burgers? Imagine months of your favorite dishes - and new discoveries! - from an eighth or a quarter-beef: steaks, roasts, ribs, rounds, and ground. You’ll get roughly 50 pounds (for an 1/8th) or 100 pounds (for a 1/4) of meat in a wide variety of cuts, outlined in the tables below. In our variety packs we make all of the cutting and wrapping decisions so that you don't have to, but if you want something specific, see "how do I customize my order" in the FAQ section.
Beef is processed in November and ready for pick-up / delivery in December.
It's not every day the average person gets to tour a farm and see where food really comes from so that's where we can help.
When you come for a tour of Farm One Forty you’ll be greeted with a feature handcrafted cocktail and appetizers will await you upon your arrival. After everyone has settled in, farmers Arlie and/or Brett will take you for a tour of the farm. You can stroll out to the pasture and visit the animals and on the way back we will walk though the gardens where most of the ingredients that you will eat for supper were grown and harvested. You will have a chance to learn about our story, see our chickens, sheep, pigs, cows, dogs, farm cats and honey bees, ask us any questions you have about food production and more!
We can't say for sure what's on the menu because it will depend on what is available in the garden and cellar at that time. What we can tell you is that with chef Scott Dicks doing the cooking, it will be delicious, it will be super fresh and it will be memorable! Menu boards from previous dinners are shown in the photos to give you an idea of what to expect. After supper and of course dessert, we will have a bonfire and some musical entertainment so bring a warm sweater! Your ticket includes a feature cocktail and a glass of bubbles. Additional beverages can be purchased.
$120 per person
Saturday, August 17 from 4:30-10:00pm
We also book private events for a minimum of 10 guests or a minimum spend of $1500 between June 1 - September 15. For more details please email email@example.com