More naturally-raised & organic local Ontario meats

Want to give the gift of premium, naturally-raised, dry-aged, and organic meats?

We offer gift certificates in various amounts, which you can give to your recipient in person, by email, or by Canada Post.

Here’s how it works:

1. Select how you would like to have the gift certificate sent:
   1. Send electronically: We will generate a coupon code and email it to you within one business day.
      
      The simplest way to give your recipient the code, is simply to forward that email to them.
      
      Or you can fill out our editable PDF gift certificate. You can either save and send it as an email attachment, or print it out and give it as a gift.
      
       
   2. Mail directly to recipient: We’ll mail a physical gift certificate directly to your gift recipient(s) via Canada Post.
      
      There is a $3.95 service fee per gift certificate for us to print and mail them, including postage.  Please include the recipient name(s) and mailing address(es) in the order comments when you check out.
      
       
2. Select the amount of the gift certificate, and ‘Add to cart’.  Repeat for any additional gift certificates you’d like to add.
    
3. Check out as usual.  If you aren’t ordering any physical products along with your gift certificates, there will be no shipping options shown.  We will still need your billing address.
    
4. We will send out your gift certificate(s) within one business day.

Each gift certificate will give your recipient a one-time-use coupon code.  They can use the code to shop on this website, and they will receive the value of the gift certificate when they enter the code at checkout.

Our gift certificate codes never expire.
 

Our certified organic, pastured hogs are raised cage-free, with the same stress-free care and kindness we lavish on all of our animals, and with zero antibiotics, steroids, or synthetic hormones.

Our young Ontario goats are raised on free-range pasture land.  And like all of our animals, they are treated with maximum care and kindness for a stress-free life.

Our goat herd is raised on no-spray organic grasslands, where they are free to roam all spring, summer and fall.  Over the winter, they eat 100% non-GMO grass and hay, cut from the same naturally-grown pastures, plus supplemental fresh greens and whole grains.

They are raised without antibiotics or any other drugs, medications, or growth promoters.  Just all-natural, free-range goats, grown the way our great-grandparents did.

We think that this makes for the best-tasting goat meat you can find anywhere.

Our young Ontario lamb is raised on free-range pasture, and like all of our animals, is treated with loving kindness for a stress-free life.

The flock is raised on no-spray organic grasslands, where they are free to roam all spring, summer and fall.  Over the winter, they eat 100% non-GMO grass and hay, cut from the same naturally-grown pastures.

They are raised without antibiotics or any other drugs or growth promoters.  Just all-natural, free-range lamb, grown the way our great-grandparents used to eat.

If you have a chest freezer, and tend to enjoy a delicious beef meal at least a couple of times a week, then your best value is to order a whole, side, or half-side of Whispering Meadows beef — sometimes referred to as a whole cow, half cow, or quarter cow.

Our organic turkeys are raised on free-range organic pasture, with 100% organic feeds, and no artificial hormones or antibiotics.  They’ll bring you a whole new level of flavour and tenderness for your Thanksgiving dinner.

These turkeys are a heritage breed called Orlopp Bronze.  Its origins date back to the 1700s, when domestic turkeys from England were crossed with North American wild turkeys.  In 1935, the Orlopp family brought eggs of these bronze turkeys to North America, and they’re responsible for preserving the breed.

Orlopp Bronze turkeys are known for having excellent meat quality due to their natural fat layering, which gives them exceptional tenderness.  They are also broad-breasted, so you’ll have plenty of white meat.  By raising them organically, we think you’ll find that the flavour and nutritional value of their meat is unparalleled.

The tenderloin roast, or Chateaubriand, is absolutely the most tender, melt-in-your-mouth roast beef available.  It is extremely fine grained, and prized by top chefs for its buttery texture.

Tenderloin needs to be relatively well seasoned, with good browning, to bring out its flavour.  At the same time, it is easy to overcook — so here’s our chef’s guide to getting it right.

To cook the perfect Chateaubriand or tenderloin roast, we recommend the reverse sear method:

We’ve taken some of our organic heritage turkeys, and fully cooked them for you in our woodhouse smoker.  That means that you won’t have to start preparing your turkey dinner many hours ahead, nor worry about whether it will be ready in time.

To get your smoked bird ready to serve, thaw it well in advance, and heat it in an open baking dish in a 350°F (175°C) oven for about 40 minutes, so it heats through and develops a toasty golden finish.

If you’re making stuffing, we suggest cooking it separately — we like this recipe for an oven-baked bread stuffing.

The prime rib roast is considered to be the juiciest, tastiest roast that money can buy.  It is exceptionally well marbled, bursting with rich flavour.  Beef just doesn’t get any better than this — it’s the king of roasts.

Here are our chef’s tips to cook the perfect prime rib roast:

The tomahawk steak is a very large, high-end steak, cut from the same part of the rib primal as the ribeye steak and the prime rib roast, which many of us consider the absolute best cuts of beef…

…and the tomahawk is cut 2” thick, averages 24 ounces, and includes a 5” section of rib bone.

Because this is a very thick, bone-in steak, it is not for the amateur griller.  We recommend using the reverse sear method to prepare your tomahawk steaks — ideally medium-rare, and never past medium.  With a little care, this steak will let you present a truly jaw-dropping meal, with unbelievably succulent beef flavour and tenderness.

The top sirloin roast is fine-grained, tender and juicy, with finer veins of marbling than a prime rib roast.  It is always a crowd-pleaser, and it’s the classic meat that most people imagine when they think of roast beef.

To cook the perfect top sirloin roast:

The leg of lamb gives you all the meat from a whole back leg of one of our naturally pasture-raised lambs.  The leg would otherwise be separated into the leg roast and the lamb shank — but when kept whole, it makes a great centrepiece for a celebration or a family gathering.

Leg of lamb is often served at special occasions in Mediterranean cuisine, and is also a classic of both French and Indian cooking.  The usual method of cooking is to rub it with your favourite seasonings and give it an oven roast.  But for the very best results, we always recommend a reverse sear.

Goat leg roasts are cut from the shoulder above the shank.  They have similar flavour to a goat shank, yet they’re more tender and meaty, and are considered a premium roast of goat meat.

We recommend a reverse sear, roasting your goat leg in a low oven at 275°F (135°C), until it reaches an internal temperature of 130°F (54°C) for medium-rare.  Let it rest for 20 — 30 minutes, then pat it dry, and give it a very hot sear until it develops a mahogany-coloured outer crust.

For a large gathering, there’s no other dining centrepiece more lavish and eyecatching than a roasted pig.  And it’s not just a feast for the eyes — the rich aromas of roasting pork that fill the air will make mouths water for miles around.

This is a special order, so please allow up to three weeks for us to get it to you.  Your roasting pig will come dressed, gutted, and ready to cook, and will weigh approximately 100 lbs (45 kg).

Our Montreal smoked beef is made exclusively with our own pasture-raised Angus beef, using all-natural ingredients.  Our whole smoked beef roast weighs 3 pounds, and is fully cooked and ready to eat.

We flavour it with salt, spices, garlic, mustard, and a hint of real maple syrup, and cure it for a full week before smoking it in our old-fashioned woodhouse.  The result is a tender roast beef with great flavour, that still retains its beefy texture.

The original Montreal smoked beef sandwich is served on light rye bread with yellow mustard, with a side of pickle and fries.  But you can make it any way you like!

A rack of goat gives you the most premium meat, equivalent to the prime rib on a side of beef.  You can roast the rack whole, then slice it into cutlets, to give you maximum flavour and juiciness.  For a gourmet presentation, you can also french the ribs by scraping the meat down the thin end.

Our young, pasture-raised goat meat will give you exceptionally tender and delicious results.  We raise our animals on organically-grown grasslands, with no antibiotics, steroids, or synthetic hormones.  We think it’s the best goat meat you can find anywhere.

The brisket has long muscle fibres that become soft and tender when cooked low and slow.  As long as that simple guideline is followed, you will get a falling-apart tender roast with fabulous flavour.

The best way to cook a brisket is with moist heat, by either braising, pot-roasting or simmering in a liquid, and cook until fork-tender or well done.  It makes its own delicious sauce while cooking and can be made a day ahead, re-warming nicely in its own gravy.

You can place your brisket in a crock pot or dutch oven while it’s still frozen, with about 1/4 cup of water and an onion quartered into chunks.  Put it on low heat in the morning, and by dinner time it will be ready to eat.  For a complete meal, throw in some whole or halved potatoes, diced carrots, and your other favourite vegetables and herbs with the frozen roast.

Optionally, you can sear your brisket before serving, by first drying it thoroughly, then placing it in the hottest possible oven until it darkens to a deep mahogany colour, with maximum flavour.

A premium “low and slow” beef roast, perfect for sous vide, reverse sear, or your slow cooker.  Compared with a rib roast, the blade roast is a little meatier, with more of a robust beefy flavour.

For best results, this cut should be enjoyed after roasting at a low temperature for as long as possible, then searing at high heat.  The meat will be fall-apart tender, with incredible flavour.  A great value!

Lamb leg roasts are cut from the shoulder above the shank.  They have similar flavour to a lamb shank, yet they’re more tender and meaty, and are considered a premium roast of lamb.

We recommend a reverse sear, roasting your lamb leg in a low oven at 275°F (135°C), until it reaches an internal temperature of 130°F (54°C) for medium-rare.  Let it rest for 20 — 30 minutes, then pat it dry, and give it a very hot sear until it develops a mahogany-coloured outer crust.