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RR2 Millet AB T0C 1Z0
780-387-BEEF (2333)
fourwhistlefarm@yahoo.ca

All Natural Beef, Lamb, Pork, and Poultry

Fresh meat available:
Saturdays 8am-3pm
Old Strathcona Farmers' Market
10310-83 Ave
Edmonton AB

Wednesdays 5pm-8pm
Southwest Edmonton Farmer's Market
2019 Leger Rd
Edmonton AB

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  Four Whistle Farm

Beef

Calves are born on pasture in late spring and summer, and they stay with their mothers for six to eight months. At that point they are weaned and then spend the following summer on the pasture where they eat a low-energy diet of forage and grain.

Our cows are harvested at 24-30 months, having grown much slower than the commercial standard of 16-18 months. Our butcher is McLean's Meat in Wetaskiwin. It is a small, local abattoire serving only the local community with the gold standard of humane animal treatment. The meat is dry-aged, hanging for 11 to 18 days, and then cut and wrapped by the butcher.

Veal

Our veal calves are the male calves born on a neighbouring dairy farm and brought to our farm at one week old. They are hand-fed for the first eight weeks then weaned. They are raised on forage with hay and some grain in the winter for seven to nine months. They are raised outdoors in their own large corral with lots of room to run around. They are not deprived of proper nutrition, especially iron. European and commercial veal are so pale because the calves are anemic.

Our veal is harvested at seven to nine months McLean's Meat in Wetaskiwin. It is a small, local abattoire serving only the local community with the gold standard of humane animal treatment. The meat is not aged.

Products

BEEF
Lean Ground Extra Lean Ground
Shank Soup Bones
Stew Cubes Goulache Cubes
Stirfry Brisket
Oxtail Liver
Short Ribs Tongue
BBQ Ribs Rouladen
Heart
STEAKS
New York Strip Loin Steak Rib Eye Steak
Tenderloin T-Bone Steak
Prime Rib Steak Sirloin Tip Steak
Blade Steak Eye of Round Steak
Inside Round Steak Cross Rib Steak
Minute Steak Outiside Round Steak
Skirt Steak Flank Steak
Top Sirloin Steak
ROASTS
Blade Roast Cross Rib Roast
Prime Rib Roast Top Sirloin Roast
Sirloin Tip Roast Inside Round Roast
Strip Loin Roast Eye of Round Roast
VEAL
Cutlets Snitzel/Scalopini
Stew Ground
Loinchops Chops
Shank Leg Roast
Tentderloin Liver
Blade Roast