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Posted April 8, 2010 in Events by Turbo

Grass Fed Meat Delivery

We’ve made arrangements with Harborside Farms and McDonald Farms to have pastured, grass fed meats delivered directly to the gym.  The next delivery will be Saturday, November 20th, at approximately 1:30PM.  Order deadline is usually about one week before delivery date.  Contact the farmers for details.

Please place your order directly with the farmers via their online order forms or download and email the following forms to the farm.  Indicate “CROSSFIT” in the comments/notes for your order.  If, for any reason, you cannot make it to pick up the items on the delivery date, you have two options.  You can find someone else to do the pick up for you or you can let the farmer know in advance and they can deliver it next time.

Harborside Farms is located in a small patch of mixed oak forest near the Pembina River valley north of Pilot Mound.  We focus our farm on producing the best quality grassfed beef, pastured pork and poultry for our family and yours.  Our licensed on-farm meat processing shop is an extension of our focus on quality.  We use old fashioned methods to produce nitrate-free cured meats and sausages.  All of our products are nitrate, msg and gluten free. Good meat from start to finish.

Harborside Farms Website & Harborside Farms order form

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McDonald Farm is a family owned and operated farm near Cartwright in southwestern Manitoba. We offer pastured, free-range pork from Berkshire pigs as well as gourmet grass-fed beef and lamb from animals that have been genetically selected for tenderness and flavor.  It’s time to reconnect with how your food is grown.  When you buy your food from McDonald Farm you know that your food comes from a local family farm.  We guarantee that our meat is 100% natural; no antibiotics, no artificial hormones, and no toxic chemicals, just wholesome food produced ethically and humanely.

McDonald Farm Website & McDonald Farm Order Form 2010

10 Comments to “Grass Fed Meat Delivery”

  • maxine
    April 8, 2010 at 2:46 pm

    I just placed my order! Tania will you be sending us a reminder when it gets closer to the pick up date?

  • Nicole B
    April 8, 2010 at 5:48 pm

    Hi Everyone!! So, this is my first official post on the website. Finished On Ramp last week-absolutely loved it-and started attending normal classes this week. We(by we I am including my husband Michael who is also doing Crossfit) have also been eating clean/paleo since we started and are finding it great! I found the website for Harborside Farms when we first started but never got around to actually ordering anything. So, I am pretty excited about this meat order!! What a great idea!! :)

  • Kimberly
    April 8, 2010 at 7:53 pm

    I ordered but for a different date, it’s much easier to pick up at a chiro office on Osborne for me so I can fill my suitcases and walk my meat home (how primal is that!)

    And FYI for everyone, the sweet and spicy sausage from harbourside is a-maz-ing (and makes great primal jambalaya), the early riser sauasages are good too. And their pork roasts are hands down the best pork I’ve ever had (add olive oil to slowcooker with meat and walk away).

    Meeting your farmer is also a very warm+fuzzy-feeling experience and you won’t want to go back to store bought meat ever again.

    I added liver to my order for the first time, I’ll need someone to help me out with a recipe…I have bad memories of liver from my childhood but I’m sure it doesn’t have to be like that.

  • brendan
    April 8, 2010 at 9:07 pm

    Anyone know what “whole beef” or “half beef” means?

  • Maxine
    April 8, 2010 at 9:51 pm

    @brendan
    Whole beef, they will take all possible meat from the beef and cut it into what you like. If you don’t want a whole, you get the half. Depending how big your freezer is, probably half will do. It should last you through the winter.

  • Maxine
    April 8, 2010 at 9:53 pm

    @Kimberly
    Kim, let me know how the liver went. I thought of ordering it also, same as you too scared from childhood memories.

  • Suzanne
    April 9, 2010 at 9:35 am

    @Maxine

    @Kimberly
    I hear that mixing liver with ground beef in a recipe that you would normally use ground beef is a good way to get it down…I have not yet tried this, I have lamb livers sitting in my freezer for months now. I have not got up the courgae yet…

  • natalie g
    April 9, 2010 at 3:27 pm

    @brendan Whole Beef = Whole Cow. Brad and I have purchased several Quarter Cows in the last couple of years, it allows you to specify what cuts you’d prefer, like we usually get only steaks and ground, that’s what works for us.

  • E
    April 11, 2010 at 3:46 pm

    I always thought is was “hole beef” that’s why I never ordered it. I could not figure out why someone would pay so much for that part of the cow….. :)

    E.

  • Kimberly
    April 16, 2010 at 11:47 am

    I came across this trailer on the cheeseslave blog and it made me feel even better about supporting our local farmers…

    http://vimeo.com/9183839

    They need pledges to get a movie made and I’m not sure how I feel about that (although I think Food Inc. was a great motivator for some people) but it does make me want to source more of my food locally even though it does cost a little more.

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