FREQUENTLY ASKED QUESTIONS
Browse the FAQs generated by our customers’ most popular inquiries. If you have a question thats's not answered below, please feel free to submit your question below.
Where is CHATSWORTH farm?
Our farm is located northwest of Vermilion, two hours east of Edmonton.
DO YOU USE ANTIBIOTICS?
Yes, we do use antibiotics when an animal needs treatment. If an animal is sick or injured, we'll treat it just as any human would get treated for an illness or injury. None of our animals receives routine antibiotics. It's not common for animals in our meat program to need antibiotics (injuries and infections are uncommon) but in the event that they would, we would double the recommended withdrawal period before butchering.
can we tour the farm?
We're happy to offer an “open farm” policy here at Chatsworth Farm, and we invite our customers to come and see how we raise our animals and manage the farm. You get see how we raise our animals in a thoughtful, ethical, and sustainable way. You can experience the whole farm as we literally walk you though the animals, from the chickens to the cattle (yes, even the bulls). Throughout the year, we also host Open Farm Days and other special events.
Tours must be booked in advance and other visitors must adhere to our farm's biosecurity measures. You can get in touch with us to schedule a tour of the farm anytime.
Tours must be booked in advance and other visitors must adhere to our farm's biosecurity measures. You can get in touch with us to schedule a tour of the farm anytime.
are duck, goose, & turkey eggs available year round?
Unfortunately, no. These species haven't been bred as chickens have to lay all year and instead reflect the laying patterns of wild birds. Ducks, geese, and turkeys are seasonal layers and lay only for a short period during the year -- usually between March and June. Sometimes we'll have eggs outside of those months, but it's not usual!
Where do you Deliver to?
We offer regular deliveries to Vermilion, and can sometimes deliver Lloydminster and Wainwright -- please ask! We offer scheduled monthly deliveries to Edmonton & Beaumont, and every other month to Red Deer & Calgary. Please inquire about delivery as we maybe able to accommodate other locations as needed.
Do you have any animal welfare CERTIFICATIONS?
We're a certified Verified Beef Production Plus (VBP+) producer, which means that between strict program requirements and a third-party audit process, we adhere to the highest standards for food safety, animal care, and environmental stewardship. We're also part of the Canadian Program for Certifying Freedom from Growth Enhancing Products (GEPs) for Export of Beef to the European Union.
How many people work on the farm?
From 3 am calving checks in -25°C, to city deliveries in Calgary, fencing through sloughs, and washing eggs – we do it all. Our family is Rick & Johanna, Charlotte & Rob, Nick, Alex & Breanne. While we do get occasional help for big jobs, busy seasons, and specialized tasks, we are the boots on the ground of the farm, deeply passionate about our work and animals.
When will certain beef and lamb cuts be in stock again?
We butcher beef at least once a month so please check back with us regularly to see what's in stock. You can also make special requests for certain cuts if you'd like to be first on the list or to get something we don't offer regularly. Please allow at least a month in advance for special requests as these requests need to be made prior to the animal going to the butcher. Because we have a small flock of sheep, our lamb is very limited so once we're sold out for the year, lamb won't be available again until the following year.
Is there a minimum order?
There are no minimum orders. You can order as little as 1lb of ground beef up to a whole animal and anything in between.
Tell me about the butchering
All of the animals in our beef and lamb program (and now our turkeys too) are born, or hatched, right on the farm. We raise them here for their entire lives until they're "finished" (ready for butchering). We use two provincially inspected local butchers for our beef and lamb: Vermilion Packers, 15 minutes from the farm, and Quarter Cuts, 20 minutes from the farm. At each step of the process, from pasture rotations to the local provincially inspected butcher, we work to minimize the animals' stress.
The beef dry ages for 15-21 days depending on the butcher. This process allows the meat to achieve the richest, juiciest flavour and maximum tenderness. Our beef isn't graded because it's not a common practice at small, local butchers. We do know that our products are top-quality and our butchers say so, too.
The beef dry ages for 15-21 days depending on the butcher. This process allows the meat to achieve the richest, juiciest flavour and maximum tenderness. Our beef isn't graded because it's not a common practice at small, local butchers. We do know that our products are top-quality and our butchers say so, too.
Biosecurity has always been important to us as livestock farmers. With COVID-19, we increased our already stringent biosecurity measures, including disinfection and limiting visitors/workers. You can learn more about biosecurity measures and on-farm disease prevention at
National Biosecurity Standards and Biosecurity Principles, including Canadian Beef Cattle On-Farm Biosecurity Standard
National Farm-Level Biosecurity Planning Guide
National Biosecurity Standards and Biosecurity Principles, including Canadian Beef Cattle On-Farm Biosecurity Standard
National Farm-Level Biosecurity Planning Guide
Links
Food Banks Alberta
Slow Food Canada
Slow Food Edmonton
Environmental stewardship programs and resources at Alberta Agriculture promoting environmental awareness and a shared responsibility for practices that support a healthy environment
Protecting Pollinators
Cows & Fish (Alberta Riparian Habitat Management Society)
North Saskatchewan River Watershed Alliance