NEILBURG — The farm-to-table movement has shifted the way many people are purchasing and consuming their meals. While many have limited access to farm-grown fruits, vegetables and meats, it is no longer the case for those who are willing to take a drive to Neilburg.
In the past year, the Neilburg area saw the opening of two butcher shops. Prairie Pines Butcher Shop opened its doors in February 2023 followed by Randy’s Butcher Block in March. Both businesses slaughter the animals on site which are then processed into a variety of cuts of meats and custom products such as sausage or jerky.
Jason and Sara Goodfellow are the owners of Prairie Pines Butcher Shop, which is located 18 kilometres east of Neilburg. As cattle producers themselves, they discovered the difficulty of getting their beef processed at abattoirs that were already well established. Waiting anywhere between six to eight months for an animal to be processed was too long. So, they decided to build from the ground up.
Randy Flicek, owner and head butcher at Randy’s Butcher Block, had the same problem.
“Having an abattoir adds value to the cattle we are raising. My wife and I had been thinking about building the business for some time. Initially, we thought about building new right on the farm, but this building came available right in Neilburg and it worked. We had to do some renovations that took a bit longer than we had hoped, but we are happy,” said Flicek.
The Goodfellows have a staff of skilled employees, and the team ensures the processes are being followed, as each carcass has to be aged properly before cutting and wrapping.
“We are passionate about meat quality, from the breeding process all the way to the freezer. Making sure the customer specifications are being met means no quality is being lost along the way,” said Sara.
Many consumers purchase their protein through their local grocery store. However, there are some bigger benefits when buying at a local butcher shop. Both owners agree that customers are guaranteed 100 per cent meat product. The link between the farmer to the consumer is shorter and those who are purchasing know what they are eating.
“Most grocery stores have your basic cuts, whereas if you talk to your butcher, they can tailor cut what you need,” said Flicek.
Prairie Pines also pointed out that if buying in bulk, purchasers can save money.
“It may cost more upfront to purchase a larger quantity, but the price per pound goes down,” Sara added.
Even though each business has only been open for a year, both owners have seen changes within just a few months.
“We were surprised at the demand for retail meats, such as bacon, jerky, sausages and brisket. We definitely had to adjust to meet those customers’ needs,” said Jason.
Flicek also saw a rise in demand on the retail side of the business.
“I had people calling ahead to see if I had what they wanted available. It can be hard to keep up with the retail, sausage making and specialties that require more time, like ham,” he said.
Another change Flicek saw in his business was how the word was getting around.
“At first there was a lot more support from the local farmers, bringing their animals in for processing. I still get the local support but am seeing more customers from as far as Luseland and Lloydminster,” he added.
Both abattoirs are equipped to process beef, pork, bison, lamb, goats and wild game. For the Goodfellows, wild game processing has been a massive undertaking.
“With the unique way we’ve constructed our coolers, we can accept a large number of wild game animals from local hunters to American hunters. It was a welcomed adjustment to our shop,” said Jason.
Although running an abattoir is a lot of work, both owners are happy with their decisions to open their businesses.
Prairie Pine owners say they are pleased to know that their customers get 100 per cent of their meat back into their freezers.
“We know the importance of getting 100 per cent of that animal back and happy we can do that for our customers,” said Sara.
“For me, the best part of the business knowing I have local guys working for me. They get to provide for themselves and their families. I have also been behind the block for roughly 18 years over a 30-year span. When you are the hands-on guy, you don’t always know the business side, so learning that part of the business is always fun and interesting,” said Flicek.
The farm-to-table movement is not something new to the people of Saskatchewan. Jenn Sharp, writer and host of City TV’s Flat Out Food, said in an interview for the Unity-Wilkie Press Herald that many who immigrated and settled in Saskatchewan ate farm-to-table as a way of survival.
“The farm-to-table movement shifted back in the early 2000s. Many people realized a lot of the processed foods we have been accustomed to are not healthy ways of eating. Even during the pandemic, consumers saw the breakdown of food supply chains,” said Sharp.
For Sharp, the biggest benefit of seeking out locally sourced foods is how the local economies and farmers are supported, along with the added benefit of better-tasting food. The movement builds a better sense of food security for consumers as well as creates careers for young people who want to learn from the older generations. She says farmers possess an important wisdom that not everyone has.
“Consumers are fortunate there are people who want to grow crops, gardens and raise livestock. If there are no local farmers, the food we depend on will have to be shipped in from other countries. Not only does that increase the cost of our groceries and add to the environmental impact, but there is also a humanitarian aspect that needs to be looked at. Some countries do not have labour laws, so we are supporting companies that overwork and underpay employees,” Sharp added.
The biggest misconception of the movement is its cost. Sharp says consumers need to price out the cost of what they are purchasing.
“Buying meat in bulk at a local butcher may cost more initially, however, that cost is actually lower in price per pound once it is all added up,” she said.
An example is a customer who gets a quarter of a beef processed at a butcher shop, taking home close to 200 pounds of various cuts and ground beef. Total of the bill is roughly $375, which means the consumer is paying a little more than $1.75 per pound, whereas most grocery stores are selling regular-priced ground beef over the $5 per pound mark.
Another misconception is that the food must be organic. The food-to-table movement does not need to be certified organic, however, Sharp did say those who are looking for a cleaner way of eating may be interested in foods that are free from herbicides, pesticides and hormones.
“Ultimately, the consumer can ask questions and make decisions that would work for them. Some may not want a certain chemical on their foods, so they can choose what they deem appropriate for their needs and wants when it comes to purchasing locally raised foods,” she added.
Sharp explains rural communities are extremely lucky as they have better access to foods that are grown on the farm.
“Consumers are able to buy directly from their friends, neighbours and colleagues. There are farmers markets to shop at where lots of vegetables and some meats are available. Many farmers are also happy to tour their farm to those who are interested in their products,” continues Sharp.
To get a better understanding of the farm-to-table concept or to experience what the province has to offer, Sharp’s show, Flat Out Food, has just started its fourth season, with episodes airing weekly on CityTV on Wednesdays at 10 p.m.
