About Us

Meadow Creek Farms was born out of the desire to connect Alberta consumers directly with quality meat and field-grown vegetables. Mandy Melnyk, Owner & Farmer at Meadow Creek Farms, grew up on a family farm near Waskatenau, Alberta. From an early age, she learned the value of hard work and the importance of family farms and local food. We have been in operation since 2011.

What We Value: We feed our animals slowly. They are fed wheat, barley, peas, and oat rations. Our feed DOES NOT contain soya, canola, or corn. When accessible, we try to purchase grain from local neighbours.

Our Chickens: We purchase our chicks and raise them between 90 and 110 days. Our Chickens have access to shelter but generally spend all their time outside with easy access to food and water. They graze on lots of grass and are given many greens from our vegetables.

Our Turkeys: They are raised for 150-175 days depending on if they are Tom (male) or Hens (Female). They, too have access to shelter but generally spend all their time outside with easy access to food and water grass and many greens from our Veggie Garden. Because our poultry spend so much time outside, their meat has a different texture. You will either love it or hate it. For maximum tenderness and to retain moisture, it is recommended that you cook your thawed chicken at a lower temperature for longer than you would a store-bought or Hutterite chicken.

Our Pork: Our hogs are purchased as 20 lb ‘weaners.’ We then raise them outside in a large straw pile. We feed them a mixture of wheat, barley, grass and alfalfa. Hogs don't sweat so it is very important that they spend most of their life outside for them to develop healthy meat. This presents a conflict in farming as pigs who get lots of exercise naturally take longer to fatten or ‘finish.’ We don't push our hogs to finish quickly with high protein diets, so it takes 5-6 months for them to reach market size and they retain their natural digestive balance.

What We Don't Do: We do not use animal growth hormones or antibiotics in our feed. If a hog gets ill, we will treat it with antibiotics if necessary but not sell that hog in our meat program for at least 90 days after it has been treated. We stand firm to our commitment of providing you the healthiest hormone- and antibiotic-free animals we can raise. All of our processed meat is gluten free. We do use nitrates in our bacon as it is very difficult to make nitrate-free bacon.

Certified Organic Vegetables: We do not spray chemicals to kill weeds or add fertilizer that is not organic-based (manure). We give all our weeds and veggie tops to our hogs, turkeys and chickens. They love all the extra greens.

We are very proud of the work we do to grow the best products we can and we maximize efficiencies wherever possible to keep our prices accessible for all our customers. We believe strongly that knowing where your food comes from is the best investment you can make for your family.

How to Cook Our Products

What you need to know about Mandy's meat is that it is raised slow and lean so needs to be cooked slow to retain moisture. Customers that have been with us for years have developed their own techniques.

We have found these are the best methods:

InstantPot pressure cooker seals in moisture.

Sous vide - Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces even results that are impossible to achieve through any other cooking method. Meat cuts are then pan-seared for added flavour.

Oven Roasted - Moist, low and slow. Average package of thighs 325-350F for 1.25 or 1.5 hours with onions, salt and water.

Pork chops - Instant pot or fast fry and roast in roaster moist for about 45 -60 min.

Hams - Fully cooked already. Just reheat slowly with moisture so they don't dry out.