Contact Us

780-973-5998 or
780-908-5998

Physical address:

24512 Township Rd 554
(Cardiff Road)
Sturgeon County, Alberta

Mailing address:

24512 Twp Rd 554,
Sturgeon County, Alberta
T8R 2G3

General Information

Where are you located? We are located just 15 minutes north of Edmonton via Hwy 28 and St. Albert via Hwy 2. We are 2.5 miles west of Hwy 28 on the Cardiff Road (TWP Rd 554) or 3.5 miles east of Hwy 2 on the Cardiff Road. (TWP Rd. 554)

What are your hours?As our meat shop is located on our farm our hours are flexible. Sales, drop-offs and pick-ups are pre-arranged by phone to determine a time convenient for you.

What do you charge for your custom services?Our fees for custom cutting and wrapping and for sausage making are competitively priced. Please call us for specific information.

Wild Game Information

Do I have to pre-book for cutting of game animals?The fall hunting season is extremely busy and we do request that you call us to ensure available space and to confirm a time for dropping your animal off. Generally we prefer to do our game drop offs between 7:30 and 9:30 p.m. and the picking up of your finished product between 6:30 and 7:30 p.m.

What do you require when I drop off my game animal?All game animals must be skinned and gutted when they are delivered to our shop. To ensure proper cooling of your game animal we recommend that skinning occur as soon as possible after the animals is killed.

Large animals (large elk, moose) must be quartered.

All animals must be appropriately tagged and we require your WIN card or Status card.

Your animal can be dropped off by someone else, only if it is accompanied with the above information and your signature on a transfer form.

How is my meat cut?Generally, we prepare boneless retail cuts from your game animal. We will take specific cutting instructions from you when your animal is dropped off.

What types of sausage do you make from game?We make pepperoni, garlic sausage, fresh frying sausage and peppered jerky from deer, elk or moose. Typically we add 1/3 pork to the sausage.

Do you combine my meat with other people's when you're making sausage?As the condition of the game animals that come in varies greatly, we believe that is only fair to provide individual batches.