PRODUCTION FACTS
Buffalo Horn Ranch is operated by Peter and Judy Haase at
Eagle Hill in the Rocky Mountain Foothills about a hour
NW of Calgary. In 1994 we reintroduced a small herd of pure
plains bison to this land after an absence of more than
100 years. Numerous buffalo skulls, bones and horns have
been unearthed on the ranch, thus, the name Buffalo Horn
Ranch. Interestingly, we are in sight of a historic buffalo
jump and Indian encampment.
Our goal was simple, to bring back the bison and develop
one of the finest herds anywhere for breeding purposes as
well as to produce some of the best quality buffalo meat
and meat products available. We feel satisfied that we have
reached these objectives. Today our herd has grown to over
200 head.
Our herd is the largest registered pure plains bison herd
in Canada. Most of the breeding herd is DNA tested and registered.
Our goal is to maintain the purity of plains bison and avoid
the hybridization by crossing with wood bison that is common
on other Canadian bison ranches.
The Buffalo Horn Ranch is first and foremost a grass farm.
Careful management of our pastures and utilizing a rotational
grazing program which entails frequently moving the herds
to fresh pastures and allowing the other pastures to regrow
allows for maximum quality of grass for the bison. The Ranch
is managed with an Environmental Farm Plan to ensure environmental
sustainability is the first priority on the ranch. The ranch
is also certified under the Canadian Bison On Farm Food
Safety Program, ensuring all measures are taken to ensure
a fresh, safe and healthy food product is produced.
The native people saw the buffalo as the greatest gift of
the Creator. It provided them with most of their food, clothing
and shelter. Their life, religion and culture revolved around
the great herds of buffalo. The early explorers, fur traders
and pioneers relied almost exclusively on buffalo meat to
open up the west. By 1885 the great herds that might have
numbered over 60 million were extinct in Canada and less
than 600 remained in the U.S.. Today more than 150,000 buffalo
are again roaming the plains on private ranches across western
Canada.
|
|
|
At Buffalo Horn Ranch Natural Meats we work hard to produce the
best quality buffalo meat available anywhere. By controlling quality
from conception to consumer we can assure you of delicious, tender,very
lean meat from prime young bison. Quality begins at conception by
selecting prime genetics that will
result in well muscled animals. Our bison are raised freeranging
on our lush pastures and are rarely confined. Our slaughter bison
receive a short finishing period on a natural grain and legume pellet
from a HACCP certified feed mill , in addition too their hay ration.
Handling of the animals is rarely done and then in a low stress
manner. We prefer to raise our bison in a slow and natural way,
without using artificial growth hormones, non therapeutic antibiotics,
chemical feed additives or animal
by-product feeds which are routinely used in other massproduced
meats. The result is tender meat that is full of flavor.
The bison are slaughtered by a Government Inspected abattoir.The
meat is dry aged for up to 14 days before being vacuum packaged
and frozen. We have selected our Swiss butchers, Yvo and Bettina
Schmucki of YB Quality Meats to prepare our meat and sausage products.
We feel they offer us the best quality products in the old country
style. All of our sausages are made with 100% Buffalo meat and average
90% lean meat.
Producing the best quality meat is our objective, which onlycomes
from a symbiotic relationship with our land and our bison. We take
care of the land, which nourishes our bison, which in turn provides
a delicious and healthy meal for you, which finally provides us
with our livelihood. |
|
