Welcome to Our World!

March 3, 2023...Why Inspected Meats?

All of the meats at Will-Dor Ranch go through a rigorous inspection process for food safety reasons. Health is vitally important. Many illnesses can result because of poor food handling like Salmonella poisoning, E Coli, Lysteria, or even Botulism. All of these, if severe, can result in death.

Animals from Will-Dor Ranch are slaughtered and processed at provincially inspected facilities. This means the facility itself has been constructed according to provincial and federal regulations and is inspected regularly. It also means that the animals are inspected upon arrival (to make sure they are in good health), during slaughter (to make sure there are no indicators of disease), and while being cut (to make sure the meat itself is in good condition for human consumption).

We value your health and the health of our animals and strive to provide our customers with premium products they can trust. 

April 10, 2023...What's been happening?

It's been a really busy time for us... calving... baby calves.. wondering and some worrying of course... we probably had the shortest calving season ever in our history of calving cows. We've got a small herd, only 20 head, but they calved out in two and a half weeks. The old bull certainly did his job in a hurry last summer. Guess he's a keeper...LOL.

Now the looking after... bedding, shelter, fresh water and hay for the cows, but it's not long and the calves are eating hay and soon alfalfa pellets, and drinking water too. Calves are fed in such a way at an early age to produce some of the best beef you will ever eat. In fact many have said that after eating beef from Will-Dor Ranch they cannot eat beef from any other source. Thank you to our customers who continue to support.

Soon laying hens will be coming home and we'll be busy getting them settle in as well.

Spring, always a busy time here at Will-Dor Ranch!

June 3, 2023... and no May...

Here we are into June... May very much slipped by with the fires and evacuation notices, the smoke and the worry. Some of that has dissipated but the threat is still very much there with two out of control fires north and south of us. We hope for the best and are thankful for everyone fighting to keep us safe.

Now on to June! A busy season coming for Will-Dor Ranch. We will be attending some of the markets in Jasper on Wednesdays. Be sure to check the calendar. And we will continue with drops and Edson and biweekly trips to Hinton. Always best to pre-order to ensure you get the product you would like.

We are now going to a new processing plant. All of our meats continue to be inspected. Look for the 'Inspection Stamp' on any meat you purchase from a farmer. And, we have all new sausage... we have been working our way through... All Beef Garlic Sausage, All Beef Plain, Cheese & Jalapeno, Onion, Cheese Smokies (and let me tell you they have cheese, real cheese and real onions too), All Beef Dinner Brats, All Beef Pepperoni and New Hot Dogs (Beef & Pork). And of course we have our jerky. Everything is made from our home grown, Grass Fed & Finished Angus Beef.

Don't forget the Pork, Chicken and Eggs too. Hope to see you soon!

July 9, 2023.. Better Late than Never...LOL...

Been trying to play catch up since the fires... happy with our new inspected facility where we are getting our beef processed. They are making some awesome sausage, most are still all beef, and they are my go to on these hot days. 

There's much controversy about 'inspected'. We have a Food Handling Permit which informs the local Health Authority that we handle food. They inspect our facility, make sure it's clean, correct temperatures in fridges and freezers, mostly maintenance kinds of things.

Then there's the inspection at the plant wher the meat is processed. Animals are booke for slaughter on a certain day. On that day a provincial inspoectore from the Meat Inspection Branch comes to check to make sure our animals are healthy and fit for human consumption. Then when they are killed the innards are inspected. And when the meat is cut it is inspected again. During the process the meat is given a blue stamp by the inspector saying that indeed it has been inspected. The plant we deal with also stamps the packages. It has their plant number on.

When buying meat from an ag producer be sure to look for the blue stamp on the meat. There are no exceptions or special rules for anyone. If there is no stamp, it has not been inspected.