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Danny and Shannon Ruzicka
It all began in 2008. “Trained via trial and error, at times, painfully educated on a steep learning curve,” Shannon shared, “And with Danny coming from a long line of farmers, we inevitably bought a few cows.” As those calves sold, and fell into the “system”, Danny and Shannon believed they were part of a problem creating unhealthy food and unhealthy people. “We didn’t want that! We wanted to be part of the solution!: Shannon exudes. From that point on, they only fed grass to their cattle and began to raise a few pigs and chickens on their fertile grassy pasture.
Today, they raise heritage breed Tamworth, bush raised, along with pasture raised pigs, free range heritage chickens, and grain-free, grass-fed young, tender, delicious, nouveau beef. Danny and Shannon are famous for their farming practices throughout Northern Alberta and their nouveau beef. A conversation with Danny’s father one day offered up a path to their future. “We always butchered our grass fed cows before they were 7 months old so we didn’t have to winter them. It’s the best beef you’ll ever eat.” That’s how their nouveau beef was born, via an age old family practice.
We believe flavor is birthed with every drop of rain and every ray of sunshine that gives life to our land. It’s shaped with every sip of cool water and every bite of growing grass. Only when the triumphant alignment of land, animal and steward occurs does the culinary hand and the eager palate triumphantly celebrate the life we call meat.
- Danny and Shannon
Committed to offering our customers hormone free, antibiotic free, healthy, happy animals that are raised outside on pastures, grasses, and a bushy “au natural environment”, I can attest to every word as the alfalfa growing on their land their animals eat is delicious. I have tried it. Their land was virgin prairie wool and has ancient Indian rock circles on it that date back to aboriginal nomadic life on the prairies.
Products are available through the Downtown City Farmers Market on 104th and City Hall the 1st and 3rd Saturdays. You must preorder chickens by April 1st for summer availability. Pork and nouveau beef sell out super fast, so get your whole and half orders in while you can.
For the past three years, 30 to 90 hungry people have converged on Danny and Shannon Ruzicka’s Nature’s Green Acres farm for the ultimate prairie dining experience. The day commences mid-afternoon with appetizers, a farm tour and a ferrier demonstration. Chef Lebsack and team begin the preparation for this event shortly after Christmas as they plant their seedlings for the on site garden. Cow and pig are butchered on site and all presented at this meal is from this farm - except the salt and pepper. Every single delectable morsel. This year was their first Winter dinner at the farm. Don’t miss an opportunity to experience an old fashioned prairie dining experience with like-minded folks soon to be your friends. Email for more information and as soon as you see the date advertised, buy your tickets. They sell out fast.
RGE RD uses our meats extensively in their gorgeous new restaurant. Voted by Avenue Magazine as 2014 Best Restaurant, Best New Restaurant, and runner up for Best Steak with our nouveau beef on their menu.
naturesgreenacres.com
46306 Range Road 135, Viking, Beaver County, Alberta
About 150 kms east of Edmonton.
780-336-2265