The Sunworks Blog

IMG_2568 croped100% Grass Fed Beef: At Sunworks Farm sales venues you will see the phrase “Lifelong diet of 100% grass” on our beef packages.

Our cattle never receive any grain or grain byproduct at any time during their life. In the summer months we time control graze our certified organic beef animals on our certified organic pastures. We move our animals up to 2 times a day so we don’t over graze the land and to give the cattle plenty to eat for the day. We monitor the condition of the grass and of the land so that the cattle and the land benefit each other the cattle always have enough quality grass to eat and the land is never overgrazed and overly compacted.  We mimic how the buffalo would eat all the grass in an area and then move on, yet leave enough height to encourage regrowth of the plants.

During the winter months the cattle receive high quality hay grown on our certified organic land. When the weather conditions get severe we feed certified organic alfalfa pellets in addition to the hay to help with their energy to keep warm. Alfalfa pellets are alfalfa grass that is harvested at its peak nutritional value, dried and then crushed and formed into pellets. When we purchase our certified organic hay and alfalfa pellets we guarantee that the land that was used for their production is certified organic. We confirm that it hasn’t been sprayed with herbicides and insecticides and that Round Up wasn’t used when pastures were rejuvenated. There are producers that will attempt to feed only grass but will also give their beef cattle variations of grains, such as barley sprouts or distillers grain which have been farmed industrially with the use of pesticides, herbicides and Round Up in their production. Barley sprouts and distiller’s grain come from very large malt factories (malt is used in making beer) and is an industrial process.

Beef cattle’s digestive system is uniquely designed to utilize grass and hay to provide the energy and protein to keep them alive. When animals are put in feed lots and fed a diet very high in grains with very little forages (grass, hay and alfalfa pellets) this upsets this very unique digestive system and leads to digestive tract challenges. E-coli come from a diet consisting of high amounts of grain or grain by products. Feeding beef their traditional diet of grass and hay minimizes the risk of e-coli which is the reason we feed ONLY grass, hay and alfalfa pellets to our animals their whole life.

We want our beef cattle to live healthy, happy lives and we believe that a 100% grass diet is the best way for us to achieve that goal.

Ron Hamilton

Easter Weekend Hours

April 3, Good Friday

  • Camrose Butcher Shop Closed
  • Farm Office Closed
  • Sunworks Meat Shop on Whyte. 10am-7pm
  • Market on Macleod 9am-5pm
  • Symons Valley Ranch Market 10am-5pm

April 4, Saterday

  • Camrose Butcher Shop Open
  • Farm Office Closed
  • Old Strathcona Market Open
  • Market on Macleod 9am-5pm
  • Symons Valley Ranch Market 10am-5pm
  • Sunworks Meat Shop on Whyte Open

April 5, Easter Sunday

  • Sunworks Meat Shop on Whyte. 10am-7pm
  • Market on Macleod Closed
  • Symons Valley Ranch Market 10am-5pm

April 6, Easter Monday

  • All locations return to regular hours.

Engineered Food and Your Health. GMO’s, Glyphosate(Roundup) and Their Affect On Your Health.

This is a great video that explains very clearly the links between Glyphosate (Roundup), GMO’s and some of the health issues society is facing today.  Although long, at almost 40min, it is worth taking the time to watch the whole video. There are so many good you tube videos on the internet about GMO’s and the hazards of eating conventionally raised food. However this is one of the best videos that we have seen as it clearly shows what happens when Roundup is sprayed on fields of both GMO and non-GMO crops. With the announcement of the World Health Organization classifying glyphosate as a “probably carcinogenic to humans” this video becomes even more relevant.

We personally have seen the increased use of Roundup as desiccants on all crops. When we first moved to the farm the wheat and other grains would turn a beautiful golden color in the fall. This was a natural color. Now with the increased use of herbicides – specifically Roundup, as a desiccant on crops, the fields in the fall are a dark brown. This is not the color of naturally drying wheat but a uniform dead brown. In the fall it has become hard to find fields that are not desiccated. This video shows why buying organic is beneficial to the health of all. Glyphosate and GMO’s have always been and are still banned in organic production and they are the few fields left that are that beautiful golden color in the fall.

How we process our Beef, Lamb and Pork.

When we meet you at one of our farmers markets or at our organic store in the Roots on Whyte building we will give you a sample and quickly tell you about our products and how we raise our animals but often we don’t have the time to tell you how we process our beef, pork, lamb and bison.

Our goal is to make the cleanest, purest and healthiest food so we opened our own butcher/sausage shop in Camrose in 2010. All our bison, beef, pork and lamb are killed at Tofield Packers, a small family owned and operated facility. They go through an organic inspection and are certified under Sunworks Organic Certificate.  Dale from Tofield Packers is very trustworthy and conscientious and he understands and respects our desire for all the animals to be treated humanely. The animals are killed by hand one at a time in a low stress environment. The facility is quiet and the animals are not reluctant to leave the trailer when we deliver them to Tofield the night before. We take all our animals to Tofield Packers and personally pick up our meat by the quarters or halves and they are transported to our butcher shop on our refrigerated 5 ton truck.

Carlos our butcher shop manager/head butcher/sausage maker and the rest of the staff work diligently to keep our food products safe and we are inspected by Alberta Health on an ongoing basis. All the inspections that we have are unannounced. We designed the building in consultation with the health inspector to process meat, so all the flows are right and the materials used in the construction make it easy to keep clean. The shop is kept spotless all the time.  Carlos spent a couple months before the shop was open to set up protocols for the processing and cleaning. Carlos also spent many years in the meat business after getting his meat processing degree from Olds College and has a passion to make clean, great tasting food. We have a great team at the shop with many years of experience in butchering, food preparation and processing.

We don`t process our meat on an assembly line with hundreds of workers only doing one job all day long. This is artisanal meat cutting and sausage making, using knowledge that has been handed down for centuries. The team cuts and packages the animal from nose to tail. Some of the products we produce are oxtail, pig tail, beef shanks, tongue, heart, liver, pork hocks and all the products in-between. We sell soup bones and all of the other bones are used as dog bones. We cut smaller packages of meat because we know that people don`t want to have as much meat in their diet and also families are smaller. When a third party cuts meat they are paid on the weight of the animal so they will cut very large portions because it`s a lot quicker. We care about the quality of the meat and the cuts and how they are presented. We raise our animals with care and so we believe that this should also carry on to the meat cutting. We feel that the animal has to have respect in the whole process, from start to finish.

When our butcher shop was built it took our whole farm and business to a much higher level. We have upmost confidence that all the products that we make are the best tasting, healthiest products in the world!

Thanks Ron

Ron Hamilton

Farmer/Owner Sunworks Farm



Mini Meatloaf with Garlic and Chive Mash
Parents, your kids are going to love these delicious little meat cups! My Mini Meatloaf have received a five star rating from all my kids so far. smile emoticon Make sure you head to the Market on Macleod this weekend to pick up some fresh ground beef and ground pork from our favorite farm - Sunworks Certified Organic & Free Range Farm! Enjoy! :))
  • 2 cups sunworks farms ground beef
  • 2 cups sunworks farms ground pork
  • 1 Tbsp ghee
  • 3 ½ tsp Italian spice mix
  • 2 yellow onions, small diced (about 1 ½ cups diced)
  • 3 cloves garlic, minced (2 Tbsp minced)
  • 4 heaping Tbsp organic tomato paste
  • 1 bunch parsley, minced (about 1 ½ cups minced)
  • 3 tsp celtic sea salt
  • 1 ½ tsp fresh cracked black pepper
  • 1 tsp paprika
  • Garlic and Chive Mash
  • 1 head cauliflower, chopped
  • 2 medium sweet potatoes, (white) diced (about 3 cups diced)
  • 1 small clove garlic
  • ½ - ¾ package organic coconut cream concentrate (depending on desired creaminess)
  • 1 bunch green onions, diced
  • ½ lemon, juiced
  • 1 tsp fresh cracked black pepper
  • 1 tsp celtic sea salt, or more to taste
  1. Preheat oven to 350F
  2. Heat a large cast iron skillet and add ghee, onion and Italian Spice Mix. Saute until onions are translucent- about 7 min. Add garlic, tomato paste, parsley, and stir to combine. Remove from heat and set aside.
  3. In a large mixing bowl add beef and pork. Season with salt and pepper and add onion, spice and tomato mixture. Fold until combined, being very careful not to over mix.
  4. Line your muffin tin with XL parchment paper cups. Fill cups to the rim and bake for 25 min or until done.
  5. While the meat is cooking, prepare your mash.
  6. Add sweet potatoes and cauliflower to your steam basket and steam for 12 min or until vegetables are tender.
  7. Transfer to a food processor and add coconut cream, garlic, salt and pepper and process until smooth.
  8. Add green onions, and pulse until combined.
  9. Season with lemon juice and additional salt and pepper if desired.
  10. Once the meatloaf is done, remove meatloaf from muffin cups and transfer to a serving platter.
  11. Top with a generous helping of “mash” and garnish with diced green onion.
  12. Enjoy!