our farmers

    Raised on native grassland and mountain range, in the shadow of the Rocky Mountains, in SW Alberta, Plateau Cattle Co., is named after the mountain that our third generation cow calf operation calls home. We pride ourselves in the care and commitment to the cattle we raise and the land that they graze.

    Grass fed on over 80,000 acres of open mountain pasture, and carefully finished locally, with locally grown hay and grains, Plateau beef is world class. Excellent in grade, taste and quality.

    Using a combination of tradition and technology that supports the best in animal handling, care and environmental stewardship, Plateau attributes this world class beef to the high performance Angus hybrid cattle carefully selected (through genetic testing) and bred to handle the Alberta climate and deliver robust high grade beef quality.


The Cowboy Way


    With three generations of insights and expertise, at Plateau Cattle Co., we believe in raising our cattle and running our business the Cowboy Way – with values of kindness, compassion and respect for the animals we raise, the land we steward and the people we meet.

    From birth to maturity at Plateau, we ensure that our cattle are raised in the best way possible with low stress handling including using horses whenever possible. We strive to not only meet but exceed industry standards when it comes to animal care and sustainable food production- in fact we like to boast a little and say that we are trailblazing the industry with new ideas and ways of raising our cattle that are advancing the industry.


Our beef is Verified Sustainable Plus, and we are proud to supply Harry's Natural Meats exclusively with what we believe is some of the best beef in the world.

    Ray and Nancy Nolan are partners in life and business.  They both graduated cooking college, Ray in Ireland and Nancy at SAIT in Calgary.  They met in London, England in the kitchen of the 5 star Dorchester Hotel.  They have cooked for the Queen of England as well as other heads of state and celebrities.  One of their proudest days was cooking for Nelson Mandela in the private Krug Dining Room of the Dorchester. They later travelled together, working in the kitchens of fine hotels like the Intercontinental in Toronto and the Hyatt Regency in Calgary. In 2012, they decided they were ready to start a family and lamb farm in Southern Alberta near Vulcan where Nancy's parents still reside.


   Now with a flock of over 400 Ewes, Lambtastic Farms is able to process lamb on a consistent basis throughout the year. During cold winter months and hot summer days, a 12,500 square foot heated, ventilated barn can house up to 1200 head of sheep, keeping them warm, clean and safe.

    Lambtastic's high ethical standards ensure all livestock are raised in a healthy environment.  They are raised without the use of hormones or animal by product feeds. Nutrition plays a major role in the well-being of the flock. The sheep have the opportunity to roam and live a natural life, feeding off the grasslands and sparkling waters. Their diet is supplemented with carefully regulated forage and mixed grain ration.

    A lamb's taste changes as it matures, therefore the Nolan's are very careful to process them at the right age. Lamb meat should be tender, flavorful and always healthy.  Lamb is an excellent source of high quality protein.  Lamb is a food you can feel good about eating because today's lamb is low in fat and an excellent source of vitamins and minerals.


Spragg’s Meat Shop has grown and developed significantly since it’s beginning, but, like most successful business ventures, it all started with a wish.

In 2002, after working in the commercial hog industry for two years, Greg Spragg’s dream to raise pigs of his own had solidified. On Greg’s birthday, his wife Bonnie gave him the gift that kept on giving. She surprised him with three little pigs, the first of many. By summer’s end, Greg and Bonnie had raised 75 pigs to market weight. 50 pigs were sold, leaving 25 for breeding stock.

By November 2005, Greg and Bonnie’s vision continued to grow as Spragg’s Meat Shop officially opened its doors. Expanding into processing allowed Greg and Bonnie to raise their hogs, process them and market their pork products all within Rosemary, Alberta. While Spragg’s Meat Shop is the main processing and retail outlet for Spragg’s free-range pork, you can also shop at the Farmers Markets and select grocery stores in Calgary and area.

Greg and Bonnie are proud of the pigs that they raise. They would never consider putting up a barn after seeing the benefits of raising hogs outside. When pigs are allowed to live and grow in a natural environment, they develop personalities and even attitudes.

Sunlight, fresh air and an open pasture do amazing things for the pork flavour. It tastes better knowing that the pigs were happily raised in a low stress environment. Spragg’s Meat Shop works hard to produce the best pork for you, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. We hope that you get as much enjoyment eating our pork as we do getting it to your table.

Bear and the Flower Farm outdoor raised free range pork is happy year round! In the winter the pigs live in a 11 acre paddock to keep them warm and healthy with Alberta’s up and down climate. To many people, they go ok…how big is that? To put it into perspective the winter paddock is just about 10 football fields’ big, lots of space. When you look into the winter paddock you cannot see all of the pigs without walking around. They find fun spots to play in mud wallows and root.

When summer arrives Bear and the Flower Farm naturally raised pigs go out to pasture where they sped time playing in the water and sunbathing. We electric fence the pigs in large sections of grassy fields. The pigs live 100% outdoors. They burrow in straw on cooler nights and also have huts that move around with them. 

At Bear and the Flower Farm we work with a certified swine nutritionist. Our nutritionist has helped us to develop feed rations that allow us to finish our Bear and the Flower Farm free range pork in a timely manner, all while keeping this process a natural plant based formulation. We take our animals feed seriously and want them to have the best! Our Feed is GMO-free, antibiotic-free , hormone free and animal by-product free. We work with Nutrition Partners out of Airdrie where they source our ingredients 100% from Alberta to create our proprietary feed blend, so that Bear and the Flower Farm raised pork is a consistent, high quality product!


Our feed contains:

  •  Barley

  •  Wheat

  •  Peas

  •  Linseed

  •  Lysine

  •  Flax (enriches our pork with Omega 3s)

  •  Limestone

  •  Salt

  •  Phosphate

  •  Calcium​

  •  Vitamin A, D, E and Copper

  •  Priobiotics, yes our pigs are fed a patented probiotic (read below)

  •  Everything is natural and free of GMO, antibiotics, animal by-products and hormones

  • Rich in Omega 3 fatty acids. Every 100g of Bear and the Flower pork is .9g of Omega 3's


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134 Mahogany Plaza SE Calgary, Alberta  |  Tel. 403-452-1989