The Barnabé family work together to provide nutritious and delicious tasting meats for your table. 


Owner of Wildfire Farms

Owner Meaghan (née Barnabé), Kai, Caziah & Kade  Woodmore, Manitoba

Owner Meaghan (née Barnabé), Kai, Caziah & Kade

Woodmore, Manitoba

The name, Wildfire Farms was inspired by the multi-generational farm, Wild Fire Angus Ranch. It originated from the experience of fighting prairie wild fires on the pastures near Vita. Fires were fought by family members by back burning and by creating cut lines to control the raging fires. All to save designated pastures for the cattle and to save the cabin in the woods.

Wildfire Farms began 8 years ago, with a vision of direct marketing and sales of grassfed and finished beef from the family farm. Along with selling beef, presently, Meaghan raises heritage pork and free roaming chickens.

She enjoys farm life, helping the family farm with sales and owning a business. She wanted to share with others the meats she had access for herself and her family and also her passion for good wholesome food. 

Meaghan is the owner of Wildfire Farms and sells grass fed and finished beef, raises chickens and pigs. She's the go-to person for direct farm sales, customer service and inquires. 

In the summer and winter, you will find her at Le Marché St. Norbert Farmers' Market on the outskirts of Winnipeg, Manitoba and she delivers to various locations in Winnipeg. 


Founders of Wild Fire Angus Ranch

Grassfed and grass finished beef producers. 

In 1968, Guy and Léa moved to the family farm, bought their first 8 cows and started a family.  The family farm located in Saint-Jean-Baptiste, Manitoba has been in the Barnabé family since the early 1900’s. Guy has lived on the family farm for the majority of his life.   Léa is inspired by Hippocrates famous quote: “Let food be thy medicine and medicine be thy food”.  After reading various books and doing research, they decided that raising and finishing cattle on grass in harmony with nature is sustainable and the meats are healthy and nutritious for their family compared to conventional finished beef. 

Léa et Guy Barnabé  Saint-Jean-Baptiste, Manitoba

Léa et Guy Barnabé

Saint-Jean-Baptiste, Manitoba

Sylvain, Guylaine, Yanik, Mallie et Adelle Barnabé  Woodmore, Manitoba

Sylvain, Guylaine, Yanik, Mallie et Adelle Barnabé

Woodmore, Manitoba

Sly grew up on the family farm and moved to Woodmore, Manitoba in 1998.  Guylaine and Sly married in 2002 and started their family a couple years later.  Sly has been contributory and instrumental in the continuation of the farm and the decision to produce a superior and nutritious beef for his family.  He has various interests such as welding, sausage making, endurance sports and building stuff. 

Guy and Sly, with the help of Léa and Guylaine, are responsible for the day-to-day operation of the farm and for the well being of the cattle throughout the year. 

They produce all forage for the grass-fed and finished angus-crossed cattle.  On an ongoing basis, they ensure the equipment is serviced for haying in summer, bailing straw for bedding in the fall, feeding in winter and seeding of forage legumes, such as trefoil, alfalfa, sainfoin, millet, and clover in the spring.  

In the winter months, the cattle reside on pastures where they are sheltered by trees. Sly cross fences the pastures in the fall where bale grazing occurs during the winter months.

 In April in preparation for calving season, the cows are transported from Woodmore to Vita pastures. Calving season starts in June, which is more in harmonization with nature’s milder weather cycles than birthing in March when the weather patterns are unpredictable and harsh in the prairies. 

During summer they check pastures, which is a variety of native grass and decide which fields the cattle will enter next to graze. They also round up the cattle to move them from paddock to paddock, they are moved every 4 days on new 1/4 sections.  They ensure the fences are secure and repaired when necessary. 

In the fall, they round up the cattle to transport them back to Woodmore. 

Twenty years ago, Guy, Léa and Sly started their journey to develop cattle stock that would be better suited to finish on grass and they are now prepared to share this meat with you.