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

 

Owners of Wildfire Farms

Owners Meaghan (née Barnabé), Cory, Kade, Kai & Caziah Lomax Woodmore, Manitoba

Owners Meaghan (née Barnabé), Cory, Kade, Kai & Caziah Lomax

Woodmore, Manitoba

In 2007, Meaghan and Cory met while tree planting in northern BC. They moved to the Okanagan, where they spent a few seasons working in orchards, vineyards and organic farms around Oliver, BC. Their experience moulded them into being passionate about food and where it came from. They travelled to Mexico for a winter before moving to Woodmore, Manitoba.  

In 2010, after backpacking in Mexico for the winter, Meaghan and Cory moved to Woodmore, Manitoba with dreams of living on a farm, helping the family farm with sales and owning a business. They wanted to share with others the meats and vegetables that they had access for themselves and their passion for good wholesome food. 

They are now owners of Wildfire Farms and sell grass fed and finished beef, raise chickens and pigs.  Throughout the year, they manage sales and customer services, and respond to email inquiries, fill online orders, prepare invoices, and coordinate delivery dates of grass-fed finished beef. They organize and coordinate delivery of cattle to their butcher in Winkler, Manitoba.  In the summer, you will find them at Marché St. Norbert Farmers' Market on the outskirts of Winnipeg, Manitoba.  They deliver to both Crossfit Winnipeg and Crossfit Steinbach several times a year.

 

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, 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 feeds them bailed hay, lays out straw bedding.  In April in preparation for calving season, the cows are transported from Woodmore to Vita pastures. Calving season starts in mid-May, 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 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.