McDonald Farm

A 4th generation family farm, McDonald Farm was started by Wayne’s great-grandfather Alexander in the early 1900s. Known for their premium pork, beef, and lamb products, the farm has been a staple in the community for many years. Wayne and Maria, along with their children Emma and Ethan, continue to operate the farm, offering high-quality meat products to their customers.

For almost 15 years, McDonald Farm has utilized Holistic Management to make decisions that benefit the land, animals, and the family. All animals are born and raised on pasture, rotated through paddocks year-round with access to fresh water and lush, green grass. The farm ensures that none of the animals are exposed to antibiotics, hormones, or unsanitary housing. By replicating nature and harvesting the excess it provides, the farm maintains ethical and humane treatment of their animals, prioritizing their health and comfort.

McDonald Farm's products are also served at the Fort Garry Hotel in Winnipeg, MB, Canada. Though not certified organic, the farm prides itself on offering drug and hormone-free, healthy, and nutritious grass-fed beef, pork, lamb, and poultry. The farm has recently announced that they will no longer be direct marketing their meat, thanking their customers for their support over the past 20 years.