22225 Dewdney Trunk Road

Maple Ridge, BC V2X 3H8

Tel: 604-476-0718 Fax: 604-476-0792

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Organic World Food Network Co Ltd. is a Processor, distributor and wholesaler of BLACK DIAMOND ORGANIC BEEF, BLACK DIAMOND BUFFALO, BLACK DIAMOND ORGANIC CHICKEN, SPECIALTY MEATS, SMOKED and COOKED meats and TRUE FOODS products.

Never doubt that a small group of thoughtful committed citizens can change the world. Indeed it’s the only thing that ever has.

We have searched the world to bring you the finest Organics and healthy eating proteins with Organic World’s Specialty Meats.

Every day we’re in all of this together

Memories and Moments…

Go Forward… Go Organics…

 

Our mission is to provide today's busy families and individual’s time to celebrate and enjoy Healthy Eating Products at an affordable price.

• This is why we choose only certified organic or natural meat and other wholesome ingredients.
• We have also created food that the whole family can enjoy quickly and easily.
• That's why our food tastes so Good!

 

What is Organic??

According to the Canadian National Organic regulations that we adhere to, animals sold as organic must be raised on organically grown feed. The land has to be free of any synthetic pesticides, fertilizers, herbicides or other chemicals for at least three years before the pasture or any crops produced on it can be certified as organic. The organic feed we give our animals is prohibited from containing any transonic (i.e. G.M.O.) the effects of genetically modified food (GMO) feedstuffs or animal by-products.

Organic Farming at its core is a commitment from the farmer to seek the most natural way of raising animals – without pesticide spraying, without genetic modification, without hormones or without antibiotics. Organic farmers also have a concern for the animals' health and well-being, and for environmental sustainability.

 

Reason to Buy Organic??

1. Organic products are higher in vitamins and antioxidants compared to conventional meat products. No GMO's: are yet to be seen.
2. Eating organic reduces exposure to outside stressors (pesticides, GMO's, antibiotics) and increases food that activates your body's own systems (immune, growth, etc.).
3. Taste: bursts with Natural Flavor. (the way it was meant to be)
4. No chemical cocktails – detectable amounts of organ phosphorous pesticides are found in children. These levels are undetectable on an organic diet.

 

So What Does This All Mean??

• It means you can feel secure about your food. Whether you struggle with current health issues or not, treating your body properly promotes health.
• By making a stand and eating organic products, we are showing our children and the Future generations that eating healthy is the way to go.
• Eating organic means that you will taste what real food is supposed to taste like.

 

You will taste a difference!

 

Black Diamond Buffalo/Bison: Power protein

No other mammal has a closer historical tie to the development of North America than its largest land animal, the bison, also commonly known as the buffalo. Once prominent fixtures on the vast plains of the CANADA and UNITED STATES, bison have survived over-harvesting and near extinction. Their numbers dipped as low as 1,000 head by 1900 but have since recovered and now exceed 500,000 head throughout North America. Today, they can be found in all Canadian Provinces, in all 50 states, and in several countries overseas. 

Bison meat is marketed as a natural product using no growth hormones; it contains only 2.42 grams of fat, 143 calories and 82 milligrams of cholesterol per 100 grams of cooked lean meat. Thus the meat is lower in fat, calories and cholesterol than beef, pork or skinless chicken. Bison are extremely hardy animals that can survive winter blizzards and extreme summer heat, which make them an alternative enterprise for meat producers. Bison are very low maintenance and a very efficient grazing animal, preferring a total grass diet on which they can gain about two pounds/day. They are long-lived animals with a reproductive cycle that can exceed 20 years.

 

How Do I Cook Buffalo?

Buffalo meat cuts are very similar to beef, but the color of the meat is a darker red. That is because buffalo meat does not have streaks of fat in it, called marbling, like beef. Since buffalo has a lower fat content, it will cook faster than beef. Fat in meat slows the cooking process by acting as an insulator. The heat has to break through the fat layer first, and then meat can begin to cook.

Buffalo Roasts should be cooked at a lower temperature. The motto for buffalo cookery is "low and slow". . By cooking buffalo roasts at a temperature of 275'F until the internal temperature reaches 155 to 170'F. 

Buffalo Steaks should be cooked just like beef steaks but never cooked well done or they will be tough. Medium to Medium Rare is the best way to cook a steak. You will ensure the best quality and most tender meat.

 

Black Diamond Organic Beef:

Certified Black Angus Organic Beef    

• Livestock are raised in environments that allow free movement and opportunity to express normal patterns of behavior.
• Livestock are raised free from the use of hormonal growth promoters and antibiotics.
• Diet consists of certified organic feeds and forages that have been produced under agricultural systems that exclude the use of synthetic herbicides, pesticides and fertilizers.
• Livestock are raised as part of an organic system plan. (A plan of management of an organic production or handling operation that has been agreed to by the producer or handler and the certifying agent. This includes written plans concerning all aspects of agricultural production or handling as described in by relevant standards and regulations).
• Pasture used for livestock grazing is managed to provide feed value and maintain or improve soil, water, and vegetative resources.
• To especially meet EU (European Union) organic requirements, certification inspections relate to all stages of production, slaughter, cutting and any other preparation up to the sale to the consumer to ensure (as far as technically possible) the traceability of livestock products through the production, processing and any other preparation chain from the unit of production of the livestock until the unit of final packaging and/or labeling.
• Livestock or edible livestock products that are removed from an organic operation and subsequently managed on a non-organic operation are not sold, labeled, or represented as organically produced in accordance with food labeling laws.

 

Black Diamond Organic Chicken:

• Raised in modern buildings with clean well water without chlorine or fluorides, fresh air to breathe, and access to natural sunlight.
• Fed organic feed blended with wholesome grains, corn and legumes.
• Raised without antibiotics or synthetic growth promotent.
• Certified organic by the Organic Crop Improvement Association (O.C.I.A.)
• No chlorine used in the chilling process.

 

Black Diamond Free Run Poultry:

"Pastured or free range, poultry" refers to a poultry production system that is characterized by turkeys, quail, game hens or ducks being raised primarily on pasture. The birds supplement their grain feed by foraging for up to 20 percent of their intake and are often moved regularly to fresh pasture.
Pastured poultry is a niche market that taps into increased consumer demand for more natural and humanely raised protein sources. Consumers demanding this type of poultry product are generally willing to pay more for the system, which includes raising poultry on grassy pasture to deliver a product that is considered by many consumers to be healthier and tastier, as well as more environmentally sound. Pastured poultry production generally has lower entry costs and thus is attractive to smaller or limited resource farmers.

 

Goat:

 Goat meat (Chevron) is rarely seen in mainstream grocery stores because of limited, variable and inconsistent supplies. It is also more expensive than poultry and other red meats. Ethnic populations and the desire for healthy diets are driving the demand for goat meat.

 

Natural Choice Lamb:

Ask your mother or grandmother to taste it. It will taste like they remember real lamb tasted when they where a kid - without antibiotics, pesticides, and herbicides, growth hormones etc. Tender and Juicy and Tasty!

 

OSTRICH & EMU:

The ostrich, a flightless bird that belongs to the ratite (RAT-tight) family and originates from Africa, is the world’s largest living bird. When fully grown, the ostrich weighs approximately 450 pounds and stands eight feet tall. Emus are also ratites but native to Australia. They weight 125 to 140 pounds and stand about six feet tall.

Ratite meat has a gourmet market. With a texture and color similar to beef, it is low in fat, calories and sodium. It has fewer calories, less fat and less cholesterol than beef, chicken or turkey. It also is a good source of iron and protein.

Ratite oils are used extensively in the cosmetics and pharmaceutical industry. They are reputed to have exceptional moisturizing, penetrating and therapeutic qualities for humans and animals. Some clinical testing indicates that emu oil may have anti-inflammatory properties and possibly skin de-sensitizing properties. Oil and cosmetics using ratite oils are sold in health food stores and on the Internet.

 

Natural Choice Pork:

 

Pigs raised for the production of natural pork products are handled using humane treatment. They are allowed to move freely in their living environment and have access to the outdoors.

Surveys indicate consumers are willing to pay more for food raised using environmentally friendly and/or humane conditions. For example, research funded by the Leopold Center at Ames, Iowa, indicated consumers would pay nearly $1 more for a package of pork chops labeled as, ‘Produced under an environmentally friendly system’. Of those randomly selected consumers, 62 percent said they would pay a premium for pork raised with that guarantee.

 

Elk:

Elk graze on grasses and browse on trees and shrubs, depending on availability and nutrient content. Elk tend to prefer grasses. Ranchers have reported success feeding a combination of alfalfa and brome grass hay and 1 to 2 pounds of pellet corn, oats and screenings during the winter. It may be necessary to mix minerals with the pellets because some problems have been observed with elk refusing block minerals and vitamins. One animal unit month (AUM) is equivalent to three mature elk females. This means that rangeland which is capable of supporting 50 head of beef cow-calf pairs for the season will support 150 elk cow-calf pairs.  

 

Caribou:

Typical coloration of the Caribou is brown, shaggy fur with a whitish neck and mane. The muzzle is large and blunt with short and broad ears and a short tail. Large, crescent shaped hooves which have sharp edges ensure good footing. The antlers of adult male Caribou are massive compared to those of the female and are erect and spreading with flattened brow tines that point forward and downward over the forehead. This species is among the most migratory of all animals. They feed on lichens, mushrooms, grasses, sedges and other green plants in the summer and twigs, horsetails, and willow in the winter. Caribou are great swimmers and run at speeds of up to 50 mph. The spongy foot pads provide traction on boggy summer tundra and in the winter when the pads have shrunk, hardened and are covered with tufts of hair, the hoof rim bites into ice or crusted snow to prevent slipping.

 

Venison:

 Venison Raised for the production of farm raised products are brought up in a natural, stress-free environment. Venison is a great choice for people who are very concerned about their health, due to the lean quality of meat.

 

PROPER COOKING Methods:

• Use a Meat Thermometer: Meat thermometers can be used to check the temperature of cooked meat.
• Wash Hands Thoroughly: Always remember to wash your hands before and after preparation of meat.
• Avoid Cross-Contamination: Spreading bacteria from one food to another, which is known as cross-contamination, can also be an issue. Make sure to clean work surfaces and utensils with hot soapy water after preparing the meat.
• Keep Hot Foods Hot and Cold Foods Cold: Keep foods out of the temperature danger zone of 41°F to 140°F.
• Thaw Meats Properly: Don't let meat, cooked or fresh, sit out at room temperature for more than two hours. Thaw meat in the refrigerator or in the microwave (only if it is going to be cooked immediately after thawing).

Share this information with your Friends and Family so we all together can eat healthy and stay focused on the future.