If you’ve had a few steaks or roasts in your lifetime you’ve probably seen a green, blue, purple or red colour on the fat of your beef. Don’t panic. It’s not mold and no – it’s not the remnants of…
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If you’ve already enjoyed a Papa Earth grilling steak, you can vouch for that ‘je-ne-sais-quoi’ tender quality. Between the farm and the table, our beef undergoes an age-old perfecting process. Today we will break down what you need to know…
Flash-Frozen and Vacuum Sealed So, by now you’re a great meat-shopper but how does your Papa Earth meat stay fresh and store well, especially if you’ve bought meat in bulk? We’ve got that covered and can explain to you how…
The Nacho Poppin Chicken Recipe For the folks who love Nachos and Chicken at the same time. Nacho Poppin Chicken is for you! The creamy stuffed chicken in combination with the crunchiness of Doritos will make your taste buds feel…
Wild Caught Arctic Char & Turbot from Baffin Island, Nunavut. All of the Arctic Char and Turbot from Papa Earth comes from the coast of Baffin Island. The fish are wild-caught and have traveled from the fresh, clean waters of…
100% Curb-Side Recyclable Packing & Same Day Delivery If you’re a Papa Earth customer within the GTA you may have noticed that in April 2020 we switched from reusable plastic liners to paper-based packaging. As health and safety precautions suggest…
Free-Range Chicken. Free-Run Chicken. Pasture-Raised Chicken. What is what? When you shop for poultry you probably come across a lot of different terminologies: Free-range, free-run, pasture-raised, air-chilled, raised without antibiotics, antibiotic free, certified organic… it goes on and on. In…
Grass-Fed Beef vs Grass-Fed and Grass-Finished Beef By now, you have probably heard of the term grass-fed beef. Whether you visit our online Papa Earth store, your local grocer, a butcher or, go directly to the farms yourself to shop,…