Introduction to RheaLife for a healthy lifestyle
Hello, my name is Mary Pfeffer. Along with my husband John and our children, John, Adam and Jennifer we are pleased to present to you this information package on our farming operation, Pfeffer Rhea Farm.
In 1994 we chose to "diversify and value add" to our cashcrop operation to include the rhea. As well as farming John is a self employed electrician and up until three years ago I drove school bus for sixteen years.
This kit will supply you with the needed information for you to:
- know and understand basic information about the history of the rhea
- know and understand the rhea carcass, the different cuts and how to break it down and portion
- cooking, handling and seasoning tips
- learn the versatility in both profit and terrific taste of this new red meat
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 "We thoroughly
enjoyed the
experience of the
Rhea Meat..."
We
thoroughly enjoyed
the experience of
the Rhea Meat that
we purchased from
your farm last week.
We ate the sausage
as a cold snack and
enjoyed the mild
flavour. We opened
up the oyster and
stuffed it with a
mix of crab, cheese
and butter and then
wrapped it in bacon
and broiled it.
Delicious!
The backtender piece
was simmered in a
skillit with a
mushroom (oyster and
regular) peppercorn
sauce and was very
tasty. We barbequed
the fan piece and
then added a roasted
garlic sauce with
prawns. It was also
very good. All in
all it was an
enjoyable experience
and one we would do
again.
Cheers,
Wally and Heather
Berseth |
By dealing directly with us the producer you will always be assured of the finest quality. Our birds are free ranged on rotational pasture and are hormone and drug free. Our farm is open by appointment to the public for farm tours; you are welcome to be our guest for a visit and see the birds up close in their natural surroundings.
RheaLife for a healthy lifestyle, Ontario grown low Fat, Low Cholesterol, Heart Healthy Alternative Red Meat. Our goal is to work with chefs, such as yourself, who care to serve the very best.
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