Our rheas are naturally raised; there are no growth stimulants used. Our high standards ensure quality Rhealife Products for you our customer.
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Oil Testominials
We have a 9 month old infant who suffers from extreme exzema and itchy skin. We were hesitant to use steroids, so we used the pure Rhealife Rhea Oil and found a marked improvement. Less inflammation and redness at the site as well as a moisturizing and protective effect were found.
Joel Lamoure B. Sc - Pharmacist, Aylmer ON
I tried Rhealife Rhea Oil in the hope that it might help the pain and inflammation in the fingers on my right hand. In using it regularly on my hand I have found great relief. My joints move better with less pain and stiffness.
Lois Jackson - Media Consultant Fingal ON
I have Eggshell Cracking Psoriasis. The Rhealife Rhea Oil is a good alternative to the steroids I was using previously. I highly recommend trying the Rhea Oil.
Joan Knowles - Retired Welfare Supervisor, Niagara Falls, New York
Chef Testominials
"For three years now I have been getting in fresh deribbed rheas from Pfeffer Rhea Farm. I enjoy this product for its freshness, uniqueness and the ease to bring to my customers a taste treat they won't soon forget. It takes me approximately one minute to debone and portion each serving. Rhea has an excellent shelf life, outlasting beef and I am able to utilize the entire rhea from meals to soup and sauce. Both first time and repeat customers enjoy their rhea experience and so will you"
Frank Hubert, Executive Chef, Kettle Creek Inn
I receive my fresh rhea from Pfeffer Rhea Farm on Tuesday, it has already aged five days. On Saturday I portion it out and individually wrap each piece. I leave the silverskin on any portions to help retain the moisture, only removing it before cooking. After twenty days, if there is any remaining, I freeze the leftovers.
Dave McGann, Executive Chef/Owner The Town Grill, Toronto ON
The rhea and all its parts have a multitude of uses. I treat the neck as I would an ox tail and incorporate it into my soups. The liver is treated like any other and I also create different salads from the meat. With rhea meat there is a high yield in terms of useable product and you get back more in terms of utilization for your cost than conventional meats.
Owen Steinberg, Executive Chef/Owner Jov Bistro, Toronto ON
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