Welcome to Honeybrook Farms

Breeders of Registered Black and Red Angus Cattle

We live in West Central Saskatchewan. This year the farm was recognized as a Century Family Farm - Elsie Monteith’s (Lee’s mom) family homesteaded this land in 1906. The land has been continuously farmed – beef and dairy cattle- since that time by members or the Monteith family.

We believe in sustainable and ethical beef production and we have completed and are certified as a Verified Beef Plus operation.

Here at Honeybrook, we run a herd of purebred and commercial Black and Red Angus cattle. We have had commercial cattle for many years using Angus bulls on commercial cows. We started our purebred Angus herd 5 years ago. Our daughter Melissa focuses on the Red Angus, ourselves Lee and Cathy focus on the Black Angus. Using our commercial herd we have been utilizing embryo transfer to grow our Angus cattle numbers. In addition, our son James has a small herd of registered Galloway cattle. For regular updates on our farm like us on facebook at Honeybrook Farms. We are slowly growing a producer to consumer beef market. Our beef is pasture raised and supplemented with grain for the last few weeks.

In addition, Lee maintains a small commercial apiary running between 100-150 hives of honeybees. Our honey is shipped to the Beemaid Honey as well as packaged and sold off farm. Summer is a very busy time. Cathy is a Veterinarian who works as a Veterinary Clinical Pathologist.

Featured Recipe:

Beef lentil soup:

This is a hearty soup that is more of a stew than true soup. A great meal with homemade buns or biscuits.

1lb ground beef
1 cup green lentils
¼ c pearl barley (or wild rice if you want to keep it gluten free)
6 c beef stock
1 large onion chopped
1 garlic clove minced (large clove)
2 c canned diced tomatoes
1 bay leaf
1tbsp chopped parsey
1 tbsp basil dried
1tsp thyme
1 tsp cumin
pinch of ginger
salt and pepper to taste

Mix together ingredients and put in a Ziploc bag or resealable container add meat.
Marinate at least 2 hours and up to 8 hours.
If you are doing shish kabobs then put the mushrooms in the marinade as well for 1-2 hours.