Above are a few images of some lambs being exported to Mexico!

Broiler Chickens

Our chickens are called Nova Browns. Nova Brown producer, Barbara Aaron, along with her husband Brian, are the owners of Nova Free Rangers, a hatchery located in Rhodes Corner, Nova Scotia.  Here at Harley Farms we fly in day old chicks to the farm, and fatten them out on pasture with an abundance of area to roam freely. The Nova Brown is a proven slower-growth bird ideal for free range/organic production. It is from heritage parents. It’s a hardy, red-feathered bird with superior taste and meat texture. It loves to range. It has dark red feathers and yellow shanks, beak, and skin. It reaches 5-6 pounds live weight at 63 days.

For more information visit: www.novafreerangers.com

Hereford Cattle

  • Breeding Stock
  •  Stockers
  •  Finished Fat Cattle



Until the 18th century, the cattle of the Herefordshire area were similar to other cattle of southern England, being wholly red with a white switch, similar to the modern North Devon cattle breed. During the 18th and early 19th centuries, other cattle (mainly Shorthorns) were used to create a new type of draught and beef cattle which at first varied in colour, different herds ranging from yellow to grey and light brown, and with varying amounts of white. However, by the end of the 18th century the white face characteristic of the modern Hereford breed was well established, and the modern colour was established during the 19th century.

The Hereford is still seen in the Herefordshire countryside today. The first imports of Herefords to the United States were around 1817 by the politician Henry Clay, with larger importation of the breed beginning in the 1840s. A testament to the hardiness of the breed; while originating in cool, moist Britain, they have proven to thrive in much harsher climates on nearly every continent, where they can still be found today.

Why choose Hereford cattle

The characteristics of the modern Hereford were implanted by a group of breeders in Herefordshire more than 200 years ago. Their objective was to fix in one strain of animal the desirable traits of hardiness, early maturity, fertility and the swift, efficient conversion of grass into red meat so firmly that the transmission of these qualities to the next generation could always be relied upon. Their success was spectacular and the Hereford became the cornerstone of the beef economy in all the cattle raising countries in the world. New opportunities now exist for the breed in the era of sustainable farming where ease of management in close harmony with the environment is a major consideration.

Key characteristics:

  • Excellent meat quality
  • Early maturity and high performance on forage based diets
  • Adaptability – Herefords thrive in a wide variety of environmental conditions
  • Excellent temperament
  • Easy calving ability
  • Good fertility
  • Longevity


  • Breeding Stock
  • Stockers
  • Finished Fat Cattle

Belted Galloways are quiet, easy calving and have the ability to withstand harsh weather conditions, being one of the only breeds of cattle with two layers of hair, which provides   an effective  natural insulation.

Belted Galloway cattle have been proven to be superior feed converters, reaching alive weights of 1000 lbs to 1200 lbs in 18 months. these high feed conversion rates, and the breed’s ability to produce lean but well-marbled beef straight off forage,  is what makes the Belted Galloway profitable year after year.


The Belted Galloway originated in Scotland. Though they have been found in pictures dating back to the 11th century, the first documentation of the breed occurred in the 16th century in the Galloway region of Scotland.   As a native to this rugged and hilly seacoast district, the Belted Galloway had to be hardy in order to survive.

There is much speculation regarding   the breed’s origin. The breed may have been a cross between a Black Galloway and Dutch Belted, which is a dairy breed, though there is no documentation to uphold this theory.


The meat of a Galloway is both exceptionally lean and very flavourful. As this is  a beef breed as opposed to a dairy breed, cut ability is very important to the breeder. Dressed weights are generally better than 60 percent of the live weight.

It has been well documented by health authorities, including Health  Canada, that it is the saturated fat in our diet that raises low density lipoprotein (LDL) cholesterol in human blood. It is the LDL in our blood that is responsible for health issues such as heart attacks and strokes.

A 1994 fat content analysis of Galloway meat in the National Sciences Department of the University of Guelph (Ontario) revealed that  the total fat content of Galloway meat was shown to be exceptionally low, in the range of 2% and, in particular, the harmful saturated fat content was very low, in the range of 1%.

Diets for human consumption must contain certain essential fatty acids, namely linoleic acid (omega 6) and linolenic (omega 3). These fatty acids, also called polyunsaturated fats, are essential for human cells and can not be manufactured by the human body.

However, linoleic (omega 6) fatty acid in excessive amounts are contributing factors to  certain cancers. It has been recommended that the omega 6:omega 3 ratio in foods should be lower than 10:1. In this regard, Galloway meat is exceptionally healthy having omega 6:omega 3 ratios of about 3:1.

As an excellent source of dietary protein, Galloway beef can be as beneficial  as chicken or fish for maintaining a healthy diet.



  • Breeding Stock
  • Finished Meat Lambs

Wiltshire Horns are an “easy care” breed. As a hair sheep, not a wool producer, they do not require shearing and therefore do not have any of the problems associated with wool production, but their  hair is thick enough to insulate against Canadian winters.

They are also renowned for their sturdy legs and good feet which is essential in all livestock production. The lambs finish well off pasture / hay, producing on average at a 6% higher meat to bone ratio than other sheep breeds.


The Wiltshire Horn is an ancient breed whose population has ranged from “incredible” numbers on the Wiltshire Downs in the 1700s to a few thousand when the UK all but abandoned  meat breeds in favor of big profits from wool.

Now that most wool has so little value that sheep farming for wool does not cover the cost of shearing, the Wiltshire Horn has re-emerged as a popular breed.


The characteristics of the breed make it a very important addition to the commercial flock where low maintenance and low input costs are of ever increasing importance.

No Shearing

Today, demand for wool is so low that its production has become uneconomic. The Wiltshire Horn has a short fleece that naturally sheds in the spring leaving a short hair coat, as shown above. The fleece then starts to grow again in the autumn to provide protection for the winter months. This self shedding ability eliminates the time and cost involved in gathering sheep for shearing, dagging and dipping.

Flavorful Meat

The Wiltshire Horn produces a very full flavored meat that is meeting the demand of  an increasingly discerning public. Lambs have the ability to grow to heavy weights without putting on excess fat to meet modern grading requirements and are able to finish off grass. The exceptional quality of the meat is ideally suited to niche market outlets such as farmers’ markets and farm gate sales.

Easy Lambing

The Wiltshire Horn ewes have large frames and are good, milky mothers which lamb easily. Lambs have remarkable vitality at birth and are born with a thick hair shedding wool coat which protects against the elements. The breed is equally suited to indoor or outdoor lambing systems.

Ideal Crossing Breed

The Wiltshire Horn is an ideal crossing breed. Rams are used as superior terminal meat sires producing lambs which are lively at birth and finish quickly. The large framed Wiltshire Horn ewe accepts rams from all the widely used terminal breeds producing top quality prime lamb. Wiltshire Horn ewes are now being used in many commercial flocks where, with careful selective breeding, they are able to produce wool shedding replacements.


  • Breeding Stock
  • Weaners
  • Finished Meat Hogs

Tamworth pigs are one of the oldest breeds of pigs and a natural choice for a pasture raised system due to their hardiness, good mothering ability, plentiful milk, natural disease resistance and their red hair, which helps to protect them from sunburn. These pigs produce lean flavourful meat year round.


The Tamworth pig originated on Sir Robert Peel’s Estate in Tamworth, Staffordshire, England,  after his existing herd was interbred in 1812 with pigs from Ireland known as 'Irish Grazers'.

Much of the improvement of the breed took place in Staffordshire as well as  in the counties of Warwickshire, Leicestershire and Northamptonshire, England. The breed appears among the least interbred with non-European breeds, and therefore one of the closest to the original European forest swine.

In 1865, Tamworths achieved English breed recognition and in 1885 the herd book was started. Tamworths were imported to the United States by Thomas Bennett of Rossville, Illinois, in 1882, followed by entry to Canada

Breed Associations for Tamworth Swine are active in the UK, USA, and Canada; however, they are considered a minor breed. From 1913 to the mid-century, the breed reached peak numbers in Canada, reaching up to ten percent of the total swine population. In Australia, the breed reached peak numbers of about 1000 in the mid-20th century.

Modern herd numbers have reached critically small numbers in each of the five recognized countries holding these animals.


The most salient feature of the Tamworth is its significant  hardiness with respect to adverse climates. The breed does well in  more northerly settings such as found in Scotland and Canada, where winters can be  severe. high winds. The animal is not only durable and rugged, but is also extremely well suited for forest grazing, being able to thrive on bracken. The Tamworth graze compatibly with cattle, as they are able to retrieve forage that cattle leave behind in the open pasture, though it’s also true that Tamworth pigs can be territorial and thus somewhat aggressive towards other livestock in the same pasture.

This animal is very efficient at excavation while rooting for food in the forest or pasture. The breed is used in forage-based farming systems. The sows demonstrate good maternal skills, being consistent in suckling all littermates. Litters normally range in size from six to ten piglets. Piglets at birth are usually wild and wary of humans, but easily adjust to human interaction. Tamworths display a good disposition and enjoy human attention.. The Tamworth pig is ready for slaughter in 25–30 weeks.