Jess, as for hormones in Canadian meat, there is some testing that is done and there are upper limits which the hormones levels cannot go beyond or the meat cannot be sold. As well, the animals cannot receive certain drugs, hormones, etc. any more than 6 days before slaughter, so that it is supposedly out of their system. But aside from that, there are many hormones that are approved for use in Canadian meat, and that is actually why our meat is not exported to Europe (they will not import meat that is hormone-tainted). Here's a good link:
http://www.foodsafetynetwork.ca/en/article-details.php?a=3&c=10&sc=78&id=441
And I really don't know how it works in the States, so if you're saying it's State by State, I believe you. :)

Nola, that's a great way to get a good deal on beef! And I know the PC chickens are a bit pricey, but I would think that the quality is pretty decent, compared to most store stuff. I bet they are still mostly confined and fed grains, but at least there are some standards in how they are raised. I would use them freely, if they fit in your budget, and there's nothing better available. Thanks for the Ontario coop info!

We eat less meat so that what we do eat can be as good quality as I can get. I finally found a cheap source for ground beef that is good by asking the farmer if they ever have to clear their freezer- they do to make room for a new cow- and then they discount the beef (I got it for $2 a pound and its organic but not certified). Its hard to find sources for sure. I can find some chickens but its only once a year that I can get them (when they butcher them). I've seen organic chickens at the grocery store but they are $$$. I think they are a PC brand. Not sure if that even is good or not. Any thoughts?

I heard a rumor that in Canada, the stores are not allowed to sell hormone injected meat. Do you know if this is true, for a fact? I know that in the States, it is a State by State issue.

thanks so much for this wonderful series - it has been very helpful to me in my quest towards a healthier lifestyle for my family. I was having trouble getting my husband on board with some of the changes (he thinks Coke is a food group, ugh!) but he is right on board with the meat thing. He is an avid hunter and for the first time in our married life I am actually encouraging him to go out and shoot stuff! He shot a deer a couple of weeks ago (don't worry, he's not a poacher, he used a bow & arrow)and last night we spent a couple of hours grinding meat and making it into meatballs, hamburger patties and browned meat for casseroles; so now I have a freezer full of healthy "convenience" food, yeah!
I realize that you may have already posted the answer to this but I haven't had time to go through all your old posts yet so I will ask anyway - do you know of any good Canadian sources for bulk organics? All the American gals seem to order from Azure Standard; is there something similar up here?

Stacey, yes, it's ok to make the broth if it's not free range. You are still getting some of the benefits, such as the gelatin from the bones. But just like with eating the meat, the high quality and better nutrients won't be there, and there will be some things about it that are not ideal. If that's the only option you have, though, I would say to still make the broth. The nutrients in it that are good for digestion, building bones, etc. will still be there for the most part.