NIKU Farms

NIKU Farms NIKU Farms is an online marketplace that connects customers directly to meat products from local far

06/16/2026

Being on camera is hard! Huge shoutout to our Founder Luke for every fumbled line, every retake, and every hour of on-camera torture we’ve put you through. We appreciate you 🤍 — The Niku Marketing Team

Ground Beef & Bacon Shotgun Shells 🔥 (recipe below)Your new favorite party appetizer. Manicotti tubes stuffed with seaso...
06/11/2026

Ground Beef & Bacon Shotgun Shells 🔥 (recipe below)

Your new favorite party appetizer.

Manicotti tubes stuffed with seasoned grass-fed ground beef, wrapped in bacon, smoked low, glazed sticky.

Ingredients (makes 12)
Filling:
1 lb grass-fed ground beef
½ lb seasoned breakfast sausage (optional, but better with it)
1 cup shredded sharp cheddar
½ cup shredded mozzarella
2 tbsp BBQ rub (paprika, brown sugar, salt, pepper, garlic powder)
1 tbsp Worcestershire sauce
Wrap:
12 manicotti shells, uncooked
12 strips of bacon (thin-cut works best for full wrap)
¼ cup BBQ rub (for dusting the outside)
½ cup BBQ sauce, warmed (for the glaze)

Method
Mix the filling: ground beef, sausage, cheeses, rub, and Worcestershire. Don’t overwork it.
Pipe the filling into the uncooked manicotti tubes. A piping bag or zip-lock with the corner cut works.
Wrap each tube tightly in one strip of bacon. Tuck the ends. Dust with BBQ rub.
Now the key step — let them rest in the fridge for 4–6 hours, ideally overnight. The beef juices soften the pasta. Skip this and they come out crunchy.
Smoke at 250°F for 90 minutes. You want the bacon rendered and the filling cooked through (160°F internal).
Brush with warm BBQ sauce. Crank the smoker to 350°F for 10–15 minutes to set the glaze and crisp the bacon.

Rest 5 minutes.

Slice the end ones in half to show the cross-section before serving — that’s the money shot.
Pro tip: the overnight rest is non-negotiable.

People skip it and end up with al dente pasta in their bacon roll. Plan ahead. 🥩

People ask us all the time how we actually choose our farms. So here’s how it works.It almost never starts with a certif...
06/05/2026

People ask us all the time how we actually choose our farms. So here’s how it works.

It almost never starts with a certification.

It starts with a relationship.

The vetting is real (pasture-raised, grass-fed and finished, non-GMO feed, no added antibiotics or hormones), but the most important stuff is what you can’t put on a label.

We want family farms with land that gets healthier every year, animals living the way they’re meant to, and people we can grow alongside.

06/03/2026

Here’s to supporting the farmers who are doing it the right way. 🚜🐮
📸

05/29/2026

This is what a real pasture-raised chicken looks like.🐓
Meet Dave from Lentelus Farms, one of the farmers we proudly partner with at Niku. No “free range” loophole where the birds never touch grass or labels doing the heavy lifting. This is the standard our partnered farms must meet, because we wouldn’t put anything in your box that we wouldn’t feed to our families.

Grilled Steak with Fresh Chimichurri 🔥 (recipe below)The most underrated grill move of the summer. Grass-fed striploin, ...
05/25/2026

Grilled Steak with Fresh Chimichurri 🔥 (recipe below)

The most underrated grill move of the summer. Grass-fed striploin, hard sear, drowned in bright herby chimichurri. Save this one.

Ingredients (serves 4)
Steak:

2 grass-fed striploin steaks (~1.5” thick)
2 tsp kosher salt
1 tsp coarse black pepper
1 tbsp neutral oil (for the grill)

Chimichurri:

1 cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped
4 garlic cloves, minced
3 tbsp red wine vinegar
½ cup extra-virgin olive oil
1 tsp red pepper flakes
1 tsp dried oregano
½ tsp salt

Method

Pull steaks 30–45 min before cooking. Pat dry, season hard with salt + pepper. Room temp = even cook.
Make the chimichurri: stir everything together and let it sit.

Don’t blend it, chimichurri is chopped, not pureed.
Get the grill ripping hot. Oil the grates.

Sear 3–4 min per side for a deep crust, pulling at 130–135°F for medium-rare. Grass-fed is leaner, so don’t overshoot.

Rest 8–10 min, loosely tented. Non-negotiable — cutting early dumps the juice.

Slice against the grain, fan it out, and spoon the chimichurri over until it’s almost too much. Then add more.

Pro tip: that acid cuts right through the rich, mineral flavor of pasture-raised beef. 🌿

05/18/2026

We’ll stick with pasture raised. 🥩📦

05/18/2026

We’ll stick with pasture raised. 📦🥩

05/15/2026

What labels are we breaking down next 🧐

Address

Toronto, ON

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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