How to Make Bone Broth at Home (Beef, Pork, & Chicken)
Bone broth is one of the simplest, most nourishing foods you can make at home â and one of the easiest ways to get more value from quality meat.
Author: Heather Brink
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What "Pasture Raised" Really Means (and What It Doesn't)
If you care about how your food is raised, itâs worth understanding what pasture-raised actually means â and what it doesnât.
How to Cook Organ Meats (Without Making Them Weird)
When organ meats are sourced well and cooked simply, theyâre some of the most flavorful, versatile, and nutrient-dense foods you can buy.
Kunekune Pork vs Conventional Pork: What Makes It Different?
If youâve never heard of Kunekune pork, youâre not alone. Kunekune pork tastes better, cooks differently, and is increasingly sought after by chefs and home cooks alike.
Grass-Fed vs Grass-Finished Beef: What's the Difference (and Why It Matters)
If youâve shopped for beef from farms or farmers markets, youâve probably seen the terms grass-fed and grass-finished used interchangeably. They sound similar â but they do not mean the same thing.
Why Pasture-Raised Meat Costs More (and Why Itâs Worth It)
If youâve ever compared pasture-raised meat to grocery store prices, youâve probably asked the same question many customers do: âWhy is pasture-raised meat so much more expensive?â
Our Farm in Review of 2025
As we say goodbye to an incredible 2025 for our farm, we're still gobsmacked by what all we achieved and what lies ahead for 2026.
Soil Health, Nutrient Density, and Fly Control -- Our Secret Ingredient
Our secret to both fly-free cattle and adding sugar to the grazing forage on pasture!
Business Changes: Discontinuing Pastured Chicken
We decided to make a business decision and cut pastured chicken from our list of meats that we raise based solely on the fact that it doesn't sell well. We are however doubling down on pork and beef as we sell that hand-over-fist.
2025 Turkey Breeding Experiment Results
The birds didn't hit the mark this year on their butcher weight because we changed feeds. So, that made me nervous and drove us to poison test the smallest bird in our kitchen last night (it was under 6 lbs.). Here's what we found.
The Physics of Meat Tenderness and Why Genetic Testing Matters
We've all experienced the difference: one steak is fork-tender and buttery, the next is chewy and dry. The difference isnât luck â itâs science, and it starts long before the meat hits your plate.
From the Horse's Mouth: May 2025 Farm Status Report
May was one of our biggest months ever as far as farm stats go as well as overall progress to the business.