At first glance, ground beef with added organs might sound intimidating. But in reality, it’s one of the most practical, approachable ways to include nutrient-dense foods in everyday meals — without changing how you cook or eat.
As more people pay attention to where their food comes from, one question comes up again and again: Is corn- and soy-free meat actually healthier — or is it just a marketing trend?
If you’ve ever wondered whether local meat delivery is really worth it compared to grocery store meat, here’s why more families are making the switch.
Bone broth is one of the simplest, most nourishing foods you can make at home — and one of the easiest ways to get more value from quality meat.
If you care about how your food is raised, it’s worth understanding what pasture-raised actually means — and what it doesn’t.
When organ meats are sourced well and cooked simply, they’re some of the most flavorful, versatile, and nutrient-dense foods you can buy.
If you’ve never heard of Kunekune pork, you’re not alone. Kunekune pork tastes better, cooks differently, and is increasingly sought after by chefs and home cooks alike.
If you’ve shopped for beef from farms or farmers markets, you’ve probably seen the terms grass-fed and grass-finished used interchangeably. They sound similar — but they do not mean the same thing.
If you’ve ever compared pasture-raised meat to grocery store prices, you’ve probably asked the same question many customers do: “Why is pasture-raised meat so much more expensive?”
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.
Our secret to both fly-free cattle and adding sugar to the grazing forage on pasture!
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.
