5 reasons why Miller's beef is the best

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November 13, 2020

Miller’s Bio Farm is so proud to produce the highest quality foods. We know our beef is awesome. Here are 5 reasons why Miller’s beef is the best.

1- 100% grass fed and finished beef has fabulous color and flavor.

You know beef is fed 100% grass when it has a yellow fat and a nutty flavor. Yes, it has taste and texture, especially when compared to conventional beef. Once you go grass fed, you can't go back. Read more about the unique color and flavor of grass-fed beef here.

2- When raised properly on regenerated soil, beef is packed with nutrients.

Beta-carotene is a natural form of vitamin A that's abundant in grass and stored in the fat of animals that eat grass. When cows are 100% grass fed, the fat is yellow because of the beta-carotene. And, when the grass is grown on regenerated soil, the beef is also loaded with Omega-3s, CLA, TVA, saturated fat, carotenoids, and trace minerals. It's a nutrient-dense and nourishing food.

3- Raising truly pastured 100% grass-fed beef improves the soil and the environment.

All that manure makes for excellent and biodiverse pastures that need little input. The soil at Miller’s Bio Farm gets better and better every year. Healthy soil plays a key role in adapting to climate change and in the carbon cycle. You might be asking - What about CO2? What about methane? What about water consumption? If you raise beef conventionally these are big problems. Read more about how beef farmers can save the world here.

4- Our beef is processed at small and old timey USDA processors.

Our beef is processed at two small and local processors. They treat animals humanely and work with us to maintain the integrity of our naturally raised animals. Get the inside scoop on one of our meat processors here.

5- Our beef is frozen when fresh.

This gives you the freshest, safest, highest quality meat a small farm can provide. It also limits waste and lets you save big on bundle deals by stocking your freezer. Find out more about why you want frozen meat here.

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PS: Sometimes it can be hard to choose what to buy. Here are tips ---

Need a meal plan for this week?

Ooh I have so many ideas!!! A simple pot roast, hamburgers, spaghetti and meatballs, beef sausage and peppers, bologna sandwiches, steaks on the grill, braised beef short ribs, and soup with beef broth.

Going on an outing?

Beef stix and beef jerky are awesome snacks on the go. I bring them on every hike!

Have room in your freezer?

Stock up and save with some of our great beef bundle deals.

Farming Practices

Opinion

Pastured Meat

Ugh greenwashed labels. What does it take to get ___ on a label anyway?

Not a fan of the confusing, greenwashed labels in store? Yea, me too! And it's especially real for me, because I'm responsible for getting our labels approved with the "powers that be". Here's a little story with a big inside scoop... I made new labels for our bone broth a little while ago. It didn't go as smoothly as planned. Why? I put the little icons about our farming practices on them. They look like this: Yup, despite being 100% accurate and true, they were denied!! We're not allowed to put those statements on our food labels. So, I asked the USDA guy, "What would it take to get those claims on the labels, anyway?" The answer was kinda shocking. First off, there's some guidance on wording. Silly technicalities in my opinion. For example, you can't use the term "No Spray" but you can say "Produced without the use of synthetic pesticides." Or another example is that you can't say "No Routine Antibiotics or Vaccines" but you can say "Raised without routine use of antibiotics or vaccines." Second, the processor needs to update their documents to provide traceability. In other words, they need to document how they make sure the bones for our bone broth don't get mixed up with bones from other farms. I mean, this is pretty simple, especially with small batch foods like ours. But the documentation needs to be meticulous. Drafting it in government-approved language can be time consuming and/or costly. And lastly, once you get the wording and process right, you need proof. This was the real shocker for me: Want to know what proof would suffice for all the claims above? A 2-3 sentence affidavit (AKA a super short letter) signed by all farmers that supply us. That's it!? This lead me to a bunch of questions: What if a company submits a letter from one farmer but actually has other farmers that supply them, too? What if a company changes farmers? Will they submit new letters?What if a company's farmers change their practices in the future? Will they immediately update their labels?Are the "powers that be" checking on this? Is anyone checking on this?Is this why most farms and food facilities don't allow outside people coming in? It seems to me that, if a business isn't doing what the label says, the only way to find out is via a whistleblower. And the only way to make them stop is to take them to court. You know, like what's happening with Vital Farms and their pasture raised egg claim right now. It seems to me that, all that good natural stuff on labels - grass fed, pasture raised, antibiotic free, etc - doesn't mean it's true. Certifications are a little better, but the same kinda thing can be said about those, too. This is why, at Miller's, we choose to NOT sell in stores. No wholesale for us. In fact, we don't even have an on farm store. We only sell directly to our customers via our website. And, we choose to only get certified for what's required. This way, we can make our own natural standards. And, we can provide you will all the info and proof you need. Descriptions, photos, blog posts, test results, and more. So, what do you think? Should we do the affidavit thing to get claims on our bone broth labels? What proof do you need to feel confident in your food choices? I'd love to hear from you. Comment below (no account required - just start typing) or contact us 😊

Should I choose animal rennet or vegetable rennet in my natural cheese?

Let’s take a look at what rennet is and why it’s used in cheesemaking, compare the different types of animal and vegetable rennets, check out the labeling requirements for rennet, and consider the potential health consequences. Keeping all this in mind, Miller’s Bio Farm aims to produce the most nutrient-dense, natural, A2/A2 cheese we can and gives you all the info you need to make the choice that’s best for your body!

Is yolk color is no longer a great indicator of the egg's nutrition?

It used to be true that, if your egg yolks were darker in color, then the better the egg's nutrition. Conscious consumers of the past would look for that deep orange yolk and stray away from lighter yellow yolks. It's sad, but this simply isn't the case anymore. Here's why you can't trust cheap store-bought eggs with orange yolks and need to know your farmer instead.

5 reasons why Miller's beef is the best

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Ugh greenwashed labels. What does it take to get ___ on a label anyway?

Should I choose animal rennet or vegetable rennet in my natural cheese?

Is yolk color is no longer a great indicator of the egg's nutrition?

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Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566