Steaks aren't reserved for summer grilling only. You can cook the perfect 100% grass fed steak on the stove in the winter! My favorite method? Bacon fat basted steak! Don't toss that bacon fat. Instead, reserve to impact bacon-y flavor into your stovetop steak. Here's a recipe and tips for how to do it.
Back in the day, nearly 10 years ago when I first became a customer, things were a lot different at Miller's Bio Farm. The barn was old and outdated, the packing facility was in a garage, we had a shipping container as a cooler and freezer, the equipment was older, and there were no firmly set processes. And, the milk would start souring after just a few days in the fridge.Since then, Aaron the owner has changed things A LOT. It seems like it happened overnight, but it took a few years. He updated the barn and facilities and equipment (if you've visited then you know how oddly sparkly it is... at least for a farm). And, he created procedures to ensure the quality and safety of his milk. He's always improving. Aaron's goal is for Miller's Bio Farm to produce the best natural dairy that's yummy, highly nutritious, and also ultra low risk. We take cleanliness and milk safety very seriously. It's the reason why our RAW A2/A2 MILK lasts up to 2 weeks before it becomes too sour to palate, which is at least 25% longer than raw milk for most other farms. You see, raw milk sours because of the living microbiology within. The bacteria naturally present in milk are lactic acid bacteria. This means they eat lactose (milk sugar, which is sweet) and produce lactic acid (which is sour). The more lactose they eat, the more the milk sours. You can't stop the souring process, but you can slow it down. The cold fridge slows it down, and the freezer almost stops it. And, controlling and limiting general bacteria counts (especially bacteria from outside of the cow) slows it down, too. Naturally occurring healthy microorganisms are present in raw milk. They are a good thing and a big reason why raw milk is touted for its health benefits. But, not all microorganisms in raw milk are good. We don't want manure in the milk! We don't want potentially harmful pathogens in the milk! And, in the rare chance a cow falls ill, we don't want that in the milk, either! Controlling and limiting bad or extra bacteria is the key to making milk safer and last longer. How do we ensure an ultra low risk product that lasts such a long time? We do this in so many ways, for both our RAW A2/A2 MILK for humans in PA as well as our raw milk for cats & dogs everywhere else! Here are the most important things we do: We are certified by the State of Pennsylvania for raw milk production. That requires regular farm inspections every 2 months as well as periodic testing for: General bacteria counts (2x per month - within set limits)Salmonella (2x per year - zero tolerance)e.Coli (2x per year - zero tolerance)Listeria (2x per year - zero tolerance)Campylobacter (2x per year - zero tolerance)Brucellosis (1x per year - zero tolerance)Tuberculosis (1x per year - zero tolerance)We test every batch of milk on site for general bacteria counts. This is above and beyond required testing, and our counts are always well below what's required for pasteurized milk! This means that we can catch any slack in cleaning (or the rare case of a sickness) immediately. You can view the test results since 2018 here.We have meticulous sanitation practices for milking and bottling. This involves A LOT of cleaning of the cows, the barn, and the equipment (other farmers think we're crazy for this). You can read the details about the process here. And, here are things we do that most farms don't:Clean the udders and teats with great care, and that includes removing all manure from small divots on the teats.Spread gypsum under and around the cows to effectively keep the milking environment free of urine, manure, and the moisture it may leave behind.The milk is cooled to 38-42F in under 10 minutes.Wash equipment with water that's at least 180F. The high temp helps the cleaning process significantly, and we know this because of the on site testing. When delivering your order, we keep the frozen frozen and the fresh fresh. We maintain optimal temps for the best quality products. We have worked hard to figure out how to pack milk for mail shipping, delivery in our refrigerated vans, and pickup at our locations. Why? Why do we put this extra effort in? Why are we so serious about milk safety? There are 2 big reasons: Your safety is our priority. We want to be a reliable source for real food. Do you value milk safety? What practices do you look for when shopping for milk? Or are the government regulations enough to make you feel comfortable? I'd love to hear from you. Comment below (no account required - start typing for the guest option to appear) orcontact us.
In European grocery stores, eggs are stored on shelves just like other non-perishable goods like flour and canned goods. But, in the US, eggs are always in the refrigerated section. Why is this? Do we need to refrigerate eggs or not? Well, there's a pretty straightforward answer. It has to do with regulations regarding salmonella and eggs.
Cheese has sadly become complicated and somewhat artificial, deviating from its simple and completely natural origins. The scary part if that, even the smartest food shoppers don't know it. Are there additives in cheese? Yes, there are. But you can't know it just by looking at the label. Here are some things NOT required on cheese labels, what the concerns are, and what Miller's does to go above and beyond. We just removed 3 additives from our cheese made with beef rennet!
I made raw butter at home or bought some for my pets... and now it smells like parmesan cheese. What's going on? It's fermentation of course. Learn more about raw butter's natural cheesy smell and tips for storage.
Three weeks ago, Cameron (our meat manager) and I went to the AHVMA (American Holistic Veterinary Medical Association) Conference in beautiful San Diego. We were there to share our pet food offerings, and we received a LOT of knowledge in return.One thing that immediately surprised me was that the holistic human and holistic pet worlds are very similar. We share the same illnesses, the same solutions, and the same wellness options: Real food and nutrition, detoxing, acupuncture, chiropractic, herbal medicine, homeopathy, CBD, crystals, etc.I got to dive deep on these topics, chatting with experts and attending a few talks by practitioners. The talk that impacted me the most was "Intro to Raw Feeding" by Dr. Doug Kneuven, a holistic vet from Beaver, PA. He thoroughly explained that, just like with human food, pet food studies funded by pet food companies are often skewed. To find the truth, you need to check sources when looking at scientific studies. To be a smart food shopper, you need to question the claims made on the labels and you may even need to question your vet, too.For example, studies from big pet food companies show that cats and dogs are somehow more adapted to digesting starch. Why? Well, carbs are cheap. Carbs are a binder. It's good for business. People love cheap kibble or cooked canned food, and with the right artificial flavors, pets do too. But these studies are often not the whole truth. When you look at the controls, the variables, and the process, it becomes apparent. Big pet food companies look at nutrition from a "reductionist" standpoint, when you break food down into their parts and then recombine them to make a "whole" diet. This is processed food - for pets it can be kibble and for humans sugary cerael. Both of these processed foods have been "scientifically proven" to provide complete nutrition.On the flip side, holistic practitioners tend to look at nutrition through the lens of "food synergy", which honors the biological system. It recognizes that a body cannot utilize a synthetic vitamin as well as a naturally occurring vitamin. It recognizes that whole foods and a natural diet results in the best health outcomes. Privately funded studies prove this. Pets have the best health outcomes on a raw food diet that they have evolutionarily adapted to eat, and that means little to no carbs. Ideal diets can vary based on weight, age, activity levels, and underlying conditions, but in general a raw food diet (or a whole prey diet) will comprise 80% muscle meat, 10% bone, and 10% offal (including secreting and non-secreting organs). If you want to formulate a diet specific to your pet, I suggest Feed Real's Calculator. Most importantly, Dr. Kneuven explained that this isn't an all or nothing situation. Any amount of raw food that you can add to your pet's diet is a benefit. So go ahead and top that kibble with a raw meal topper or a raw egg yolk! Just get started. The second most impactful talk was "Leaky Gut. The Root of Chronic Inflammation?" by Dr. Katie Kansas from San Diego. Just like with humans, leaky gut in pets is a widespread and often misdiagnosed problem that's often caused by poor nutrition and toxins. Side note: Did you know that dogs have 32x the amount of glyphosate in their urine than humans? And cats have 16x? All that time on lawns and eating sub-standard "pet grade" food has an impact! So, what's the protocol for healing leaky gut in pets? You guessed it. It's very similar to humans. Bone broth, colostrum, healing mushrooms and herbs, clay, and probiotics. Sure, you could buy a freeze dried probiotic that comes in pill form. But, if you take a close look at the ingredients, you'll see that you can get all of those specific strains of probiotic from food. Incorporating raw dairy into your pet's diet is a completely healthy and natural way to get probiotics. What do you think? Are you new to or experienced with raw feeding? Have you seen any benefits from holistic care for your pets?
Milk kefir is a bubbly, probiotic drink. Some call it the "champagne of dairy". Learn all about what kefir is, how it's made with fermentation, and the extensive list of potential probiotic and nutritive health benefits. Finally, learn how kefir and yogurt are different.
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.
I believe that the real problem in the world today is polarization of thought. I wanted to let you know that, at Miller's Bio Farm, everyone is welcome. We respect all viewpoints. We provide you with lots of info and opinions and let you decide for yourself. That being said, there's one thing Miller's people all have in common: We all support real ethical food!
Let's focus on a very small part of this conversation: methane, the biggest reason climate change activists have for vilifying cows. Contrary to what most climate activists say, the methane problem isn't about the cow itself, it's about how it's raised. As it's said, "It's the how, not the cow." It's all about the concentration of a living microorganism called methanotrophs, always present in healthy regenerative soi.
OUR MISSION is to be an amazing and reliable source for farm direct, nutrient dense food.
OUR VISION is to end sickness by enhancing health, nutrition, and happiness.
OUR PURPOSE is to inspire a generation of healthy children and reduce healthcare costs.
Contact us. Send a note to hello@millersbiofarm.com. Call us at (717) 786-7895.
Copyright © 2023 Miller’s Bio Farm • Payments secured by Stripe
