Welcome!

Beef is more expensive than it's ever been, and the government's answer is to flood the market with hundreds of millions of pounds of imported beef. But "cheaper" comes with a question no price tag will answer: where did this beef actually come from? Here's what's really driving prices, why importing won't fix it, and how you can put beef on your table that you can trace.

Pour our raw milk next to the grocery store stuff and you'll spot it immediately: ours is golden. That color isn't food dye or a fluke, it's lutein and zeaxanthin, two carotenoids your eyes depend on and your body can't make on its own. So we sent both milks to a third-party lab at Utah State. The store-bought grass-fed milk came back with zero lutein. Not less. None. In this post, we get into where that pigment comes from, why heat and skimming wipe it out, and how to check your own cream line at the kitchen window.

We've always believed that real food should be able to stand on its own, no marketing fluff required. So this spring, we did something we find deeply satisfying: we sent our milk to an independent lab and asked them to tell us exactly what's in it. Not just our milk, either. We tested three milks side by side, ours, a grain-supplemented raw A2/A2 milk from another farm, and one of the most widely available organic pasteurized milks on the market. We wanted an honest picture, and that's exactly what we got.

You may have seen headlines this month about something called the New World screwworm. It sounds like a horror movie, and honestly, the biology is pretty unsettling, but we want to cut through the noise and tell you what's actually going on, why it matters, and what it has to do with your beef source.