Protocols

With the exception of milk before weaning, our milking cows as well as our cows, goats, and lamb for meat are 100% grass-fed and finished. They eat fresh grass in the pasture whenever possible. In the colder months, they hay and organic nutrients in the barn. Our goal is to raise the healthiest animals possible.

As the seasons allow, animals are raised in the open pasture or field.

A2/A2 Milk refers to the A2 type beta-casein proteins in the milk. Most cows in the USA produce milk with a mixture of A1 and A2 proteins. Milk from cows that produce milk containing only A2 proteins can be easier to digest, which may prove beneficial for those who're lactose intolerant. All Miller's cows are genetically tested via hair sample to verify that they produce milk with 100% A2 beta-casein protein.

No synthetic pesticides or herbicides.

Animals raised without feeding genetically modified organisms such as GMO corn, soybeans, or wheat.

Hormones or steroids never administered to animals. (The FDA does not allow the use hormones or antibotics in the production of pork or poultry.)

Grown and processed according to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives.

Our farming practices raise healthy animals, so there is rarely a need for routine antibiotics, sub therapeutic medications, or vaccines. If an animal falls ill, the farmer will give homeopathic remedies and exhaust all resources before the rare case of antibiotics or pharmaceutical drugs to stop suffering. If an animal is on antibiotics or medication, they are put in a withdrawal period before milking or processing. We will never use mRNA vaccines.

Does not contain gluten which is a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.

Contains no meat or meat products.

Animals should be treated with respect. Our animals have free access to wholesome and nutritious food. They have the ability to get ample exercise and spend lots of time outside. They are kept in clean and sanitary conditions with plenty of ventilation. In the rare case an animal falls ill, they receive prompt medical attention.

Animals provided with free-choice non-GMO whole grains such as oats, barley, or corn. The feed is "certified for organic", which means it's the same feed used for "certified organic" animals. All crops grown for the feed (including corn) are "certified organic". Certain ingredients like minerals cannot be "certified organic" because they are simply ground rocks.

Chickens (Layers): Feed contains wheat, peas, barley, fishmeal, flax seed, kelp, and a nutri-balancer which has kelp, vitamins, and minerals.

Chickens (Broilers): Feed contains wheat, peas, barley, fishmeal (from sardines), flax seed, kelp, and a nutri-balancer which has kelp, vitamins, and minerals.

Ducks (Layers): Feed contains peas, wheat, flax meal, fish meal, crab meal, alfalfa meal, seashell flour, and a nutri-balancer which has kelp, probiotics, vitamins, and minerals.

Turkeys: Feed contains wheat, field peas or lentils, flaxseed and flaxseed oil, barley, fishmeal, kelp, molasses, and a nutri-balancer which has kelp, probiotics, vitamins, and minerals.

Goats (Dairy): Feed contains barley, oats, canola meal, alfalfa, speltz, flaxseed, and minerals.

Pork: Feed contains peas, ground oats, fish meal, seashell flour, alfalfa meal, wheat middlings, and a nutri-balancer which has kelp, probiotics, vitamins, and minerals.

Processed without added synthetic Nitrites or Nitrate.

Processing temperatures never exceeding 108 degrees.

Homogenization is a process by which the fat droplets from milk are emulsified and the cream does not separate. Our milk is old fashioned, and we do not homogenize it.

Product that does not contain corn or soy and/or product from an animal that never consumed corn or soy.

Contains no dairy ingredients.

From a farm that was conventional but is transitioning to being certified organic. They are given the "transitional" delegation in the 3 year period before becoming officially "organic".

After slaughter, it's imperative that poultry cools down quickly. For 97% of the chicken in the US, that means the birds take an ice bath in a mix of water and chlorine. Yuck! We definitely don't want that on our food. And, a good percent of the rest goes in an ice bath with an antimicrobial alternative like citric/lactic acids, which are derived from corn and soy, which isn't the best.

Instead we partnered with a processor that air chills the chicken. That means that they pass through chambers of cold, purified air. No water or chemicals!

Besides limiting toxins, there are many culinary benefits to air chilling: (1) Since there's no added water, you get the exact amount of meat you pay for; (2) It browns nicely at the right temp, without overcooking; (3) It accepts seasoning and marinades better; and (4) Breading sticks and stays on completely when cooking.

The USDA requires that beef and pork are sprayed with an antimicrobial agent during the hanging and aging process. This is to prevent the spread of potentially harmful pathogens. A grand majority of processors use harsh chemicals like chlorine or citric/lactic acids. 

Instead, we partner with a processor that uses organic apple cider vinegar. We do this to produce the most natural food possible, reducing the amount of toxins for everyone and everything.

The USDA requires that an antimicrobial agent is used when processing meat. This is to prevent the spread of potentially harmful pathogens. A grand majority of processors use harsh chemicals like chlorine.

Instead, we partner with processors that use more natural options like certified-for-organic citric and lactic acids. It is made by fermenting corn and soy and is GMO-free. We do this to provide you with the most natural foods we can.

Milk safety is a top priority, and we thoroughly clean our equipment between milking and bottling sessions. This keeps bacteria counts low and makes our raw milk last longer than most. 

We use cleaning products that are "certified for organic". They contain hydrogen peroxide, acetic acid, peracetic acid, phosphoric and sulfuric acids, sodium tripolyphosphate, and organic chlorine. After using these cleaners, all milking and bottling equipment is flushed with very hot water, so, if there were any residue, it would be in trace amounts. 

Learn more about our milk safety practices here.