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1lb Salted A2/A2 Butter

1lb Salted A2/A2 Butter

Pasteurized Cow, Frozen

Our Salted A2/A2 Butter is simply delicious – made from our 100% grass fed, pasture raised cow milk and a hint of Celtic Sea Salt. The natural richness of this creamy spread goes beyond the standard store-bought butter. It has a deep yellow color and is packed with flavor.

Need the Nitty Gritty Details?

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Butter lasts about 10-14 days on the counter at 70F, 1-3 months in the fridge, and up to 1 year in the freezer. But, of course, once it's opened there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).

If storing butter in the fridge: For best shelf life, make sure to keep it in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your butter. By keeping it at the back, away from any temperature fluctuations, you're ensuring that every spoonful remains as delicious as the first!
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Spread it on freshly baked bread, or use it to sauté vegetables. It's perfect for creating a golden crust on grilled cheese sandwiches and adds a luxurious finish to steaks. Mix it into your mashed potatoes for extra creaminess and as the finishing touch to pasta or risotto dishes.
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What is the butter wrapped in?
The butter is wrapped in butcher paper that's coated to make it waterproof. The coating does NOT contain PFAS. The paper manufacturer gets their raw materials from companies that test for PFAS.
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We make pure, clear butter in small batches. Here’s a glimpse into how we do it:
1. We pasteurize our 100% grass-fed, pasture-raised milk to 145°F for 30 minutes. Then, the milk is chilled.
2. After pasteurization, we separate the cold milk into cream and skim milk. 
3. The cream is then churned into butter. Our butter churn mixes the cream until the fat sticks together and separates from the buttermilk. 
4. The buttermilk is strained off, and the butter is washed with cold well water and massaged to remove almost all of the buttermilk.
7. The final step involves shaping the butter into blocks, using a mold, and wrapping it in PFAS-free paper.
8. Our butter is immediately frozen when fresh.
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The milk used to make this butter is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.