1lb Raw Cultured Unsalted A2/A2 Butter for Cats & Dogs

Our raw cultured butter should last about 10-14 days on the counter, 1-3 months in the fridge, and 1 year in the freezer. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc). Since it's raw, our butter will naturally ferment and sour over time.

Your cats & dogs will love licking our raw cultured butter on its own in a bowl. You can add a dollop on top of or mix it into their regular raw meat, wet food, or kibble. Or, use it to make some baked treats or special pupcakes! 

*Dairy shouldn't be a staple food for cats and dogs. Being carnivores (or nearly carnivores), raw meat is their essential food. Use dairy as a treat or mix in with their other food for a limited period.

Why raw butter for cats and dogs? What's up with that?
We believe that your whole family should get the best quality, most nutrient-dense, safest foods available. That’s why our pet food is made in the same way that we would prepare food for ourselves - with the highest quality farming standards, a straightforward process, and extreme attention to detail.

Are there benefits from feeding raw butter to my pet?
Raw grass-fed butter contains so many things that are needed for a healthy pet body and brain. Butter is a rich source of vitamins A, D, E, and K. It also contains healthy cholesterol, fatty acids (including lauric acid and CLAs), antioxidants, and helps with nutrient absorption.

What are your milk safety standards?
Milk safety is a top priority. Although it's not required for raw pet milk, Miller's Bio Farm is certified by the Pennsylvania Department of Agriculture for raw milk production and bottling for humans in PA. We also go above and beyond what's "required" for that certification by testing every batch of milk on site for general bacteria counts.

Our raw cultured butter is made simply in an old fashioned way. Here's how we do it:
1. The cows are milked using old fashioned pneumatic milkers. 
2. The milk is poured warm, directly into a cream separator. Then, the cream is cooled down quickly.
3. The cream is heated to around 100F, and sour cream culture is added. It's let to culture overnight, and then cooled. 4. The cold sour cream is put into our butter churn, where it's mixed until the fat separates into clumps.
5. The buttermilk is drained, and then the butter is washed with cold water until the water is clear.
6. The butter is packed in molds to make it a rectangle. Then, it's wrapped with care in PFAS-free freezer paper.
7. The butter is immediately frozen so you can get the freshest product possible.