The inside scoop on crazy rising beef prices from an actual farmer.

I need to be straight with you about something. If you've been watching beef prices lately, you've probably noticed they keep climbing. And unfortunately, that trend isn't slowing down in 2026. Our beef prices are sadly going to need to go up too, and I want to explain why... not just for our farm, but what's happening across the entire beef industry right now. You deserve to know. You deserve answers. When your food budget gets blown out of the water, you shouldn't be left wondering why or feeling like you're just getting taken advantage of. So I'm going to lay it all out for you, both the national picture and what's happening right here at Triple E Farms. What's Happening in the Beef Industry The beef market is facing some serious challenges, and they're all hitting at once. Before we get into it, let's get some farmer terminology straight: Breeding StockHeadProcessingfeeder calfheifer 1- The Cattle Herd Has Shrunk... Dramatically Right now, the U.S. cattle herd is at its lowest level since the 1950s. We're talking about a 70-year low. Here's a chart from the USDA-NASS and Livestock Marketing Information Center: US BEEF COW INVENTORY (1920 to 2023 - per 1000 head) Since 2019, the nation's beef herd has decreased by 8 million head of cattle. That's not a small number. And we're now in the 7th consecutive year of herd contraction. Why? A few reasons: Drought. Years of severe drought forced ranchers across the country to sell off breeding stock because they simply couldn't keep them alive. Ponds dried up. Springs stopped running. Ranchers were hauling water by the truckload or paying record prices for hay shipped from hundreds or even thousands of miles away. Many had to make the heartbreaking decision to sell cattle they'd spent decades (sometimes generations) building. Record production costs. Between 2021 and 2024, the cost to raise and feed cattle went up 55%. Feed, fuel, equipment, labor... everything got more expensive. And here's the thing: a lot of ranchers couldn't afford to keep going because they're locked into contracts with the mega-ag industry. They can't just change their price all of a sudden like farmers who sell directly to customers can. When you're a contract farmer trapped in the broken big ag system, you're stuck. When costs go up but you can't raise your prices, you have no choice but to sell off your herd. That's a big difference between our model (selling directly to you) and the industrial system that's squeezing most farmers out of business. Aging farmers and the next generation opting out. The average beef cattle producer in the U.S. is now 58 years old. Many are retiring, and the next generation faces huge barriers: capital, experience, and just finding the help to do the work. But there's another reason the next generation isn't jumping into farming: it's not respected or valued like it used to be. Farming used to be a career that would allow you to support a family and make a decent living. Sadly, that's not the case anymore. Young people see their parents and grandparents working themselves to the bone for barely any return, and they're choosing different paths. Can you blame them? The result of this has been the slow disappearance of the small farm. It's been happening since the 1950s. Here's a chart from the USDA Economic Research service: The result? As it relates to beef, production in 2025 was down nearly 4% compared to 2024. And it's expected to keep dropping in 2026. 2- Strong Demand Meets Tight Supply Here's the other side of the equation: people still want beef. A lot of it. Domestic beef demand is at its highest level since 1983. Younger consumers (millennials and Gen Z) are prioritizing fresh, minimally processed foods. High-protein diets are popular. And despite retail beef prices sitting above $9 per pound, people are still buying. Interestingly, the push toward plant-based and vegan diets seems to be losing steam. After peaking around 2020, interest in plant-based meat alternatives has declined. Consumers are increasingly concerned about ultra-processed foods, and many plant-based products fall into that category. People are realizing that a heavily processed vegan burger isn't necessarily healthier than real meat from a well-raised animal. The focus is shifting back to whole foods... and that includes quality meat. When demand is strong and supply is tight, prices go up. That's just how it works. Experts are predicting that full grown cattle prices will rise another $165 to $240 per head in 2026. That's roughly a 10-15% increase on top of already record-high prices. Farm-level cattle prices were already up 26.5% year-over-year in 2025. Conventional retail beef at $9 a pound is going to be common this year. 3- The U.S. Is Importing More Beef... And It's Getting More Expensive With domestic production down, the US has been importing more beef than ever before. In 2024, the U.S. imported 4.64 billion pounds of beef, a record amount. In 2025, that number jumped to an estimated 5.27 billion pounds, and it's expected to hit 5.5 billion pounds in 2026. That's an 18% increase in just two years. Beef is coming in from Australia, Brazil, Canada, Mexico, New Zealand, and Argentina. But even with all these imports, it's not enough to bring prices down. In fact, beef imports increased by over 45% in early 2025 compared to the year before, and prices still went up 14%. Here's why: the U.S. primarily imports lean manufacturing beef used for ground beef production. It doesn't replace the grain-fed, high-quality cuts that American consumers want. So imports help supplement the ground beef market, but they don't solve the overall supply problem. And those imports are getting more expensive too. Tariffs on Brazilian beef, border closures with Mexico due to disease concerns, and tightening supplies in other countries are all driving up the cost of imported beef. 4- Processing Capacity Is Shrinking Too To make things even tighter, some of the major beef processors are cutting back. For example, Tyson Foods just announced they're closing their beef plant in Lexington, Nebraska, and converting their Amarillo, Texas facility to a single shift. This cut their capacity in half. Why? Money, of course. They're losing money. Tyson reported an adjusted loss of $426 million from its beef business in fiscal year 2025, and they're projecting losses of $400-600 million in 2026. Here's what's happening: cattle supplies are so low that processing plants can't operate at full capacity. Nationally, beef processors were running at only 81.5% capacity in late 2025, with some plants as low as 75%. When you can't fill your plant with cattle to process, you're paying all the overhead costs (labor, equipment, utilities) but not generating enough revenue to cover them. At the same time, cattle prices have skyrocketed. Tyson's cattle costs went up nearly $2 billion in one year. So processors are paying record prices for fewer cattle, operating below capacity, and losing money on every head they process. The Lexington and Amarillo changes will eliminate 7-9% of total U.S. beef processing capacity. And industry experts think at least one more large plant and several regional facilities could close within the next 18 months. Fewer plants processing fewer cattle means less beef available, which pushes prices even higher. 5- The Herd Isn't Rebuilding Yet You'd think with beef prices this high, ranchers would be rushing to grow their herds again. But it's not that simple. Rebuilding a cattle herd takes years, and it's expensive. Here's why: It takes about 9 months for a cow to have a calf. Then that calf needs to grow for another 6-8 months before it's weaned and becomes a feeder calf. Then it goes to a feedlot for another 12-18 months to be finished. So from the time you decide to keep a heifer and breed her, you're looking at roughly 2.5 to 3 years before you have beef to sell. And during all that time, you're spending money. You're buying cows. Building or expanding infrastructure (fencing, barns, water systems). Paying for feed, vet care, labor. And you're not getting any of that money back for years. It's a massive cash flow problem. What farmer do you know that has a bunch of cash lying around to invest for 3 years with no return? Right now, only 47% of producers say they're even considering expanding in the next five years. Many just don't have the resources or the confidence that prices will stay high enough to make it worth the risk. High interest rates, aging producers wanting to pay down debt instead of taking on more, and uncertainty about the future are all holding people back. Most experts agree that any meaningful herd rebuild has been pushed out to 2027 or later. And even then, it'll be slow. That means tight supplies (and high prices) aren't going away anytime soon. What This Means for Triple E Farms We're not immune to any of this. Like every other cattle operation, we're dealing with higher costs across the board. Let me break down what's changed for us. Our Processing Costs Went Up 8% We recently switched to a different processor. Our old one was... fine. But it wasn't great. The quality wasn't consistent. We'd get a brisket that was 50% fat. One roast would be 2 pounds, another would be 5 pounds. And honestly, the facility wasn't as clean as I was comfortable with. When you're selling food directly to families, cleanliness matters. So we made the switch to a better processor. One that holds higher standards, wastes less meat, and gives us the consistent quality you deserve. But that came with an 8% increase in processing costs. The Cost of Buying Beef Went Up When we buy cattle, whether from our own herd or from other local farmers in our network, those costs have gone way up too. All those factors I mentioned earlier (drought, herd liquidation, tight supplies, strong demand) they affect us just like everyone else. We're paying more for cattle now than we ever have. All Our Inputs Keep Rising And then there's everything else. Land costs. Fuel. Veterinary care (for example, pregnancy tests used to cost $10 to $15 per cow, now they're $30). Minerals for the herd. Equipment maintenance. Delivery costs (vehicle maintenance, driver pay, coolers, ice). It's general inflation hitting every corner of the operation. Nothing stays the same. Everything keeps going up. A Shift in Priorities Here's something interesting I've been thinking about. Back in the 1950s, people spent 23%+ of their income on food. Healthcare was a much smaller part of the budget, around $84 per person annually (or about $500 in today's dollars). Now? It's completely reversed. The average American spends only about 13% of their income on food, but healthcare costs have exploded. We're spending way more on medical care and way less on what we eat. Check out this graph from the Center for Economic and Policy Research showing less and less spending on food: And this one from Omniscient Health showing more and more spending on healthcare (vs income growth): I'm not saying one is right or wrong. But it does make me think about how our priorities have shifted as a society. We've gotten used to cheap food. And cheap food comes with compromises: factory farming, chemicals, shortcuts, processed ingredients... and therefore worse health overall. At Triple E, we're not willing to make those compromises. We're raising food the old fashioned way, and that costs more. It always has. It always will. What Should You Expect from Triple E? Here's how we're approaching this. We're going to do everything we can to keep our economy cuts (like ground beef) as affordable as possible. Ground beef is a staple. Families rely on it. We know that. But we're going to raise prices more on premium cuts like ribeye and filet mignon to make up the difference. Those are the splurge items, the special occasion cuts. If we price those a bit higher, it helps us keep the everyday staples more reasonable. We're trying to balance it all, staying financially sustainable while making sure you can still afford to feed your family real, clean food. Why We're Committed to Keeping Prices Fair Here's what I want you to know: we're not raising prices because we want to. We're doing it because we have to in order to stay in business and keep supplying you with the clean, old fashioned beef you've come to count on. Our goal has always been to operate a farm that's as financially sustainable as it is environmentally sustainable. That means we can't lose money on every order and hope to make it up in volume. It doesn't work that way. I wish it didn't have to be this way. But the reality is, if we don't make these adjustments, we won't be here to serve you in the long run. And that's not an option for us. The Bigger Picture The beef industry is going through a tough time. Tight supplies, high costs, and strong demand are creating a perfect storm for higher prices. And that's not changing anytime soon. But here's the silver lining: when you buy from Triple E Farms, you're getting 100% grass-fed beef raised the old fashioned way. No chemicals, no shortcuts, no surprises. You know exactly where your food comes from and how it was raised. That's worth something. And in a world where beef prices are climbing everywhere, at least you can feel confident about what you're putting on your family's table. We're grateful for your support. We know higher prices aren't easy for anyone. But we're committed to continuing to bring you the best beef we can. Raised right, processed clean, and delivered fresh. Thank you for understanding. And thank you for being part of the Triple E community. ----- Sources USDA Economic Research Service - Food Price Outlook Farm Progress - 2026 Beef Outlook: Tight Supplies, Highest Demand Since 1983 Drovers - What's Your Plan for 2026? Farm Progress - Beef Supply Drops Push Cattle Prices Higher in 2026 Pine Bluff Commercial - Cost of Beef Expected to Keep Rising as U.S. Production Declines Beef Magazine - Outlook for 2026 U.S. and Global Beef Production and Trade DTN Progressive Farmer - Cattle Prices Launch Higher Into 2026 Supermarket News - Beef Prices Will Remain High in 2026 American Ag Network - Beef Prices Poised to Keep Climbing American Farm Bureau Federation - Economics of U.S. Beef and Cattle Market Coalition for a Prosperous America - Beef Prices: Blame the Packers, Not America's Ranchers Axios - Beef Costs Climb to Historic Levels University of Nebraska-Lincoln - Understanding the Tyson Lexington Plant Closure Food Navigator - Plant-Based Meat in 2026 US Import Data - Data-Driven Report on US Beef Imports by Country in 2025

Why We're Going A2/A2 (And Why It Matters For Your Health)

We've got some news to share, and it's pretty exciting. Our whole fluid milk is now 100% A2/A2. Our raw cheeses have been A2/A2 for a while now. And by the end of 2026, our cream, yogurt, and butter will be too. But before we get into what that means for you, let's talk about what A2/A2 actually is, and why all milk used to be this way before modern farming changed everything. The Story of Milk (And How It Changed) For thousands of years, cows produced milk with a protein called A2 beta-casein. This was just... milk. Nobody called it "A2 milk" because there wasn't anything else. It was the only kind that existed. Then, a few thousand years ago, a genetic mutation happened in some European dairy cows. It happened when cows were moved indoors and fed grain. They were stressed out! This mutation made them produce a new kind of protein in their milk, the A1 beta-casein, in addition to the old fashioned A2 kind that all other mammals produce. It's a small change, just one amino acid different, but it makes a big difference in how some people's bodies handle the milk. Over time, especially in the last century or so, these A1/A1 or A1/A2 cows were bred more and more. They often produced higher quantities of milk and generally handled being fed grain better. Farmers and dairies wanted volume, so they selected for cows that gave more milk. What they didn't realize (or didn't prioritize) was that the type of protein in that milk was changing too. Today, most dairy cows in America produce a mix of A1 and A2 milk. Some produce only A1. The original A2 cows? They've become the minority. So when you hear about "A2/A2 milk," what we're really talking about is milk the way it used to be, before modern farming bred it out. Why Does It Matter? Here's where it gets interesting. A lot of people think they're lactose intolerant or sensitive to dairy. They drink milk and feel bloated, gassy, or just... off. So they assume milk isn't for them. Some truly are lactose-intolerant or have a dairy allergy (there's testing to verify that), but... Research suggests that for many people, the issue isn't lactose at all. It's the A1 protein. When A1 beta-casein is digested, it can produce a compound (the science term for it is BCM-7) that some people's bodies react to. This can cause digestive discomfort, inflammation, and other issues that look a lot like lactose intolerance... but aren't. Over time, these issues can lead to more chronic problems like colitis or IBS. A2 milk, on the other hand, doesn't produce that same compound. It digests more like milk did for thousands of years, when people didn't have these problems. Many people who've switched to A2/A2 dairy report that they can enjoy milk again without any discomfort. They feel better. Their digestion improves. It just... works. Now, we're not doctors, and everyone's body is different. But the stories we've heard from our customers who've made the switch? They're pretty compelling. How Do You Know If Milk Is Really A2/A2? Here's something important: there's only one sure way to know if your milk is truly A2/A2. Genetic testing. Each cow in our herds has been genetically tested to confirm she carries only A2 genes. That's the only way to know for certain. You can't tell by looking at a cow. You can't tell by the breed. You can't tell by tasting the milk. The only way to guarantee your milk is A2/A2 is to test every single cow. We've done that work. Every cow producing whole milk for Triple E Farms has been tested and confirmed A2/A2. If a dairy is claiming A2/A2 milk without testing their herd, they're guessing. And when it comes to your family's health, guessing isn't good enough. Why We're Making the Change At Triple E Farms, we've always believed in going back to the old ways, before everything got complicated. We raise our cows on pasture. We don't use chemicals or shortcuts. We produce raw milk so you get all the natural enzymes, probiotics, and nutrition intact. Going A2/A2 is just one more step in that direction. It's bringing our milk closer to what it was 200 years ago, before modern farming changed the game. We started with our cheeses because, honestly, that's where we could make the change first. But we've been working toward this for a while now. We've been carefully selecting and breeding our herds to produce only A2/A2 milk. And we've tested every cow to make sure. And now? Our fluid whole milk is 100% A2/A2. By the end of 2026, our skim milk, cream, yogurt, and butter will follow. What This Means for You If you're already drinking our raw milk and feeling great, this is just going to make it even better. If you've avoided dairy because it doesn't sit well with you, this might be worth trying. A lot of people who struggle with conventional milk find that A2/A2 raw milk is a completely different experience. And if you're someone who loves dairy but wants the cleanest, most old fashioned version possible? Well, this is it. A2/A2 raw milk from 100% grass-fed cows, raised on pasture, nothing added, nothing taken away. And we've got the genetic tests to prove it. It's milk the way it used to be. Simple, pure, and easy on your body. The Bottom Line We didn't make this change because it's trendy or because everyone else is doing it. We made it because it's the right thing to do. It's one more way we're bringing food back to the way it was before it got complicated. A2/A2 milk is what cows naturally produced for thousands of years. It's what people drank and thrived on. And now, it's what we're producing here at Triple E Farms. Our fluid whole milk is A2/A2 now. Our cream, yogurt, and butter will be too, by the end of 2026. Here's to pure, simple food, the way it was meant to be.

Guide to raw milk. It's benefits and how to store and handle.

If you're here, you're probably curious about raw milk. Maybe you've heard about the health benefits. Maybe you're frustrated with what passes for "milk" at the grocery store these days. Or maybe you just want to know how to keep your raw milk fresh and safe. Whatever brought you here, you're in the right place. Let's talk about what makes raw milk special, how to handle it, and why we believe it's worth choosing. Raw Milk: An Old Fashioned Food We've Forgotten Here's something that might surprise you: raw milk used to be completely normal. For thousands of years, raw milk was just... milk. Everyone drank it. Everyone knew how to handle it. Grandmothers passed down the knowledge to their daughters, who passed it to theirs. It was simple, everyday food that nourished families without a second thought. But over the last century, modern food changed everything. Pasteurization became the standard. Industrial dairy took over. And somewhere along the way, raw milk got vilified. People were told it was dangerous, old-fashioned, something to be afraid of. The common knowledge about raw milk --- how to store it, how to use it when it sours, why it's so nourishing --- that knowledge got lost. But here's the truth: raw milk isn't dangerous when it's produced carefully. It's not outdated. It's real food the way it used to be, before everything got complicated. And that knowledge we lost? We're bringing it back. Why Choose Raw Milk? What Are the Benefits? Raw milk is milk the way it used to be. Straight from the cow, nothing added, nothing taken away, nothing altered. When milk gets pasteurized, it's heated to high temperatures to kill bacteria. Sounds good in theory, but here's the problem: pasteurization doesn't just kill bad bacteria. It destroys the good stuff too. Enzymes, probiotics, and vitamins get damaged or wiped out completely. Raw milk keeps all of that intact. Here's what you're getting with raw milk: Enzymes that help you digest it (and other foods, too). Raw milk contains many enzymes including lipases (for breaking down fats), proteases (for breaking down proteins), and lactoperoxidase (a natural antimicrobial). For many people, they can improve gut health and reduce digestive issues.The living microbiology can jumpstart your body into producing lactase. Lactase is the enzyme necessary to digest milk. Newborns produce tons of it. But, as we get older we produce less and less. This is why many people who struggle with pasteurized milk find raw milk easier on their stomachs.Probiotics for gut health. Raw milk contains lots of beneficial bacteria that support digestion and immune function. Lactobacillus, Lactococcus, and Leuconostoc (and more). They're the same kind of good bacteria you'd find in yogurt or fermented foods.More vitamins and minerals. Raw milk from 100% grass-fed cows is rich in vitamins A, D, and K2, plus omega-3 fatty acids and CLA (conjugated linoleic acid). Pasteurization reduces these nutrients.Healthy fats your body needs. The saturated fats in grass-fed raw milk aren't something to fear. They're nourishing and satisfying. This is milk the way nature designed it. Simple, whole, and packed with nutrition. In addition to intact nutrition on a whole, there's a bunch of research showing the benefits of being a longterm raw milk drinker. These include: Powerful immune system builder - Helps rebuild and strengthen immunityReduces asthma - Raw milk helps prevent asthma in children (30% reduction noted in studies)Reduces allergies - Increases resistance to allergies in childrenReduces ear infections - 30% reduction in ear infections Reduces respiratory infections - Increased resistance to colds and respiratory infectionsReduces fever - Lower risk of fever in childrenReduces eczema - Correlated with less eczema in childrenTreats digestive issues - Helps with Crohn's disease and IBS (Irritable Bowel Syndrome)Less lactose intolerance - Raw milk is rarely associated with lactose intoleranceBuilds bone density quickly - More effective than pasteurized milk You can check out the Raw Milk Institute to learn more and see the studies behind this. How Should I Store Raw Milk? Raw milk needs to stay cold. That's the most important thing. As soon as you get your milk home, put it in the refrigerator. Keep it at 40°F or below. The colder, the better. Don't leave it sitting out on the counter while you unpack groceries. Don't let it warm up in the car. Temperature matters. Store it in its original container with the lid tightly sealed. If you need to pour some out, do it quickly and get the milk back in the fridge right away. And here's a tip: keep your raw milk toward the back of the fridge, not in the door. The door gets warmer every time you open it, and that can shorten your milk's freshness. Can I freeze Raw Milk? Yes, you can! However you should keep 3 things in mind: Raw milk may become clumpy when thawed. It's the fat. You can shake it a lot to recombine, but it might still be a little clumpy. Some people notice a flavor change. But... some people don't. I recommend doing a small test batch first to make sure previously frozen milk works for you.The longer it's frozen, the more probiotic loss. For this reason, I don't recommend freezing raw milk for more than 6 months. This is why we offer weekly delivery. You can get fresh milk every week! But, for those who love staying stocked, freezing is also an option. How Should I Handle Raw Milk? Handling raw milk isn't complicated, but a little care goes a long way. Keep it clean. If you're scooping cream off the top or pouring milk into another container, make sure everything you're using is clean. If contaminants get in, it could make the milk sour more quickly.Shake it. Because raw milk in non-homogenized, the cream will rise to the top when it sits. Give it a really good shake before pouring. Otherwise, you'll pour the cream off first and be left with watery skim milk. Or, if you prefer, you can scoop the cream off the top for other uses!Trust your senses. Fresh raw milk smells clean and slightly sweet. If it smells really sour, it's probably not going to taste the best. It's time to use it for something else (more on that below). Raw milk is a living food. Treat it with respect, and it'll stay fresh and delicious. How Long Does Raw Milk Last? This depends on how fresh it was when you got it and how cold you keep it. You typically get Triple E milk 0-3 days after it's bottled. It's fresh! In general, raw milk stays fresh for 7-10 days in the fridge. Sometimes longer if it's really cold and handled well. But here's the thing: raw milk doesn't "go bad" the way pasteurized milk does. Pasteurized milk spoils and gets nasty. Raw milk sours, and that's actually still useful (more on that below). The best way to know if your milk is still fresh? Smell it and taste a small sip. If it's sweet and pleasant, it's good to drink. If it's very tangy or sour, it's time to use it for cooking or culturing. Why Does Raw Milk Sour? When milk comes fresh from a healthy, grass-fed cow, it contains natural probiotics and enzymes. These beneficial bacteria are part of what makes raw milk so nourishing. Over time, especially if the milk warms up or sits for a while, these bacteria begin to consume the lactose (milk sugar) and convert it into lactic acid. That's what creates the tangy, sour taste. It's a natural fermentation process, the same process that turns milk into yogurt, kefir, or buttermilk. Pasteurized milk doesn't sour the same way because pasteurization kills all the bacteria, good and bad. When pasteurized milk goes bad, it just rots and becomes undrinkable and dangerous. But when raw milk sours, it's still useful. The beneficial bacteria are doing what they're supposed to do. This is why soured raw milk can still be used for baking, making cultured butter, or feeding to animals. It's not spoiled, it's just transformed. What Can I Do with Soured Raw Milk? Don't throw it out! Soured raw milk is not the same as spoiled pasteurized milk. When raw milk sours, it's because the beneficial bacteria are working. It becomes tangy, kind of like buttermilk or kefir. And it's still perfectly useful. This is part of that old fashioned knowledge we've lost. Our grandmothers knew that soured milk wasn't waste, it was an ingredient. Here's what you can do with soured raw milk: Bake with it. Use it in pancakes, biscuits, muffins, or cakes. The tanginess adds flavor and helps baked goods rise. Make cultured butter or cream cheese. Soured milk is a great base for homemade cultured dairy. Feed it to your pets or chickens. They'll love it, and it's good for them. Use it in smoothies. The sour flavor blends right in with fruit. Water your plants. Some gardeners swear by it as a soil amendment. The point is, soured raw milk isn't waste. It's just milk in a different stage. Still valuable, still useful. Is Raw Milk Safe? What Does Triple E Do for Safety? Let's be honest: this is the question most people really want answered. Yes, raw milk is safe... when it's produced with great care. And we take safety seriously here at Triple E Farms. Here's what we do: Our cows are healthy. They're on pasture, eating grass like they're supposed to. Healthy cows produce healthy milk.We keep everything clean. Our milking equipment is sanitized after every use. The milk goes straight from the cow into refrigerated storage. No sitting around at room temperature.We test regularly. We test every batch of milk for general bacteria counts on site. This helps us make sure it meets the highest standards. We keep it cold. From the moment it's collected until it gets to you, our milk stays cold. Temperature control is one of the most important factors in keeping raw milk safe.We follow strict protocols. We're not just winging it. We follow established safety practices for raw milk production. Want to know more about our safety practices and see our actual test results? Check out our Milk Quality & Safety page. Raw milk has been nourishing families for thousands of years. When it's produced with care, it's a safe, wholesome food. The Bottom Line Raw milk is pure, simple, and packed with nutrition. It's milk the way it used to be, before everything got complicated. Buy from a trusted source. Store it cold. Handle it clean. Trust your senses. And don't throw it out when it sours. If you've been looking for real, old fashioned food that nourishes your family, raw milk is a great place to start. Got questions? Reach out anytime. We're always happy to talk about our milk and how we produce it. Here's to pure, simple food 🙌

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