Author: Wesley Shank

All posts

Pastured Chicken is NOW Corn-FREE! :)

We've been soy-free for years and have heard so many folks expressing thanks and appreciation for it that we decided to take our chicken to the next level. Say good-bye to Corn Allergies & Sensitivities in chicken! :)

Sunrise with the Cows PHOTO STORY

Morning milking ends as a new day dawns. Streams of sunlight brighten the sky while mist rises slowly off the land. Cows eagerly trot out the field-lane to find their waiting breakfast of lush pasture grass.

Pastured Chicken is here!

We now have all chicken parts & whole birds in stock! :) If we do sell out, it will only be briefly between our weekly harvesting throughout this summer and fall pasture season. In case you forget, we move our chickens to new grass morning and evening on our certified organic pastures.

No mRNA on our farm!

We've been getting a lot of questions about mRNA vaccines recently so I decided to send an email to reassure those who have not asked yet. :) I will keep this short and to the point.

Nourishing bone broth recipes

Spring is almost here... and farm life is showing it! Just last week we got our first batch of day-old-chicks to raise in the "brooder" till the weather is warm enough and they are big enough to get out in the fresh grass and sunshine.

5 Tips to Save Money on Real Food

Did you make a New Year's Resolution to eat more healthy meals this year? Did you ask yourself how it's going to happen with an already tight budget and prices on the rise everywhere you look?

Thanksgiving Turkeys are here!

Secure your specialty turkey as soon as possible. These birds are in very limited supply and sell first-come-first-serve. Thanksgiving Day is a month away, but we need to harvest these birds now before the weather gets too cold for them out on pasture.

Prepare Your Freezer Space

I have exciting news: On September the 12th we'll open our annual Pastured Chicken Savings Event! So what's the point of a Chicken Savings Event? It's simple... food security and saving money all in one fell swoop. I somehow doubt if anyone will object to that combo! :)

Updated Team Picture

Today you get to see our new team picture. We got together at a park for a team picnic the other evening. After supper we had a great time playing volleyball, corn hole and taking team pictures.

Introducing: Wild Seafood Savings!

Good morning Family Cow Tribe, Today it's my privilege to announce our first ever, Wild Seafood Savings Event! Monday the 18th you get access to our absolute best prices of the year on Alaskan Wild Caught Sockeye Salmon, Pacific Cod Loin, and Louisiana Gulf Shrimp.

3 simple steps to grill Grass-fed Ribeye Steaks

Today I'll share my favorite way to grill Grass-fed Ribeye Steaks. This method never fails to give me juicy, tender, absolutely delicious results every time. Follow along and you won't be disappointed. One quick note before I dive into steak prep details:

How you benefit from our butcher shop

Good morning, It feels like Thanksgiving in April! Just over a year and half ago, we bought our own butcher shop. The primary goal was to secure your meat supply even when other small butcher shops were booked out 12-18 months.

"Is your farm Regenerative?"

One of you emailed recently with a question for us... "I was watching 'Kiss the Ground' about soil conservation and regenerative farming techniques. The first thing that popped to my mind was if the farm we order our milk from also practices Regenerative farming techniques."

VIDEO First Spring Chicks of the year

Spring has finally arrived on the farm and along with it came 550 happy little balls of fuzz... Yup, the first spring chicks are here! :) I took a few minutes to shoot a quick video out in the brooder so you can hear them chirping for yourself.

Artisan Bread Baking Photo Journal

Today you get a virtual tour of McGraths' Brick Oven Bakehouse, run by Kevin & Melinda McGrath. He crafts truly artisan bread using traditional methods few other bakers still practice. McGrath's naturally-leavened breads start with organic grains and a decades old sourdough starter. After much hands-on-attention, each loaf is baked in a wood-fired brick oven.