Blog - C&F Farms

How Are Plant-Based Trends Shaping the Future of Farming? Pt.3

Fake Meat, Real Consequences: How Plant-Based Trends Are Shaping the Future of Farming What plant-based meat means for crops, cattle, and the people who grow your food Over the last couple of emails, we’ve taken a close look at plant-based meat—what’s in it, where it comes from, and whether it’s really saving the planet like some folks claim. This week to wrap up, let’s zoom all the way out. Because beyond the burger, beyond the branding, beyond the sizzle and the soy—this shift toward “alternative proteins” is having a real, measurable impact on farmers. And it’s not all good. Some parts of agriculture stand to gain. Others? Not so much. So today, I want to share what this plant-based push looks like from our side of the fence—as a livestock farm that works directly with the land, the animals, and the folks who eat our food. Let’s break it down. 🐄 The Livestock Industry: Pressure’s Building, But It’s Not a Landslide (Yet) Let’s start with the obvious: plant-based meats are trying to take a bite out of the meat industry. And sure, they’ve made some noise. You’ve seen them in the fast food drive-thru, in the frozen aisle, maybe even on your cousin’s grill at the family cookout. Big names like Beyond Meat and Impossible Foods got a lot of early attention, and venture capital money has poured into companies making everything from lab-grown chicken to “mycelium bacon.” But here’s the reality: Meat sales are still strong—especially real meat from small farms. Most Americans still eat meat regularly (more than 85%, according to some studies). And most people who buy plant-based meat aren’t vegetarians—they’re “flexitarians,” looking to cut back but not cut out. Still, we’re seeing real shifts, especially in: Fast food chains trying to appeal to younger, more environmentally-conscious customers Institutional buyers (like colleges and hospitals) looking to “green” their menus Investor-funded companies pressuring the media and grocery stores to carry more alternatives This affects conventional producers more than farms like ours—because our customers aren’t just shopping for calories. They’re buying flavor, ethics, and trust. But the pressure’s there. And it’s growing. 🌾 The Crop Side: More Peas, Fewer Cows? Let’s look at the other side of the food chain—what gets planted in the ground. To make a plant-based burger, you need crops. Lots of them. Peas (for protein isolate) Soybeans (textured soy protein) Canola (for oil) Mung beans, chickpeas, rice, and wheat gluten, depending on the brand This shift is starting to reshape what farmers grow, especially in areas like the Northern Plains and Canada, where pulses are becoming big business. Some would say that’s a good thing. More legumes = more diversity, right? But let’s not romanticize it: These crops are often grown in the same monoculture, high-input systems as corn and soy. Many still rely on chemical fertilizers, pesticides, and tillage. And the bulk of the processing? It’s happening overseas—particularly in China and India, where cost is lower and environmental oversight is… let’s say, different. So, while we may be swapping one set of industrial ingredients for another, the underlying system hasn’t changed. It’s just wearing a plant-based label. 🧾 Winners, Losers, and Who’s Left Holding the Hay Bale Here’s a quick look at who’s benefiting—and who’s being left behind—in the fake meat gold rush: Winners Losers Global food processors & protein isolate manufacturers Small livestock producers who rely on commodity markets Investors & start-ups with slick branding Soil health (if we keep propping up monocultures) Industrial pulse crop farmers Rural communities without access to value-added processing Big food brands adding green options Consumers thinking they are getting real, whole food Meanwhile, folks like us—who are working with animals, rotating pastures, stewarding land—we’re out here actually regenerating the environment… and getting squeezed between policy trends and supermarket marketing. 🤔 The Big Picture: Is Fake Meat the Solution, or Just a New Distraction? Let’s ask the million-dollar question: Are plant-based meats fixing the food system? In my view: not really. They may reduce emissions compared to feedlot beef, but they do nothing to solve the root problems of: Soil degradation Chemical dependency Globalized, fragile supply chains Processed, nutrient-poor food And they certainly don’t bring back the connection between people and their food. That’s where regenerative farming shines. We’re not outsourcing. We’re not isolating protein or flavor in a lab. We’re building food systems from the ground up—literally—starting with the soil and working outward to healthy animals and well-fed communities. 🧠 What Can You Do? Here’s the good news: you don’t need a PhD in food science to make the right call. You just need to ask questions like: Who grew this food? How was it raised? Can I pronounce the ingredients? Can I picture the farm it came from? And maybe most importantly… Can I shake the hand that raised it? If you can’t, maybe it’s not the kind of food we should be building our future on. 🙏 Thank You for Standing With Real Farms At C&F Farms, we’re doing this the old way—with a forward-thinking twist. We’re rotating animals, improving soil, treating animals with care, and growing food that feeds people… not investors. We’re not trying to reinvent meat—we’re trying to restore trust in it. So thanks for standing with us. Thanks for choosing real food, real farms, and real flavor. And if someone at the grocery store ever tells you fake meat is going to save the world? Tell them your farmer said otherwise.

Is Plant-Based Meat Really Better for the Planet? Pt.2

Is Plant-Based Meat Really Better for the Planet? A farmer’s take on carbon footprints, regenerative grazing, and who’s actually fixing the food system In our last email, we pulled back the curtain on plant-based meats and asked some hard questions about what’s really inside those patties. If you missed it, I’d recommend giving that one a read first—especially if you’re wondering what methylcellulose and titanium dioxide are doing in your food. But now, let’s tackle the other big claim the fake meat industry makes: “We’re saving the planet.” You’ve probably heard this before. Major brands and tech investors alike love to say that plant-based meat is the future because it’s better for the environment. Fewer emissions. Less land. Less water. Sounds great, right? Well… let’s slow down a second and look at the bigger picture. Because as someone who farms with the environment, not against it, I think it’s worth asking: What kind of farming are we comparing this to? And are the environmental benefits of plant-based meats as black-and-white as they seem? Let’s dig into it. 🌍 The Case For Plant-Based Meat (According to the Industry) There’s no denying this: When you compare plant-based meat to feedlot beef, it wins on most standard environmental metrics. The Impossible Burger, for example, produces around 89% less greenhouse gas emissions and uses 87% less water than conventional grain-fed beef, according to its 2019 lifecycle assessment. It also uses 96% less land, mostly because it doesn’t require pasture or large feed operations. And honestly, compared to industrial feedlots—where cattle are packed into small spaces, fed corn and soy, and stand in mud or worse—that’s not a hard bar to clear. But what about farms like ours? 🐄 The Case For Regenerative Grazing Our cattle are raised on pasture, moving regularly to fresh grass, fertilizing the soil naturally, and helping the land regenerate through rotational grazing. This practice isn’t new—it’s how animals and ecosystems have worked together for thousands of years. And the benefits go far beyond just “carbon math.” When you manage livestock properly: You build topsoil through trampled grass and manure You store carbon in the soil as organic matter You improve biodiversity and native forage You increase water retention, reducing runoff and erosion In fact, a widely cited study from Quantis International found that a regenerative farm in Georgia—White Oak Pastures—produced beef with a net negative carbon footprint. That’s right: their beef actually pulled more carbon out of the atmosphere than it produced. Meanwhile, the Impossible Burger—while cleaner than feedlot beef—was still a net carbon emitter. So… Who’s Right? Now, is every grass-fed farm carbon negative? No. It depends on how it’s managed. And scaling regenerative systems is a real challenge—we don’t pretend otherwise. But one thing’s clear: fake meat isn’t regenerative. It’s still part of the same industrial ag system. Just with different crops and a shinier marketing strategy. 🚜 The Farming Practices Behind Fake Meat Let’s talk about where those plant-based ingredients come from. Peas, soy, mung beans—these are monoculture crops, often farmed in giant fields with chemical herbicides, synthetic fertilizers, and high tillage practices. Most of them are grown for yield, not nutrition. And once harvested, they’re heavily processed into isolates and additives. The soil they’re grown in? Often depleted, compacted, and reliant on constant chemical input to produce anything at all. That doesn’t sound like a food system we should be proud of. And let’s not forget: most of this processing happens overseas. A lot of that pea protein isolate comes from China. The oil? Often GMO. The “natural flavors”? You tell me. We’re not just outsourcing ingredients—we’re outsourcing responsibility. 🧠 A Closing Thought Look, I don’t think plant-based meat is evil. And I’m not here to shame anyone trying to eat differently, more ethically, or with less impact. That’s a good thing. But I do believe in honesty. And I believe we owe it to ourselves—and the land—to look deeper than a slick label or a feel-good ad. Because regenerative farms are doing the hard work that fake meat companies only talk about. We’re building soil, sequestering carbon, improving biodiversity, and raising real food in ways that restore the land—not just feed the hype machine. And we’re doing it without titanium dioxide, methylcellulose, or a lab coat in sight. We’ll keep raising real meat, the real way—outdoors, with care, and without shortcuts. Thanks for being part of this movement with us.

Plant Based Meats, The Environment, & Agricultural Impacts Pt.1

Over the years, we’ve had a lot of conversations with our customers about food labels, sourcing, and what’s actually in the food we feed our families. And time and again, one topic keeps popping up—plant-based meat. In fact I did a short writeup on plant based meats a year or two ago, but since it still keeps coming up I thought I would do a deeper dive! Over the next 3 weeks I’m going to dig into the topic of plant-based meats and give you some insight into the impacts of fake meat on your health, the agricultural industry and the world as a whole. You’ve seen it in fast food commercials, popping up on grocery store shelves, and even in flashy tech articles talking about 3D-printed “steaks.” Yes, that’s a real thing. They’re literally 3D-printing meat. And I get it—people are trying to eat better, be more conscious of their impact, and find alternatives to the mess of industrial agriculture. But here’s the thing… Just because something is labeled as “plant-based” doesn’t mean it’s good for you—or the planet. So today, I want to take off the gloves (gently) and walk through some questions I think every consumer should be asking about these so-called “fake meats.” As a farmer committed to regenerative practices and real food, this isn’t about judgment—it’s about education, transparency, and a return to common sense. 1. Can You Make It in Your Own Kitchen? Here’s a rule of thumb I’ve come to trust over the years: If you couldn’t make it in your own kitchen, maybe it doesn’t belong on your dinner table. Let’s look at a typical plant-based burger. One of the leading brands has the following main ingredients: Water Pea protein isolate Expeller-pressed canola oil Methylcellulose Yeast extract Potassium chloride Natural flavors Titanium dioxide (for color) That’s not a recipe—it’s a science experiment. If I asked you to whip up a burger using pea protein isolate and methylcellulose, you’d probably look at me sideways. And you’d be right to. These are highly processed industrial ingredients, not foods you’re going to pick up at the local farmers market. And while “plant-based” sounds simple and wholesome, most of these products are the opposite—ultra-processed, lab-assembled, and dependent on chemical inputs every step of the way. 2. Can You Pronounce the Ingredients? Here’s another great rule of thumb…if you can’t pronounce it, maybe don’t eat it. Now of course, this isn’t a hard science. I’ve met some folks who can pronounce “methylcellulose” just fine. But that doesn’t mean they know what it is—or that it belongs in a burger. The point is, ingredient labels on these fake meats often read more like a chemistry exam than a recipe. Go ahead and flip over the package of most popular plant-based brands and you’ll find a long list of additives, stabilizers, texturizers, and lab-made flavorings. Sure, they’re technically “plant-derived,” but they’re not food in any traditional sense of the word. I saw a great example of this from another farm like ours: they posted three ingredient lists—two from top-selling plant-based burgers, and one from a premium dog food. And unless you really squint, you’d have a hard time telling which is which. When you see ingredients like: Titanium dioxide (used for color) Methylcellulose (a binder made from plant fiber) Disodium inosinate (a flavor enhancer) Soy leghemoglobin (a heme-like molecule made using GMO yeast) …you can ask yourself, is this something I’d cook with at home? Or even keep in my pantry? This isn’t about fear—it’s about awareness. The more we rely on processed, lab-made shortcuts to mimic nature, the more we disconnect from real nourishment. So yes, reading ingredient lists takes a little time. But once you make it a habit, you’ll start noticing just how unreal many of these “better-for-you” foods really are. 3. Do You Know Where It Comes From? This one hits close to home—because it is home. We proudly raise our animals on our farm, on pasture, in the open air. We know the feed, the soil, the weather, and every inch of the land they roam. When we buy from other farms, it’s folks we know and trust—who raise food the right way. That’s a level of transparency no lab can match. Meanwhile, the plant-based protein supply chain is… murky, to say the least. Roughly 80% of the world’s textured soy protein (a common plant-meat ingredient) is processed in China. Pea protein isolate often comes from Canada or Europe, but many of the processing steps are overseas. Common additives like canola oil or lecithin often come from GMO sources. So even if you’re buying your burger from a shiny U.S. brand, the ingredients themselves could be bouncing across the globe before they hit your plate. At that point, can you really say it’s local? Sustainable? Ethical? So What’s the Takeaway? We live in a time when food has become way more complicated than it should be. And “plant-based” meat is one of the most confusing categories out there. So here’s what I’d offer as a simple filter: ✳️ If it can’t be made in your kitchen… ✳️ If you can’t pronounce the ingredients… ✳️ If you don’t know where it comes from… Maybe it’s not what real food is supposed to be. And that doesn’t mean we can’t improve the food system—we absolutely can. But replacing one industrial system with another doesn’t get us any closer to better health, stronger communities, or a more honest relationship with our food. What We Believe At our farm, we believe in raising animals naturally and respectfully. We believe food should be nourishing, not engineered. And we believe you should always know exactly what’s on your plate—and where it came from. So next time you see a flashy new meatless product at the store or a commercial promising to save the world one lab-grown patty at a time… take a second to ask: Is this real food? Or is it just a high-tech detour away from the truth?

Smoked Bacon End Foil Pack Hash

Smoked Bacon End Foil Pack Hash AKA: The Lazy Lakehouse Breakfast (or Dinner) That Tastes Like You Tried 🍳 Ingredients (Serves 2–4) 1½ cups C&F Farms smoked bacon ends 3–4 Yukon Gold potatoes, diced (no need to peel) ½ onion, diced 1 bell pepper, diced (red or green) 1 small zucchini, chopped (optional but sneaky-good) 1 tsp garlic powder Salt & black pepper to taste A drizzle of olive oil or pastured lard Fresh herbs like parsley or chives (if you’re feeling fancy) 🔥 Instructions Preheat your grill or campfire coals to medium-high heat. In a large bowl, toss all the ingredients together, coating everything lightly with oil/lard and seasonings. Tear off 2 large sheets of heavy-duty aluminum foil per packet. Double them up to prevent tearing. Divide the mixture onto the center of each foil sheet and wrap tightly, sealing well at the top and sides. Place foil packs directly on the grill or campfire grate for 25–30 minutes, flipping once halfway through. Carefully open (watch for steam!), garnish with herbs, and devour. Pro Tip: Add a fried egg or a sprinkle of shredded cheese at the end if serving it at home or in a well-stocked cabin kitchen.

Recipe: Bacon Ends & Potato Breakfast Hash

These chunks and pieces are the trimmed odds and ends left after slicing bacon slabs—but don’t let that fool you. They’re loaded with smoky flavor and come in handy when you want to elevate just about any dish. Give this simple breakfast hash a try and get to enjoy the goodness of the smoked bacon ends! Flavor: Smoky, hearty, and satisfying Serves: 4 Cook Time: 30–35 minutes Ingredients: 1 lb smoked pork bacon ends, diced 4–5 medium potatoes, diced 1 onion, diced 1 bell pepper, diced Salt and pepper Optional: garlic powder, paprika, or hot sauce Eggs, fried or poached (for topping) Fresh herbs (parsley or chives), optional Instructions: Cook the Bacon Ends: In a large skillet over medium heat, cook diced bacon ends until browned and crispy. Remove with a slotted spoon, leaving rendered fat in the pan. Add Veggies: Add potatoes to the pan and cook 10–15 minutes, stirring occasionally until browned. Add onion and pepper, season with salt, pepper, and any optional spices. Cook another 10 minutes or until soft. Finish & Serve: Return bacon ends to the skillet, stir to combine. Top each serving with a fried or poached egg. Garnish with fresh herbs if desired.

Recipe: Homemade Beef Bone Broth

Beef soup bones might look like something out of an anatomy class, but they’re the foundation of true, homemade broth—the kind that sticks to your lips and feeds your soul. Health Benefits: Loaded with minerals like calcium, magnesium, and phosphorus. Rich in collagen, glucosamine, and gelatin for gut and joint health. Immune-boosting and deeply hydrating. How to Use Them: Make Broth!!!! Great to just drink or use as a base for a soup or stew. Flavor: Rich, savory, deeply nourishing Yields: 3–4 quarts Cook Time: 12–24 hours Ingredients: 3–4 lbs beef soup bones (meaty and marrow-rich) 2 carrots, rough chopped 2 celery stalks, rough chopped 1 large onion, quartered 3 cloves garlic, smashed 2 tbsp apple cider vinegar 2 bay leaves 1 tsp black peppercorns Optional: sprigs of thyme, rosemary, or parsley Water to cover (about 12–14 cups) Instructions: Roast the Bones: Preheat oven to 400°F. Place bones on a sheet tray and roast for 30–40 minutes until browned. This deepens the flavor. Combine Ingredients: Transfer bones to a large stockpot or slow cooker. Add vegetables, vinegar, herbs, and spices. Cover with water. Simmer Long & Slow: Bring to a gentle simmer (not a boil). Skim foam as needed. Simmer for 12–24 hours. Strain & Store: Let cool slightly. Strain through a fine mesh sieve. Store in jars in the fridge (up to 5 days) or freeze for later. Tips: For a clearer broth, skip the vegetables until the last few hours. Freeze in silicone muffin tins or ice cube trays for convenient portions.

Recipe: Rustic Oxtail Stew

Oxtail is exactly what it sounds like—the tail of the cow—and it’s a hidden gem for folks who love rich, comforting meals. It’s a cut loaded with collagen, marrow, and just enough meat to make the most luxurious stew or soup you’ve ever had. Why It’s Worth Trying: Collagen-rich: Supports joint, skin, and gut health. Full of natural gelatin: Makes broth silky and nourishing. Deep beefy flavor: The longer it cooks, the better it gets. Try this easy to make oxtail stew and see all the taste and benefits of using oxtail. Flavor: Deep, rich, fall-off-the-bone comfort Serves: 4–6 Cook Time: 3.5–4 hours Ingredients: 2–3 lbs oxtail Salt and pepper 2 tbsp oil or lard 1 large onion, chopped 3 cloves garlic, minced 2 carrots, chopped 2 celery stalks, chopped 2 tbsp tomato paste 1 cup red wine (or beef broth) 4 cups beef broth 2 bay leaves 1 tsp thyme 1 tsp smoked paprika (optional) Optional: potatoes or parsnips for added bulk Instructions: Season & Sear: Pat the oxtail dry and season with salt and pepper. In a Dutch oven or heavy pot, heat oil over medium-high heat. Sear oxtail pieces on all sides until browned. Remove and set aside. Sauté Aromatics: Add onion, garlic, carrots, and celery to the pot. Cook 5–7 minutes, scraping up any browned bits. Deglaze: Stir in tomato paste and cook 2 minutes. Pour in red wine and simmer for 2–3 minutes to reduce slightly. Build Flavor: Return oxtail to the pot. Add broth, bay leaves, thyme, and smoked paprika. Simmer Low & Slow: Cover and simmer on low for 3–4 hours, until meat is falling off the bone and broth is rich. Finish & Serve: Taste for seasoning. Serve over mashed potatoes, polenta, or buttered egg noodles. Garnish with parsley.

Recipe: Roasted Canoed Marrow Bones

These beef bones are split lengthwise to expose the rich, buttery marrow inside. Once roasted, the marrow becomes spoonable, savory goodness that you can eat on toast, stir into risotto, or serve as an appetizer that’ll impress just about anyone. Why They’re Special: High in healthy fats and collagen. Packed with flavor and nutrients like iron and vitamin K2. A gourmet experience with minimal effort. Simple Ways to Use Them: Roast at 450°F for 15–20 minutes and spread on sourdough toast. Add to soup or sauces for depth and body. Mix into compound butter or blend into mashed potatoes. It’s rich, primal, and surprisingly easy. And once you try it, you’ll be looking for excuses to make it again. Flavor: Rich, buttery, and indulgent Serves: 2–4 Cook Time: 20–25 minutes Ingredients: 4–6 beef marrow bones, split lengthwise (“canoed”) Sea salt & cracked pepper Optional toppings: lemon zest, chopped parsley, shallots, garlic To serve: crusty sourdough bread, lightly toasted Instructions: Prep the Bones: Preheat oven to 450°F. Place bones marrow-side up on a baking tray lined with parchment or foil. Sprinkle with salt and pepper. Roast: Bake for 15–20 minutes, until marrow is bubbly and just starting to brown but not melting away. Finish & Serve: Serve hot with toasted bread and a sprinkle of parsley or lemon zest. Scoop marrow onto bread like butter. Optional Garnish: Make a quick “gremolata” with 1 tbsp minced parsley, 1 clove garlic, and ½ tsp lemon zest for a zippy contrast.

Why Our Chicken Bone Broth Deserves a Spot in Your Kitchen

If you’ve never tasted real bone broth — I mean the real deal, not the watery stuff in a carton — you’re in for something special. Here on the farm, we make our chicken bone broth from scratch using pasture-raised chicken backs and feet, simmered low and slow to extract every bit of flavor and nutrition. The result is a rich, golden broth that gels when it’s cold (a sign of the natural collagen) and delivers a depth of flavor and nourishment you just can’t get from the store. Let’s break down why it’s worth keeping around all year long. 1. It Starts With How the Chickens Are Raised Our chickens are raised the right way: on pasture, with daily moves to fresh grass, and a diet that’s non-GMO and free from anything synthetic or sketchy. This matters. The bones, joints, and connective tissue from pasture-raised animals produce broth with more nutrients, better flavor, and a cleaner fat profile than animals raised in confinement. What does the research say? A 2018 study published in Food Chemistry showed that the nutritional quality of bone broth is directly tied to the health and diet of the animals it comes from. Chickens raised outdoors on diverse forage have higher levels of Omega-3s, antioxidants, and fat-soluble vitamins like A and E. We don’t cut corners, and the quality of our broth shows it. This isn’t just a flavorful base — it’s food as medicine. 2. The Health Benefits Are No Joke Our bone broth is loaded with: - Collagen and gelatin – great for joint health, skin elasticity, and hair growth - Glycine and proline – amino acids that support gut lining repair and liver detox - Minerals like calcium, magnesium, and phosphorus – all in an easily absorbable form - Immune support – especially helpful during cold season or recovery Why do people love it? Many of our customers use it during recovery from illness, intermittent fasting, or even as a protein-rich base to start the day. There’s growing evidence that regular consumption of high-collagen bone broth can reduce joint pain and improve mobility, particularly in aging adults. We’ve had customers tell us it helped with everything from digestion to clearer skin and improving their hair — and they feel the difference within days of using it regularly. 3. It’s the Secret Weapon in Your Kitchen Don’t think of bone broth as just a soup starter — it’s way more versatile than that. You can: ✔️ Sip it warm with a pinch of salt for a morning or bedtime boost ✔️ Use it to cook rice or quinoa for added flavor and nutrition ✔️ Deglaze a skillet or pan with it after searing meat ✔️ Make gravy or sauces richer ✔️ Add it to mashed potatoes or stuffing instead of water or milk ✔️ Freeze it in ice cube trays to drop into stir-fries or braises later 4. That Gel in the Fridge? That’s the Good Stuff When real bone broth cools, it turns into a jelly-like consistency — that’s the gelatin, and it means it’s full of collagen. This is what makes your joints happy and your soup silky. Store-bought broth is usually watered down and pressure-processed to stay liquid on the shelf. We skip all that and let nature do its thing. If it doesn’t jiggle, it’s just soup water with a marketing label slapped on. 5. No Shortcuts, Ever Our broth takes at least 24 hours to make, and we only use filtered water, organic herbs, apple cider vinegar, and real bones from healthy animals. No preservatives, no “natural flavors,” no synthetic anything. The vinegar helps extract minerals from the bones, the herbs round out the flavor, and time does the rest. Here’s what you’ll find in ours: - Pastured chicken bones (backs, necks, feet) - Filtered water - Apple cider vinegar - Onion, celery, garlic, and parsley That’s it. And that’s how it should be. Keep It Simple, Nourish Deep We believe that food should nourish your body and connect you to where it came from. Our chicken bone broth does both — and it tastes darn good doing it. If you haven’t tried it yet, grab a pack next time you’re restocking your freezer. Warm up a mug and give it a sip. You might be surprised just how good simple food can be when it’s made right. Get some Bone Broth to try today!

Fighting Erosion, One Step (and Hoof) at a Time

When people think about farming, they usually picture animals and crops. But for us, it all starts with the land. Our land is more than just dirt under our boots — it’s the foundation of everything we do. It’s where our animals graze, where the roots hold tight, and where good food begins. So, taking care of it isn’t optional. It’s the whole job. On our farm, we follow regenerative practices because it’s the only way we know to leave the land better than we found it. And if there’s one thing we believe, it’s that better food starts with better soil. Healthy soil grows healthy grass. Healthy grass grows healthy animals. And healthy animals make for healthy people. Fighting Erosion, One Step (and Hoof) at a Time Let’s talk about something that doesn’t make the Instagram reels: erosion. It might not be flashy, but if you’ve ever watched your topsoil float away in a heavy rain, you know it’s serious. That rich, dark layer of earth? That’s where the magic happens. And once it’s gone, it’s gone. You can’t just go to Tractor Supply and buy more of it. That’s why our grazing practices are built around movement. We don’t leave animals in one spot for too long. We rotate them across the pasture, giving the land time to rest and recover. Those hooves work the manure into the soil, the grass gets a breather, and the root systems get stronger. It’s a win-win-win. Less bare soil means less erosion, and every time we move the herd, we’re actually helping the land regenerate. The Birds Are In On It, Too Our turkeys and chickens do their part, too. Their mobile shelters mean they’re always on fresh grass, and their manure is spread evenly behind them. Not only does this keep the birds healthy (and the meat even better), but it also helps nourish the soil instead of polluting it. Think of it like a slow-release fertilizer… with feathers. Roots and Resilience We also manage our pasture to keep living roots in the ground as long as possible. Bare soil is vulnerable soil — to wind, to water, to compaction, you name it. So, we graze in a way that encourages dense root systems and lush regrowth. Those roots? They’re the underground heroes. They hold everything in place and feed the soil microbes that turn organic matter into fertility. The result? Our land holds water better, resists erosion, and actually gets healthier year after year. What That Means for You All of that care and intention below the surface makes its way into the food we raise. It’s more nutrient-dense. It’s got better flavor. It supports local ecosystems instead of draining them. You can’t fake this stuff. There’s no shortcut. But when you take a bite of a steak, pork chop, or roast chicken raised on land this alive, you can taste the difference. This kind of farming doesn’t just grow food — it grows resilience. It builds up instead of breaking down. And around here, that’s the kind of legacy we’re working toward.

The Truth About 'Fresh, Never Frozen' Meat

You’ve seen the ads, probably thousands of times from different restaurants, the old slogan…“Fresh, never frozen!” I mean shoot, Wendy’s has been using it since sometime around 1970!!! But have you ever stopped to ask what that actually means? Just the basic logistics of such a feat are overwhelming. It’s become a marketing badge of honor — the gold standard for how meat should be handled… or so we’re told. But let’s pull back the curtain a bit. Because while it sounds like you’re getting meat straight from the butcher’s block, the reality behind that phrase — especially when it’s used by large chains — might surprise you. And once you know the difference, you’ll never look at a fast-food burger the same way again. And I know plenty of you are going to say, I don’t eat fast food, so this isn’t an issue. And to that, I say great! But…… recently, I saw something referencing a small, local restaurant that indicated they were serving fresh, never frozen chicken wings…so this claim isn’t just something big chains are using to draw you in. The “Fresh” Illusion When a restaurant like Wendy’s or that wing joint says their meat is “fresh, never frozen,” they’re telling the truth — but only technically. Here’s the catch…because it seems like there’s always a catch! Under USDA guidelines, meat is still considered fresh as long as it has never dropped below 26°F. You can pause here and Google at what temperature meat freezes….or I’ll help, it’s 26°F – 28°F….so was it frozen? What do you think? That means the beef, pork, chicken, or any of the others could be processed, vacuum-sealed, and stored in trucks or warehouses indefinitely before it reaches your plate. It’s industrial food logistics at its finest — precision chilling, fast distribution, and just-in-time deliveries. But that “fresh” meat isn’t coming off the farm and heading straight to your plate. It’s coming out of a shipping box from a warehouse somewhere, having been handled by who-knows-how-many people along the way. And while 26°F does constitute frozen, it’s not exactly a deep freeze and still allows some degradation to the quality of the meat. At least it’s not misleading marketing, right?! Here’s How It Works at C&F Farms At our farm, we do things differently — and proudly so. The animals we raise are moved daily on pasture, handled with care, and never given antibiotics or hormones. When it’s time for processing, they’re harvested at a small USDA-inspected facility that we know and trust. Once the meat is cut and packaged, it’s frozen immediately — at the peak of freshness, and down to temperatures of at least 0°F! That’s important, because: - It locks in quality. The moment meat is cut, the freshness clock starts ticking. By freezing it right away, we stop that clock. - It preserves flavor and nutrients. You’re getting meat that tastes the way it should, without being weeks old before it ever hits the skillet. - It gives you transparency. You know when it was processed, how it was raised, and exactly who raised it. There’s no guesswork, no smoke and mirrors — just real food from real people. We keep your meat frozen until it’s picked up or shipped, so when you thaw it at home, you’re starting fresh — truly. So… Which One Is Fresher? A fast food patty that’s been vacuum-packed and trucked across the country for two weeks — or a steak from a local farm, frozen just hours after being packed? And we don’t expect much more from big chains like Wendy’s, but local restaurants are using the same buzz words to get you in. Is it okay to support any of those businesses? We’ll let you decide. That’s not really for us to tell you. We’re here to educate you and make sure you’re making informed decisions. But at the end of the day for us, “fresh” should mean more than just a number on a thermometer. It should mean quality, honesty, and trust. And that’s what we aim to deliver — every time you open a package from us. Next time you see that “never frozen” slogan on a billboard or takeout menu, just know: Frozen doesn’t mean lesser. Frozen at the right time means better.

A Farm Kitchen Favorite: Slow-Cooked Ossobuco with Creamed Parsnips and Asparagus

There’s something deeply satisfying about taking a humble cut of meat and turning it into a show-stopping, soul-warming meal. That’s exactly what ossobuco is all about. This Italian classic, made from cross-cut beef shanks, brings together rich bone marrow, tender beef, and a hearty sauce—all from a cut most folks walk right past at the grocery store. But in our kitchen, this cut gets the star treatment. Today, we’re walking you through a simple, slow-cooked version of ossobuco that doesn’t require hours of babysitting on the stovetop. Just a quick sear in a pan, then let the crockpot do the rest. We like to serve ours with buttery creamed parsnips and tender-crisp asparagus—a plate that’s rustic, comforting, and downright elegant. Why Ossobuco? Ossobuco literally means “bone with a hole,” referring to the marrow-filled center of the beef shank. That marrow slowly melts into the sauce as it cooks, adding richness and depth that you just can’t get from leaner cuts. It’s the kind of food that sticks to your ribs and warms your soul, especially when the weather turns cool or when you just need a meal that feels like home. And when it comes from pasture-raised cattle, you’re getting more than flavor—you’re getting nutrition, sustainability, and the peace of mind that comes from knowing your food was raised with care. Crockpot Ossobuco Recipe Serves 4 Prep Time: 20 minutes Cook Time: 6–8 hours on low You’ll need: 2–3 pieces of C&F Farms Ossobuco Salt & pepper 1/2 cup flour (optional, for dredging) 2 tbsp olive oil or lard 1 medium onion, diced 2 carrots, diced 2 stalks celery, diced 3–4 cloves garlic, minced 1/2 cup dry white wine (or beef broth) 1 (14 oz) can crushed tomatoes 1 cup beef broth 2 sprigs fresh thyme 1 bay leaf Zest of 1 lemon (optional, for garnish) Chopped parsley (optional, for garnish) Instructions: Prep & Sear: Pat the ossobuco dry with paper towels. Season generously with salt and pepper. Dredge lightly in flour if you want a thicker sauce. Heat oil or lard in a cast iron skillet over medium-high heat. Sear each piece until browned on all sides—about 2–3 minutes per side. Don’t skip this step—it adds layers of flavor. Sauté Veggies: In the same skillet, reduce heat and add onions, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute. Deglaze: Pour in the wine or broth to deglaze the pan, scraping up the browned bits. Let it simmer for a minute or two to reduce slightly. Crockpot Time: Transfer the seared ossobuco to your crockpot. Pour the veggie/wine mixture over the top. Add crushed tomatoes, beef broth, thyme, and bay leaf. Cover and cook on low for 6–8 hours until the meat is tender and nearly falling off the bone. Serve: Carefully remove the ossobuco and spoon the sauce over top. Finish with lemon zest and parsley if desired. Serve with creamed parsnips and sautéed asparagus for a full plate of comfort. Creamed Parsnips (a cozy alternative to mashed potatoes) 2 lbs parsnips, peeled and chopped 3 tbsp butter 1/2 cup heavy cream or whole milk Salt and pepper to taste Boil parsnips until tender, drain, and mash with butter and cream. Season well and serve warm. Asparagus (simple and fresh) 1 bunch fresh asparagus Olive oil or butter Salt and pepper A squeeze of lemon (optional) Trim the ends, toss with oil or butter, and roast at 425°F for 10–12 minutes, or sauté quickly on the stovetop. This meal is one of our favorite ways to slow down and enjoy the fruits of good farming and good food. It’s not fancy—it’s just real, honest cooking that makes you proud to gather around the table. If you make this dish, we’d love to hear how it turned out—or better yet, see a picture! Want to try it yourself? Grab some ossobuco from our online store or market booth while it’s in stock—this cut doesn’t last long!

Author: Jared Frye