Frequently Asked Questions
What is the difference between Grass Grazed products versus store bought?
Grass Grazed represents getting back to the basics of our food production. The difference is how your food is being raised. We offer transparency from farm to table. We raise our bird with what they need (sunlight, fresh grass, insects) in order to deliver a quality product that you and your family will enjoy.
Are you organic?
Our animals are fed Non GMO feed we avoid steroids and antibiotics. They are raised and processed ethically. Our mission is to produce protein with the promise of integrity. That being said we are not certified organic.
Where is your livestock raised?
Our birds are raised on farm here in North Carolina. After two weeks of living in the brooder, we then transition them to the pasture. The chicken remains on pasture until processed. We welcome you to visit our farm anytime. Feel free to schedule a visit.
How are they raised?
All of our animals are raised on pasture. They are not confined, or crowded compared to industrial farms.Our animals have the freedom to roam and forage as they please.
When will I receive my package?
Orders are packed every Monday and shipped by Tuesday.
Local delivery orders must be received by Monday 12 AM EST
If your order is being shipped you will receive a confirmation code once your order is in route.
What shipping carrier do you use?
We ship UPS Ground.
Local orders have a 1-2 day transit time.
Orders on the east coast will arrive within 2-3 days.
Due to Covid we currently we are not offering shipping for the West Coast.
What happens if an item is out of stock?
Seasonal fluctuations occur and we will let you know anytime we happen to run out of stock for an item that you have ordered. We will offer you optional substitutions that you can accept or decline. We appreciate your understanding in the fact that this is a family farm and not a grocery store so we cannot guarantee to have everything in stock all the time. Consider other cuts during periods where we have certain items out of stock so that we can ensure all cuts from the animal are utilized which allows us to respect the animal to the max.
What is raw milk, and what is the milking process?
Raw milk, which is also referred to as natural milk, generally comes from cows that are raised on pasture, and when the cow is milked, the milk is not pasteurized/cooked. Be wary of farmers that sell raw milk from cows that are not 100% grass-fed as the nutrition of the cow and the milk that the cow produces declines. To learn more about essential milk, visit www.realmilk.com, and to learn about why 100% grass-fed is best, go to www.eatwild.com. Our dairy cows are grass-fed/grass-finished and are rotated daily to fresh pasture and during the winter months, we supplement high-quality hay and move the cows at least once a day but usually more.
What is your process?
The milking process includes the following:
1) 6-gallon stainless steel milk bucket and milk machine are prepped for milking.
2) A stainless steel milk bucket is covered with ice (summer) or put in the freezer for 60 minutes and transferred to the refrigerator to be able to cool the milk temperature as fast as possible to ensure high-quality standards ensuring milk is brought down to room temperature within 30 minutes of extraction. The ice/freezer acts as a rapid cooling agent for the milk.
3) Milk stalls are prepped for the first cow, and alfalfa pellets are added to the feeder.
4) Greet the cows with TLC (tender love and care) and check over the health of the cow by acute observation as well as feel out the cow's emotional state before milking--we are looking for any signs of stress or health issues and seeing how the cow is feeling any given morning.
5) The cows are brought up to the milk stall. The location of the milking stall may change week to week, depending on where the cows are grazing in any given spot on the farm. We have an entirely portable system.
Milking: As each cow enters the milk stall, the following takes place:
1) The cow is secured into the freestanding milk stall to ensure safety of the cow and farmer.
2) The teats are wiped down with a sterilized teat wipe.
3) The automatic milker is attached to the udders and milking commences.
4) Once milk has been extracted into a stainless steel milk pale, the cow is let out of the milk stall.
5) Alfalfa pellets are added for the next cow.
NOTE: This process is repeated until all cows have completed milking.
Bottling: We use an open air bottling method
1) Milk pail is taken out of the ice bin (summer).
2) Top is taken off the stainless steel milk pail and placed in the deep sink for washing and sterilization.
3) Milk is poured into the quadruple layer straining filter which strains the milk into a sterilized bottling bucket.
4) Milk is bottled into BPA Free plastic and immediately put into a stand up freezer for 60 minutes. After the 60 minutes in the freezer, the milk is moved to a refrigerator set at 35 degrees F.
Milk equipment cleaning is all hand washed with different brushes and an organic cleaner is used to thoroughly wash and sterilize all milking pieces and hoses. The equipment is then air dried. After drying, the milking equipment is reassembled and prepared for the following milking session.
What breed of cows do you have?
Our cows are all A2/A2 and we have a variety of Jerseys & Milking Devon's.
How long is raw milk good for?
Our milk is generally good for 10-12 days if kept cold. However, if it gets warm it will sour quicker. Some customers enjoy using the milk for up to 20 days (ensuring it has been adequately stored/kept cold).
What is better about grass fed cows vs. grain fed/finished cows?
Grain is used during the life of the cow and/or at the end of their life prior to going to the butcher. It is used to fatten them up quickly. Doing this hurts the cow and reduces the number of nutrients available in the meat and milk. We do not want to just produce large volumes of milk and beef, we want to produce the most nutrient-dense food possible. Grass-fed meats contain more antioxidants, omega 3-s, CLA and trace minerals and vitamins than grain fed beef. For more info go to www.eatwild.com. Our beef cows are grass-fed/grass finished and are rotated on a daily basis to fresh pasture.
How much freezer space will I need for my meat?
A good rule of thumb is to allow 1 CF of freezer space for every 25 to 30 lbs of packaged meat. For example, the delivered weight of a 1/4 Share of beef is approximately 100 lb. so you would need roughly 3.5-4 CF of freezer space. Note that a typical home freezer ranges from 6 to 10 CF including any ice maker but it’s best to check your model specifications.
How is the meat packaged?
Most cuts delivered frozen in consumer-size, vacuum sealed packages. For example, steaks and chops have one or two steaks per pack, roasts are typically 3-5 lbs, and sausages and bacon are in 1 lb packs. Bulk sausages and ground meat are usually in 1 lb chub bags, not vacuum sealed. Labeling on each pack will include cut of meat, weight, and either a USDA or NCDA&CS inspection stamp.
What if there is a power outage and the meat thaws?
According the USDA, food can be refrozen if it has been maintained under 40 degrees F. For meat, refreezing may degrade the quality since water is pushed out of the meat each time it goes through a thaw cycle. It will still be safe to eat, but the quality may suffer, especially with quick cooking cuts like steaks or chops. Find USDA’s information on safe meat thawing here.
What breed do you raise?
Do they acces to the outdoors?
Yes, our broilers are not crammed and have room to exhibit natural behaviors.
Do you every administer Antibiotics or Arsenic Chemicals?
No antibiotics or arsenic chemicals are distributed.
How long does it take to raise the chicken?
8 weeks. Our broilers grow at a natural rate so their muscles can keep up with their bodies.
What do the birds eat?
Our birds have a steady diet of non-GMO feed along with grass and insects.
Where are your cattle sourced?
All calves are sourced locally in central NC direct from the farms where they were born, not at auction. Our small scale allows us to know where our animals come from, learn about their breeding and how they have been cared for. We have several local sources for feeder calves that have the breeding to do well in a grass-only scenario.
Are your cows grass fed?
Yes, our cattle are managed to meet or exceed American Grassfed Association standards. Growing calves only get mama’s milk and then pasture or hay consisting of grasses, clover, and all manner of leafy greens. They are never given hormone growth promoters or low dose antibiotics. Grass-fed cattle grow at a natural rate and, therefore, take longer to raise.
Does grass fed beef taste different?
Yes, better! A diet strictly of grass and greens contributes to a beneficial fat profile rich in Omega-3 Fatty Acids, which, in turn, lends to a richer, fuller beef flavor experience.
What breed of pigs do you raise?
Our pigs are a “farmers mix” of heritage breeds that perform well outdoors on pasture or in the woods. Our current breeding stock is predominantly Hereford, Berkshire, and Yorkshire with a little bit of Duroc and Tamworth. Mixed breeds tend to be hardier and offer a balance of the good traits found in each breed.
Does pasture-raised pork taste different?
Yes, better! A diet strictly of grass and greens contributes to a beneficial fat profile rich in Omega-3 Fatty Acids, which, in turn, lends to a richer, fuller pork flavor experience.