In recent years, Americans have grown increasingly uneasy about the direction of the nation’s meat industry. Concerns about heavy processing, chemical additives, and experimental food technologies—such as insect-based protein blends or emerging lab-grown alternatives—have sparked questions about transparency and long-term health effects. While not every new technology is inherently harmful, the speed at which these innovations are introduced often outpaces the average consume

Every Monday, after the weekend orders settle, we sit down with the sales sheet and the inventory log. The numbers tell a clear story: ground beef moved fast again, goat chuck are gaining, and chicken breasts are flying out faster than we can pack them. We don’t guess. We measure. We raise goats right here on our land—watching them grow, knowing exactly when each one hits that perfect balance of weight and tenderness. For beef, we work closely with our trusted partner farmer