What Is Heritage Pork? How We Accidentally Became Pig Farmers There was a time in our house when the kids could turn on the TV and immediately see our YouTube search history. Chickens. Rabbits. Building fences. Goats. There was definitely a trend. This time, the search history was full of pigs. Chris tried to surprise […]
Back To Basics: Tallow, Beef Fat, and Suet I know a thing or two about fat—cooking fat, that is. The other kind of fat is a conversation for another day. Today, we’re talking about one of my favorite ingredients in the kitchen: tallow. Over the past few years, we started getting more and more […]
Meat Education: Why Irish Dexters Became the Heart of Fluffy Butt Farms When we added Irish Dexter cattle to the farm in 2022, it wasn’t because we were looking for the best beef in the world. I just wanted cows. At the time, our main focus was our Kiko goats. We were at a goat […]
Akaushi Wagyu Skirt Steak What Makes Wagyu So Special? And Why We Decided To Raise It At Fluffy Butt Farms 8 minute read Akaushi Wagyu Tomahawk Steak “Is Wagyu really worth the hype?” If you’ve spent any time around steak lovers, you’ve probably heard someone rave about Wagyu. Even if you’ve never heard the word […]
Why Is Pasture-Raised Chicken So Juicy? The first few times I cooked one of our chickens, I was convinced I had undercooked it. It was that juicy. I’d check it with my thermometer, and every single time it was fully cooked 165°F. I wasn’t used to chicken holding onto that much moisture. I even cooked […]
Back to Basics: To Wash Chicken, or Not to Wash Chicken, That is the Real Question It’s chicken season again! Which also means it’s the season when I start hearing one question over and over again… Our farm, and all the other small farms like ours are busy moving chickens to greener pastures, picking […]
Back to Basics: Stock, Broth, and Bone Broth—What’s the Difference? There are a few things that have puzzled me over the years, and this is one of them. Somewhere along the way, it seemed like everyone started calling stock “bone broth.” As someone who learned classical cooking in culinary school, I was taught that broth […]
This year Chris decided it would be a great idea to raise turkeys… I’m not sure if he’s learned his lesson with this adventure or not. But, we have a very limited amount of turkeys for Thanksgiving.
