Let’s talk cows. Not just any cows — milk cows. You know, the ladies who do the heavy lifting on the farm, the real queens of the pasture. We’ve had a lot of people ask us, “Why Brown Swiss?” Or “Why not Holsteins like everyone else?” Well, grab a mug of milk (preferably ice cold, full-fat & raw), and let’s dive into Dairy Cow Breeds 101…
What’s the difference? We’re glad you asked. We’ve had a few folks ask about the two types of beef on our website — grass-fed & finished and pasture-raised. So let’s break it down simply:
Today, we live in a culture of overabundance. Not just in material things, but in the way we approach time, relationships, and even food. We expect more, faster, and often with little thought to where it came from or what it cost to produce.
Spring has arrived at CT Ranch, and we’re ready to kick off another season of growth, good food, and healthy pastures! As the cows start venturing out onto fresh green grass, it’s the perfect time to share what we’re up to this year and how we’re improving the land for both our herd and the future of the ranch.
While many have heard about the outbreak of bird flu as the culprit behind the shortage, we, here at CT Ranch, have been hesitant to join the conversation. We didn’t want to contribute to the growing wave of fear surrounding this issue,
At CT Ranch, we’re always excited to share what’s happening behind the scenes, especially when it comes to one of our customer favorites—our rich, delicious raw cream. Made from our grass-fed, A2/A2 raw milk, it's one of our bestsellers, and we know it’s a product you trust and love. But, do you know how cream is made? Let's break it down for you!
