Hey Reader,

Recently I was at a workshop chatting with a group of ladies when someone brought up how upset she was about farmers "price gouging" eggs and meat. She was frustrated, convinced that rising prices meant farmers were taking advantage of people.

That caught me off guard. And honestly? It stung—because I know firsthand that the prices she considered unfair don’t even cover production costs for most farmers.

But after stepping back, I realized… before managing a farm myself, I might have thought the same thing. It’s easy to assume higher prices equal bigger profits. In reality? Small farms are disappearing at an alarming rate. If we don’t price sustainably, we won’t survive.

So Why Are Grass-Fed Beef Prices Rising?

If you’ve noticed an increase in pastured beef prices, you’re not alone in wondering why. Here’s the simple truth: raising 100% grass-fed beef takes time, expensive land, and patience.

To give you some perspective:
* A grass-fed steer takes a full two years to reach market weight—and that is not including the 9-month gestation and cow care. That’s a long time to wait for a return.
* That extra time on pasture means more land, fencing, waterlines, feed, labor and risk to ensure they grow well.
* Processing costs have skyrocketed—USDA-inspected butchering fees alone range from $1.00–$1.50 per pound of hanging weight, plus extra inspection, cooling, & disposal fees. Not to mention time for transport to and from the processor.
* Ethical, regenerative farming requires constant investment—pasture management, rotational grazing, high-quality winter hay, and humane care. It would be way easier to till it all up, rent out the land for corn or soy beans and just collect a check.

The Real Question: How Can Beef Be Sold Cheaper?

Honestly, I ask myself this all the time. Last year, even with price increases, Benj and I ran the numbers and… we didn’t even break even. So how do some farmers sell for less?

A few possibilities:
>> They own their land debt-free and do all the work themselves. Even then, margins have to be razor-thin.
>> They’re operating at a loss and won’t be around long-term.
>> They don’t calculate labor or land costs. (I personally know farmers who avoid running all the numbers because they’re afraid of what they’ll see.)
>> They feed grain—this shortens the growth time but brings in a whole different level of nutrition questions I have. (That’s just not something I’m willing to do.)

Thank You for Being Part of This

If you’ve read this far, Reader, wow—thank you. Seriously. Your support means everything.

When you buy from our farm, you’re not just getting quality meat. You’re:
* Investing in your family’s health with nutrient-dense food.
* Supporting a way of farming that sustains land, animals, and farmers for generations.
* Shifting the public perception of regenerative agriculture—because every conversation, every purchase, and every shared meal makes a difference.

I know every dollar counts, and I don’t take your trust lightly. If you ever have questions—or just want to chat about real food and farming—hit reply. I’d love to hear from you.

With gratitude,
​Leah & The Great Heritage Farm Family

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Farm Fresh Sheet

Products available for the week of March 24-28.

Respond to this email or text me at 507-232-9902 to reserve your order and schedule a preferred pickup time. I will set your farm goodies aside, and you can pay in person (cash/check) or request a digital invoice if paying online is easier for you.

100% Grass-Fed & Finished BEEF

• BULK BEEF SHARES – Limited ¼, ½, or whole shares available, 2025 shares CLOSE in May. ​​
• Retail beef cuts will be restocked in July 2025.

A2 RAW MILK – $10/gallon or $5/half

Bring your own container and pick up on the farm.

• Pick-up days available this week: Monday, Tuesday, Friday – First come, first served.
• You must schedule a time and confirm availability before pickup.

Free-Range Chicken Eggs – $5/dozen & NEW Duck Eggs $10/dozen

• Limit one dozen per family.

Homesteader Starter Kits – $10 each

• Sourdough or Kefir – includes jar, starter, beginner's guide, and recipe
• Cheese Cultures & Equipment - inquire for details.

Looking Ahead

• Bulk pork shares and bundles will open in April for June butcher dates.

Reply to this email or text Leah at 507-232-9902 to place your order or with any questions.

Thank you for being part of our farm family!