Thursday, May 17, 2012 at 1:13PM Due to an equipment failure, C2 Farms did not pass their milk test this week. We will not have milk available for May 17 & 19. We will have it available again Thursday, May 24 & Saturday, May 26. If you have already pre-paid for your milk this week we will have your gallon(s) for you next week.
We apologize for any inconvenience!
Thursday, May 10, 2012 at 9:07PM 
Happy Spring! It is beautiful this time of year! Everything is green. The weather is pleasant. The rainstorms are refreshing! It also means we are back in the swing of things. Along with cattle and pigs to take care of, we have poultry as well. Currently our turkeys are in the brooder, but they're starting to fly out which means they're very close to moving outside. We have broiler chickens out on pasture and butchered our first group this week. Which means.......
.......we will FINALLY have whole chickens available once again! They will be for sale beginning Thursday, May 17. We are not taking deposits or pre-orders for them as we have quite a few. Just stop by during our farm hours to purchase them. In addition to chicken, we will also be offering chicken heart, liver & feet for those interested. These items will continue to be available throughout the summer and early fall. (More information about our broiler chickens can be found here: chickens)
We are also excited to announce that we will begin carrying lamb cuts. These will also be available beginning Thursday, May 17 for purchase at our farm. Just like all of our animals, these lambs are pasture-raised and free of added growth hormones & antibiotics. We are still working out the details with our butcher, but these are some of the cuts we hope to have:
Pricing and more information for all new products should be available early next week on our separate cuts page: Separate Cuts
Monday, April 9, 2012 at 8:16AM With the recent media attention on "pink slime" we have had many people stop by the farm wondering what's in our ground beef. Well.....it's just beef! Below is a blog post we wrote about the topic last year. If you would like to try some grass-fed, all-natural ground beef - WITHOUT the pink slime - stop by our farm! We are currently sold out but will have more in stock on Thursday, April 12. Or place a bulk order - deposits are due April 10 for pickup on April 26 & 28.
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(Originally posted April 15, 2011)
photo copyright ABCLast year we were intrigued by Jamie Oliver's Food Revolution and after checking it out, watched all the episodes on Hulu. We loved what he was doing! Teaching people about their food and how to eat healthier, especially when it came to school lunches.
This season he's taking on Los Angeles and we watched the first episode last night. He talked a lot about meat - where it's coming from and what's in it. He demonstrates how meat suppliers make "Pink Slime". It's a process that separates all the leftover "meat" residue and waste from the unused parts of a cow. It previously was considered unfit for human consumption and was mainly used in animal feed, such as dog food. But wait! What if we wash it in ammonia? Well, apparently an ammonia bath makes it fine for us to eat now. It is washed to kill all the harmful bacteria and then added into ground beef as a filler (they can use up to 15%).
(To view the clip on YouTube, click here )
Tasty!
So where is this "ground beef" found? A New York Times article from December 2009 states,
"With the U.S.D.A.’s stamp of approval, the company’s [Beef Products] processed beef has become a mainstay in America’s hamburgers. McDonald's, Burger King and other fast-food giants use it as a component in ground beef, as do grocery chains. The federal school lunch program used an estimated 5.5 million pounds of the processed beef last year alone."
We encourage everyone to know where their meat comes from! Our ground beef is exactly that - ground BEEF. No fillers. No waste. No chemicals. It's actual meat. It's local, it tastes better and it's healthier. If you haven't tried it yet, stop by our farm this Saturday and buy a pound. And if you love it, place a bulk order. A grass fed cow is a delicious cow!
(To see more visit Jamie Oliver's Food Revolution page on Hulu.com)
Monday, March 19, 2012 at 10:04PM 
Even though the weather is beginning to warm a bit and we are anxiously awaiting spring, it is time to talk about Thanksgiving! Specifically your Thanksgiving turkey (gobble!). We will be offering turkeys once again this year. However, after much deliberation, we will be selling them differently than in 2011. Instead of taking deposits for birds we have decided to raise them and sell them on a first-come, first-serve basis beginning in November. We had some disappointed customers last year when our turkeys came in much lighter than expected. This year, instead of taking deposits, customers will be able to come to the farm and select a bird and weight that will best suit their Thanksgiving feast.
We will once again be raising heritage breed Bourbon Red turkeys as well as Broad-breasted Whites. These turkeys will be free-range and completely natural – we do not give them any antibiotics or growth hormones. By raising these two breeds we will be able to offer a wider range of weights to meet our customer’s needs. We anticipate weights will be between 6-25 lbs. Pricing is as follows:
Bourbon Red: $6.50/lb. (Average 6-15 lbs.)
Broad-breasted White: $5.00/lb. (Average 10-25 lbs.)
Turkeys will be shrink-wrapped and come as a frozen, whole bird. They will be available for purchase beginning November 1 at our farm. More information can be found here: Turkeys
Monday, March 12, 2012 at 9:06PM 
It just did!
Over the past year we have been searching for a butcher who would be willing to work with us on the curing process for pork. The standard way of curing involves the use of sodium nitrates and many recipes include MSG. It was frustrating for us as we are diligent about raising clean, natural animals, but then these “extras” would be added to our meat in order to provide bacon and ham for our customers.
We are excited to announce that we have finally found a butcher we can work with! Beginning this month we will offer the following products:
Bacon, Ham & Ham Hocks – cured without the use of sodium nitrate. No MSG, BHA or BHT.
Breakfast Sausage – no MSG, no BHA or BHT
Mild Italian Sausage – no MSG, no BHA or BHT
These individual products will be available at our farm starting on March 22. All bulk orders for cured pork will include these products from now on. We will still continue to offer the fresh (uncured) pork option as well.
Because the butcher will be using a custom recipe for our pork, including more natural ingredients, there is an increased cost. However we feel it is well worth it to have a cured product that falls in line with our philosophy on natural foods.
Additionally we have found a local farmer who will be milling our pig feed. It is a slightly higher cost as well, but we are excited to support sustainability and farming within our community.
Stop by our farm beginning March 22 to try these new items! Or place a deposit today for a larger order. More information on bulk orders can be found here: http://www.utahnaturalmeat.com/pork
(Deposits placed by April 10 will be available for pick up on April 26 & 28.)
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