Facts About Our Products
The Advantage of Raw Milk
Baldwin Brook Farm’s milk is tested monthly by the Connecticut Department of Agriculture. Buttermilk content in BBF’s milk is consistently over 5%, whereas the content in most commercial milk is around 3.2%. Likewise, our Jersey milk has the highest percentage of protein and calcium per serving of any bovine milk.
Raw milk has valuable vitamins and friendly bacteria that are destroyed in pasteurized milk. Raw milk contains all 8 of the essential amino acids, including phosphate (which is needed to absorb calcium, but is completely destroyed in pasteurized milk). Unpasteurized milk also contains 2.5 times more Vitamin B12 and 33% more Vitamin C than pasteurized milk. Many people who are lactose intolerant can drink raw milk without issue because the enzyme lactase (needed to process milk sugars within the digestive system) is still intact.
Along with these health benefits, raw milk has an incredibly smooth, creamy flavor that processed milk just can’t beat. Try some for yourself today!
FAQs on Raw Milk
What is raw milk?
Raw milk is milk taken directly from the cow, cooled, and then bottled without pasteurization or homogenization.
How long does the milk last?
With a refrigerator that stays between 36 and 38 degrees, a bottle of our milk will not sour for at least 20 days from the day it was bottled. The date on the cap is the store shelf life expiration date. The milk was bottled seven days prior to the cap date.
Are you organic?
We are not certified organic, although our natural farming practices provide a “nearly” organic product. Nor do we give the cattle added hormones such as rBST. We do buy feed from reputable sources that do use some fertilizer to grow their crops.
Is this milk safe for my children? Can I drink raw milk if I am pregnant?
This is a question that parents must research thoroughly and feel comfortable with their decision. However, when Mavis (one of the owners of Baldwin Brook Farm) was pregnant, she drank raw milk throughout her entire pregnancy. She had a very healthy pregnancy. When their son turned one, he began to consume raw milk and he too has been very healthy.
Where can I buy BBF raw milk?
Take a look at our Retailer list to the right. There you will find a list along with a link to their website for specials and store hours.
What do we do with the bottles?
All our milk comes in glass bottles for optimal taste as well as eco-friendliness. A glass bottle deposit is charged, we just ask that you clean and rinse the bottles before returning them. Our system of glass bottle usage is efficient and environmentally friendly. However, it can only exist with your help and cooperation. Bottles can be returned during your next visit to the farm or to any store selling Baldwin Brook Farm milk.
Free-Range Heritage Breed Pork
Baldwin Brook Farm pasture-raised pork has become a favorite of customers. Our pigs live out on pasture for their entire stay on the farm. They are moved to fresh pasture regularly so they stay clean and healthy. They also graze for root debris and ground matter in our wood lots. Their feed is free of antibiotics and they are not crowded in small pens. Baldwin Brook Farm pigs receive no antibiotics, hormones, or artificial supplements over their lifetime.
Pasture raising adds real value to the meat. A pastured pig is always on fresh grass doing what God intended them to do; root, dig, and run. This definitely improves the quality of the meat and the quality of the animal’s life. In a barn, pigs must be fed all their vitamin’s and minerals. A pasture raised hog can root and dig to find its own minerals.
At Baldwin Brook Farm, we don’t raise ordinary pigs, we raise Heritage Pigs.
In addition to all of the various cuts offered at the farm, ALL Hams, Bacon, Hotdogs, Bratwurst, and Kielbasa are NITRATE FREE.
Free Range Chicken (Broilers)
It doesn’t get any better than poultry that is raised free range. At Baldwin Brook Farm, our birds are lean, firm, and flavorful due to the healthy environment, fresh air, water and grass/vegetation that is part of their daily routine.
Free Ranging allows them to live like God intended. They scratch, eat clover and grass, chase grasshoppers, and receive a ration of feed that is specifically formulated for growing all-natural meat birds. Our poultry is free from antibiotics and growth hormones as well.
Since our birds spend all of their time free ranging, we only raise chickens during the warmer months of the year. We try to keep a healthy supply of frozen birds on hand throughout the year. However, the possibility exists that we could run out. If we are sold out, your order will be added to our order list for the upcoming season.
Orders for your whole chickens will be taken in March/April. A deposit is taken when you place your order. The Chickens will be available for pick-up by mid-June. The all vegetarian diet along with fresh grass makes the chickens tasty. You don’t want to miss out. These chickens are juicy, tender and oh so flavorful!!
Our first batch of Broilers will be ready for pick-up at the farm sometime the middle of June. Please call the farm, email or stop by the farm to reserve the number of chickens you desire.
What is Free-Range?
The chickens at Baldwin Brook Farm live outside during the day, are being treated humanely, and are allowed to fully express their nature as chickens because they can scratch in the earth for worms, bugs, and grubs to satisfy their natural need for animal protein. Other behaviors that free range chickens are afforded is the ability to take dust baths to keep themselves clean, to socialize with their flock in uncrowded conditions, and to have fresh clean air to breathe and healthy sunshine for optimal health.
Baldwin Brook Farm has been termed as having “The Best Egg Ever.” Our customers travel long distances in search of our eggs. The hen’s at Baldwin Brook Farm have extremely dark orange egg yolks due to their all-natural diet, which includes fresh grass and alfalfa meal that is supplemented with numerous organic vegetable matter from our seasonal gardens. During the months of spring, summer, and fall our hens spend their days outside enjoying fresh air and sunshine while scratching and searching for numerous organic materials found in the soil and earth they roam. All eggs produced on Baldwin Brook Farm are NON-CHEMICALLY produced.
Currently our eggs are very nutrient-dense, higher in Omega-3 fatty acids, and lower in cholesterol than eggs produced in confined conditions. One of the reasons that our eggs are more nutrient-dense is that our hens get a regular diet of vegetation that also includes molasses, humic acid, volcanic rock, greens and, oyster shells.
What exactly is Grass-Fed?
The definition of grass-fed Baldwin Brook Farm follows is defined by the American Grassfed Association (AGA):
“The AGA defines grass-fed products from ruminants, including cattle, bison, goats and sheep, as those food products from animals that have eaten nothing but their mother’s milk and fresh grass or grass-type hay from their birth til harvest.”
At Baldwin Brook Farm our cattle graze in the spring, summer and fall on our lush green pastures and through the winter months are fed baled hay consisting of multiple grass (orchard grass, timothy, brome) and legume (clover) species providing all the energy and protein a ruminant could want!
If you’ve never cooked grass-fed beef, it is a different experience than your basic store bought meat. It is 100% sustainable and all-natural with no red and pink dyes in the meat that is typically found in supermarket meats.
The main reason for tough grass-fed beef is overcooking. The beef usually will require 30% less cooking time and will continue to cook when removed from heat. This beef is intended for rare to medium-rare cooking. If you like well-done beef, then cook grass-fed beef at very low temperatures in a sauce to add moisture. When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process.
Since grass-fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning. The oil will also prevent drying and sticking.
Stove top cooking is great for any type of steak…including grass-fed steak! You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat as steak chefs do.
If roasting, reduce the temperature of your grain-fed beef recipes by 50 degrees. This usually means around 275 degrees for roasting, or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter, even at the lower temperature. Again, watch your meat thermometer and don’t overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
Also, baste to add moisture throughout the grilling process. Don’t forget grass-fed beef requires 30% less cooking time so don’t leave your steaks unattended.
When roasting, sear the beef to lock in the juices and then place it in a pre-heated oven. Save your leftovers…roasted grass-fed beef slices make good, healthy, luncheon meats instead of processed “lunch-meats.”
Health benefits of Grass-Fed Meats:
Dr. Tilak Dhiman of Utah State University is one of North America’s leading researchers on the relationship between CLA (conjugated linoleic acid, which is found in the fat of grass-fed ruminants) in meat and milk and human health. Speaking at the University of Nebraska’s conference on “The Future of Grassfed Meats and Milk.” Dr. Dhiman said that he was now convinced that grass-fed food products were “not only preventative but regenerative as well.”
By this he meant that grass-fed foods could not just prevent health problems but could help people who already have chronic health problems get better. He said current research with animals indicates that CLA not only reduces the incidence of cancer in animals but that it also suppresses the growth of cancer cells. He said that definitive human studies would take many more years. Until then the health benefits of grass-fed foods would have to be legally stated as “potential health benefits.”
Currently, animal studies suggest that CLA is:
- Reduces body fat
- Anti-antherosclerosis (heart disease)
Dr. Dhiman said to keep in mind that CLA was additive. In other words, eating grass-fed meat, cheese and milk all helped to accumulate CLA in body tissue. A French study of 360 women found that the higher the CLA level was in their breast tissue the lower their incidence of breast cancer was. He said the minimum effective level of CLA was 0.5 percent of the total diet. While this was a tiny amount, this was almost impossible to achieve eating normal American supermarket food.
However, he said grass-fed foods are so high in CLA that a single eight ounce glass of grass-fed milk, plus one 30 gram (one ounce) slice of cheese from grass-fed milk and one 84 gram (2.5 ounces) serving of grass-fed meat provided twice the minimum amount of CLA needed for both prevention and regeneration.
Dhiman said that 100 percent grass-fed meats and milk were up to 500 percent higher in CLA than other meat and milk fed conventional high-grain diets. The key element here is “100 percent grass-fed.”
In addition to CLA, Dhiman said that grass-fed foods also had the following:
- 300 percent more Vitamin E
- 75 percent more Omega-3
- 78 percent more Beta-carotene
- 400 percent more Vitamin A
Grass fed beef is not only much lower in fat and higher in protein than grain-fed beef, but it is also much safer to eat due to the relative absence of E-coli.