— Is it really healthier? —
Every farm talks about practice. We brought proof.
The short answer is yes. The long answer is the lab report.
— The setup —
The food in your grocery store is less nutritious than it used to be.
Six decades of intensive farming has stripped American soil of the life that makes food nourishing. We're farming the other direction — measurably, on paper, year after year.
We don't claim it's better. We test it.
— 2021 to today —
Leave it better than we found it.
When we took it on, this was old, degraded farmland — grazed flat, cut over, more than 40% of the soil bare. Regeneration isn't a destination you arrive at; it's a practice you repeat, season after season. Four years in, here's what the measurements show — and the work is never done.
Under 5%
bare, exposed soil — down from 40%+
160+
plant species reintroduced to the pasture
4 yrs
of measured soil + nutrient density work
— It starts in the soil —
Richer soil → richer food.
Here's why it matters for your table: the richer the life in the soil, the more phytonutrients in what grows from it — the plant compounds behind a food's antioxidant and anti-inflammatory power. They don't show up in food grown in dead dirt.
— From the journal —
Why Regenerative Meat Tastes Different (And Better)
Grass-fed beef, pastured pork, and pasture-raised eggs from Etta Hills Farm taste different because of how they're raised — soil, pasture, time. Here's why.
— Straight answers —
Questions worth asking
What does "phytonutrient-tested" actually mean?
Our meat has been sent to a lab and analyzed for its actual nutrient content — not just labeled "grass-fed." We measure it and publish the results.
Grass-fed vs. grass-finished — what's the difference?
"Grass-fed" only describes the start. "Grass-finished" means pasture through the entire life — never grain in a feedlot.
How do I know your numbers are real?
Because we publish them. Lab tests, soil reports — viewable on request. You're always welcome to visit the farm too.
