Baby Chicks!

written by

posted on

April 29, 2020

Baby chicks are making their big spring debut here at The Maker’s Meadow. The wildflowers are in bloom. The grasses are turning greener and that familiar chirping sound is back!

How do we care for baby chicks?

Baby chicks need a lot of care!
We have to make sure the temperature stays at 95 degrees in the brooder house for the first week or so. This can be really challenging with the temperature fluctuations we have in the spring.

Farm cats and other varmints prowling around would love to have a tasty snack. Therefore, we do our best to keep the door shut and keep them safe from predators at all times.

We also do our best to make sure they have plenty of clean water, fresh feed and comfortable pine wood shavings for bedding.

Where Does The Maker's Meadow Get Baby Chicks?

We get our baby chicks from a great place called Eagle Nest Poultry. They are located north of Columbus near upper Sandusky, in the town of Oceola, Ohio. After they ship the chicks to us, we put them in a brooder (a heated house) to stay warm. When their feathers have developed enough, they are able to stay outside in regular temperatures.

Wondering What a Baby Chick Eats?

We mix the baby chicks daily feed here on the farm. Adding in some really nice Alfalfa and grass hay so they are eating some nutritious greens while they're in the brooder.

We feed them 20% chick starter feed and few handfuls of grass each day for the first month or so.

Of course it's all organic soy-free free seeds and grains.

Stay-tuned for more interesting chick action coming! Because, in 3 weeks or so, we move the chicks out to their pasture pens. Here, the chicks can enjoy the rest of their life eating fresh grass and juicy insects.

The Freedom of Regenerative Livestock

Regenerative livestock farming is built on a foundation of respect—for the animal, the soil, the ecosystem, and ultimately, the eater.

Know Your Beef: Understanding the Difference Between Our Premium and Standard Offerings

If you've been following our journey, you know that transparency and trust are at the heart of everything we do here at The Maker's Meadow. As more folks look closely at where their food comes from, I want to take a moment to explain the key differences between our Premium and Standard beef offerings. While both are far removed from conventional feedlot beef, they’re not the same—and that’s intentional. Here’s what you need to know: 🥩 Premium Beef Raised Right Here on Our Farm Our Premium beef is the gold standard—regeneratively raised by our own hands, with full control over every step of the process. These animals roam freely on diverse pasture, nurtured by nature. ✅ What It’s Free From: 🌾 GMOs – No genetically modified feed or seed. 💉 Steroids & Hormones – Never used to enhance growth. 💊 Antibiotics – Absolutely none, ever. 💉 Vaccines – Not administered; we focus on natural immunity. ☠️ Chemicals – No synthetic dewormers, pesticides, or sprays once they arrive on our farm. However, they may be exposed to chemicals as calves prior to arriving. 🌍 Regenerative Practices – Always improving soil, water, and wildlife health. 🟢 Best for: Those seeking the cleanest, most natural beef available—with full transparency and minimal environmental impact. 🍔 Standard Beef Sourced from a Trusted Farming Partner Our Standard beef is still raised with integrity—on pasture, with humane care—from Marksbury Farm in Lexington, Kentucky, who shares our commitment to better meat. But since it’s not under our direct stewardship, there are a few important differences. ✅ What It’s Free From: 🌾 GMOs 💉 Steroids & Hormones 💊 Antibiotics ⚠️ What We Can’t Guarantee: ☠️ Chemicals – Possible use of synthetic dewormers or pasture treatments. 💉 Vaccines – May be used as part of herd health protocols. 🟡 Best for: Customers looking for a high-quality, pasture-raised option at a more accessible price point, but who may not require the same level of purity as our Premium line. 🤝 Why Offer Both? Raising truly regenerative beef is deeply rewarding—but also labor-intensive and limited in scale. By offering both Premium and Standard options, we’re able to: Serve more families and communities Support other responsible farmers Stay true to our values of honesty and health Whether you choose Premium or Standard, you’re rejecting factory farming and supporting a future where soil, animals, and people thrive together. 💬 Have Questions? I’m always here to talk. When you know your farmer, you know your food—and I’m grateful to walk this path with you. 📧 Reach out anytime: support@makersmeadow.com Eat well and stay grounded.

Why You Should Give the New York Strip a Chance

When most people think of a prime cut of steak, their minds often go straight to the Ribeye—and for good reason. It’s rich, flavorful, and generously marbled. But as a regenerative farmer who raises grass-fed beef from pasture to plate, I’m here to make the case for an often-overlooked gem: the New York Strip. A Leaner, More Sustainable Cut Let’s talk fat. Ribeye is beloved for its marbling, but the New York Strip, by comparison, offers a great balance of flavor and tenderness, with less fat. For those wanting a heartier chew without sacrificing taste, the Strip is a smart choice. And from a farming perspective, leaner cuts like the Strip align beautifully with regenerative grazing practices. Our cattle roam freely on rotationally grazed pastures, feeding on diverse grasses that build soil health and store carbon. Because they move more and eat more naturally fibrous forage than grain-fed cattle, our grass-fed beef tends to be leaner overall, making the Strip one of the most naturally aligned cuts with how we raise our animals. Consistency You Can Count On If you’ve ever grilled two Ribeyes side-by-side and noticed one cooked beautifully while the other came out uneven, you’re not alone. Ribeye’s varying fat distribution and the inclusion of multiple muscle groups can make it tricky to cook consistently. The New York Strip, however, comes from a single muscle (the longissimus dorsi), making it more uniform in shape and easier to sear or grill to perfection. It’s a reliable steak—especially when you're cooking for guests and want to ensure every plate is as good as the last. Flavor That Reflects the Land One of the joys of regenerative farming is the concept of terroir—the way flavor is influenced by the land itself. Grass-fed New York Strips carry a clean, beef-forward taste with subtle notes of the pasture: clover, alfalfa, and wild herbs. Ribeye’s fat can sometimes overpower those delicate, grassy undertones. If you’re a true steak lover who wants to taste the animal’s life—how it was raised, what it ate, where it roamed—the Strip gives you that in every bite. More Meat, Less Waste Because the Strip has a lower fat content and more consistent muscle, you're getting more actual meat per ounce. That means better value for your dollar, especially when buying premium grass-fed cuts. You're not paying extra for chunks of fat you’ll end up trimming or leaving behind on the plate. The Ethical & Environmental Bonus Every New York Strip steak from our farm represents more than just a meal—it’s a vote for biodiversity, carbon sequestration, and humane animal treatment. Our cows help rebuild the soil, improve water retention, and reduce erosion with every step they take on pasture. Choosing a leaner, grass-fed Strip extends the impact of your choice from your plate to the planet. Final Thoughts Don’t get me wrong—I love a good Ribeye. But as someone who works every day to build a better food system from the ground up, the New York Strip deserves more attention. It’s flavorful, sustainable, and a great example of how ethical choices can still satisfy your inner carnivore. So next time you're in the mood for a delicious, mouth-watering steak from the farm, give the Strip a chance. You can order some here.

Baby Chicks!

More from the blog

The Freedom of Regenerative Livestock

Know Your Beef: Understanding the Difference Between Our Premium and Standard Offerings

Why You Should Give the New York Strip a Chance

Sign up for free Farm Updates and Delicious Meat Specials!

Have you ever tried Subscribe & Save?

Q&A

The Maker's Meadow