Happy Mother's Day!

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posted on

May 10, 2023

Good Morning Friend,

Did you know that The Maker's Meadow would not be here if it had not been for my Mom?

You say, “Of course… because John Filbrun would’ve never been born to be a farmer.” But there's more to it than that…
When I was around 8 years old, my parents bought a cow for our family. My brother and I started milking two times a day and this was my first responsibility with livestock. My Mom’s desire for “good milk” helped my brother and I learn how to be responsible and how to humanely care for livestock. My Mom and Dad both encouraged me to start Rotational Grazing when I was around 10 or 11 years old. We started raising meat in the meadow for our own family.

After our family (especially my Mom) started experiencing the remarkable health benefits and enjoying the tender, richly-flavored meat, we decided to start growing enough for others as well.

In 2013, we were selling a lot of meat and it was time for us to name our farm. We spent weeks agonizing over what to call it. Some of the names that I remember talking about was, of course, names like “The Wendell Filbrun Farms” or “Filbrun Family Farm.” But most of all, my Mom wanted to call it “Peasant Pastures.” The way I remember it, all of us children had too much pride to accept a name like “Peasant.” We thought we were above that (even though it would be very accurate).

Finally, my Mom came up with “The Maker's Meadow” and we all really liked it because it gives God the honor and glory that is so rightfully His like it says in Psalm 115:1 and Psalm 115:14-18.

Psalm 115

¹Not to us, Lord, not to us
but to your name be the glory,
because of your love and faithfulness.

²Why do the nations say,
“Where is their God?”
³Our God is in heaven;
he does whatever pleases him.
⁴But their idols are silver and gold,
made by human hands.
⁵They have mouths, but cannot speak,
eyes, but cannot see.
⁶They have ears, but cannot hear,
noses, but cannot smell.
⁷They have hands, but cannot feel,
feet, but cannot walk,
nor can they utter a sound with their throats.
⁸Those who make them will be like them,
and so will all who trust in them.

⁹All you Israelites, trust in the Lord—
    he is their help and shield.
¹⁰House of Aaron, trust in the Lord—
    he is their help and shield.
¹¹You who fear him, trust in the Lord—
    he is their help and shield.

¹²The Lord remembers us and will bless us:
    He will bless his people Israel,
    he will bless the house of Aaron,
¹³he will bless those who fear the Lord—
    small and great alike.

¹⁴May the Lord cause you to flourish,
both you and your children.
¹⁵May you be blessed by the Lord,
the Maker of heaven and earth.

¹⁶The highest heavens belong to the Lord,
    but the earth he has given to mankind.
¹⁷It is not the dead who praise the Lord,
    those who go down to the place of silence;
¹⁸it is we who extol the Lord,
    both now and forevermore.

My Mom is great when it comes to cooking. She feeds us lots of delicious and nutrient dense meals. Click here to get her best recipe for delicious bone broth!

I remember another time more recently about 3-5 years ago when things were very tight financially and I thought I would need to shut the farm down. But my Mom really encouraged that God would give direction and make a way if he wanted it to continue. So far God has proved very faithful! My Mom has been a huge blessing from His Almighty Hand.

Thank you Mom so much. I love you!

~Your Son and Farmer

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.

Happy Mother's Day!

More from the blog

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

Why You Should Give the New York Strip a Chance

Choosing the Right Cows: Why Hide, Fur, and Fat Matter

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