How to stay Young & Energetic like Ron & Lisa do!

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February 7, 2022

Note: Read to the end to see what new meat product The Bergners would like added to The Maker’s Meadow. Add your comment below if you too would like us to add it to our store!!

It's seems like perfect timing to introduce you to our Customer Spotlight Couple just two days before Valentine's Day.❤

I would like you to meet Ron and Lisa Bergner.

They recorded a video for us a few years ago showing us what you will find packed inside the Medium Pork Bundle. Just in case you’re wondering while watching this video... Ron stands 6 feet 7 inches tall!!

Ron and Lisa Bergner are not only long-time cheerleaders and customers of The Maker's Meadow, but also a wonderful couple who has stayed in love, young at heart and young for their age.

No doubt they have an uncanny, contagious zest for life.

How is it they are so full of energy and don't "act their age?"

Here are a few possibly reasons why...

#1 Reason: They stay physically active!

Lisa loves to ride horses and cook from scratch.

Ron runs trails, inline skates, ice skates, swims, and loves to ride a Unicycle.

Did I mention they are in their early to mid 60’s?

#2 Reason: They value clean eating!

Ron will be the first to say he loves his wife’s cooking as she makes everything “from absolute scratch.”

Truthfully, they avoid eating out as much as possible and enjoy eating at home.

Their eating habits changed thanks to a book entitled Natural Cures “They” Don’t Want you to Know About written by Kevin Trudeau and published in 2005 followed by More Natural “Cures” Revealed in 2006.

“Woke me up! That book changed me,” says Ron. “If you eat only clean beef and go back to eating ‘Big Ag’ beef, you’ll get sick.”

Ron discovered this to be true. Lisa tried to warn him but while on vacation he smelled some really good hamburgers cooking from a small ‘mom and pop shop’ and it was just six months to a year after they had started eating well. He gave in and ate the hamburger. His “experiment” did not end well.

“It went right through me!” Ron exclaimed.

They haven’t eaten fast food in years and instead purchase foods from local places like The Maker’s Meadow--which remains their sole source for meat.

Lisa says, “It’s a super place with great people. It’s nice to meet honest-to-goodness people who think along the same lines as we do, especially health wise.”

Ron adds, “How they treat their animals is fantastic. If animals are under stress, they produce bad aminos and bad fats. If treated well, animals will produce good fats, B12, and have a high nutritional value.”

They also highly recommend watching the documentary Thrive.

#3 Reason: Ron & Lisa love to bring friends together!

Each year they host “The Big Bean Cookout in the Woods” outside on their property usually in October or early November. They will use a ham from our farm along with some organic beans and cornbread. It’s a wonderful time of friends gathering together. If you get to know them, they will be quick to invite you too!

#4 Reason: They have future plans to build a Food Forest!

They have 50 acres upon which they want to grow heirloom fruit trees including paw paw (and lots more) along with nut trees like pecans, beechnut, hazelnut, and more! They also want to grow herbaceous plants like horseradish along with native prairie grasses. They hope to attract wildlife and to be able to eat sustainably with a veritable forest of fruits, nuts, berries, flowers and other perennial herbs and greens that are naturally pollinated, control pests with beneficial insects, and reproduce abundantly every year.

#5 Reason: They are quick to share what they love!

Next up, I wanted to give you a quick and easy recipe that Lisa kindly shared with us that Ron raves about!

Slow Cooked Pork Roast or Beef Roast Recipe

Set Oven to 250 degrees Fahrenheit

Before you go to bed, place FROZEN roast in a dutch oven

Add water to the bottom

Top with raw onions, garlic, and organic celery salt

Add Lid

Note: Ron says after Lisa goes to bed he likes to sneak back in and add a little bit of “Worcestershire Sauce.” :)

Wake up in the morning to heavenly aromas of a tender roast!

For added variety, they sometimes will top the Pork Roast with Sauerkraut (Fab Ferments Dill Kraut)

Lastly, Ron and Lisa say they would absolutely love it if The Maker’s Meadow added Pork Kielbasa to the online store for their jambalaya recipe.

Would you like to purchase Pork Kielbasa from The Maker’s Meadow as well?

If so, please “cast your vote” by mentioning it in the comments below.

The more people who request a new product such as Pork Kielbasa, the more likely we will add it!

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.

How to stay Young & Energetic like Ron & Lisa do!

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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