On the use of mRNA vaccines

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posted on

March 18, 2024

Sometimes my daily commitment to the animals on the farm and to providing you with quality customer service prevents me from sitting down and writing about larger issues in the food industry. I always answer customer questions about larger issues promptly and directly, but I know many of you have the same questions yet don't always have the chance to ask them.

So I thought it was finally time to sit down and write something about a topic I've been asked about many times over the last year -- the use of mRNA vaccines in cows and other animals. I've heard many regenerative farmers address this issue as it pertains to their farming practices, and I'd like to do the same so you can continue to support The Maker's Meadow with confidence.

This is a complex topic, and I'm committed to an honest, transparent discussion about this subject and others as it pertains to the future of The Maker's Meadow and our regenerative farming practices. Please read on if you'd like to learn more about this issue and its many complexities. To give you the short version, there are still plenty of unknowns, and because of that, we are committed to raising animals free from mRNA vaccines.

Understanding mRNA vaccines

Before delving into the potential application of mRNA vaccines in the food supply, it's essential to understand what mRNA vaccines are and how they work. Unlike traditional vaccines, which use weakened or inactivated viruses to stimulate an immune response, mRNA vaccines deliver genetic instructions (mRNA) to cells, instructing them to produce a protein that triggers an immune response against a specific pathogen.

Are mRNA vaccines in use in cattle?

To my knowledge, mRNA vaccines for cattle are not yet widely used, and it's unknown if there are any ongoing or planned clinical trials. The specific use and approval of mRNA vaccines for this purpose would depend on regulatory approval, field trials, and commercialization efforts, which will continue to progress, in my estimation.

Are mRNA vaccines used in other livestock or animal products?

To my knowledge, mRNA vaccines for livestock, including other classes such as poultry (for eggs and meat production) and swine, and other animal products such as milk, are not widely used. The use of mRNA vaccines in livestock for meat, milk, or egg production would involve similar considerations as those for cattle, including regulatory approval, field trials, and commercialization efforts.

However, Merck introduced an mRNA vaccine for swine in 2018. This would indicate that some commercial pork may already contain this product, although I don't see any evidence that mRNA vaccines are approved or in use for other livestock or animal products.

Other potential applications in the food supply

The use of mRNA vaccines in livestock isn't the only potential application in the food supply. The potential to further modify specific crops (grains, vegetables and fruits) with mRNA technology already exists, and the concept of "edible vaccines" isn't entirely new. Scientists have long explored the concept of "edible vaccines," which involve genetically engineering plants to produce antigens from pathogens, effectively turning them into vaccines. Other widespread applications for mRNA technology include fertilizers and soil amendments.

Final thoughts

Plenty of reasons are given for the consideration and use of mRNA vaccines in livestock from the medical and scientific community. But our philosophy at The Maker's Meadow is simple: God created every animal perfect, and we see no reason to potentially alter their genetics or biochemistry when their bodies are already designed to function perfectly without synthetic substances. We raise our animals with regenerative and organic practices, which helps create a dynamic and diverse ecosystem, including healthy, nutrient-dense soil and grass. Our commitment to you is to continue those practices, with full transparency, as science and technology continue to develop in and around the farming and agricultural industry.

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.

On the use of mRNA vaccines

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