Grey Day Dairy

Frequently Asked Questions

How do I buy a 1/2 pig or 1/4 beef?

Tell me what you want.
Pay $100 non-refundable deposit.
Set up a slaughter date (coordinated with the rest of the animal). (We aim for May/June & October/November)
Learn the weight of your section and pay at the farm.
Pay pig slaughter fee at the farm. Pay beef slaughter fee to butcher.
Tell the butcher how you want your section cut and cured.
Pay butcher for cut and wrap.
Pick up your meat and take it home to enjoy.

Are you certified organic?

We are not and have no plans to do so. Organic certification is helpful for consumers who buy their food from the grocery store or at a farmer’s market. For folks who come to our farm, they become their own inspector and certifier. When you come, ask whatever questions you need. We are transparent.

Are there GMOs in your food?

Oh, probably. Can’t seem to avoid them completely in this country at this time. But you won’t find any GMO crops growing on our farm. And none of the hay we buy has GMOs. Sometimes the grain we buy contains some, but as part of the animals diet, it is very limited. And for the cattle it is zero.

How do I pay in Bitcoin?

You will receive a payment request for the amount of the transaction in US dollars. This can be by text or email, or in person at the farm. It’s quick and easy.

If you are making a purchase in our online store, please select Bitcoin as the method of payment and check out. You will receive an email with the payment request.

How do I pay with gold or silver?

We will give you a 10% bonus over spot price (at the time of delivery) for paying in precious metals.

Do you barter?

Absolutely! Everyone and everything has value. Let us know what you have and we’ll make a deal.

I see Tansy in your pastures. You know that will kill your cows, right?

The short answer is: “Is that so?”
The medium length answer is: “We’ve never lost an animal to tansy or any other so called toxic plant.”
The long answer will shock you. Come to the farm and take a tour - all will be revealed.

Is your milk A2/A2?

We don’t know, not having tested for it, but they probably are - Milking Shorthorn cows tend to be A2.

We don’t discount that many people find this important, but ourselves, we’ve never really been interested. Isn’t it more important to treat the animals right and have them eating what is right? That said, the Shorthorn breed has the same levels of A2 as Jerseys and other breeds developed in the 19th century. That said, the consensus among those who study these things is that it really doesn’t matter and there is no conclusive evidence for any position. It is most likely completely irrelevant to the nutritional value of milk. Now some folks claim they feel a difference on A2 vs. A1, so why discount those anecdotes? It’s fair to have that opinion. And since the jury is out, it’s not harmful to think A2 is better. However, if there really was a problem with A1 - it would have shown up in the research to date.

Several books have been published by the A2 camp, most notably, “The devil in the milk” by Kieth Woodford (2009). Of note, the writer of the preface has since recanted his position.

So some folks say only drink A2, and others say, “it doesn’t matter”. What’s a person to do? Our task is not to make this decision for you. But we wish you to know that we are well aware and consider it a non-issue.

For reference, try this link:
A1-A2 milk, Do cow genetics matter? (The Healthy Home Economist)

Do you sell butter?

This is one of the most commonly asked questions. The answer isn’t as straightforward as anyone would like. The basic answer is: yes, we sell butter.
Factor #1: Cost
Our butter is priced at $50/lb. (And that’s not making any money.)
Factor #2: Season
Butter is really only made well when the cows are on spring grass. Most of the year is not spring.
Factor #3: Volume
We rarely have extra milk to turn into cream, let alone extra cream to turn into butter. We are a tiny dairy.