Transparency at NGF
posted on
September 19, 2026
Transparency - today, I am writing to be completely open about a topic not typically discussed with customers. Frankly, it is not a topic I am comfortable talking about, but I'm looking at the sustainability of our farm. Yep, the topic is pricing.
We are finding it harder and harder to attract and retain help - especially full-time help to care for the land and animals on a daily basis. Our part-time help in the processing plant is more stable as they are not dependent on the "extra" income as the sole income of their household. However, they play a very important role in that they handle the food you buy for your family. And, I would not want just anybody off the street handling my food as I am sure you would not either.
We have a young man who came to us 2 years ago with a commitment to spend two years working and learning so he could then go and start his own farm. A real win-win for both. His time is up September 30th and has an offer from an electrical contractor at a salary we cannot match.
What we need is an experienced person to lead the care for the land and animals on a daily basis. The right person will not only have knowledge, but good observation skills. A couple of months back we had a young man with an MBA interested that I believed would fit this need, but as a recently married man could not justify the salary.
So, what I have done is added up the total annual hours worked by each position currently on the farm. The total came to just over 8800 hours. That does not include Beth and I as we don't take a salary from the farm.
Next I looked at how many pounds of product we sell annually. Then, added the labor budget increases and increases for fuel, electricity, packaging, baby chicks, etc. and determined our prices would need to increase on average $0.50 per pound. Feed increases have been "fuel surcharges" at this point. The same with seed prices for pastures.
Not all of our products will increase. Some will increase more than others. As a guide we considered prices from other MS Regenerative Farms that we are familiar with to make sure we were "in line". Prices were updated Friday, September 18th. Here is a sampling of changes:
BEEF
Ground Beef- up $0.30 to $11.50/lb. Compared to $12.00 plus at other MS farms
Broth Bones up $0.50 to $7.40/lb. Compared to $9.00 plus
Roasts up $0.52 to $10.75/lb. Compared to $12 to $13 plus
Filet - No change. On par with other farms
NYS up $0.39 to $19.80/lb. Compared to $21.50 plus
Boneless R/E up $0.41 to $22.25/lb. Compared to $23.75 plus
CHICKEN
Breasts up $0.65 to $12.75/lb. Compared to $14.00 plus
Leg Quarters up $0.50 to $7.75/lb. Compared to $9.00 plus
EGGS - for eggs, we took the weight of the Large priced at $6,25/dz (dz weights 1.6# or $3.91/lb) and applied the price per pound to the weight of XL & medium eggs as follows.
Large up $0.75 to $6.25/dz. Compared to $8.00
Medium up $1.00 to $13/flat (2.5 dz)
XL/J up $3.00 to $18/flat (2.5 dz)
LAMB - no changes, but will share several comparisons we found
Ground NGF $12/lb compared to $20.50/lb
Leg of Lamb NGF $16/lb compared to $21/lb
Loin Chops NGF $20.80/lb compared to $26.45/lb
Rack of Lamb NGF $20.80/lb compared to $30.65/lb
PORK
Smoked Bacon up $0.50 to $12.95/lb. Compared to $14 plus
Pork Chops up $2.70 to $11/lb. Compared to $15 plus
Hams & Ribs - no change
Bulk Sausages up $0.50 to $8.50/lb. Compared to $10 plus
Smoked Sausages up $0.20 to $9/lb. Compared to $11 plus
As I sit here and write this I am bothered by the thought there may be families whose budget cannot absorb these increases and thus make the difficult decision to reduce their purchases or even stop buying fresh farm protein for their families. Let me encourage you with this video I watched this week on YouTube titled Fast Food Favorite Made HEALTHY | Chef Andre Rush.
Andre is a fellow Mississippian, a retired Army Chef, has served four Presidents and has some 15 million views. In this video he shows how to prepare a simple yet nutritious turkey wrap for about $3.25 per serving. Compare that to Beth's meal last Monday at 5 Guys that cost $17 for a small hamburger, fries, and small tea.
Lastly, one of the most encouraging speeches I have heard in some time was from RFK Jr. at the 2026 RNC Midterm Convention where he spoke about the importance of eating whole food, steps taken and preliminary reports from the CDC on improvements in obesity. Watch here.
Picture of the Week - Belle always tags along when I go out to bottle feed our orphan calf that is staying in the same paddock with our older turkeys. This morning I snapped this picture as a turkey was getting very close - making Belle uneasy. I actually missed the best shot where the turkey had stuck its head through the fence and would have pecked Belle's nose. At that Belle had raised the hair on her back and cocked her head as if to say, "I dare you".
Half-Beef Custom Processed Orders - OCTOBER harvest window is now open until September 24th so this is your last week to order. Harvest will be October 1st with availability about October 26th. I expect pricing to increase for the next order period.
Follow this link to check out our Custom Processing Ordering Tips, to place an order and complete your individualized cut sheet. Please reply to this email with any questions.
And, when you buy a half or whole beef receive a Jaccard Meat Maximizer tenderizer at no extra charge. Jaccard is the choice of professional chefs and cooking enthusiasts for more than 40 years! The Meat Maximizer improves meat tenderness and texture, reduces marinating & cooking time, and is easy to clean and maintain.
Nature's Gourmet Farm product value proposition is to create a community that evolves around one of the most intrinsically important and critical needs of the ages, and that’s the provision of sustenance. That's our passion - to raise healthy animals to provide nutrient dense protein and saturated fat that nourish families and strengthens immune systems.
Our Beef is always grass finished with NO grains. Additionally, our animals are free of mRNA, GMO's (chemicals), Antibiotics, and Hormones. We ethically raise them on diverse forage pastures that regenerates our soils; grows the MOST nutritious beef, pork, chicken, turkey, and eggs; and protects our ecosystem.
Let me encourage you to "Be The Change" our food system needs by "Voting With Your Fork" at every meal.
