Rivas Ranch

05/17/2026

05/17/2026

There are no more “ifs” or “whens.”This farming situation is not hypothetical anymore.

Small farms are not sitting around waiting on a government bailout check.

The only people saving small farms are the farmers who keep grinding and the customers who truly care where their food comes from.

Here’s what that looks like right now:

We do not have a spring cutting this year.

If you live around here, you’re seeing the same thing we are. Fields that should be full of hay are thin, dry, and nowhere near what they should be.

It’s estimated that some farms have already lost nearly half of their early growing season.

Think about that.

The land still costs money.The equipment still costs money.The fuel still costs money.The animals still need to eat.

But the grass did not grow.

We practice rotational grazing, and we’ve been reclaiming commercial cropland back into pasture. That is an investment in soil health, but like any investment, it takes time.

You do not rebuild deep roots, soil biology, and drought resilience in one season.

So now we are planning for winter in May.

Hay we have to find.Fuel we have to buy.Animals we have to feed.Freezer space we have to manage.Prices we have to explain.

Every preorder matters. Every local purchase matters. Every customer who understands the real cost behind local food helps keep small farms moving.

Local food does not stay local by accident.

Pasture-raised meat. Real farming. Real life.

05/05/2026

🚨Restock alert at Fair Share Farm!! The freezer is been stocked today (5/5/26) with our grass fed, boneless stew, meat, ground beef, a few roasts, lamb goat, and our ancestral blend. This is a blend that was made just for us using our own beef with 70% grass fed ground beef 20% liver and 10% heart. It’s excellent used as taco meat or in a beef bowl.

05/05/2026

Well… the goats had a gig.

Girls night. Cute setup. Baby bottles. Charcuterie. Very wholesome.

Until somebody followed the customer into a room they were not supposed to be in and left a “thank you” on the beautiful rug.

So now we’re having a staff meeting.

“Listen. Nobody gets a tip today. You pooped on the floor. This is why we can’t have nice things.” 🐐💀

Anyway.

If you want baby goats at your girls night, birthday, or just want friends over for snacks and tiny farm chaos, message us.

We’ve got about another month while they’re still little enough to bottle feed.

Book the goats before they become teenagers and start making worse choices. You can them us at on Sunday from noon to five. Come visit them and come
book your next event.

05/04/2026

You know what? What the s**t was that weekend? 😂

Honestly, it was a blur.

We’ve been slammed with events since Friday. The good kind of chaos. The kind where you don’t sit down, forget what time it is, and somehow keep smiling!

And honestly? Our favorite part was the questions.

Y’all came in curious, thoughtful, and ready to learn about pasture-raised meat, grass-fed beef, real tallow skincare, and where your food actually comes from.

Some of our favorites:

“Wait…what’s your take on seed oils?”
“Do you actually render your own beef tallow?”
“What do you think about sous vide cooking?”
“How do you infuse botanicals into your tallow balms?”
“Can we book a private cooking class?”
“I’m cooking this steak tonight…how can I thaw it quickly?”
“Be honest…am I supposed to wash my meat?” 👀

That’s our kind of crowd. 🤓

Selling meat and skincare is pretty damn amazing on its own, but helping busy families, food lovers, home cooks, and people who care about local farms feel more connected to what they put on their table and on their skin? That’s epic badassery.

We are tired. Like “don’t ask me to lift anything heavier than a coffee cup” tired.

But we’re also incredibly grateful.

If you stopped by, asked a question, bought pasture-raised beef, lamb, goat, chicken, or tallow products, or walked away knowing a little more than when you showed up, thank you.

Now I’m putting on my cleanest pair of Birkenstocks, throwing my hippie satchel over my shoulder, and heading off to the voodoo doctor to realign my chakras, reset my nervous system, and possibly negotiate with my lower back.

Then we regroup, restock, and get ready to do it all over again.

Because clearly…y’all are hungry, curious, and you found us.

We love that for you. 😏

And…WE GOT HATS!!! 🧢 Special thanks to for the hats and some of our amazing friends for hosting such amazing opportunities this weekend.

04/29/2026

Rivas Ranch is hitting the road and popping up all over NC this May. 🥩✨

Come shop individual cuts, stock up on tallow, ask your bulk beef questions, sample the good stuff, and say hi before I disappear behind a freezer again.

You can find us at:

📍 Greensboro Farmers Curb Market
Tuesdays 4–7 PM through October
Saturdays 8 AM–12 PM

📍 Trade Street Farmers Market
First Sunday monthly | 10 AM–2 PM

📍 Land & Legacy Summit
Meadow Oaks Ranch | May 1

📍 May Day Festival & Market
Brouwerij DuBois | May 3

📍 Mother’s Day Market
Wise Man Brewing | May 10

📍 Fair Share Farm Barn Bash
Pfafftown | May 16

Bring a cooler, bring your questions, bring your favorite “I swear I’m only buying one thing” lie.

See y’all soon. ❤️

www.rivasranch.com

04/24/2026

Pulled my first calf this week. First one for in 10+ years for Jeff!

And yeah… we were covered. It’s NOT mud. It’s the real deal.
Cow s**t, amniotic fluid… the full baptism. Smelled exactly like it should.

But here’s the part nobody glamorizes…

After the pull, mama was exhausted. She dropped and laid there, and for a second I thought we were heading into something like milk fever. So I stepped in with a little too much compassion… and not enough caution.

Went to give her water.
Put myself between her and the wall. Stupid, stupid.

No exit.

She came up fast, swung her head, and sent me flying. Hit the ground, caught a kick, rolled, and she got the hell out of the barn.

Lesson learned real quick:
Never take the flight out of a fight animal… and never block her only way out.

I walked away with a bruised thigh and a bruised ego.
Mama’s back up and doing fine with the herd.

The calf didn’t make it… and that part doesn’t get easier.

But this is the work.
The messy, humbling, teach-you-real-fast kind of work.

If you eat meat and want to know where it comes from…
this is part of the story.

04/20/2026

SUN SLAYER IS BACK. ☀️

Same mission.
Better feel.

We leveled up the entire tallow line this year and Sun Slayer got the glow-up too.
Smoother glide. More even coverage. Still heavy zinc.

Let’s talk zinc:

~24–25% non-nano zinc oxide
That’s typically the range you see in products around SPF 30–40 (not a claim, just context).

SPF 30 blocks ~97% of UVB
SPF 50 blocks ~98%

The real difference?
👉 How much you use
👉 How often you reapply

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How it works:

Zinc = physical mineral barrier
Sits on top of your skin and reflects UV (not designed to absorb into your bloodstream)

Tallow + oils = the system
They spread the zinc evenly, absorb into your skin, and leave that protective layer where it belongs: on the surface.

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What’s in it (and why it matters):

Grass-fed tallow → skin-recognizable, helps it stay put
Non-nano zinc oxide → your mineral shield
Jojoba oil → mimics your skin, gives that smooth glide
Meadowfoam → soft, velvety finish
Olive-derived squalane → lightweight hydration, no grease
Beeswax → structure + staying power
Vitamin E → stability + antioxidant support

No essential oils. No added fragrance.

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Quick myth check:

No, tallow doesn’t “cook” your skin.
Every sunscreen uses oils or fats as carriers. That’s how the active ingredient spreads and holds.

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Bottom line:

If it feels good, you’ll use it.
If you use it, it works.

We nailed the feel this time.

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Tinted version? 👀
Thinking about it. Let me know.

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Small batch. Back in stock.
👉 Grab yours before it’s gone again.

04/20/2026

Because I don’t drink milk like that…
but I will turn a gallon of it into fresh mozzarella without hesitation.

posted about an overstock of milk on Saturday and I picked up a few gallons to turn into some AMAZING fresh mozzarella.

Tell me… have you ever made fresh mozzarella before?? Who would be interested in learning??