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We do NOT use mRNA Vaccines on our Livestock

written by

Liz Cunningham

posted on

April 23, 2023

Before I start this email I want to thank you, our customers.

Thank you for being an informed consumer.

Thank you for caring about your health.

Thank you for caring about your food. 

This is why we are here, because of people like you who take the time to learn and refuse to accept standard conventional food; even though it is advertised as a cheap way to get fed. You know better.

Recently, there have been a lot of questions surrounding the mRNA vaccine in the livestock industry. This has many of our customers rightfully concerned and we are glad you are not afraid to ask the question. 

To be clear: We are NOT using mRNA vaccines on our livestock. PERIOD.

At this time mRNA vaccines aren't even available for cattle. It is possible they are available for the pork industry. But, remember, those who are quick to adopt new pharmaceutical advances are typically large confinement operations, because they are trying to fight new diseases that immerge in the confinement industry. We are open range.

Are we incredibly wary of new things coming from the pharmaceutical industry? You bet! 

Is everything that the pharmaceutical industry producing terrible? No. 

In fact there are several vaccines in the cattle industry that have been around for 60 years plus that have been proven to be very effective against certain diseases, such as blackleg vaccine (a tetanus-like disease). They have also given us life-saving antibiotics. 

But, all medicine has a double edge sword: antibiotics were originally used to save an animal that was on the verge of death, but now in many confinement operations antibiotics are given in small doses, all of the time, with the theory of ensuring that these animals never get sick. So, what once was a medicine used in dire circumstances is now abused.

As stewards of our animals we are faced with risk decisions every day, and very few of these decisions are black and white. But, we pray for guidance and wisdom to make sure we make the correct decisions for the health of our animals and the people who consume them.

We personally would never want to use anything on our cattle that does not have a long-time track record of proven safety and effectiveness. We can firmly say we would not use any vaccines or medicines that have any chance of adversely affecting the health of our cattle, our customers, or our family. This means we will NOT use mRNA vaccines for our cattle when they come out!

Once again, thank you for trusting us to provide your family with Meat You Can Trust.

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Warm Salmon, Squash & Apple Salad

Warm Salmon, Red Kuri Squash & Apple Harvest Salad At Cunningham Pastured Meats, we love bringing together trusted partners who share our values of quality, transparency, and care. This Warm Salmon, Red Kuri Squash & Apple Salad does just that—pairing vibrant produce from Cliff’s Country Market with premium wild-caught sockeye salmon from Alsek Fish LLC. The result is a hearty, nourishing salad that tastes like autumn in a bowl. 🛒 Ingredients (Serves 4) For the Salad: 1 medium red kuri squash from Cliff’s Country Market, peeled, seeded, and cubed 2 tablespoons olive oil Salt & pepper, to taste 1 ½ pounds Cunningham Pastured Meats Wild-Caught Sockeye Salmon (sourced from Alsek Fish LLC) 1 tablespoon olive oil (for searing, if not baking) 2 medium apples (Honeycrisp or Gala), sliced thin — also available at Cliff’s 6 cups arugula or baby spinach (Cliff’s seasonal greens) ½ cup toasted pecans, roughly chopped Optional: ¼ cup goat cheese or feta For the Maple-Mustard Vinaigrette: ¼ cup olive oil 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard (optional) 1 tablespoon pure maple syrup Salt & pepper, to taste 🔪 Instructions Roast the Squash Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Spread on a sheet pan and roast 25–30 minutes, flipping once, until tender and caramelized. Cook the Salmon Pan-seared: Heat oil in skillet. Season salmon, cook skin-side down 4–5 minutes, then flip and cook 3–4 more minutes. Baked: Place salmon on parchment-lined pan, season, and bake at 400°F for 12–15 minutes until it flakes. Cool slightly, then flake into hearty chunks. Make the Dressing Whisk vinaigrette ingredients until smooth and emulsified. Adjust to taste. Assemble the Salad Toss greens with half the vinaigrette. Arrange squash, apples, salmon, and pecans on top. Drizzle with remaining vinaigrette. Add goat cheese if desired. 🌊 About the Salmon: Know Your Fisherman Our salmon comes from Alsek Fish LLC, a small fishing family that spends summers in Southeast Alaska and calls the Treasure Valley home the rest of the year. They fish the Alsek River, a glacier-fed river that averages just 39°F. Those icy waters mean salmon from this run naturally carry higher levels of healthy fats and Omega-3s—fuel for their long journey home. Alsek Fish LLC catches and processes every fillet themselves, so when you buy from Cunningham Pastured Meats, you truly know your fisherman. 🌱 About the Produce: Local & Fresh from Cliff’s From the earthy sweetness of red kuri squash to the crisp bite of Idaho-grown apples, all of the fresh produce in this salad is available at Cliff’s Country Market. It’s the perfect way to enjoy seasonal flavors while supporting local growers. ✨ Why You’ll Love It Sweet, savory, nutty, and tangy flavors in every bite Features Cliff’s seasonal produce and Alsek wild-caught salmon Balanced enough for lunch, hearty enough for dinner A celebration of real food from trusted families and local farms

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