It all starts on small farms, where cows munch on grass. We slow-churn their fresh milk into the creamy & rich butter you see before you. Then we get a bit chef-y and fold in fermented black garlic to up the umami, and a touch of tangy balsamic to brighten everything up. Slather all over a juicy steak & hamburger for extra savoriness OR whisk into BBQ sauce and drizzle over ribs.