Protein
Whey, isolate and mass gainers to hit your daily protein without choking down chalk. Every tub we stock mixes clean and is on the shelf right now in McFarland — order online and it’s bagged in about an hour.
How to pick a protein
Most people overthink this. If you are eating normally and just want to close the gap to your daily protein target, a whey blend is the right buy — it mixes well, tastes better than isolate, and costs less per serving. Reach for something else only when you have a specific reason.
Whey blend
Concentrate plus a little isolate. Roughly 22–25g of protein per scoop, a couple grams of carbs and fat. Best value per gram and the flavors are the ones people actually finish. This is what we sell most of.
Isolate
Filtered further, so 25–27g of protein with almost no lactose, carbs, or fat. Worth the extra money if whey makes you bloated or gassy, if you are cutting and counting every calorie, or if you want something that mixes thin in water rather than thick in milk.
Mass gainer
Protein plus a large carbohydrate load — often 600 to 1,200 calories a serving. Only useful if you genuinely cannot eat enough food to gain weight. If you are not tracking calories yet, skip it; a gainer is an expensive way to buy carbohydrates you could get from rice.
How much do you actually need?
The research lands around 0.7 to 1 gram of protein per pound of bodyweight per day for people training hard. For a 180-pound person that is roughly 125 to 180 grams. Food first — chicken, eggs, beef, beans, dairy. Powder is for the one or two servings a day you would otherwise miss, usually after training or on a work day when lunch does not happen.
Reading the label before you buy
- Protein per scoop vs. scoop size. A 40g scoop with 24g of protein is 60% protein. Anything much below that is padded.
- Amino spiking. Added glycine, taurine or free-form aminos high in the ingredient list can inflate the protein number on a nitrogen test. Look for whey concentrate or isolate as the first ingredient.
- Servings per container. Two tubs at the same price are not the same deal if one has 24 servings and the other has 30.
- Third-party testing. Informed Sport or NSF marks matter if you compete in a tested sport.
Mixing and storage
Liquid first, then powder — it clumps far less. Cold water for isolate, milk for a blend if you want it thick. Keep the tub sealed and out of the heat; a garage in a McFarland July will cake a protein tub in a week. Most tubs stay good 12 to 18 months from manufacture.
What is on our shelf right now
Our protein stock rotates weekly, so we would rather tell you what is in today than publish a list that is wrong tomorrow. See the brands we carry, or call (661) 428-4801 and we will check the shelf while you are on the phone.