These small steaks are tenderized and ready for breading and gravy for a delicious meal. Our cattle are born and raised on R & D Farms, a family operation in Centerville, AR. All our beef is developed on a combination of grass, grain and hay without the use of added hormones. Our beef is Angus based, and we pay special attention to marbling and carcass traits so that our beef is tender and flavorful.
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These small steaks are tenderized and ready for breading and gravy for a delicious meal. Our cattle are born and ... more

Angus-cross steer pasture-raised and supplemented with grain. Moderately lean tenderized steaks. Enjoy fresh beef without the additives from the supermarket! Processed at a local USDA-certified facility.
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Angus-cross steer pasture-raised and supplemented with grain. Moderately lean tenderized steaks. Enjoy fresh beef without the additives from the supermarket! ... more

Tenderloin is the most tender steak. All our steaks are cut at 1.5 inch thickness. This cut of steak is smaller, but offers little to no waste. You will enjoy the flavor the marbling gives this cut. Our cattle are born and raised on R & D Farms, a family operation in Centerville, AR. All our beef is developed on a combination of grass, grain and hay without the use of added hormones. Our beef is Angus based, and we pay special attention to marbling and carcass traits so that our beef is tender and flavorful. Packaging is vacuum sealed and processed at Cypress Valley Meat Company in Pottsville, AR—USDA inspected.
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Tenderloin is the most tender steak. All our steaks are cut at 1.5 inch thickness. This cut of steak is ... more

Tenderloin is the most tender steak. This cut of steak is smaller, but offers little to no waste. You will enjoy the flavor the marbling gives this cut. Our cattle are born and raised on R & D Farms, a family operation in Centerville, AR. All our beef is developed on a combination of grass, grain and hay without the use of added hormones. Our beef is Angus based, and we pay special attention to marbling and carcass traits so that our beef is tender and flavorful. Packaging is vacuum sealed and processed at Cypress Valley Meat Company in Pottsville, AR—USDA inspected.
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Tenderloin is the most tender steak. This cut of steak is smaller, but offers little to no waste. You will ... more

Angus-cross steer pasture-raised and supplemented with grain. Moderately lean at least 1 inch thick steaks. Enjoy fresh beef without the additives from the supermarket! Processed at a local USDA-certified facility.
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Angus-cross steer pasture-raised and supplemented with grain. Moderately lean at least 1 inch thick steaks. Enjoy fresh beef without the ... more

Beef tongue-- When prepared correctly, a very tender and flavorful cut of beef. All our beef is raised on our family farm in Centerville, AR. All packaging is vacuumed sealed under the direction of USDA inspection at Cypress Valley Processing in Pottsville.
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Beef tongue-- When prepared correctly, a very tender and flavorful cut of beef. All our beef is raised on our ... more

Tri-tip is a roast cut from the bottom sirloin subprimal cut. The tri-tip is a triangular muscle with plenty of flavor. Cooked right, it produces an unbelievably juicy slice of roast. You can grill or roast it whole, or cut it into individual steaks. Our cattle are born and raised on R & D Farms, a family operation in Centerville, AR. All our beef is developed on a combination of grass, grain and hay without the use of added hormones. Our beef is Angus based, and we pay special attention to marbling and carcass traits so that our beef is tender and flavorful. Packaging is vacuum sealed and processed at Cypress Valley Meat Company in Pottsville, AR—USDA inspected.
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Tri-tip is a roast cut from the bottom sirloin subprimal cut. The tri-tip is a triangular muscle with plenty of ... more

Half Boneless brisket with plenty of marbling for a wonderful flavor. Our cattle are born and raised on R & D Farms, a family operation in Centerville, AR. All our beef is developed on a combination of grass, grain and hay without the use of added hormones. Our beef is Angus based, and we pay special attention to marbling and carcass traits so that our beef is tender and flavorful. Packaging is vacuum sealed and processed at Cypress Valley Meat Company in Pottsville, AR—USDA inspected.
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Half Boneless brisket with plenty of marbling for a wonderful flavor. Our cattle are born and raised on R & ... more

Boneless roast with plenty of marbling for a wonderful flavor. Our cattle are born and raised on R & D Farms, a family operation in Centerville, AR. All our beef is developed on a combination of grass, grain and hay without the use of added hormones. Our beef is Angus based, and we pay special attention to marbling and carcass traits so that our beef is tender and flavorful. Packaging is vacuum sealed and processed at Cypress Valley Meat Company in Pottsville, AR—USDA inspected.
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Boneless roast with plenty of marbling for a wonderful flavor. Our cattle are born and raised on R & D ... more

The meat cut in Beef Osso Bucco is a cross-cut of beef from the shank that's around an inch and a half thick. Located beneath the brisket, shank meat is cut from the leg above the knee to the shoulder or hip. Beef shanks are a lean yet tough cut of meat that cooks well in stews, braised dinners, and dishes that take a long time to cook.
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The meat cut in Beef Osso Bucco is a cross-cut of beef from the shank that's around an inch and ... more

Ready for the grill!! These bratwurst beef sausages are made from our beef and spiced with chorizo spices. Packages include 4 links. All our beef is developed on a combination of grass, grain and hay without the use of added hormones. Our beef is Angus based, and we pay special attention to marbling and carcass traits so that our beef is tender and flavorful. Packaging is vacuum sealed and processed at Cypress Valley Meat Company in Pottsville, AR—USDA inspected.
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Ready for the grill!! These bratwurst beef sausages are made from our beef and spiced with chorizo spices. Packages include ... more

Unbelievably moist and tasty, our broilers are moved to fresh pasture one to three times daily (depending on size), and enjoy a life with plenty of fresh air, sunshine, bugs and grass to eat, and all the grain they can eat. Processing is done under USDA inspection at Natural State Processing in Clinton, AR
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Unbelievably moist and tasty, our broilers are moved to fresh pasture one to three times daily (depending on size), and ... more

Unbelievably moist and tasty, our broilers are moved to fresh pasture one to three times daily (depending on size), and enjoy a life with plenty of fresh air, sunshine, bugs and grass to eat, and all the grain they can eat. Processing is done under USDA inspection at Natural State Processing in Clinton, AR
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Unbelievably moist and tasty, our broilers are moved to fresh pasture one to three times daily (depending on size), and ... more

Duroc/White Wiltshire hog hand raised with plenty of kitchen and garden scraps. Processed at Cypress Valley and USDA inspected. Enjoy!

Duroc/White Wiltshire hog hand raised with plenty of kitchen and garden scraps. Lovely boneless chops cut extra thick, great for grilling! Processed at Cypress Valley and USDA inspected. Enjoy!
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Duroc/White Wiltshire hog hand raised with plenty of kitchen and garden scraps. Lovely boneless chops cut extra thick, great for ... more

Beautiful, fat capped, exceptional, delectable pork. Roast this low and slow for pulled pork. Our pastured, humanely raised pork lends itself to this cooking method, self basting in fat. Tender, flavor rich meat rewards those who wait. Roasts vary in size. We'll get as close as we can to the poundage you order. Our favorite carnitas recipe: Carnitas (with a shout out to Milk Street) 5-6 pounds boneless pork butt, not trimmed, cut into 2-inch cubes 1 large yellow onion, halved and thinly sliced 10 medium garlic cloves, smashed and peeled 2 tablespoons ground cumin 2 tablespoons ground coriander 2 teaspoons dried oregano ½ teaspoon dried thyme 1 teaspoon red pepper flakes Kosher salt and ground black pepper 1 cup lard Heat the oven to 325°F with a rack in the lower-middle position. In a large (at least 7-quart) Dutch oven, stir together the pork, onion, garlic, cumin, coriander, oregano, thyme, pepper flakes and 2 teaspoons salt. Stir in the oil and 1 cup water. Cover, transfer to the oven and cook for 3 hours. Remove the pot from the oven. Stir the pork and return the pot, uncovered, to the oven. Cook until a skewer inserted into the meat meets no resistance, another 30 minutes. Using a slotted spoon, transfer the meat to a rimmed baking sheet in an even layer to cool. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off as much fat as possible; reserve the fat. Bring the defatted cooking liquid to a simmer over medium-high and cook, stirring occasionally, until reduced to about ? cup, about 5 minutes. Set aside. When the meat is cool enough to handle, break the chunks into ¾- to 1-inch pieces, discarding any large pieces of fat. Add the pork back to the pot and stir until evenly moistened with the reduced cooking liquid. In a nonstick 12-inch skillet over medium-high, heat 1 teaspoon of the reserved fat until barely smoking. Add the pork in an even layer and cook without stirring, pressing the meat against the skillet with a spatula, until the bottom begins to brown and the pork is heated
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Beautiful, fat capped, exceptional, delectable pork. Roast this low and slow for pulled pork. Our pastured, humanely raised pork lends ... more

Duroc/White Wiltshire hog hand raised with plenty of kitchen and garden scraps. Processed at Cypress Valley and USDA inspected. Enjoy!

USDA inspected, hog raised here on good grains, milk and garden produce.
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USDA inspected, hog raised here on good grains, milk and garden produce. more

All the goodness in one place!! Equal parts bacon and white cheddar cheese create an amazing sausage, and an easy meal. Form into patties and pan fry to create a marvelous, cheesy crust. A hint of spice and impressive richness, our Cheddarbacks are great for midweek dinners and weekend brunches. 1 pound packages - USDA inspected pork - frozen
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All the goodness in one place!! Equal parts bacon and white cheddar cheese create an amazing sausage, and an easy ... more

Duroc/White Wiltshire hog hand raised with plenty of kitchen and garden scraps. Large pork ribs, not completely boneless. Processed at Cypress Valley and USDA inspected. Enjoy!
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Duroc/White Wiltshire hog hand raised with plenty of kitchen and garden scraps. Large pork ribs, not completely boneless. Processed at ... more

Delicious pastured pork, lightly seasoned and with a little brown sugar. Your kids have probably heard of it, it's a best seller. Make the whole family happy!
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Delicious pastured pork, lightly seasoned and with a little brown sugar. Your kids have probably heard of it, it's a ... more

USDA inspected sliced fresh ham. Not cured or smoked. Two slices per package.
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USDA inspected sliced fresh ham. Not cured or smoked. Two slices per package. more

USDA inspected sliced fresh ham. Not cured or smoked. Two slices per package.
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USDA inspected sliced fresh ham. Not cured or smoked. Two slices per package. more

Add some flavor to your burgers! 1 lb packages of humanely raised, pastured, heritage breed ground pork. Great for burgers, soups, sausage and all sorts of recipes!
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Add some flavor to your burgers! 1 lb packages of humanely raised, pastured, heritage breed ground pork. Great for burgers, ... more

Delicious heritage breed ham - made so simple! Sliced just right for sandwiches or an easy dinner. Or an easy dinner of sandwiches. 1 lb packs - 1/4" slice
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Delicious heritage breed ham - made so simple! Sliced just right for sandwiches or an easy dinner. Or an easy ... more