Our chickens a raised in floorless "tractors" that are moved to fresh grass daily. The chickens "free" range in the daytime and bed down in these floorless "tractors at night. Their diet consists of grass, bugs, and a mineral-rich, organic custom-mixed ration. The chickens are processed on the farm to ensure a clean and low stress environment. You can taste the difference.
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Our chickens a raised in floorless "tractors" that are moved to fresh grass daily. The chickens "free" range in the ... more

When you order “Half a beef" you have several options: how thick do you the steaks cut, do you want the whole tenderloin or filet mignon, do you want roast, do you want more ground chuck, plus some other option. It usually takes about three weeks to deliver a “Half” after we take your order. This depends on how many steers we have at the butcher and how far along they are in the processing. We will deliver to you home (within 40 mile radius of Little Rock) at no charge. The average steer will weigh more than 1,000 lbs on the hoof, but this is the weight I will use for an example. A dressed steer will weigh about 60% of its beginning weight. So we are down to 600 lbs. During the “Dry Aging” process the hanging carcass will lose about 30% of its weigh (mostly water). Now we have a weight of about 420 pounds for a “Whole Beef”. A “Half a Beef” would be about 210 pounds. If you want to split an order with someone we will do that for you. A deposit is required for these orders
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When you order “Half a beef" you have several options: how thick do you the steaks cut, do you want ... more

This is one of the less tender cuts of meat on a steer, but it makes great barbeque. It needs to be marinated and slow cooked for several hours. A team from Canada, using our brisket, recently placed 21st out of 129 competitors at the Little Rock Barbeque Competition. You can also make your own “Corned Beef or Pastrami”.
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This is one of the less tender cuts of meat on a steer, but it makes great barbeque. It needs ... more

We get several pounds of Arm and Chuck roast from each steer. Both of these roasts have a bone and a little more fat. These are my favorite roast. They are excellent for a roasting pan in the oven but can be cooked in your crock-pot.
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We get several pounds of Arm and Chuck roast from each steer. Both of these roasts have a bone and ... more

(French for "exquisite or dainty filet") The filet is a steak cut from the tenderloin of the steer. The filet is considered to be the most tender cut of beef, and the most expensive. The average steer provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.
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(French for "exquisite or dainty filet") The filet is a steak cut from the tenderloin of the steer. The filet ... more

Our Ground Beef is about 85% lean. Because of the “Dry Aging”, you will have very little liquid to pour out of your skillet after cooking. It is great for hamburgers on the grill or hamburger steak with mushroom gravy.
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Our Ground Beef is about 85% lean. Because of the “Dry Aging”, you will have very little liquid to pour ... more

Same as our Ground Beef but we make it easy for you. Six one-third lb patties are in a package. Our Ground Beef is about 85% lean. Because of the “Dry Aging”, you will have very few flare-ups on your grill.
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Same as our Ground Beef but we make it easy for you. Six one-third lb patties are in a package. ... more

As the steer is being processed, selected trimmings are saved for our high-lean content ground beef. So it is hard to put an exact name on it. It is about 95% lean. It is great for any of your casserole dishes. It also makes great tacos, spaghetti and lasagna.
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As the steer is being processed, selected trimmings are saved for our high-lean content ground beef. So it is hard ... more

This is Round steak that has been tenderized. It makes great “Chicken Fried” steak or cut into strips, battered and fried to make steak tenders.
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This is Round steak that has been tenderized. It makes great “Chicken Fried” steak or cut into strips, battered and ... more

The New York Strip steak is one of the highest quality beef steaks on the market. It is also known as striploin, shell steak, Delmonico or Kansas City strip steak. Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender.
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The New York Strip steak is one of the highest quality beef steaks on the market. It is also known ... more

From an average steer we get a few pounds of Sirloin Tip roast and Pikes Peak roast. The Pikes Peak is a premium rump roast. These roasts do not have a bone. They are great for the “Crock-pot”. We sometimes run short on the Sirloin and Pikes Peak roast.
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From an average steer we get a few pounds of Sirloin Tip roast and Pikes Peak roast. The Pikes Peak ... more

We cut some of our Sirloin Steak into kabob size pieces. You can marinate the meat if you want to, but it is tender without it. A really fun way to cook on the grill. We supply the meat, you supply the vegetables. It is also great for “Stir-Fry”.
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We cut some of our Sirloin Steak into kabob size pieces. You can marinate the meat if you want to, ... more

The Sirloin is steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut. Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do quite a bit of work. This steak will usually serve 2-3 people.
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The Sirloin is steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon ... more

Grass Fed, fresh, frozen package of ground beef comes from a grass-fed Angus cross. Beef is lean and tasty.

We cut some of our roast into kabob size pieces. You will probably want to marinate the kabobs. Using this cut is an inexpensive way to have meat on the grill. I also use these to make soups and stews.
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We cut some of our roast into kabob size pieces. You will probably want to marinate the kabobs. Using this ... more

Some of the best cuts of our Angus cross,naturaly raised beef.
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Some of the best cuts of our Angus cross,naturaly raised beef. more

Grass Fed, fresh, frozen package of ground beef comes from a grass-fed Angus cross. Beef is lean and tasty.

The Beef Variety Pack is a fresh, frozen sampler of grass-fed Angus cross beef. Includes 7 different cuts with meat to serve 2-4 people for one week.
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The Beef Variety Pack is a fresh, frozen sampler of grass-fed Angus cross beef. Includes 7 different cuts with meat ... more

These boneless pork chops come 2 to a package. You will find that 1 package won't be enough. These chops are that good! Our farm is located on Petit Jean Mountain. Our pigs live outdoors in a wooded area with access to a barn in bad weather. Their ouside living space is rotated to clean ground on a regular schedule. They receive fresh forage as often as possible including Austrian winter peas during winter months. All feed ingredients are natural forms of protien and energy including locally grown corn directly from the farm.
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These boneless pork chops come 2 to a package. You will find that 1 package won't be enough. These chops ... more

A WHOPPING $10.00 OFF THIS WEEK ONLY FOR OUR OVERSTOCK SALE! (Originally $25.00) Oh yeah… check out the picture. I actually cooked that! Buffalo roasts are becoming one of my favorite foods because they’re so easy to prepare and oh-so-good! I throw mine in a crock pot with some pineapple/apple juice and water, onion, carrots, and potatoes and turn it on low when I go to sleep at night. By the morning… well, let’s just say that I can’t resist eating roast for breakfast! No knife required for this meat! In fact, have a spoon ready. It's so tender, it'll slip through your fork! I’d guesstimate that one of the roasts would feed approximately 4 adults, or one L.C. Ratchford for three meals in one day!
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A WHOPPING $10.00 OFF THIS WEEK ONLY FOR OUR OVERSTOCK SALE! (Originally $25.00) Oh yeah… check out the picture. I ... more

Well, don’t plan on making any gravy with the grease drippings from this breakfast sausage, because there won’t be any! Remember… buffalo is so much leaner than beef and pork that you won’t have any grease when preparing this breakfast sausage. If there’s anything bad to say about buffalo, it’s that it can get dry because there’s very little fat in it. (And we don’t add any because we want to keep it natural.) Just be sure not to overcook it. When cooking any buffalo product for the first time, check it regularly to remove it from heat at exactly the right time.
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Well, don’t plan on making any gravy with the grease drippings from this breakfast sausage, because there won’t be any! ... more

Brisket is a cut taken from the breast section beneath the first five ribs, behind the foreshank. You'll be one of the first people to try this cut of Ratchford Farms buffalo. Tell us what you think!
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Brisket is a cut taken from the breast section beneath the first five ribs, behind the foreshank. You'll be one ... more