Get a week’s worth of meat simply with our meat assortment package. Always from local farms, this pack will include free-range

Meats Include – Beef, lamb, chicken, rabit and goat

8 Pound – $35.00/month
12.5 Pounds – $50.00/month
25 Pounds – $100.00/month

We also sell 1/4, 1/2 and whole Beef, Lamb, Goats

Our beef is sold by the 1/4, 1/2, and whole. Each 1/4 would split a side of beef to include part of the hind and part of the shoulder. The cuts per side would include chuck, rib, loin, round, shank, briscut, short plate and flank. These pieces are then cut into steaks, roasts, beef cubes, strip steaks, and ground beef.

Beef is priced based on the Hanging weight which is the weight defined as what remains after the internal organs, hide, head and feet are removed. Whole carcass weights can range any where from 300 to 550 lbs.

An animal that was not grain finished in a short time will not have the same taste as an animal that has been grass finished.This type of beef production is much more expensive than conventional means, by eliminating the middle men and bringing it directly to you, we can actually save you money and provide you with superior meat!

In 1956 and 1957, Piel began making inquiries about hair sheep after seeing pictures in a National Geographic magazine of West African hair sheep.  He eventually made contact with Richard Bond of the U.S. Agricultural Research Service in St. Croix, Virgin Islands who was working with hair sheep flocks on the island.

Three “African Hair Sheep,” as they were called then, were imported to Maine from St. Croix on November 21, 1957, All were less than a year of age, born triplets, unrelated for many generations, and woolless with woolless siblings.  One female was tan in color, the male and another female were white.  The cost was $10 plus $75 shipping for each lamb

The ram lamb, “King Tut,” was used for breeding a handful of ewes in December 1957, including Tunis, Southdown, Hampshire, Suffolk, and the “African” ewe lambs. -From this point on, crosses of many breed combinations (including Cheviots and other “Down” breeds), were made as Piel tried to determine what would create the type of ewe he was looking for.  He was particularly selecting for hair coat, meat-type conformation, high fertility, and flocking instinct.

In the early 1970s, Piel felt he had come close to his goal of a “meat sheep that did not require shearing.” He selected from his large flock approximately 120 of the best ewes and called them “Katahdin” sheep after Mt. Katahdin, the highest peak in the state of Maine.

In October 1975, Piel imported a handful of Wiltshire Horn sheep from Wales via Canada.  He intended to improve size and bone by incorporating the Wiltshire into the Katahdins.  The first crosses were born in 1976.

Paul and Margaret Jepson of Vermont had become acquainted with Piel while trying to locate Wiltshire Horn stock and decided the newly developed Katahdins would suit them better.  They purchased some sheep from Piel in the mid-1970s and established the first satellite flock of Katahdins.  The Jepsons then experimented with incorporating St. Croix blood (another hair sheep breed akin to the original “African Hair” type) into their flock in the early 1980s.

Heifer Project International, an international livestock development charity, took an interest in Piel’s work and his “improved” hair sheep. HPI realized that Katahdins were well suited to the southern U.S. and built a sizeable flock at their center in Arkansas through the 1980s based on stock from Piel Farm and Jepsons.

Michael Piel died suddenly of a heart attack in December of 1976.  The Wiltshire Horn influence in the Piel Farm flock increased in the late 1970s as scale and bone improved somewhat.  However, the undesirable presence of horns, decreased prolificacy and flocking instinct, and a flightier disposition resulted from incorporating the Wiltshire Horn.  During the early 1980s, under the leadership of Barbara Piel and farm manager Charles Brown, flock selection was against horns.

Katahdin Hair Sheep International was incorporated in 1985 as a breeders’ association and registry by Piel Farm, Heifer Project, and Donald Williams.  The first inspection of animals for the original registry flock book was conducted in 1986.  Stan Musgrave, an animal scientist from Maine familiar with the Piel flock, inspected all Katahdins known to exist across the United States.  The first KHSI members were accepted in 1987, and 23 breeders agreed to join KHSI and register their Katahdin stock.

Katahdin are hardy, adaptable, low maintenance sheep that produce superior lamb crops and lean, meaty carcasses.  They do not produce a fleece and therefore do not require shearing.  They are medium-sized and efficient, bred for utility and for production in a variety of management systems.  Ewes have exceptional mothering ability and lamb easily; lambs are born vigorous and alert.  The breed is ideal for pasture lambing and grass/foragebased management systems.

They have demonstrated wide adaptability.  They were derived from breeds that originated in the Caribbean and British Islands and the state of Maine was their original home.  In cold weather, they grow a very thick winter coat, which then sheds during warm seasons.  Their smooth hair coat and other adaptive characteristics allow them to tolerate heat and humidity well.  Katahdins are also significantly tolerant of internal and external parasites and if managed carefully require only minimal parasite treatment.

Katahdins are docile so are easily handled.  They exhibit moderate flocking instinct.

Live weight of a mature ewe in good condition usually ranges from 120 to 160 pounds; a mature ram will weigh 180 to 250 pounds.  Average birth weight of twins is about 8 pounds.

Ewes and rams exhibit early puberty and generally have a long productive life.  Mature ewes usually have twins, occasionally producing triplets or quadruplets.  A well-managed and selected flock should produce a 200% lamb crop.  Rams are aggressive breeders, generally fertile year round, and can settle a large number of ewes in the first cycle of exposure.  With selection a flock can consistently lamb throughout the year. The Katahdin ewe shows a strong, protective mothering instinct, usually lambs without assistance, and has ample milk for her lambs.
Lambs produce a high quality, well-muscled carcass that is naturally lean and consistently offers a very mild flavor.  Lambs are comparable to other medium-sized maternal breeds in growth and cutability.  Lambs are desirable for specialty markets at a variety of ages and weights, wethers are appropriate for conventional North American markets at 95 to 115 pounds.
The hair coat of the Katahdin varies in length and texture among individuals and can be any color or color combination.  It generally consists of coarse outer hair fibers and an undercoat of fine wooly fibers that becomes very thick and longer if cold weather sets in and day length decreases.  This undercoat and some hair naturally sheds as temperature and day length increase seasonally, leaving a shorter, smooth summer coat.

The Katahdin can be used in crossbreeding programs.  When crossed with wool sheep, the first generation offspring will in most cases have wool fleeces with hair intersperse.  It usually takes at least 3 generations, depending on the type of wool sheep parentage, to obtain offspring with a shedding hair coat and other purebred characteristics.

Reference:
Katahdin Hair Sheep International
P.O. Box 778, Fayetteville, Arkansas

Ozark Pasture Beef has not been fed any antibiotics, implanted with additional growth hormones, or received any animal by-products. Just 100% all-natural beef, nothing added, you have our word on it.

We own all the cattle, from birth to harvest. We know the genetics, the history, and the grass that went into your beef.

The beef in the package comes from a single animal and each retail package is identified for traceability to the farm and farmer that produced it.

We think it is important for you to feel confident in the safety of Ozark Pasture Beef

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Experience for yourself the difference grass makes in egg quality and nutrition. Whites are not runny and sloppy, yolks are firm and a rich marigold color, even the shells are thick and hard. And taste? Absolutely delicious, a rich flavor simply unrivaled by store bought eggs. Eggs produced by pasture grazed hens have less fat and far less cholesterol, more Omega-3 fatty acids (vital for optimal heart and brain function), and a very high level of beta-carotene (a form of vitamin A). Our chickens are not fed chemicals or hormones; they simply live as nature intended enjoying a fresh, natural, free range diet. Our hens enjoy a wonderful, happy life so they can produce the most nutritious eggs for you.

What makes our eggs so exceptional?

No antibiotics
No hormones
No de-beaking
No preservatives
No medications
No pesticides
No poultry or meat by-products are fed

How to tell if your eggs are Fresh?